Sauvignon Republic Marlborough Sauvignon Blanc 2007
Suggested Food Pairings:
"Vibrant flavors in this sauvignon work well with aromatic foods – even those that are acidic and spicy. It's a natural with fresh fish and shellfish in a wide range of preparations, from sushi to grilled, poached or richly sauced. Bridge ingredients – such as herbs, capers, green olives, curries, sour cream, goat cheeses, and citrus 'squeezes' – connect this multifaceted sauvignon to a wide range of seafood and poultry."
- Chef John Ash
Sauvignon Blanc is a grape variety that expresses "terroir" (the place that it is grown) more profoundly than almost any other grape variety. California, New Zealand, South Africa, Chile and France are the locations where it has shown greatness. Sauvignon Republic intends to produce a wine in each area. It will allow them to promote and share the unique flavors that each location provides.
Food styles and flavors have changed profoundly in recent years. Asian, Hispanic and Indian flavors and techniques are being widely embraced by both chefs and home cooks. European and Mediterranean flavors of course will continue to be a part of "American" food but the increasing influence of these new cuisines is having a profound impact on wine choices. Sauvignon Blanc has the unique ability to wrap itself around all of these new flavors and cuisines.
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.
In the Glass
From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.
The freshness of Sauvignon blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it matches well with complex seafood and chicken dishes.
Along with Cabernet Franc, Sauvignon blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.