Oveja Negra's definition of Black Sheep is someone special and out of the ordinary who attracts attention and stands out from the crowd. Winemaker Roberto Silva seeks to combine sustainable viticultural practices with innovative winemaking, to produce fruit-driven wines of real personality. “Oveja Negra has always been a leading winery in the development of innovative blends and diverse wine ranges with character and a sense of origin”. These are individual wines for individual people.
The 2017 vintage saw temperate, dry conditions during the winter months of August and September. This resulted in early bud break, which caused poor shoot induction and ultimately lower yields. The summer was very warm and sunny, which encouraged healthy flowering and fruit set. Although the yields were lower than usual, the grapes were of very high quality and resulted in wines with excellent ripeness, tremendous depth, concentration and balance along with very good alcohol levels.
The Sauvignon Blanc comes from the Campo Lindo and la Esperanza vineyard blocks in San Rafael, which were planted in 2004. The majority of the vines are trained on a vertical trellis system; a small sector is trained on a Lyre Trellis which provides more shade, contributing additional sun protection for the bunches. Foliage management takes place for both varieties, aimed at creating a shady canopy to protect the grapes from direct sunlight. This produces a cooler microclimate for the fruit creating greater aromatic intensity and a good natural acidity in the final wines. The soils are of alluvial origin, with a clay-loam texture and moderate fertility.
The grapes were hand-picked in the morning to maintain their freshness. The Carménère was whole-cluster pressed without prior crushing, a crucial process in preventing colour extraction and producing a cleaner must. The Sauvignon Blanc was crushed before being pressed in a strictly reductive environment to prevent any oxidation. Each variety was fermented separately in stainless steel tanks, for 25 days. Fermentation took place at cool temperatures of 10° to 14°C, in order to gain a greater aromatic expression and finesse in the final wine. A large percentage of the blend was aged in oak barrels for three months to promote greater volume and texture on the palate. The wine was also held on its fine lees in suspension for three months.
This wine reflects the essence of Oveja Negra by blending a red variety with a white. Aromas of sweet tropical fruit and citrusy, grapefruit notes from the Sauvignon Blanc complement the herbal backdrop from the Carménère. This refreshing wine stands out for its rich and well-integrated acidity. Smooth and richly textured with a dry and vibrant finish.
Shellfish, grilled white fish, salads, and fresh cheese.
Sauvignon Blanc 90%, Carmenère 10%