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Terrunyo Sauvignon Blanc 2010

Sauvignon Blanc from Chile
  • WE90
  • RP90
13.5% ABV
  • RP91
  • W&S93
  • RP92
  • WE91
  • WS90
  • RP90
  • WE90
  • WE90
  • W&S93
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  • WE90
  • WS90
  • W&S93
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  • W&S93
  • WS90
  • W&S93
  • WE90
  • W&S91
  • WE90
  • WS90
  • WS89
  • WE89
  • W&S89
  • RP90
  • WS86
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13.5% ABV

Winemaker Notes

An elegant wine with fresh aromas of mineral, straw and concentrated gooseberries combined with flavors of honeysuckle. Terrunyo Sauvignon Blanc is aged in stainless steel over the lees for six months, and another 2 months in the bottle. It has a pale greenish yellow color and is an expressive wine with acidity that adds freshness and power. This wine is the perfect accompaniment to seafood, shellfish, and sushi.

Critical Acclaim

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WE 90
Wine Enthusiast
Perfumed and exotic at first, this benchmark Chilean SB settles into familiarity upon airing. The nose is pungent and tropical, with green accents. The palate is zesty and sharp, with acid-driven lemon, lime and green apple flavors. Not timid; this is Sauvignon Blanc served up on a laser beam.
RP 90
Robert Parker's Wine Advocate
The 2010 Terrunyo Sauvignon Blanc was sourced from the El Triangulo Vineyard in Casablanca. It sports an alluring nose of spring flowers, cut grass, baking spices, and citrus. Exceptionally concentrated, savory, and full-flavored, this medium-bodied effort displays a lengthy, refreshing finish.
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Terrunyo

Terrunyo

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Terrunyo, Chile
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Inspiration for the Terrunyo collection of fine wines comes from a desire to identify and celebrate some of the finest parcels of vines within the estate-owned vineyards of Concha y Toro. Each Terrunyo (from terruño, the Spanish word for terroir) wine starts out with hand-picked fruit sourced from a cluster of vines in a well-delimited vineyard in which a micro-climate, the chosen grape stock, a select piece of soil and the expert hand of man interact, magically creating perfect harmony and delivering unrivaled quality.

A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the 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 (an herbaceous aromatic compound) inherent to each member of the family.

PBC1813344_2010 Item# 116298