Vina San Pedro 1865 Single Vineyard Sauvignon Blanc 2014
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James
Suckling
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Winemaker Notes
Ideal to pair with oysters, spider crab and all kinds of shellfish. Serve cold, best at 10°C to 12°C (50°F to 54°F).
Professional Ratings
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Wine Enthusiast
Snappy aromas of briny citrus fruits, jalapeño and bell pepper leave no doubt that this is Leyda Sauv Blanc. The palate is minerally and crisp, with juicy acidity. Flavors of lime, pickle brine, gooseberry and wet stone finish elegant and pure, with cleansing acidity.
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James Suckling
A more grassy and tangy type of sauvignon blanc with sliced lemon, mineral and green apple aromas and flavors. Full body, good fruit and a dry finish. Screw cap. Drink now.
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2015-
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Wine &
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Vina San Pedro was founded in 1865 in the Curico Valley by the Correa brothers. Today, more than 150 years later, it's still San Pedro's home valley. The brothers were pioneers in bringing different varieties from the Old Continent to the Valley.
San Pedro is now one of the most important vineyards in Chile and one of the top exporters, present in more than 80 countries around the world.
Also, San Pedro's Cachapoal Andes winery, home to the finest wines, is a place to discover the highest expression of Chileís diverse terroirs. Here, wines likes Altair, Cabo de Hornos and Sideral are made.
The Cachapoal Andes winery is located 110 km south of the city of Santiago, with vineyards at the foot of the Andes. Planted 500 meters above sea level, the vines are exposed to wide temperature variations between day and night, a peculiarity that allows the fruit to mature slowly, resulting in grapes with improved acidity, tannins, flavors, and aromatic profiles.
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.
An officially recognized sub-zone in the southern part of the San Antonio Valley, the Leyda Valley was the original settlement of the wine pioneers who came to the area in the 1990s. They were in search of cooler and wetter growing conditions—as compared to more eastern, drier and often warmer locations.
Planting, which began only in the late 1990s, focused on Sauvignon blanc, Chardonnay, Pinot noir and some limited spots for Syrah. The area continues to receive well-earned accolades for wines of these varieties.