The grapes for our 2008 Max Reserva Sauvignon Blanc come from our La Escultura Estate, located just a few miles from the Pacific Ocean in the Casablanca Valley, where the vineyards receive a coastal influence that moderates temperatures during the ripening period. Cool sea breezes enable an easy, gradual ripening period that allows the grapes to conserve their aromas and flavours and ensures desirable levels of acidity. All these features make the Casablanca Valley a privileged place for producing cold-zone varieties, especially Sauvignon Blanc. Our 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. Climate: Rainy winters, moderately warm summer days with morning fog and cool afternoon breezes. Soil: Fine sandy-loam texture soil with low vigour potential. Picking Date: 3rd week of March Historic Averages: Heat Summation (Oct-Apr): 1,433 degree-days Mean Temperature (Oct-Apr): 16.8ºC /62.2ºF emperature Oscscillation (Oct-Apr): 16.5ºC / 29.7°F Rainfall (year round): 436.1mm / 17.1 inches The 2008 vintage was an odd one due to many factors. Although the final 1,433 degree-day heat summation was just 1.7% lower than the historic average (1,456 degree-days) and 2.2% higher than the previous season (1,401 degree-days), the 2007–2008 season began with one of the driest and coldest winters Chile has seen in the last forty years. Consequently, the moisture levels in the soil in early spring were significantly lower than in previous years, which caused a uniform 10–15-day delay in bud-break in many varieties in comparison to the previous season. From January on, maximum temperatures approached 32°C (90°F), although average temperatures from December through April were very close to the historic average. Proper viticultural techniques allowed us to ensure healthy grapes with a well-marked typicity. The fruit was hand-picked in the third week of March and then carefully transported to the winery in small 14 kg (31 lb) boxes and 400 kg (882 lb) bins. 55% of the grapes underwent a 6-hour pre-fermentation cold maceration prior to pressing, which helped build good mouthfeel and increase aromatic expression, while the remaining 45% was destemmed, crushed, and pressed to preserve natural acidity. Most of the juice was fermented in stainless-steel tanks at temperatures of 12°C to 16°C (54°–61ºF) using yeasts that were especially selected for their ability to enhance aromatic compounds under cold temperature conditions in order to conserve its aromatic potential. Just 2% of the grapes were barrel-fermented to add complexity to the final blend. The entire process was carried out avoiding oxygen contact, which can alter natural aromas, fruit and freshness. The lots were aged on their lees for 4 months to enhance the distinctive fruit characters and add complexity. Our 2008 Max Reserva Sauvignon Blanc shows layer upon layer features that reveal an elegant fruit expression of great complexity, such as clear citrus aromas of grapefruit and mandarin orange melded with notes of fresh-cut grass, showing its varietal typicity along with excellent amplitude and persistence. The fresh, lush, palate features a tropical profile of vital acidity that enhances its fruit-filed youthfulness and lingers on its long and pleasing finish. 100% Sauvignon Blanc Casablanca Valley 13.5% by vol. 3.23 7.15 g/l (tartaric acid) 1.50 g/l