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NEW!
2007 Potter Valley Sauvignon Blanc
Vecino Vineyards, our chosen vineyard-designate, is CCOF Certified as a grower
of organic grapes. Planted with the spicy musqué clone of sauvignon,
the vine rows slope gently south to catch the sun. Although the 2007 vintage
started early on the North Coast, a cool weather pattern pushed our harvest
until mid-September, allowing time for optimal flavor development but stopping
shy of over-ripeness.
2007
Potter Valley Sauvignon Blanc Fact Sheet (pdf) |
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2008
Russian River Valley Sauvignon Blanc
After a promise of better rainfall, the 2008 growing season dried out in the late winter and
the California north coast suffered frost damage followed in May by difficult bloom and set
conditions. On the positive side, an overall a lighter crop in the Russian River Valley did
foster intense flavor development and particularly good structural acidity.
Tasting Notes
Classic pale-straw color with rich pineapple, grapefruit, and tropical fruit layers and a touch of herbal “green” sauvignon notes. Multiple vineyard sources allowed the assembly of a blend that showcases fruitiness and refreshing acidity supported by a surprising richness and length of finish.
2008
Russian River Valley Sauvignon Blanc Fact Sheet (pdf) |
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 2007 Russian River Valley Sauvignon Blanc
The growing season was somewhat normal for the Russian River Valley but the
cool, foggy periods were interrupted by a bit more warmth than usual. The fairly dry
winter and good size crops of the previous year perhaps contributed to a bit of a shy
crop in 2007. Late March bud break started a normal progression of development
and ripeness that, for a change, was neither late nor early, with most harvest
occurring in early to mid-September. Cooler late-season temperatures allowed for
superb flavor development and aided in acid retention.
2007 Russian River Valley Sauvignon Blanc Fact Sheet (pdf)
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Suggested
Food Pairings for Russian River Valley Sauvignon Blanc
"The bright, lemony flavors layered with the exotic hints
of tropical fruit make this wine a natural with almost
any cuisine. It’s like adding a squeeze of ripe lemon
and what food wouldn’t be enhanced by that?!! Fresh
aromatic herbs such as basil, dill, mint, lemon grass,
kaffir lime and cilantro are great bridges to use between
food and this delicious wine."
~
Chef John Ash
Recipes and more on pairing
our wines with food |
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 2008 Marlborough Sauvignon Blanc
Tasty components from both the Wairau River Valley and the neighboring Awatere helped
create diversity in this blend. Depending on exposure and soil structure, which ranged from
rocks and pebbles to sand and clay, different parcels contributed citrus, lemon zest, nettles,
pineapple-tropical fruit, and white currant, with a touch of minerality. ~ John Buechsenstein
2008 Marlborough Sauvignon Blanc Fact Sheet (pdf)
Now Available!
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 2007 Marlborough Sauvignon Blanc
Again this year I utilized a number of vineyard sites as a blending strategy to enable me to present classic marlborough terroir. The blend is a seamless layering of grapes from diverse sites in the Wairau River Valley. Depending on exposure and soil structure, which ranged from rocks and pebbles to sand and clay, the different lots contributed citrus, lemon zest, nettles, pineapple-tropical fruit, and white currant, with a touch of minerality.
2007 Marlborough Sauvignon Blanc Fact Sheet (pdf) |
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Suggested
Food Pairings for Marlborough Sauvignon Blanc
"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 to poached to 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
Recipes and more on pairing
our wines with food |
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 2007
Stellenbosch Sauvignon Blanc
Winemaking Notes
"Every vintage is different, of course, and although 2007
lacked the long hangtime of ‘06,the favorable cooler growing seasons, beneficial
rains, and lighter crop brought beautiful flavor-ripe
fruit earlier than usual."
~ John Buechsenstein
2007
Stellenbosch Sauvignon Blanc Fact Sheet (pdf) |
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2006
Stellenbosch Sauvignon Blanc
Winemaking Notes
"Long ‘hangtime,’ as we like to call
it in California, was the theme of this vintage as flavors
built slowly until our early late March/early April harvest.
Grapes were picked in small lugs, only in the cool of the
morning, hand-sorted at the winery, and immediately pressed.
Following a three-day cold settle, inoculation of select
yeast strains initiated the long, cool fermentation, in
the low 50°F range. Only stainless steel vessels were
used, never any wood, and malolactic fermentation was not
permitted."
~ John Buechsenstein Where to buy our
wines... 2006
Stellenbosch Sauvignon Blanc Fact Sheet (pdf) |
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Tasting
Notes and Suggested Food Pairings for Stellenbosch Sauvignon
Blanc
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.
"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
Recipes and more on pairing
our wines with food |
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For more information on Sauvignon Republic wines, email John
Buechsenstein.
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