Tasted March 2010

Though it's been a while since I first tasted this, the moment is still very clear in my mind. Our now gone (but not forgotten) manager Chris told me and Kate to prepare for something special. Immediately when we tasted we turned to each other with that wide-eyed stare that says 'Wow, this is really something'. Kate, in shock that this was Sauvignon Blanc, announced a 'yes' straight away, to which we all confirmed. When the wine came into the shop I grabbed a bottle as soon as I was able to and devoted some quality time to getting to know the newest star of our shelves.

Grape Varieties: 100% Sauvignon Blanc.

Region: Leyda Valley, San Antonio, Chile.

Soil: Both granitic and alluvial soils, the latter rich in clay and gravel.

Winemaking: Handpicked grapes, they are fermented in new French Oak Barrels for 15 days, matured further in barrel for 12 months before being bottled.

ABV: 14.5%

Tasting Note

The colour is a reflective pale straw. The nose is very fresh and fruity with hints of subtle oak present. There are some tropical notes too but to guess correctly that it was a Sauvignon would be very difficult. On the palate the wine is medium-bodied with bundles of passionfruit and a lovely creamy mouth-feel, complemented by a moreish toastiness. On the finish there's acidity and, believe it or not, salt, given the winery's proximity to the Pacific Ocean. Almost like a fresh and zippy Fino Sherry, this is eccentric, individual, and very, very Reserve.

Cellaring: It will be very interesting to see how this will age. I think it will develop for another 3 and keep at least 5. Buy some and see!

If you like this, why not try… well this is a tough one, considering the idiosyncratic nature of this style. You can go two ways: one, opt for a more traditional Sauvignon Blanc, like the ever-loved and lauded Kiwi Isabel; or two, perhaps a refined New World Chardonnay like the elegant, restrained and brand, spanking new Shelmerdine Chardonnay from the awesome Yarra Valley in Australia.