When the first vintage of theSauvignon Blanc was released, it was heralded by Parker as the best white wine made in South America. A moment of great satisfaction for Maria Luz Marin who had to fight to be allowed to plant her vineyards in Lo Abarca, only 5km from the sea. This is a lady who doesn't take 'no' for an answer and has a career littered with great achievements and numerous firsts. Maria Luz's vision and determination to coax world class wines from these coastal vineyards has proved Chile is capable of producing wine that can take on the world's best.
Grapes are manually sorted, leaving behind unwanted green materials. The must is cold macerated for 18 hours then gently pressed for 3 hours. The juice is chilled down to 5 degrees and then racked off the lees. 50 % spontaneous fermentation at 15-18° C in French oak barrels 500lt. After fermentation, the wine rests on the lees for about two weeks. The other 50% is fermented in stainless steel vats with commercial yeasts at a lower temperature.
Sauvignon Gris, or in French known as Fié. A favourite among many chefs and sommeliers around the world. Powerful floral and spicy aromas with a touch of pink grapefruit. The palate is ripe and mouth filling, with a touch of smoky French oak, floral characters and fresh grape, asparagus flavours. Flavours linger on the palate and the fresh acidity ensures a crisp clean impeccable finish.
Spicy Singaporean lemon sole, spicy falafels, prawn pad thai.
|San Antonio Valley, Chile