Sauvignon Blanc
Medalla Real Sauvignon Blanc
Valley: Leyda
Vintage

Winemaker's comments

Brilliant light greenish-yellow in color. The great fruit expression shines the spotlight on grapefruit and lemon blossom citrus notes combined with the classic gooseberry and the distinctly mineral finish that is characteristic of the Leyda Valley. Elegant and compact, this is a tremendously balanced wine with vibrant acidity that spreads over the palate as it develops its fruity components and delivers its long fruit-driven finish.

See details winemaker

Vinification

The harvest extends through mid into late March, depending on the maturation level in order to obtain different varietal compounds. Once picked, the grapes are quickly transported to the winery for processing. They are destemmed, and pressed, except for a few lots that undergo an 12-hour pre-fermentation cold soak in the presses at 10ºC (50ºF). The free run and press juices are separated by tasting to select only the fraction that best represents the fresh and fruity characteristics and texture, with no type of phenolic extraction. The juice obtained is decanted for 48 hours, during which it takes its varietal character from the solid parts, which lend complexity to the finished wine. 20 % of the wine was fermented in French oak barrels (20% new) for 7 months before the final blend was made. The balance (80 %) was fermented and aged over its lees in stainless steel.

Potential aging

2 to 3 years.

Technicals details

  • Alcohol : 13.4 %v/v
  • Total Acidity : 5.51 g/L
  • pH : 3.25
  • Residual Sugar : 1.03 g/L

Winemaker's comments

Brilliant light greenish-yellow in color. The great fruit expression shines the spotlight on grapefruit and lemon blossom citrus notes combined with the classic gooseberry and the distinctly mineral finish that is characteristic of the Leyda Valley. Elegant and compact, this is a tremendously balanced wine with vibrant acidity that spreads over the palate as it develops its fruity components and delivers its long fruit-driven finish.

See details winemaker

Vinification

Each clone is treated separately and only blended after vinification is completed. The harvest extends through late March and into mid-April, depending on the clone and maturation level in order to obtain different varietal compounds. Once picked, the grapes are quickly transported to the winery for processing. They are destemmed, crushed, and pressed, except for a few lots that undergo an 18-hour pre-fermentation cold soak in the presses at 10ºC (50ºF) to prevent any type of oxidation or phenolic extraction. The free run and press juices are separated by tasting to select only the fraction that best represents the fresh and fruity characteristics and texture, with no type of phenolic extraction or oxidation whatsoever. The juice obtained is decanted for 10 days, during which it takes its varietal character from the solid parts, which lend complexity to the finished wine. The must is fermented at low temperatures to retain all of its fruitiness, and the finished wine is conserved on its lees for four months to develop mouthfeel and complexity. It is later clarified and cold stabilized before bottling.

Potential aging

2 years.

Technicals details

Alcohol :13.7 %v/v; Total Acidity : 6.5 g/L; pH : 3.12; Residual Sugar :1.6 g/L

Winemaker's comments

Brilliant light greenish-yellow in color. The great fruit expression shines the spotlight on grapefruit and lemon blossom citrus notes combined with the classic gooseberry and the distinctly mineral finish that is characteristic of the Leyda Valley. Elegant and compact, this is a tremendously balanced wine with vibrant acidity that spreads over the palate as it develops its fruity components and delivers its long fruit-driven finish.

See details winemaker

Vinification

Each clone is treated separately and only blended after vinification is completed. The harvest extends through late March and into mid-April, depending on the clone and maturation level in order to obtain different varietal compounds. Once picked, the grapes are quickly transported to the winery for processing. They are destemmed, crushed, and pressed, except for a few lots that undergo an 18-hour pre-fermentation  cold soak in the presses at 10ºC (50ºF) to prevent any type of oxidation or phenolic extraction. The free run and press juices are separated by tasting to select only the fraction that best represents the fresh and fruity characteristics and texture, with no type of phenolic extraction or oxidation whatsoever. The juice obtained is decanted for 10 days, during which it takes its varietal character from the solid parts, which lend complexity to the finished wine. The must is fermented at low temperatures to retain all of its fruitiness, and the finished wine is conserved on its lees for four months to develop mouthfeel and complexity. It is later clarified and cold stabilized before bottling.

Potential aging

Technicals details

Alcohol: 14.0 %v/v; Total Acidity: 6.445 g/L; pH: 3.09; Residual Sugar: 1.47 g/L
Sauvignon Blanc
Medalla Real Sauvignon Blanc
Vineyard

Location

Cordillera de la Costa. 14 km. from the Pacific Ocean to the south-west of Santiago.

Surface

85 ha.

Varieties

Sauvignon Blanc and Pinot Noir

Climate

Mediterranean thermal conditions. Low temperatures due to proximity to coast.

Average annual temperature

14,2 ºC (58 ºF).

Average annual rainfall

471 mm.

Soil

Clayish, of granite origin, thin, very new.

Annual awards:

eRobertparker.com - November 2010

Date: November 2010

Country: USA

Vintage: 2009

Award: 89 Points

Hong-Kong International Wine and Spirit Competition - November 2009

Date: November 2009

Country: Hong-Kong

Vintage: 2008

Award: Bronze Medal

Decanter Wine Awards - May 2009

Date: May 2009

Country: UK

Vintage: 2008

Award: Bronze Medal

International Wine Challenge - May 2009

Date: May 2009

Country: UK

Vintage: 2008

Award: Bronze Medal

Wine Spectator - July 2009

Date: July 2009

Country: USA

Vintage: 2008

Award: 88 points

e-Robert Parker.com - April 2009

Date: April 2009

Country: USA

Vintage: 2008

Award: 87 points

Wine Enthusiast - March 2009

Date: March 2009

Country: USA

Vintage: 2008

Award: 87 points

International Wine Cellar - March 2009

Date: March 2009

Country: USA

Vintage: 2008

Award: 88 points