The grapes for our 2007 Late Harvest Sauvignon Blanc were picked from vines planted in 1992 in our La Escultura Estate, which features sandy-loam soils with a high percentage of stones, conditions that result in low vigour potential. The vineyards are located just few miles from the Pacific Ocean in the Casablanca Valley, which provides a coastal influence that moderates the 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. The vines are trellised to vertical shoot position and drip irrigated, and the entire viticultural management program is directed toward providing the proper conditions for developing the Botritys cinerea mould, or “noble rot”, at the end of the ripening process.

Climate: Temperate with moderately warm summer days, morning fog and cool afternoon breezes.
Soil: Sandy-loam texture, high percentage of stones.
PicCking Date: 20th of March to 20th of April.
Historic Averages:

Heat Summation (Oct-Apr): 1,401 degree days. (19ºC/66.2ºF
Mean TempPerature (Oct-Apr): 16.6°C/61.9ºF
Temperature Oscillation (Oct-Apr): 16.4ºC /61.5°F
Rainfall (year round): 448 mm

Temperature records show that the 2006–2007 season was relatively cold. The final heat summation of 1,401 degree-days was very close to that of the previous cold season (1,390 degree-days), but was 4% lower than the historic average (1,456 degree-days). A closer month-by-month look at the temperatures shows some particularities in comparison with previous years. Bud break was 10 days early, which fortunately did not expose the vines to frost damage. And although October and November were warmer than the historic averages, the subsequent ripening period was quite cold, and the average high temperatures between December and March were lower than those of historic averages. The grapes consequently ripened very slowly, which was excellent to preserve natural aromas and acidity.
The making of this special wine requires the development of the Botrytis cinerea mould, or “grey rot”. Conditions that alternate between periods of dampness and warmth can produce the much-desired “Noble Rot,” which concentrates sugars, acids, and flavours in the grapes, and develops its characteristic pleasing notes of honey, raisins, and dried apricots. Noble Rot requires specific climatic conditions. Humidity must be present to develop the mould, followed by heat, which dehydrates the grapes and stops their growth. Without these two conditions, the late harvest only generates a dehydration of the grapes and produces raisins that lack the characteristics generated by the Noble Rot. Depending on the season’s climatic conditions of humidity and temperature, this noble rot may affect 60-90% of the fruit.
The grapes are hand picked to carefully select only the most appropriate bunches in accordance with their degree of botrytization. The fruit is whole cluster pressed and 89% is fermented in stainless steel tanks at 15º-17ºC (59º-62.6ºF). The remainder is fermented in used French oak barrels at 16º-22ºC (60.8º-71.6ºF). This portion lends greater texture and volume to the palate in the final blend. The fermentation process advances slowly, and because the initial must is so concentrated, the wine reaches an 11.5º alcohol level while still conserving a very high residual sugar content (135 g/l), which provides the special characteristics of a dessert wine.
The Sauvignon Blanc portion of this wine contributes characteristics of citrus, stone fruits, and honey, while the Gewürztraminer lends an unctuous mouthfeel and delicate floral notes for complexity in the final blend. Approximately a third (32%) of the lots was aged in used French oak barrels for 7 months.
Golden yellow in colour with excellent aromatic intensity. Aromas of citrus and ripe fruit lend complexity and freshness to the blend. The characteristics of honey, raisins, and aromas of ripe apricots and quince come from the noble rot on the grapes. The percentage of Gewürztraminer in the blend contributes citrus and floral notes. The palate has a good attack and body, with an excellent balance between acidity and sugar, which makes it feel fresh and fruity.
Casablanca Valley
85% Sauvignon Blanc
15% Gewürztraminer
11.5% by vol.
3.54
6.01 g/l (tartaric acid)
135 g/l