Sauvignon Blanc “TH” 2019 – Undurraga

The grapes to produce Sauvignon Blanc “TH” Undurraga were rigorously sorted to ensure that only the healthy, ripe clusters underwent the cold maceration process, followed by gentle crushing. The free run and lightly pressed juices were chilled down to 6 to 8°C and then cold stabilised for 48 hours. The Sauvignon Blanc “TH” Undurraga juice was then racked to stainless steel tanks, where it was fermented with selected yeasts at low temperatures of 13°C to 15°C for 18 days. 10% of the wine was fermented in second and third use French oak barrels, adding complexity and structure. Aged for five months on its lees, in order to contribute greater texture and aromatic layers.

The grapes were sourced from small plots within selected vineyards in the Leyda Valley, 14 kilometres from the Pacific Ocean, where the vines are cooled by the South Pacific breezes and the morning coastal summer fog. Located to the west of the coastal mountain range, the Leyda Valley’s finely textured soils are developed from granite rock on the coastal batholith formed 200 million years ago during the Jurassic period. The thin upper layer is loamy clay and has little fertility. The subsoil in these plots is sedimentary and calcareous, which is unusual in this coastal area, as it is generally granitic. Small plots of low-yielding clones- Davis 1, Davis 5 and French clones 242, 107 and 376- are planted on west facing slopes which are exposed to the wind, keeping the vines healthy. Careful canopy management protects the clusters from direct sunlight, thus enhancing freshness, preserving the fruit expression and the character of the terroir.