La Escultura Estate is located just a few miles from the Pacific Ocean in the Casablanca Valley, where vineyards receive a coastal influence that moderates temperatures during the ripening period. This climatic condition provides fresh sea breezes that enable easy, gradual ripening, thus allowing grapes to maintain their aromas and flavours and ensures desirable levels of acidity. All these features make the Casablanca Valley a privileged place for producing cold-climate varieties, especially Sauvignon Blanc. La Escultura Vineyard was planted in 1992 with drip-irrigated, vertically-trellised French clone 242 and 107 and American clone 1 Davis vines on soils with fine sandy-loam texture and low vigour potential. The 2008 harvest was an unusual one in several ways. It began with one of the driest and coldest winters Chile has seen in the last forty years. As result, the springtime moisture levels in the soil was considerably lower than in previous years and caused a uniform delay of 10 to 15 days in bud break in many varieties. From January on, high temperatures approached 32°C (90°F) in Casablanca, although average temperatures from December through April were very close to the historic averages. The final heat summation of 1,433 degree-days was just 1.7% lower than then historic average (1,456 degree-days), but 2.2% higher than the previous season (1,401 degree-days). Covered canopies, a non-restrictive water management program, moderate loads, and a somewhat later-than-average harvest allowed us to ensure healthy grapes with good acidity, freshness, intensity, and well-marked typicity featuring citrus and herbal aromas and flavours. The fruit was hand-picked during the second and third weeks of March. Upon arrival at the winery, the grapes were treated in three different ways. Most of the grapes (75%) were gently destemmed and crushed. Another 19% underwent a 6-hour pre-fermentation cold maceration at 8°C (46°F) before being pressed to contribute full aromas and good body. The remaining 6% was whole-cluster pressed to enhance fruit expression and preserve natural acidity levels. All of the must was then lightly cold-clarified and fermented in stainless-steel tanks at 12°-16°C (54°-61°F). Following alcoholic fermentation, the separate lots were aged on their lees for 2 months to enhance the distinctive fruit character and develop texture and mouthfeel. Just 2% of a barrel ferment component was included in the final blend to enhance complexity. This Sauvignon Blanc shows plenty of varietal typicity with fresh, clean aromas and flavours. Citrus, floral and herbaceous notes of freshly cut grass are highlighted on the nose, while a touch of tropical passion fruit and guayaba lend complexity. The palate is lively and fresh, citrus and persistent, loaded with flavour and personality. Casablanca Valley La Escultura Estate 100% Sauvignon Blanc 13.5% by vol. 3.28 6.77 g/l (tartaric acid) 1.36 g/l