2017 is characterized by a nose of green asparagus, quince, and a hint of floral notes that reminds us of white peach.
In the mouth, bright flavors of grapefruit zest give way to a tight mineral backbone and moderate acidity. The finish is long and clean.
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.
A blend of three different clones of Sauvignon Blanc (70% clone 1, 20% clone 242 and 10% clone 107) from 5 to 18 year old vines. Sourced from two different soil types within the vineyard (73% from a clay loam and 27% from a sandy/clay substrate). The blocks used in this blend were cropped at an average of 7.3 tonnes per hectare (2.9 tons per acre).
The grapes were either hand harvested by day or machine harvested by night between 6 March and 7 April 2017.
On arrival at the winery, the grapes were destemmed and crushed to stainless steel tanks (via a chiller in order to drop the temperature to between 0 and -2°C or 28-32ºF) where they were then left to cold soak for 6 days before being dug-out and pressed. The resulting juices were then left to cold settle (at 10ºC/50ºF) for 1-3 days following which time the blend was racked to stainless steel tanks, inoculated with selected yeasts and fermented at temperatures between 12 and 18ºC. Following fermentation the young wine was left for 3 weeks on its gross lees (without stirring) before blending. The resulting wine was then clarified, cold stabilized, filtered and bottled.