Reserva – Sauvignon Blanc

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Reserva
Sauvignon Blanc

Tasting Notes 2015

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 (75% clone 1, 24% clone 242 and 1% clone 107) from 7 to 22 year old vines.  Sourced from two different soil types within the vineyard (99% from a clay loam and 1% from a red clay mixed with decomposed granite).  The blocks used in this blend were cropped at an average of 6 tonnes per hectare (2.4 tons per acre).

Harvest: The grapes were carefully machine harvested at night, with an ambient temperature of between 3 and 7ºC (37 to 45ºF) between March 23rd and April 22nd, 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 152 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 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 3 weeks 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 18ºC/65ºF.  After three weeks on gross the lees the barrel component was blended with the tank fermented component, cold stabilised, filtered and bottled.

Tasting Notes:

On the nose intense notes of key lime, cucumber and sea salt dominate with just a hint of smoke.  In the mouth, bright flavours of ginger, citrus zest and white pepper give way to a tight mineral backbone and fresh acidity.

 

Wine Analysis:
Alcohol:                13.7%
pH:                      3.37
Total Acidity:                  6.0 g/L
Residual Sugar:      2.0 g/L
Volatile Acidity:      0.59 g/L

Tasting Notes 2016

Vineyard:

A blend of three different clones of Sauvignon Blanc (66% clone 1, 19% clone 242 and 15% clone 107) from 7 to 16 year old vines.  Sourced from two different soil types within the vineyard (73% from a clay loam and 27% from a sandy/clay substrate).  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 either hand harvested by day or machine harvested by night between March 21st and April 13th, 2016

Vinification: On arrival at the winery 76% of the grapes were first destemmed and crushed and pressed directly with the remaining 24% being 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 131 hours (5.5 days) before being dug-out and pressed.  The resulting juices were then left to cold settle (at 10ºC/50ºF) for 4 days following which time 90% 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 3 weeks on gross lees (without stirring) before blending.  The remaining 10% of the blend was fermented with selected yeasts in 4th and 5th use French oak barrels with temperatures peaking at 18ºC/65ºF.  After three weeks on gross the lees the barrel component was blended with the tank fermented component, cold stabilised, filtered and bottled.

Tasting Notes:On the nose intense notes of guava, passionfruit and sea salt dominate with just a hint of smoke.  In the mouth, bright flavours of citrus zest and lime give way to a tight mineral backbone and fresh acidity.

Wine Analysis:
Alcohol: 13.5%
pH: 3.27
Total Acidity: 6.1 g/L
Residual Sugar: 3.1 g/L
Volatile Acidity: 0.46 g/L

Tasting Notes 2015

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 (75% clone 1, 24% clone 242 and 1% clone 107) from 7 to 22 year old vines.  Sourced from two different soil types within the vineyard (99% from a clay loam and 1% from a red clay mixed with decomposed granite).  The blocks used in this blend were cropped at an average of 6 tonnes per hectare (2.4 tons per acre).

Harvest: The grapes were carefully machine harvested at night, with an ambient temperature of between 3 and 7ºC (37 to 45ºF) between March 23rd and April 22nd, 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 152 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 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 3 weeks 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 18ºC/65ºF.  After three weeks on gross the lees the barrel component was blended with the tank fermented component, cold stabilised, filtered and bottled.

Tasting Notes:

On the nose intense notes of key lime, cucumber and sea salt dominate with just a hint of smoke.  In the mouth, bright flavours of ginger, citrus zest and white pepper give way to a tight mineral backbone and fresh acidity.

 

Wine Analysis:
Alcohol:                13.7%
pH:                      3.37
Total Acidity:                  6.0 g/L
Residual Sugar:      2.0 g/L
Volatile Acidity:      0.59 g/L

Tasting Notes 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 (76% clone 1, 22% clone 242 and 2% clone 107) from 6 to 21 year old vines. Sourced from two different soil types within the vineyard (98% from a clay loam and 2% from a red clay mixed with decomposed granite). The blocks used in this blend were cropped at an average of 5.5 tonnes per hectare (2.2 tons per acre).

Harvest : The grapes were carefully machine harvested at night, with an ambient temperature of between 3 and 7ºC (37 to 45ºF) between March 24th and April 15th, 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 115 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 78% 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 3 weeks on gross lees (without stirring) before blending. The remaining 22% of the blend was fermented with selected yeasts in 4th and 5th use French oak barrels with temperatures peaking at 18ºC/65ºF. After three weeks on gross the lees the barrel component was blended with the tank fermented component, cold stabilised, filtered and bottled.

Tasting Notes : On the nose intense notes of key lime, guava and sea salt dominate with just a hint of white pepper. In the mouth, bright flavours of ginger and citrus zest give way to a tight mineral backbone and fresh acidity.

Wine Analysis :

  • Alcohol: 13.5%
  • pH: 3.52
  • Total Acidity: 6.9 g/L
  • Residual Sugar: 2.2 g/L
  • Volatile Acidity: 0.50 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 three different clones of Sauvignon Blanc (69% clone 1, 27% clone 242 and 4% clone 107) from 9 to 19 year old vines. Sourced from two different soil types within the vineyard (95% from a clay loam and 5% from a red clay mixed with decomposed granite). The blocks used in this blend were cropped at an average of 8.5 tonnes per hectare (3.4 t/acre).

Harvest : The grapes were carefully machine harvested at night, with an ambient temperature of between 3 and 7ºC (37 to 45ºF) between April 8th and 22nd, 2013.

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 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 stabilised, filtered and bottled.

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.

Wine Analysis :

  • Alcohol: 13.5%
  • pH: 3.37
  • Total Acidity: 7.0 g/L
  • Residual Sugar: 2.0 g/L
  • Volatile Acidity: 0.55 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 three different clones of Sauvignon Blanc (76% clone 1, 22% clone 242 and 2% clone 107) from 6 to 21 year old vines. Sourced from two different soil types within the vineyard (98% from a clay loam and 2% from a red clay mixed with decomposed granite). The blocks used in this blend were cropped at an average of 5.5 tonnes per hectare (2.2 tons per acre).

Harvest : The grapes were carefully machine harvested at night, with an ambient temperature of between 3 and 7ºC (37 to 45ºF) between March 24th and April 15th, 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 115 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 78% 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 3 weeks on gross lees (without stirring) before blending. The remaining 22% of the blend was fermented with selected yeasts in 4th and 5th use French oak barrels with temperatures peaking at 18ºC/65ºF. After three weeks on gross the lees the barrel component was blended with the tank fermented component, cold stabilised, filtered and bottled.

Tasting Notes : On the nose intense notes of key lime, guava and sea salt dominate with just a hint of white pepper. In the mouth, bright flavours of ginger and citrus zest give way to a tight mineral backbone and fresh acidity.

Wine Analysis :

  • Alcohol: 13.5%
  • pH: 3.52
  • Total Acidity: 6.9 g/L
  • Residual Sugar: 2.2 g/L
  • Volatile Acidity: 0.50 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 (52% clone 1, 40% clone 242 and 8% clone 107) from 8 to 18 year old vines. Sourced from two different soil types within the vineyard (95% from a clay loam and 5% from a red clay mixed with decomposed granite). The blocks used in this blend were cropped at an average of 7 tonnes per hectare (2.8 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 21st, 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 48 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 95% 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 5% 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 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 : On the nose intense notes of lime and white peach dominate with just a hint of green jalapeño chilli. In the mouth, fresh flavours of nectarine, ginger and white pepper are backed up by a bright, zesty acidity which imparts excellent structure and length.

Wine Analysis :

  • Alcohol: 13.4%
  • pH: 3.34
  • Total Acidity: 7.2 g/L
  • Residual Sugar: 2.5 g/L
  • Volatile Acidity: 0.29 g/L

Tasting Notes 2010

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 1, 16% clone 107 and 6% clone 242) sourced from three different soil types within the vineyard (82% from a clay loam, 15% from a sandy loam and 3% from a black clay of volcanic origin). The blocks used in this blend were cropped at an average of 6 tonnes per hectare (2.4 t/acre).

Harvest : Harvest was carried out by hand between March 18th and April 1st, 2010

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 8ºC or 46ºF) where they were then left to cold soak for 24 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 they were racked to stainless steel tanks, inoculated with selected yeasts and ultra-cool fermented (reaching temperatures as low as 8.5ºC/47ºF at the peak of the fermentation). On average the fermentations took around 25 days from inoculation until completion. Following this the wines were then sulphured and aged for 2 months on gross lees (without stirring) before the wine was racked, cold stabilised, filtered and bottled.

Tasting Notes : Intense notes of lime and grapefruit dominate on the nose leading to pure flavors of nectarine and white peach in the mouth. A bright, zesty acidity imparts excellent structure and length.

Wine Analysis :

  • Alcohol: 12.4%
  • pH: 3.24
  • Total Acidity: 7.0 g/L
  • Residual Sugar: 2.8 g/L
  • Volatile Acidity: 0.44 g/L

Tasting Notes 2009

Grapes : Sauvignon Blanc 100%

Harvest : The grapes were carefully hand picked between March 6 and April 4, 2009.

Yield : 9 tons per hectare from vineyards that provide the best conditions of exposition, soil, and clonal material for this variety.

Vinification : Upon arrival at the winery’s reception area, the bunches were destemmed and the grapes carefully selected one by one and deposited into the press to gently extract the must. Alcoholic fermentation took place in stainless steel tanks at controlled temperatures (14º–16ºC / 57º–61ºF) for approximately 20 days with yeasts that were specifically selected for this variety.

Tasting Notes : Our classic Sauvignon Blanc shows a new face each year as a result of the combination of different styles of grapes grown on our estate. This year we continue with the most representative style of Casablanca wine, which offers the tropical and citrus notes that are classic from our property with a fresh touch and wealth of flavors. An exuberant love-at-first-sip wine.

Clonal Composition :

  • 69% Clone 1
  • 19% Clone 107
  • 12% Clone 242

Aging : 100% of the wine was fermented in stainless steel tanks, where it remained on its lees for 3 months.

Wine Analysis : Alcohol 13.4, pH 3.24, AT 7.60

Tasting Notes 2008

Varietal: 100% sauvignon blanc
Harvested between March 12 and 31.

This is our classic sauvignon blanc, which dresses up each year in different colors, thanks to the combination of different fruit styles that we produce in our vineyard in Casablanca. This year we are back to our most distinctive style, what we call the Casablanca style, in which fresh fruits stand out over citric and mineral notes. This is a wine with a powerful aromatic expression, delicious natural acidity and a long finish. All in all, a great wine.

Clonal composition of the wine:
50% clone 1
40% clone 242
10% clone 107

Aging:
100% of the wine was fermented in stainless steel tanks, and it was kept on its lees for three months.

Analysis:
Alcohol: 13.3°
pH: 3.25
T.A. 8.10
R.S. 2.07

Tasting Notes 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 the wine was fermented in barrels and added to the final blend to improve the palate.

Tasting notes : Pale straw colour with brilliant green tint. Elegant lime, tropical fruits, herbaceous, and mineral nose. Intense, crispy and balanced acidity give to the wine a long persistence.

Analisys : Alcohol: 13,4%, Total acidity: 6,44 g/L(C4H6O6), pH:3,16.

Awards

Vintage 2016 – Descorchados – Chile 90 Points
Vintage 2016 – Mesa De Cata La CAV – Chile 92 Points
Vintage 2015 – James Suckling – USA 90 Points
Vintage 2014 – International Wine Cellar – Usa 90 Points
Vintage 2014 – Concours Mundiale Bruxelles – Belgium Gold Medal
Vintage 2014 – Catador Wine Awards – Chile Best Of The Show
Vintage 2014 – Catador Wine Awards – Chile Gold Medal
Vintage 2014 – International Wine & Spirit Competition – Uk Silver Medal
Vintage 2014 – Descorchados – Chile 90 Points
Vintage 2013 – Catador Wine Awards – Chile Silver Medal
Vintage 2013 – Descorchados – Chile 90 Points
Vintage 2013 – International Wine Cellar – Usa 90 Points
Vintage 2012 – Catador Wine Awards – Chile Gold Medal
Vintage 2012 – Mesa De Cata La Cav – Chile 90 Points
Vintage 2012 – Descorchados – Chile 90 Points
Vintage 2012 – Guía Palacio – México 90 Points
Vintage 2012 – Expo Vinis – Brasil Best Of The Show
Vintage 2012 – Concours Mondial Sauvignon – Bruselas Gold Medal
Vintage 2011 – Descorchados – Chile 92 Points
Vintage 2011 – Catador Wine Awards – Chile Gold Medal
Vintage 2011 – Mesa De Cata La Cav – Chile 90 Points
Vintage 2011 – Mujer & Vino – Chile 91 Points
Vintage 2011 – Tony Aspler – Canada 90 Points
Vintage 2010 – Catador Wine Awards – Chile Great Gold Medal
Vintage 2010 – Descorchados – Chile 89 Points
Vintage 2010 – International Wine & Spirit Competition – Uk Silver Medal
Vintage 2010 – Guía Mujer & Vino – Chile 89 Points
Vintage 2010 – Mesa De Cata La Cav – Chile 92 Points
Vintage 2010 – Concours Mondial Sauvignon – Francia Gold Medal
Vintage 2010 – Wine Enthusiast – Usa 89 Points
Vintage 2010 – International Wine Challenge – Uk Silver Medal
Vintage 2010 – International Wine Cellar – Usa 89 Points
Vintage 2010 – Concours Mundiale Bruxelles – Bélgica Silver Medal
Vintage 2009 – Descorchados – Chile 91 Points
Vintage 2009 – Guía Mujer & Vino – Chile 91 Points
Vintage 2009 – International Wine Cellar – Usa 90 Points
Vintage 2009 – Concours Mundiale Bruxelles – Bélgica Gold Medal
Vintage 2009 – Decanter World Wine Awards – Uk Silver Medal
Vintage 2008 – Wine & Spirit Magazine – Usa 90 Points
Vintage 2008 – Descorchados – Chile 89 Points
Vintage 2008 – Guía Mujer & Vino – Chile 89 Points
Vintage 2008 – Revista Vinos & Más – Chile 89 Points
Vintage 2008 – Concours Mundiale Bruxelles – Bélgica Gold Medal
Vintage 2008 – Decanter World Wine Awards – Inglaterra Silver Medal
Vintage 2008 – International Wine Cellar – Usa 89 Points
Vintage 2007 – Expo Vinis – Brasil Best Sb
Vintage 2007 – Descorchados – Chile 92 Points
Vintage 2006 – Korea Wine Challenge – Corea Gold Medal
Vintage 2006 – Catador Wine Awards – Chile Silver Medal
Vintage 2004 – Catador Wine Awards – Chile Gold Medal
Vintage 2004 – International Wine Challenge – Inglaterra Gold Medal, Best In Class

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