Gran Reserva – Sauvignon Blanc

gran-sauvi

Gran Reserva
Sauvignon Blanc

One of the most elegant and emblematic wines from Chile.
A gastronomic style that clearly reflects the terroir (110 million year old decomposed granite).Grapes harvested at night, they are then soaked on their skins for at least 7 days before press. At least 80% of the free-run juice is fermented in used French oak barrels for 4-6 weeks. Aromas of grapefruit and kiwi dominate on the nose. In the mouth guava and green melon lead to a smoke and sea salt finish.

Tasting Note 2016

Sauvignon Blanc
Gran Reserva
2016
Casablanca Valley

Vineyard: All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley.  A blend of three different clones of Sauvignon Blanc (65% clone 107, 25% clone 242 and 10% clone 1).  The blocks used in this blend were cropped at an average of 9 tonnes per hectare (3.6 tons per acre).

Harvest: The grapes were carefully machine harvested at night, with an ambient temperature of between 5 and 8ºC between the April 5th and 7th, 2016.

Vinification: 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 between 0 and -2°C or 28-32ºF) where they were then left to cold soak for 4 days.  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 left to cold settle (at 10ºC/50ºF) for 4 days following which time 82% of the blend was racked to 2nd and 3rd use French oak barrels.  The juice was first inoculated with Torulaspora delbrueckii (a native yeast isolated from the vineyard) and then, 3-4 days later when fermentation had already begun, they were inoculated a second time with Saccharomyces cerevisiae.  Temperatures during the fermentation in barrel peaked at 18ºC (or 65ºF).  The remaining 18% of the blend was racked to stainless steel tanks, inoculated with Saccharomyces cerevisiae and ultra-cool fermented (reaching temperatures as low as 6.5ºC/44ºF at the peak of the fermentation).  After the completion of fermentation the wines were left on gross lees for three weeks (without stirring) before being blended, cold stabilised, filtered and bottled.

Tasting Notes: Mineral aromas of smoke, jalapeno chilli and white jazmine dominate on the nose.  In the mouth flavours of sea salt, grapefruit and ginger give way to a bright, zesty acidity which imparts excellent structure and length.

Wine Analysis:
Alcohol: 14.0%
pH: 3.50
Total Acidity: 5.6 g/L
Residual Sugar: 2.2 g/L
Volatile Acidity: 0.37 g/L

Tasting Note 2015

Sauvignon Blanc
Gran Reserva
2015
Casablanca Valley

Vineyard:All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. A blend of three different clones of Sauvignon Blanc (70% clone 107, 21% clone 242 and 9% clone 1). 91% of the blend was sourced from 12 year old hillside blocks (61% from the “Cantera” and 30% from the “Trampa” block) planted on 110 million year old decomposed granites covered by a thin layer of red volcanic clay. The remaining 9% of the blend came from 22 year old vines planted on deep grey clays (from the “Ladera Oriente” blocks) on gently sloping parts of the vineyard. The blocks used in this blend were cropped at an average of 4 tonnes per hectare (1.6 tons per acre).

Harvest:The grapes were carefully machine harvested at night, with an ambient temperature of between 3 and 7ºC between March 17th and April 20th, 2015.

Vinification: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 between 0 and -2°C or 28-32ºF) where they were then left to cold soak for 158 hours (6.5 days). 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 left to cold settle (at 10ºC/50ºF) for 4 days following which time 91% of the blend was racked to 2nd and 3rd use French oak barrels. The juice was first inoculated with Torulaspora delbrueckii (a native yeast isolated from the vineyard) and then, 3-4 days later when fermentation had already begun, they were inoculated a second time with Saccharomyces cerevisiae. Temperatures during the fermentation in barrel peaked at 18ºC (or 65ºF). The remaining 9% of the blend was racked to stainless steel tanks, inoculated with Saccharomyces cerevisiae and ultra-cool fermented (reaching temperatures as low as 6.5ºC/44ºF at the peak of the fermentation). After the completion of fermentation the wines were left on gross lees for three weeks (without stirring) before being blended, cold stabilised, filtered and bottled.

Tasting Notes:Aromas of green melon, smoke and sea salt dominate on the nose. In the mouth flavours of key lime, grapefruit and white pepper give way to a bright, zesty acidity which imparts excellent structure and length.

Wine Analysis:
Alcohol: 13.8%
pH: 3.26
Total Acidity: 6.0 g/L
Residual Sugar: 2.2 g/L
Volatile Acidity: 0.52 g/L

Tasting Note 2014

Vineyard : All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. A blend of three different clones of Sauvignon Blanc (78% clone 107, 18% clone 242 and 4% clone 1). 96% of the blend was sourced from 11 year old hillside blocks (72% from the “Cantera” and 24% from the “Trampa” blocks) planted on 110 million year old decomposed granites covered by a thin layer of red volcanic clay. The remaining 4% of the blend came from 21 year old vines planted on deep grey clays (from the “Ladera Oriente” blocks) on gently sloping parts of the vineyard. The blocks used in this blend were cropped at an average of 4 tonnes per hectare (1.6 tons per acre).

Harvest :The grapes were carefully machine harvested at night, with an ambient temperature of between 3 and 7ºC between March 21st and April 12th, 2014.

Vinification : 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 between 0 and -2°C or 28-32ºF) where they were then left to cold soak for 182 hours (7.5 days). 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 78% of the blend was racked to 2nd and 3rd use French oak barrels and fermented with selected yeasts (with temperatures peaking at 18ºC or 65ºF). The remaining 22% 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). After the completion of fermentation the wines were left on gross lees for three weeks (without stirring) before being blended, cold stabilised, filtered and bottled.

Tasting Notes : Aromas of grapefruit, kiwi and flint dominate on the nose. In the mouth guava and green melon lead to a smoke and sea salt finish. A bright, zesty acidity imparts excellent structure and length.

  • Alcohol: 13.5%
  • pH: 3.57
  • Total Acidity: 7.4 g/L
  • Residual Sugar: 2.6 g/L
  • Volatile Acidity: 0.70 g/L

Tasting Notes 2013

Vineyard : All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. A blend of two different clones of Sauvignon Blanc (65% clone 242 and 35% clone 107) from 10 year old vines. Sourced exclusively from hillside blocks planted on a red clay mixed with decomposed granite 65% of the blend was sourced from the “Cantera” sector of our vineyard with the remaining 35% coming from blocks within the “Trampa” sector. The blocks used in this blend were cropped at an average of 8.5 tonnes per hectare (3.4 tons per acre).

Harvest :The grapes were carefully machine harvested at night, with an ambient temperature of between 3 and 7ºC between April 9th and 21st, 2013.

Vinification : Upon 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 between 1 and 3ºC or 34-37°F) where they were then left to cold soak for 128 hours (5.5 days). 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 77% of the blend was racked to 2nd and 3rd use French oak barrels and fermented with selected yeasts (with temperatures peaking at 18ºC or 65ºF). The remaining 23% 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). After the completion of fermentation the wines were left on gross lees for three weeks (without stirring) before being blended, cold stabilised, filtered and bottled.

Tasting Notes : Aromas of grapefruit, smoke and flint dominate on the nose with just a hint of sea salt. In the mouth guava and kiwi is backed up by just a touch of passionfruit. A bright, zesty acidity imparts excellent structure and length.

  • Alcohol: 14.0%
  • pH: 3.58
  • Total Acidity: 6.4 g/L
  • Residual Sugar: 2.3 g/L
  • Volatile Acidity: 0.66 g/L

Tasting Notes 2012

Vineyard : All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. A blend of two different clones of Sauvignon Blanc (64% clone 107 and 36% clone 242) from 9 year old vines. Sourced from hillside blocks planted on a red clay mixed with decomposed granite. The blocks used in this blend were cropped at an average of 6.5 tonnes per hectare (2.6 t/acre).

Harvest : The grapes were carefully machine harvested at night, with an ambient temperature of between 6 and 10ºC (43 to 50ºF) between March 9th and March 23rd, 2012.

Vinification : 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 4ºC or 39ºF) where they were then left to cold soak for 74 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 26% 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 74% of the blend was fermented with selected yeasts in 2nd and 3rd 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 the subsequent pick-up of “yeasty” characters in the wine. After two months the barrel component was blended with the tank fermented component, cold stabilised, filtered and bottled.

Tasting Notes : Aromas of grapefruit, smoke and flint dominate on the nose with just a hint of sea air. In the mouth guava and kiwi is backed up by just a touch of passionfruit. A bright, zesty acidity imparts excellent structure and length.

Clonal Composition of the Wine :

  • Alcohol: 13.8%
  • pH: 3.24
  • Total Acidity: 6.3 g/L
  • Residual Sugar: 2.2 g/L
  • Volatile Acidity: 0.39 g/L

Tasting Notes 2011

Vineyard : All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. A blend of three different clones of Sauvignon Blanc (65% clone 107, 32% clone 242 and 3% clone 1) all from 8 year old vines. Sourced from two different soil types within the vineyard (97% from hillside blocks planted on a red clay mixed with decomposed granite with the remaining 3% from a clay loam soil in the flattest part of the vineyard). The blocks used in this blend were cropped at an average of 6.5 tonnes per hectare (2.6 t/acre).

Harvest : The grapes were carefully machine harvested at night, with an ambient temperature of between 4 and 8ºC (39 to 46ºF) between March 28th and April 15th, 2011.

Vinification : 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 55 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 12ºC/54ºF) for 4 days following which time 69% of the blend was racked to stainless steel tanks, inoculated with selected yeasts and ultra-cool fermented (reaching temperatures as low as 8ºC/46ºF at the peak of the fermentation). Following fermentation this component was aged for 2 months on gross lees (without stirring) before blending.

The remaining 31% of the blend was fermented with selected yeasts in 2nd and 3rd 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 the subsequent pick-up of “yeasty” characters in the wine. After two months the barrel component was blended with the tank fermented component, cold stabilised, filtered and bottled.

Tasting Notes : Intense notes of ginger, green jalapeño chilli and smoke dominate on the nose. In the mouth flavours of grapefruit, white peach and nectarine lead to flinty, mineral notes on the finish. A bright, zesty acidity imparts excellent structure and length.

Clonal Composition of the Wine :

  • Alcohol: 13.7%
  • pH: 3.34
  • Total Acidity: 6.7 g/L
  • Residual Sugar: 2.5 g/L
  • Volatile Acidity: 0.30 g/L

Tasting Notes 2010

Grapes : Sauvignon Blanc 100%

Harvest : The grapes were carefully hand picked between March 6 and April 1 to respect the different clones and soils types found in our vineyards.

Yield : 9 tons per hectare from a parcel of specifically selected micro-terroir in our vineyards.

Vinification : The grapes were destemmed and selected one by one upon arrival at the winery and placed whole into the press.

After a light pressing (<0.5 bar), alcoholic fermentation was initiated in stainless steel tanks at low temperatures (14º–16°C / 57ºF–61ºF), for approximately 20 days with yeasts that were specially selected for this variety.

Tasting Notes : This wine is a challenge every year, both due to the wait as well as for the motivation to being faithful to the style while advancing in quality. Therefore this year we maintain our ripe character but add more complexity to the blend with mineral and citrusy notes from clone 1 blended with the more tropical notes of clone 242 and a fresh touch from clone 107.

This wine has always been a pleasure to drink… and this year it’s even better than ever.

Clonal Composition of the Wine :

  • 53% Clone 1
  • 25% Clone 242
  • 22% Clone 107

Aging : 6% of the wine was aged in second-use Bordeaux barrels and left on its lees for three months.
94% of the wine fermented in stainless steel tanks and remained on its lees for three months.

Analysis : Alcohol 13.2º, pH 3.21, TA 8.85, RS 1.02

Tasting Notes 2008

Casablanca Valley

Varietal: 100% sauvignon blanc
Handpicked from March 12 through March 31

Making this wine has been challenge, because expectations for this blend are always very high. That is why this year we returned to the most classic style of sauvignon blanc, the style that made it especially well known. Boasting citric aromas and great minerality, it shows big volume in mouth and a long finish. This is a wine that will linger both on your palate and on your mind.

Clonal composition of the wine:
65% clone 1
25% clone 107
10% clone 242

Aging:
20% of the wine was fermented in used French oak barrels (second use), and kept on its lees for three months.
80% of the wine was fermented in stainless steel tanks and was kept on its lees for three months.

Analysis:
Alcohol: 13.3°
pH: 3.17
T.A: 8.78
R.S: 1.02

Nota Cata 2007

Grapes : Sauvignon Blanc 100%, Casablanca Valley

Vintage : The grapes were hand picked, between March 8th and 31th, 2007, with the utmost care, in a series of picking sessions from our own state in selected plots.

Average yield per Ha : 7 Ton.

Winemaking : The grapes were hand selected at the reception in the winery and then gently pressing (<0,5 bar); the alcoholic fermentation run in stainless steel tank at low temperature, 14 – 16°C, for more than 15 days with selected yeasts to improved the own Sauvignon blanc flavors. A few part of fermented and matured wine in barrels for 3 months was added to the final blend to improve the palate.

Tasting notes : Pale straw colour with brilliant tint. Elegant lime, apple and white fruit with herbaceous, floral and mineral nose. Intense, crisp and complex flavor supported by a balanced acidity and long persistence.

Analisys : Alcohol:13,2%, Total acidity: 6,45 g/L(C4H6O6), pH:3,1.

Awards

Vintage 2016 – Descorchados – Chile 91 puntos
Vintage 2015 – James Suckling – USA 91 Points
Vintage 2015 – Descorchados – Chile 92 Points
Vintage 2015 – Wines Of Chile Awards – Chile Gold Medal
Vintage 2015 – Mesa De Cata La Cav – Chile 91 Points
Vintage 2014 – International Wine Cellar – Usa 91 Points
Vintage 2014 – Catador Wine Awards – Chile Silver Medal
Vintage 2014 – Descorchados – Chile 91 Points
Vintage 2013 – Catador Wine Awards – Chile Silver Medal
Vintage 2013 – International Wine Cellar – Usa 91 Points
Vintage 2013 – International Wine & Spirit Competition – Uk Silver Medal
Vintage 2013 – Descorchados – Chile 92 Points
Vintage 2013 – Mesa De Cata La Cav – Chile 93 Points Best Sauvignon Blanc
Vintage 2012 – Mesa De Cata La Cav – Chile 90 Points
Vintage 2012 – Descorchados – Chile 91 Points
Vintage 2012 – Guía Mujer & Vino – Chile 91 Points
Vintage 2012 – Wines Of Chile Awards – Chile Silver Medal
Vintage 2012 – Wine Enthusiast – Usa 89 Points
Vintage 2011 – Catador Wine Awards – Chile Gold Medal
Vintage 2011 – Descorchados – Chile 91 Points
Vintage 2011 – International Wine & Spirit Competition – Uk Silver Medal
Vintage 2011 – Mesa De Cata La Cav – Chile 90 Points
Vintage 2011 – Mujer & Vino – Chile 90 Points
Vintage 2011 – Tony Aspler – Canada 91 Points
Vintage 2011 – Decanter Magazine – Uk Best Sb Of Chile (5 Stars)
Vintage 2011 – Wine Enthusiast – Usa 90 Points
Vintage 2011 – International Wine Cellar – Usa 90 Points
Vintage 2010 – Catador Wine Awards Chile – Gran Gold Medal
Vintage 2010 – Descorchados – Chile 91 Points
Vintage 2010 – Cata De La Cordillera – Argentina 91 Points
Vintage 2010 – Mesa De Cata La Cav – Chile 90 Points
Vintage 2010 – Wine Enthusiast – Usa 89 Points
Vintage 2010 – Concours Mundiale Bruxelles – Belgica Silver Medal
Vintage 2010 – International Wine Cellar – Usa 91 Points
Vintage 2009 – Descorchados – Chile 92 Points
Vintage 2009 – Concours Mundiale Bruxelles – Belgica Gold Medal
Vintage 2009 – International Wine Cellar – Usa 91 Points
Vintage 2009 – Concours Mondial Sauvignon – Bélgica Silver Medal
Vintage 2008 – Wine & Spirit Magazine – Usa 91 Points
Vintage 2008 – Descorchados – Chile 89 Points
Vintage 2008 – Revista Vinos & Más – Chile 92 Points
Vintage 2008 – Wine Enthusiast – Usa 89 Points
Vintage 2008 – Wine Advocate – Usa 89 Points
Vintage 2008 – Concours Mundiale Bruxelles – Inglaterra Gold Medal
Vintage 2008 – International Wine Cellar – Usa 90 Points
Vintage 2007 – Catador Wine Awards – Chile Silver Medal
Vintage 2007 – Descorchados – Chile 90 Points
Vintage 2007 – Concours Mundiale Bruxelles – Bruselas Silver Medal
Vintage 2006 – Japan Wine Challenge – Japón Gold Medal
Vintage 2004 – Challenge Intertational Du Vin – Francia Silver Medal

 

Chardonnay Gran Reserva

Vintage 2013 – International Wine Cellar – Usa 91 Points
Vintage 2012 – Descorchados – Chile 90 Points
Vintage 2012 – Wines Of Chile Awards – Chile Gold Medal
Vintage 2012 – International Wine Cellar – Usa 90 Points
Vintage 2012 – Concours Mundiale Bruxelles – Bélgica Silver Medal
Vintage 2010 – Tony Aspler – Canada 89 Points
Vintage 2010 – Epicuro – Chile 90 Points
Vintage 2010 – International Wine Cellar – Usa 89 Points
Vintage 2009 – Concours Mundiale Bruxelles – Bélgica Silver Medal
Vintage 2007 – International Wine & Spirit Competition – Inglaterra Silver Medal
Vintage 2007 – Catador Wine Awards – Chile Silver Medal
Vintage 2007 – Challenge Intertational Du Vin – Francia Silver Medal
Vintage 2007 – Chardonnay Du Monde – Francia Silver Medal
Vintage 2007 – International Wine Cellar – Usa 89 Points
Vintage 2006 – Japan Wine Challenge – Japón Gold Medal

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