Terrunyo Sauvignon Blanc 2007
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Wine & Spirits
Grown in the warmer, eastern reaches of Alto Casablanca, this benefits from the cool season in 2010: It’s a creamy, ample sauvignon with mineral aromas that cut that ripeness, keeping the wine refreshing and tense. The acidity is firm, balancing the generous white fruit flavors.
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Robert Parker's Wine Advocate
The 2007 Terrunyo Sauvignon Blanc Block 27 is medium straw-colored with a superb bouquet of freshly cut hay, grapefruit, lemon-lime, and gooseberry. This is followed by a lush, ripe, focused Sauvignon with layers of flavor, superb balance, and a pure, fruit-filled finish. It should drink well for another 1-2 years and offers sensational value.
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Wine Spectator
Lean and bracing at first, with flint and lime notes, this slowly opens to show more gooseberry, chive flower and sea salt flavors that ripple through the lengthy, mouthwatering finish. Drink now.
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Wine Enthusiast
Terrunyo is arguably Chile’s best SB. This vintage gets going with a touch of green bean but also plenty of passion fruit and pink grapefruit. The palate is ripe, crystal-clear and tangy, and the passion fruit and citrus flavors really drive it home. Expect a racy wine with dynamic pineapple and grapefruit as its cornerstones.
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Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
Dramatic geographic and climatic changes from west to east make Chile an exciting frontier for wines of all styles. Chile’s entire western border is Pacific coastline, its center is composed of warm valleys and on its eastern border, are the soaring Andes Mountains.
Chile’s central valleys, sheltered by the costal ranges, and in some parts climbing the eastern slopes of the Andes, remain relatively warm and dry. The conditions are ideal for producing concentrated, full-bodied, aromatic reds rich in black and red fruits. The eponymous Aconcagua Valley—hot and dry—is home to intense red wines made from Cabernet Sauvignon, Syrah and Merlot.
The Maipo, Rapel, Curicó and Maule Valleys specialize in Cabernet and Bordeaux Blends as well as Carmenère, Chile’s unofficial signature grape.
Chilly breezes from the Antarctic Humboldt Current allow the coastal regions of Casablanca Valley and San Antonio Valley to focus on the cool climate loving varieties, Pinot Noir, Chardonnay and Sauvignon Blanc.
Chile’s Coquimbo region in the far north, containing the Elqui and Limari Valleys, historically focused solely on Pisco production. But here the minimal rainfall, intense sunlight and chilly ocean breezes allow success with Chardonnay and Pinot Noir. The up-and-coming southern regions of Bio Bio and Itata in the south make excellent Riesling, Chardonnay and Pinot Noir.
Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile sometime in the 1550s. One fun fact about Chile is that its natural geographical borders have allowed it to avoid phylloxera and as a result, vines are often planted on their own rootstock rather than grafted.