Our Sauvignon Blanc Single Vineyard blend is sourced from a specific block at our La Escultura Estate, which was planted in 1992 with French clones 242 and 107 and American clone 1 Davis. The vines are drip irrigated and trellised to a vertical shoot position. The soil has a fine sandy-loam texture and low vigour potential due to a high percentage of stone compounds from its proximity to a creek. La Escultura Estate is located in the Casablanca Valley, just a few miles from the Pacific Ocean, which provides a coastal influence that moderates temperatures during the ripening period. Cool sea breezes enable an easy and gradual ripening period that helps conserve flavour and ensures good acidity levels in the grapes. These conditions make the Casablanca Valley a privileged place for producing cold climate varieties, especially Sauvignon Blanc. 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 Dete: 3rd week of March. Historic Averages: Heat Summation (Oct - Apr): 1,433 degree-days (19ºC/66.2ºF) cut-off Mean Temterature (Oct - Apr): 16.8ºC /62.2ºF. Temperature Oscillation (Oct - Apr) : 16.5ºC /61.7°F. Rainfall (Year Round): 448 mm. The 2007 winter was one of Chile’s driest and coldest in the last forty years, which resulted in a number of consequences for the 2008 vintage. Spring soil moisture levels were substantially lower than in previous years, which delayed the onset of budbreak by 10 to 15 days in comparison with the previous season, although it did show great uniformity. From January on, Casablanca experienced peaks of temperature that approached 32°C (90°F), although average temperatures during the December-April period were very close to historic averages. The final 1,433 degree-day heat summation was just 1.7% lower than the 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 early morning hours in the third week of March and then carefully transported to the winery in small 14kg (31lb) boxes and 400kg bins. Forty percent of the grapes were destemmed, crushed and pressed to better conserve natural acidity, while the remaining 60% underwent a 6-hour pre-fermentation cold maceration before being pressed for greater mouthfeel and increased aromatic expression. In order to preserve its aromatic potential, most of the juice was fermented in stainless-steel tanks at temperatures between 12°C and 15°C (54°F-59ºF), using yeasts that were especially selected for their ability to develop aromatic compounds under cold temperature conditions. Just 2% of the grapes were barrel-fermented to add complexity to the final blend. Special care was taken during every step of the process to prevent the grapes from coming into contact with oxygen in order to conserve their natural fruity aromas and freshness. The lots were aged on their lees for 3 months to enhance the distinctive fruit character and develop texture and mouthfeel. Our 2008 Single Vineyard Sauvignon Blanc is a wine that exhibits great elegance, whit a fruit expression particularly complex that develops layers of aromas and flavours, lending it a distinct identity. The nose recalls citrus such as grapefruit mingled with a slightly tropical profile and a note of fresh-cut grass. The palate is lush, ample, and persistent. The wine is fresh, with a bright acidic zing that enhances the fruit, yet the fine elegance on the palate ensures that this is a serious wine with its own personality. Casablanca Valley La Escultura Estate 100% Sauvignon Blanc 13.5% by vol. 3.23 7.15 g/l (tartaric acid) 1.50 g/l