There's quite a lot going on here, gooseberry fruit and mango and pineapple make it rich yet with a refreshing acidity that gives great balance.
It's fermented at cool temperatures, with no oak and has super depth of flavour and appetising aromas. This is a fine example of Chilean Sauvignon at its best
Drink now + 2 years
Decanter World Wine Awards 2011
International Wine Challenge 2011
International Wine Challenge 2010
"The ripe flavors recall peaches, but the acidity is bright and refreshing."
The Daily Mail
“Leafy green and citrus themed on the nose, this is a tangy white that is delicious with summer salads and seafood.” (2010 Vintage)
Pungent aromas of peach pit, lime zest and herbs, with a strong undercurrent of white pepper.Racy and pure, offering bright citrus flavors and a depper orchard and pit fruit quality. The pepper note echoes on the firm, dry finish. 88/100" (2010 Vintage)
The Casablanca Valley region of Chile
Casablanca is probably the most recognizable word when it comes to Chilean wine, which is hardly surprising because it was the birthplace of Chile’s crisp white wine phenomenon.
Sandwiched between the capital city of Santiago and the colourful coastal city of Valparaíso, Chile’s ability to make such crisp and elegant whites was only realised as recently as the mid-1980s, and it hasn’t looked back since. There will not be many Chilean wineries who do not use fruit from Casablanca somewhere in their range these days.
Today the region’s popularity has never been higher, and the demand for vineyard space has never been greater. But increasing Casablanca’s hectarage of vineyards, much like other Chilean regions is tricky due to the scarcity of water required for irrigation of the vineyards, something which cannot be aided by run-off water from the Andes for the simple reason that it is too far west to benefit from this.
While Chardonnay still reigns supreme, Sauvignon Blanc performs equally as well here, while red grapes are not uncommon in this region; Merlot and Pinot Noir are the two most planted, while there is increasing experimentation in the region. Increasingly, Malbec seems work well here too.
Traditionally it could be argued that the home of Sauvignon Blanc are the Loire Valley and the Bordeaux region. Due to their cool climate this late budding and early ripening varietal fits in perfectly, but due to the fact that it is a superb traveller it is now producing fantastic whites in New Zealand, Chile, California and South Africa. Many now deem Marlborough, New Zealand, as the new home of this varietal where the greatest Sauvignon Blanc can be found.
As Sauvignon Blanc is of the aromatic variety, it is generally at its best when young and unoaked. Due to this very few Sauvignon Blanc wines age well, with those that do tending to have a touch of Semillon as a blend and oaked slightly.
When planted in cool regions Sauvignon Blanc will develop classic green, herbaceous flavours. In warmer regions it can fail to develop much aromatic character and just have hints of peach. Generally the wines have high acidity and are normally rather dry.
Salads & Vegetables
This wine is best suited to asparagus and avocado. Throw in some goat's cheese, olives and spinach and you'll have your dream salad.
Fish & Seafood
Shellfish and delicate white fish such as sole, skate and plaice are the perfect match for this wine. It would also work well with clam chowder and smoked fish.
Pasta & Other Sauces
Tartare sauce is a great accompaniment to this wine as well as Beurre Blanc or a light cream and fish based sauce.
Steamed, baked and casseroled chicken are a must for this wine but it works equally well with pork or veal.
Herbs & Spices
Pair with chives, coriander, dill and ginger. It also works well with lemongrass and lime.
A great wine to have with Thai dishes as it works with the lime and lemongrass qualities present in this aromatic cuisine.
Team this wine with high acid cheeses such as Chavignol and pecorino.