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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
This Sauvignon incorporates elements of flavor from its surroundings and growing climate. Subtle tropical aromas with hints of passion fruit, citrus and minerality are the main flavor elements with nuances of "green" and a crisp supporting acidity.
Suggested Food Pairings
"We have always felt that Sauvignon Blanc is the single best grape varietal to match up with global flavors. Our Stellenbosch, with its bright citrus and under-lying tropical fruit notes, would be perfect with foods that have both briny and chile-spice flavors."
- Chef John Ash
The men involved in Sauvignon Republic (John Buechsenstein, John Ash, Paul Dolan and Tom Meyer) are committed to becoming experts on Sauvignon Blanc and producing it around the world in the best locations. All four men are passionate about this grape.
Sauvignon Blanc is a grape variety that expresses terroir (the place that it is grown) more profoundly than almost any other...Read More About Sauvignon Republic
A long history of growing grapes and making wine, but less of a history on exporting it, and even lesser on
the quality aspect.
At the turn of the century (1900, that is), a surplus of wine in South Africa created a hierarchy of cooperatives, the
biggest and best known being KWV. This organization seemed to favor quantity over quality and had most...Read More About South Africa
One of the most distinctive grapes, Sauvignon Blanc is a highly aromatic variety
that does well in both the old and new world. From the Loire
Valley of France to Marlborough
in New Zealand, Sauvignon Blanc has found many regions that bring out its unique
and delicious flavors.
Sauvignon Blanc's home...Read More About Sauvignon Blanc
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