Tasting notes
Grassy aromas of fresh herbs and green pepper, with citric notes. The palate is fresh and crisp, with a natural balanced acidity and a fruity finish. Excellent aperitif but also pairs well with seafood, white meat dishes, salads or goat’s cheese.
Why we recommend this wine
Chile is a great area for Sauvignon Blanc alternatives to those from the Loire Vallet in France. This is a great example.
The wine
Made from grapes grown in the famed Curicó Valley. Grapes are carefully selected before destemming. They are chilled to 8°C and then subject to direct pneumatic pressing. This is followed by 24 to 36 hours of static sedimentation prior to fermentation with selected yeasts. Fermented in stainless steel tanks at 14-16°C constant temperature for 25 days. Stored in temperature controlled stainless steel tanks through bottling.
The wine estate
The Echeverría family came to Chile in the 1750s, from a little town in the Basque region of Spain. They established agricultural properties in the north of Santiago, where they planted vineyards, among other crops. Some 200 years later in 1930, Roger Piffre de Vauban, a French Engineer from Montpellier, travelled to Chile to the Curicó Valley, some 200km south of the capital Santiago. The children of the families married and took over the vineyards where they went through decades of “… toil, tears and sweat” to finally establish a winery of reputation. Viña Echeverría vineyards are located in the Curicó Valley, at the 35th parallel south, and the rows are planted in an east-westerly direction to potentiate the sun’s exposure. They work with a model of micro viticulture, which means that each plot, no more than half a hectare, is identified according to its terroir and microclimate and planted, pruned, irrigated and harvested accordingly, resulting in grapes of optimum quality and flavor. They have been awarded Sustainable status by the Wines of Chile Organization which focuses on working in harmony with the environment, the earth and its people.
www.echewine.com
Food and wine
Shellfish, crustaceans, delicate white fish or white meat dishes. Sashimi and sushi, salads or goat’s cheese Refer also to our food and wine pairing guide, click here.
Did you know?
These Sauvignon vines are ungrafted clones of pre-phylloxera French rootstock. Phylloxera are almost microscopic, pale yellow sap-sucking insects, related to aphids, that feed on the roots and leaves of grape vines. They originated in America and came to Europe around 1860 where the vines were unable to cope and were basically wiped out. Now all grape vines in Europe are grafted onto American rootstock to withstand these bugs