Casas del Bosque Gran Reserva Sauvignon Blanc 2015
Aromas of grapefruit, smoke and flint dominate on the nose with just a hint of sea air. In the mouth guava and kiwi is backed up by just a touch of passionfruit. A bright, zesty acidity imparts excellent structure and length.
92 pts Descorchados 2016
91 pts James Suckling
A fresh and clean white with sliced grapefruit, melon and lemon aromas and flavors. Full-bodied and fruity. Minerally. Serious sauvignon blanc. Drink now.
91 pts Vinous (JR) (aged in two- and three-year-old French oak barrels) Light bright yellow. Highly pungent grapefruit, herbal and floral scents are joined by white pepper and quinine nuances that build in the glass. Juicy, dry and sharply focused, offering bitter citrus pith and quince flavors that slowly flesh out on the back half. Emphatically spicy and taut on the finish, which hangs on with very good, minerally tenacity.
87 pts Wine Spectator
The lemongrass, citrus and grapefruit flavors are very crisp and minerally in this white. Dried green herbal notes show on the finish. Drink now. 1,200 cases made. –KM
Viticular Practices: On arrival at the winery all grapes were first destemmed and crushed to stainless steel tanks (via a chiller in order to drop the temperature to 4ºC or 39ºF) where they were then left to cold soak for 74 hours. Following this time the free-run juice was drained by gravity from the tanks. The remaining skins and juice were then dug-out and gently squeezed using pneumatic presses in order to separate light from hard pressings. The resulting juices were then left to cold settle (at 10ºC/50ºF) for 4 days following which time 26% of the blend was racked to stainless steel tanks, inoculated with selected yeasts and ultra-cool fermented (reaching temperatures as low as 6.5ºC/44ºF at the peak of the fermentation). Following fermentation this component was aged for 2 months on gross lees (without stirring) before blending. The remaining 74% of the blend was fermented with selected yeasts in 2nd and 3rd use French oak barrels with temperatures peaking at 22ºC/72ºF. Post fermentation the barrels were stirred weekly in order to encourage lees break-down and the subsequent pick-up of “yeasty” characters in the wine. After two months the barrel component was blended with the tank fermented component, cold stabilised, filtered and bottled.
Vineyard : All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. A blend of two different clones of Sauvignon Blanc (64% clone 107 and 36% clone 242) from 9 year old vines. Sourced from hillside blocks planted on a red clay mixed with decomposed granite. The blocks used in this blend were cropped at an average of 6.5 tonnes per hectare (2.6 t/acre).