On the nose intense notes of key lime, grapefruit and fresh ginger dominate
with just a hint of salinity. In the mouth, bright flavours of ginger and citrus zest give way to a tight
mineral backbone and rapier-like acidity.
Reviews and other Notes
90 pts Tim Atkin
Ranked #1 - The Wall Street Journal's Budget-Wine Hall of Fame
While Sauvignon Blanc from Chile has become synonymous with cheap and cheerful wine, there are some terrific examples of the grape produced in places like the cool Casablanca Valley. This delightfully brisk and citrusy white is produced in one of the coolest spots in the region. - Lettie Teague
89 pts James Suckling Take a bath in passion fruit! This may not be subtle, but it's a juicy and very charming wine to drink now. Screw cap.
On arrival at the winery all grapes were first destemmed and crushed to stainless
steel tanks (via a chiller in order to drop the temperature to 5ºC or 41ºF) where they were then left to
cold soak for 64 hours. Following this time the free-run juice was drained by gravity from the tanks. The
remaining skins and juice were then dug-out and gently squeezed using pneumatic presses in order
to separate light from hard pressings. The resulting juices were then left to cold settle (at 10ºC/50ºF)
for 4 days following which time 93% of the blend was racked to stainless steel tanks, inoculated with
selected yeasts and ultra-cool fermented (reaching temperatures as low as 6.5ºC/44ºF at the peak of
the fermentation). Following fermentation this component was aged for 2 months on gross lees (without
stirring) before blending.
The remaining 7% of the blend was fermented with selected yeasts in 4th and 5th use French oak
barrels with temperatures peaking at 22ºC/72ºF. Post fermentation the barrels were stirred weekly in
order to encourage lees break-down and thus enhance the texture or mouth-feel in the wine. After two months the barrel component was blended with the tank fermented component, cold stabilized, filtered and bottled.