Errazuriz Sauvignon Blanc 2009 Wine Review
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Natalie's Score: 89/100A lovely citrus-infused Sauvignon Blanc that has a rich mouth-filling texture and vibrant, refreshing acidity. Not too grassy, just lime-zesty. Perfect as an aperitif or accompaniment to seafood, vegetarian dishes and salads.
This Errazuriz Sauvignon Blanc 2009 was reviewed July 20, 2010
by Natalie MacLean
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The grapes for our Estate Sauvignon Blanc comes from selected vineyards near the Pacific coast of the Aconcagua region of rolling hills that range from 100 to 300 m (328–984 ft) above sea level. Because it is just 14 km (8.7 mi) from the Pacific Ocean, Manzanar has a heat summation of just 1,331 degree days during the growing season and a mean January temperature of 18.4ºC (65°F). These unique characteristics are ideal for growing cool climate grape varieties such as Sauvignon Blanc. The 61-hectare vineyard was planted to Sauvignon Blanc clones 1, 107, 376 and 242 in 2005. The vineyards are drip irrigated and vertically trellised over soils that have a thin, 40 to 80 cm (16–31.5 in) layer of loam over another layer of clay and rock.
Climate: Rainfall is restricted to the winter months. Summer days are moderately warm with morning fog and cool afternoon breezes.
Soil: Thin layer of loam over a layer of rocky-clay.
The 2008–2009 growing season presented very good conditions for flowering, fruit set, and the development of healthy fruit. The yields at Aconcagua Costa were very close those projected for this vintage. The heat summation in the coldest section of the estate was 1,199 degree-days and 1,322 in the warmest, confirming that this is indeed a cool-climate Valley and ideal for producing high quality Sauvignon Blanc, Chardonnay, and Pinot Noir. The quality of the Sauvignon Blanc is excellent, with tremendous intensity, a lush palate, and loaded with nerve and freshness. The grapes showed a distinctive typicity, with plenty of freshness and fruit intensity along with a touch of minerals.
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.
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