This vineyard is planted on a fairly steep hillside of solid (decomposing) granite that’s 120 million years old – and very brittle, allowing root systems to penetrate easily. This particular wine is almost entirely Clone #242 and shows great minerality, structure and length. Less than 10% is from Clone #107 which lends a slight tropical note to the wine. Following the cold soaking period, 97% of this wine was fermented in used French oak. The wine was then left on gross lees for 3 weeks before being cold stabilized, filtered and bottled. Year in and year out this is considered the best SB in South America. It might not come as a surprise that winemaker Meinard Bloem worked at both Clos du Tart in burgundy and Dr Berklin Wolf in the Mosel and is tremendously credentialed.
Bright straw color with hints of green. Expressive lime, linden blossom and jalapeño aromas on the nose. On the palate, this Sauvignon blanc has creamy, yeasty notes counterbalanced by crisp minerality and firm structure. The finish is salivating and long.
94 pts DESCORCHADOS
Casas del Bosque vineyards are located in Las Dichas, one of the coolest areas near the sea in Casablanca. This Sauvignon comes from that place, and it is the result of a selection of vineyards of clonal material that were planted in granitic and clay soils which are typical in the areas closer to the Coastal range of mountains. The harvest was cold, and this wine shines on herbal notes in a medium body of rich and crunchy acidity. It is long, with a slight bitterness towards the end that adds gustatory complexity before disturbing. And the flavors continue for a long time in the mouth.
92 pts Tim Atkin
90 pts James Suckling
Plenty of gooseberry and citrus flavors make this quite a generous sauvignon blanc with a crisp, full finish. Drink now.
90 pts Decanter World Wine Awards
All fruit was harvested from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from a mixture of two clones (60% clone 107 from the “Trampa” and 40% clone 242 from the “Cantera” blocks) from hillsides plantings on decomposed granite from the Jurassic with a thin topsoil of iron-rich red clay. The blocks used in this blend were cropped at an average of 6.5 tons per hectare (2.7 tons per acre). Following the cold soaking period, 97% of this wine was fermented in used French oak. The wine was then left on gross lees for 3 weeks before being cold stabilized, filtered and bottled. Year in and year out this is considered the best SB in South America.