Mapuche Sauvignon Blanc 2008

A vibrant, fresh Sauvignon bursting with snappy grapefruit and tangerine, this wine is sure to please anyone looking for a great value on a hot day! The cool breezes blown in from the Pacific aid in slow ripening of the fruit, which adds terrific depth of flavor to the finished wine. The fruit is sourced from leading vineyards throughout Chile's Central Valley, all of which use techniques that maximize sunlight hours for the vines, especially vertical shoot positioning which greatly improves exposure. Fruit is harvested by hand, de-stemmed, and pressed at a cool temperature. The juice read more...sits on lees before being fermented in stainless steel tanks. The Mapuche Winery is named for the loose conglomeration of indigenous peoples of Southern Chile and Argentina who successfully maintained cultural identity despite efforts of both the Inca and Spanish to subjugate them. The moniker is derived from the word mapu, or earth. Chile’s Central Valley, located between the vast Pacific Ocean and the forbidding heights of the Andes Mountains, has excellent climate conditions for growing. The Valley is influenced by two major cooling effects, the “Humboldt Current” which originates in the Antarctic and travels up the coast of the Ocean, and the nightly blowing of the cold desert air sweeping down the desolate slopes of the Andes. This lengthens the growing season, allowing fruit to reach full maturity, and granting greater flexibility in harvest. Food Pairing Suggestion: Light, flaky white fish    (hide)

April 2009

A vibrant, fresh Sauvignon, this wine is sure to please anyone looking for a great value on a hot day! The cool breezes blown in from the Pacific aid in slow ripening of the fruit, which adds terrific depth of flavor to the finished wine. The fruit is sourced from leading vineyards throughout Chile's Central Valley, all of which use techniques that maximize sunlight hours for the vines, especially vertical shoot positioning which greatly improves exposure. Fruit is harvested by hand, de-stemmed, and pressed at a cool temperature. The juice sits on lees before being fermented in stainless steel tanks.

October 2009

No written review

November 2009