Sauvignon Blanc
This grape was originally found in the Bordeaux region of France and is famous for producing dry white wines around the world. In Chile, Sauvignon Blanc develops zesty aromas that intertwine with mineral notes and touches of fresh green herbs.
| Appellation | Central Valley |
| Soil | Benchland and riverbench associated soils. |
| Ageing | 100% fermented in stainless steel and aged for 4-6 months sur lies. |
| Colour | Translucent yellow with subtle green hues. |
| Taste Profile | A refreshing Sauvignon Blanc with intense aromas of citrus fruits and gooseberries with a zesty, mouth-watering flavour. Enjoy with fish, shellfish, salads, soups or as an aperitif. |
| Tasting Notes Video |  |
Successful matches with Sauvignon Blanc
Sauvignon Blanc fares well with foods that are aromatic, spicy and include citrus flavours. The flavours in Thai cuisine, such as chilli and lime are sensational with Sauvignon Blanc. Use fresh herbs whenever possible with Sauvignon Blanc as they help complement the natural herbal quality in the wine.
Sauvignon Blanc works well with many appetisers and first courses as it has a light to medium body and sets the stage for fuller-bodied whites and heartier reds to follow.
Sauvignon Blanc is the best white wine choice for many salads, soups, and green vegetable dishes.
Oysters with Horseradish Mousse and Passion Fruit
6 Oysters
20g/1½ tbsp Horseradish sauce
20g/1½ tbsp Cream, lightly whipped
2 Passion fruits
1 Gelatin sheet
Fennel leaves
Open the oysters
To prepare the mousse, mix the lightly whipped cream and horseradish in a bowl and season with salt and pepper.
Hydrate the gelatin in water and dissolve in a bain-marie, mix with the passion fruit and pour into a square mould, to be sliced later.
Place the oysters on a dish, add a quenelle of mousse in the middle and garnish with the fennel leaves
?Best Value White. On first approach this is a fairly four-square Chilean Sauvignon, but once in the mouth, it takes you by surprise. Theres plenty of rhubarb and gooseberry fruit, but with an ashy minerality and crunchy sugar-snap-peas. Very good for the price.?
Decanter Magazine, February 2010
?This Chilean Sav Blanc from one of the most famous South American stables is a super party wine.?
Chris Wilson, Mirror.co.uk, December 2009
?Packed with intense aromas of citrus fruits and gooseberries. Delicious with scallops.?
Edinburgh Evening News, September 2009
