Chagual Sauvignon Blanc

Background

Los Vascos wines blend Lafite tradition with the unique terroir of Chile to create elegant wines that bring exceptional to the everyday. The vision of Domaines Barons de Rothschild Lafite to expand their estate took them to South America in 1988, becoming the first French viticultural investment in modern Chile. Since then, a comprehensive modernization and investment program has been undertaken, oriented towards the production of fine wine using and adapting the viticultural experiences of Bordeaux and other areas where Domaines Barons de Rothschild Lafite is present.
In the land of Los Vascos, cultivation is at the heart; cultivating not only vineyards but the dream to transform this vast land into a fruitful eco-system producing the most elegant Chilean wines. This holistic approach encompasses and protects all - from the short-legged sheep clearing weeds without devouring precious grapes to the artisans honing hand-made knives to carefully tend the vines. Los Vascos embodies the Chilean paradox, meticulous in work, easy going and warm in personality. Independent, yet proud to cultivate the community because everyone is stronger and happier together.

Vintage Notes

Chagual Sauvignon Blanc is made from organic grapes grown on the coastal valley of San Antonio. The soils of granitic origin, with good drainage and low nutrient content, force the roots to explore deeper. These conditions, combined with the Pacific influence, located a mere 12 miles away, allow the grapes to ripen slowly, obtaining excellent acidity and a great aromatic expression.
A winter with moderate rainfall gave way to a spring marked by a burst of frost that affected this early budding variety. Fortunately, this affected the quantity of the harvest but not the quality of the grapes. At the end of spring the temperature began to rise and remained above normal throughout the summer, making it a hot year for the San Antonio Valley (like 2019). Thanks to the proximity of the Pacific Ocean, the temperatures remained moderate allowing a harvest of balanced grapes. Harvest began on March 31.

Winemaking

Vinification is reductive with the must remaining protected from oxygen throughout the process in order to preserve the full organoleptic potential of the variety. The grapes are macerated in the press for 12 hours, then drained and the low-pressure pressing process begins in order to obtain a must with good aromatic potential and rich in acidity.
After cold decanting, which takes place at 40–45°F for 5 days, the must is kept in cold storage for 2 weeks, prior to fermentation in stainless steel tanks at a temperature ranging between 52–59°F. Finally, the wine is stored in stainless steel tanks, where the temperature is constantly monitored in order to maintain freshness.

Tasting Notes

Very pale yellow in color with greenish hues. The nose is intense with aromas of green chili, asparagus and chives, as well as notes of lychee and passion fruit. The palate is very juicy and tense, with vibrant acidity that gives it persistence. The aftertaste is fruitier, highlighting aromas of passion fruit and lemon peel.