Sauvignon Blanc is the rising star varietal from Chile, and this wine shows what all the buzz is about. Light gold in color with a hint of green, the nose is expressive, varietal, and complex, with lemon and lime zest, green apple, green chile, mineral, and floral aromas. A small percentage of Carmenère adds a layer of dried herbs and white pepper. On the palate, the wine is fresh, with perfect natural acidity, medium body, and a long, persistent finish.
In the Vineyard
This 2006 (oops) Sauvignon Blanc was sourced from the Nilahue estate vineyard in the Colchagua Valley, a newer plantation for Sauvignon Blanc already showing tremendous potential. This estate vineyard located along the coastal range, with its proximity to the Pacific Ocean means the climate is moderated by cooling afternoon breezes. On the slopes, the soil type is sandy with some seabed rock, showing a reddish tone. It’s stonier than the flatter blocks, which are primarily sandy clay.
The grapes are harvested by hand early in the day to retain freshness and brought immediately to the modern winemaking facility at Nilahue. The grapes are crushed and destemmed, then immediately pressed to separate the juice from the solids. The juice is kept cool as it is gently pumped into stainless steel for fermentation. After fermentation is complete, the Sauvignon Blanc is blended with 15% Carmenère for added character and complexity.
Sauvignon Blanc is a classic with oysters and other seafood, salads, and vegetable dishes. Refreshing with spicy, ethnic cuisine from Asia, Latin America, Mexico, and the Carribean.