Casas del Bosque, Sauvignon Blanc, Reserva, Chile, White, 75cl

Description Reviews:  JAMES SUCKLING  90pts – A medium-bodied, fruity white with grapefruit-zest, guava and green-pear aromas. Creamy, dry and flavour – full with bright acidity. Drink now. Screw cap. Wine Producer: Casas Del Bosque Country: Chile Region: Valparaiso Production Area: Casablanca Valley Grape Type: Sauvignon Blanc Colour: White Vineyard: Vineyard: A blend of three different clones of Sauvignon Blanc (66% clone 1, 19% clone 242 and 15% clone 107) from 7 to 16 year old vines. Sourced from two different soil types within the vineyard (73% from a clay loam and 27% from a sandy/clay substrate).  The blocks used in this blend were cropped at an average of 9 tonnes per hectare (3.6 tons per acre).   Harvest: The grapes were either hand harvested by day or machine harvested by night between March and April.   Wine – Making Process: On arrival at the winery 76% of the grapes were first destemmed and crushed and pressed directly with the remaining 24% being crushed to stainless steel tanks (via a chiller to drop the temperature to between 0 and -2°C or 28-32ºF) where they were then left to cold soak for 131 hours (5.5 days) before being dug-out and pressed.  The resulting juices were then left to cold settle (at 10ºC/50ºF) for 4 days following which time 90% of the blend was racked to stainless steel tanks, inoculated with selected yeasts and ultra-cool fermented (reaching temperatures as low as 6.5ºC/44ºF at the peak of the fermentation).  Following fermentation this component was aged for 3 weeks on gross lees (without stirring) before blending.  The remaining 10% of the blend was fermented with selected yeasts in 4th and 5th use French oak barrels with temperatures peaking at 18ºC/65ºF.  After three weeks on gross the lees the barrel component was blended with the tank fermented component, cold stabilised, filtered and bottled.   Features:  On the nose, intense notes of guava, passionfruit and sea salt dominate with just a hint of smoke.  In the mouth, bright flavours of citrus zest and lime give way to a tight mineral backbone and fresh acidity.   Pairings: Grilled fish, especially oily fish such as sardines and mackerel, big garlicky prawns and chargrilled squid, chicken or lamb (without a powerful marinade). Greek and Mexican food and other fresh-tasting dishes with avocados, tomatoes, artichokes, green onions, olives and sharp cheeses like feta or cheeses flavoured with garlic and herbs.     Serving Temperature: 6°C–8°C   Actual Alcoholic Strength by Volume: 13,5% vol. (varies depending on vintage).   Allergens: Contains sulphites.