Vintus

Sauvignon Blanc Estate, Casablanca Valley

The grapes are hand-harvested, cold-fermented and “aged sur-lie” for up to three months in French oak barrels for complexity. The wine has a vibrant and refreshing dry style with a zingy citrus fruit character.

• 2011 Vintage

  During the second week of March and the first week of April, the grapes for this Sauvignon Blanc were harvested, hand-picked, and brought to the winery to be carefully destemmed, crushed, and pressed.  They were then slightly clarified and fermented in stainless steel tanks at temperatures of 54°-57°F for 15 to 20 days. The wine was then separated into batches that were left on its lees for three months to intensify and develop the distinct fruit quality and texture on the palate.

  A pale yellow wine with subtle green tones.  The elegance on the nose shows tropical fruit notes of passion fruit and cherimoya.  The palate is very refreshing with vivid, sharp acidity highlighting the tropical profile, complemented by touches of tomato leaf and herbs, denoting a good balance between this variety’s fruit and herbal qualities.  It has a medium body with a persistent and enjoyable aftertaste.

  • "Grown in Chilhue, about ten miles from the sea, this has all the herb and citrus notes of its coastal counterparts, its tart white fruits submerged in a light texture. For oysters."  90 Points Wine & Spirits Magazine

  • "Green-tinged straw. High-pitched aromas of grapefruit pith, lime and chalk, with a hint of jasmine. Light-bodied, dry and taut, offering bright citrus zest flavors and a deeper pear skin quality. This clean, focused, lithe sauvignon blanc finishes with good energy and spicy cut."  89 Points International Wine Cellar

• 2010 Vintage

  • "Pale gold. Expressive aromas of lime zest and lemongrass, with deeper pear and anise qualities coming up with aeration. Dry, nervy and incisive, offering lively citrus and orchard fruit flavors and complicating notes of succulent herbs and honeysuckle. This dense but lively sauvignon finishes with very good clarity and persistent spiciness." 90 Points International Wine Cellar

  • "The current releases include 5 white wines beginning with the 2010 Sauvignon Blanc. It offers up attractive herbal aromas along with notions of melon and fresh cut grass. In the glass it reveals excellent depth and concentration followed by a crisp, refreshing finish. Drink this excellent value over the next 12-18 months." 88 Points Wine Advocate

• 2009 Vintage

  The fruit was hand-picked during the second and third weeks of March and taken to the winery where 100% of the grapes were gently destemmed and crushed. All of the must was then lightly cold-clarified and fermented in stainless-steel tanks at 12°– 16°C (54°–61°F). Fermentation lasted 15 to 20 days. Following alcoholic fermentation, the separate lots were aged on their lees for 3 months to enhance the distinctive fruit character and develop texture and mouthfeel.

  Very pale and slightly greenish-yellow in colour with aromas of tropical fruit such as cherimoya, notes of green apple, and a nice balance between the fruit and the variety’s herbaceous characteristics. The crisp acidity on the fresh palate heightens the tropical notes, although the nose features a more herbal profile. It is medium-bodied and has a pleasing persistence on the finish.

  • “Scents of herbs and fresh-cut grass appear in the forefront, while flavors of tart white fruit deepen and linger in the background. This is juicy and full of vitality, a sauvignon made for ceviche.” 91 Points Wine & Spirits Magazine