Casas del Bosque Reserva Sauvignon Blanc 2023
The typical thiol notes of cold climate Sauvignon (passion fruit, grapefruit, currant, cassis) are complemented by aromatic notes of ripe fruit (melon, pineapple). On the backside, interesting terpene family scents appear: black tea leaves, mint leaves and anise accompanied by citrus fruits such as lemon and orange peel. Perhaps this 2023 is one of the most complete versions of our iconic SB Reserva.
As the wine spreads on the palate, the wine becomes ample and denotes good weight and excellent persistence. A soft but long acidity defines the balance of the wine. The flavors match the aromas, and show themselves wrapped around the acidic base.
Ideally served between 6 and 8ºC, with dishes such as ceviche, oysters or grilled fish. Herbs such as lemongrass, coriander or basil. Green olives, chutney and all types of goat cheese. Ideal with spaghetti “al Limone” or seafood risotto. Perfect with sushi and sashimi.
The season started with a winter of higher rainfall followed by a spring of heavy frosts. The summer was hot and dry, which meant optimal ripeness and excellent health of the grapes.
Vineyard and Climate Conditions:
Vineyard located at the westernmost end of the Casablanca Valley, called Las Dichas. Yields average 7 tons per hectare (3.2 tons per acre). Frequent morning fog, warm days and cool nights. Winter was wetter than in previous years, with an average of 200 mm of rainfall. The spring was one of heavy frosts, which partially affected the performance of the Sauvignon blocks. A hot, dry summer helped in achieving perfect ripeness and health of the grapes. The grapes were harvested by machine, preferably at night between the second half of March and the first half of April.
After harvest, the grapes were destemmed and underwent a short (6-8 hours) maceration in the pneumatic press. Then only the free-run juice, approximately 60% of the yield, was drained, separating press cuts. The must was cleaned by static decanting before being racked with different turbidity ranges (50-120 NTU) to the fermentation tanks. The musts were inoculated with selected yeasts and fermented at temperatures between 14 and 18 ºC. After fermentation, the young wine was left for a few weeks on its lees without stirring before blending. After blending, the wine was clarified, cold stabilized and filtered. The first bottling took place on July 13th. Total production was 43,000 cases.
Alberto Guolo, Marcelo Jara.
Single vineyard at Casas del Bosque´s Estate, Las Dichas-Casablanca.
107-108-242-1 UC Davis.
Mainly sandy soils, although there are areas of loam on the slopes. The vineyard is located 18 km from the Pacific Ocean, with an altitude of 250 m.