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Country of Origin & Region


Chile, Casablanca Valley region

Casas del Bosque

Casas del Bosque Reserva Sauvignon Blanc 2017

90 pts Tim Atkin

Tasting Notes

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.

Awards, 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.

Winemaker Notes

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.

Wine Spec Sheet

UPC Code

Chemical Analysis



Bottle Shot


Wine Spec Sheet


Alcohol: 13.5%
Total Acid:
7.0 g/l
Residual Sugar:
2.0 g/l


Hi Res Label

Bottle Shot

Sauvignon Blanc

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