Located just a few miles from the Pacific Ocean, the Casablanca Valley enjoys a coastal influence that moderates temperatures during the ripening period. Cool sea breezes encourage the easy, gradual ripening that ensures the conservation of the grape aromas and desirable levels of acidity. These conditions make the Casablanca Valley a privileged place for producing cold climate varieties, especially Sauvignon Blanc. The vineyard was planted in 1992 with French clones 242 and 107 and American clone 1-Davis on soils with a fine sandy-loam texture and low vigour potential. The vines are trellised to a vertical shoot position, and the blocks are drip irrigated. Temperature records show a cold 2006-2007 season. The final heat summation (1,401 degree days) was nearly identical to the previous cold season and 59 degree days lower than average for the past 6 years. Bud break occurred 10 days earlier than normal and fortunately was not affected by frost. Although the early months of the season (Oct–Nov) were warmer than in previous seasons, they were followed by a cold maturation period (Dec-Mar), which resulted in slow ripening and excellent conservation of aromas and natural acidity. The fruit was hand picked during the third and fourth weeks of March. 28% of the grapes underwent a short 6-8 hour cold pre-fermentation maceration to contribute full aromas and good body. Another 18% of the fruit (18%) was whole-cluster pressed to enhance fruit expression and allow for better conservation of acidity. The remained of the grapes (54%) were destemmed and gently crushed prior to fermentation. All of the juice was fermented cold in stainless-steel tanks at 12°-16° C (54°-61°F). The lots were aged sur-lie for two months to enhance the wine’s distinctive fruit character and build texture and mouthfeel. Greenish-straw yellow in colour, this wine is complex and elegant on the nose. Notes of tropical fruit such as passion fruit and pineapple appear and meld with aromas of green chilli pepper, tomato leaf, and fresh-cut grass. Crisp acidity delivers pleasing freshness and minerality on the palate and a lively yet soft finish. Casablanca Valley La Escultura Estate 100% Sauvignon Blanc 13.5% by vol. 3.27 7.12 g/l (tartaric acid) 1.51 g/l