A vibrant, flinty and herbaceous Sauvignon Blanc with pronounced aromas of passionfruit, lime and mandarin underpinned by spicy notes of blackcurrant leaf.
Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics around the world. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine producing areas such as Leyda, Cauquenes and Itata. Head winemaker Rafael Urrejola has spent a great deal of time understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar in order to showcase the terroir.
The grapes were sourced from small plots within selected vineyards in the Leyda Valley, 14 kilometres from the Pacific Ocean, where the vines are cooled by the South Pacific breezes and the morning coastal summer fog. Located to the west of the coastal mountain range, the Leyda Valley's finely textured soils are developed from granite rock on the coastal batholith formed 200 million years ago during the Jurassic period. The thin upper layer is loamy clay and has little fertility. The subsoil in these plots is sedimentary and calcareous, which is unusual in this coastal area, as it is generally granitic. Small plots of low-yielding clones- Davis 1, Davis 5 and French clones 242, 107 and 376- are planted on west facing slopes which are exposed to the wind, keeping the vines healthy. Careful canopy management protects the clusters from direct sunlight, thus enhancing freshness, preserving the fruit expression and the character of the terroir.
The grapes were rigorously sorted to ensure that only the healthy, ripe clusters underwent the cold maceration process, followed by gentle crushing. The free run and lightly pressed juices were chilled down to 6 to 8°C and then cold stabilised for 48 hours. The juice was then racked to stainless steel tanks, where it was fermented with selected yeasts at low temperatures of 13°C to 15°C for 18 days. 10% of the wine was fermented in second and third use French oak barrels, adding complexity and structure. Aged for five months on its lees, in order to contribute greater texture and aromatic layers.
Pronounced aromas of citrus fruit, lime and mandarin are underpinned by spicy notes of blackcurrant leaf, green chilli pepper and chalk. This is a vibrant and juicy Sauvignon Blanc with refreshing, zesty acidity and delicate mineral notes on the smooth palate. Long and elegant, this makes the perfect apéritif.
Sauvignon Blanc 100%
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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