Long Live the Sauvignon Republic

I was priviledged to have lunch at Truluck’s with the brains behind the Sauvignon Republic.  Upon being introduced to John Buechsenstein, winemaker and John Ash, celebrity chef and award-winning cookbook author. 

The guiding principle behind their winemaking enterprise is to showcase the many facets of the Sauvignon bBanc grape, as it presents itself in various terroir around the world. They oversee the production of Sauvignon Blanc in the Stellenbosch region of South Africa, the Russian River Valley AVA in Sonoma, and the Marlborough region of New Zealand.  They have just rolled out an organically-produced sauvignon blanc, vinified at the Parducci Winery, that hails from the Potter Valley AVA in Mendocino/North Coast.  Once again, the focus here is on expression of terroir.  

For the uninitiated, I can attest to the fact that the wines I tasted all expressed distinct characteristics that made trying them particularly exciting.  The wide variety of citrus and herbal flavors was astounding. Combine that with being guided through Truluck’s fantastic seafood/wine pairings by Chef John Ash, and you have the makings of an unforgettable dining experience.  I’ve been informed that they intend to roll out a Loire Valley Sauvignon Blanc from France, and one from Chile. For Sauvignon Blanc fans, those seeking expressions of terroir, or anyone in search of an exciting taste experience, seek these wines out.   On sale at for under $20, and most have been variously rated 90+ points.  

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