Chile has a long viticultural history for a New World wine region dating to the 16th century when the Spanish conquistadors brought Vitis vinifera vines with them as they colonized the region. In the mid-19th century, French wine varieties such as Cabernet Sauvignon, Merlot, Carmenère and Cabernet Franc were introduced. In the early 1980s, a renaissance began with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging. Wine exports grew very quickly as quality wine production increased. The number of wineries has grown from 12 in 1995 to over 70 in 2005. Reasons for this sudden expansion varies, but all are essential to understanding Chilean wine culture. The largest factor, and arguably most prominent, relates to the large amount of French families immigrating to Chile during the late 20th century. The French were able to share their fine tastes and experience with the native Chileans, expanding their knowledge of the wine world. Chile is now the fifth largest exporter of wines in the world, and the ninth largest producer. The climate has been described as midway between that of California and France. The most common grapes are Cabernet Sauvignon, Merlot and Carmenère.
- Item #: i_377326Bottle Size: 750mlJames Suckling: 90The Casablanca valley is a cool climate area on the northwestern side of Chile’s coastal range less than 30 kilometers from the Pacific Ocean. Our estate occupies the extreme eastern end of the valley and is noted for its gentle Pacific breezes and early morning fog, making it the ideal climate for producing cool climate varietals such as Sauvignon Blanc, Chardonnay and Pinot Noir.
Fragrant fresh herb aromas and citrus notes such as lime and tangerine blend with subtle floral notes. Smooth and crisp, this Sauvignon Blanc has vibrant acidity and a long juicy finish.
One hundred percent of the Sauvignon Blanc grapes come from our Casablanca estate. The grapes are harvested at night in order to maintain fresh and bright acidity, then the fruit goes straight to the press where the juice sits for 24 hours. After three days the juice is racked off of the lees to finally ferment at low temperatures in stainless steel tanks ensuring multilayers of aromas and flavors.