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Flat front label of wine

Aresti Estate Selection Sauvignon Blanc 2009

Sauvignon Blanc from Chile
  • RP90
13% ABV
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13% ABV

Winemaker Notes

Very good conditions in December, allowed a perfect fruit set, then a long warm ripening season produced full-flavored grapes. The grapes were crushed and pressed in a pneumatic press, then the juice was fermented in temperature controlled stainless steel tanks. The wine is left on the lees for 3 months, then cold-stabilized, filtered, and bottled. No oak is used to preserve the varietal fruit characters.

Tasting Notes - Color - Bright light hue. Bouquet - Grass and gooseberries aromas, with citrus notes. Palate - Fresh and vibrant citrus flavors with well balanced acidity.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Elegant, savory, integrated, over-delivers in a big way; great value.
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Aresti

Aresti

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Aresti, South America
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Aresti Wine of Chile is a family-owned winery that was founded in 1951, when Vicente Aresti and his father-in-law, Alfredo López, established a winery in the Curicó Valley. In 1999, the Aresti family began making wine under their own label, acquiring new land and investing in technology. Today, three generations of the Aresti family dedicate their efforts and knowledge to producing widely recognized wines of the highest caliber. Part of the Aresti winery history is depicted on the labels of the icon Family Collection line, with Alberto Valenzuela Llanos' 1908 painting entitled "Harvest at the Bellavista Hacienda," which won a gold medal in an exhibition in the Belle Arts Museum in Santiago during Chile’s centennial celebration. Don Vicente acquired the painting and turned it into the symbol of the winery. In fact, it won another gold medal in an international wine label competition (Premier Print Award), when it competed against 4,500 other labels from every corner of the world.

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One of South America’s most important wine-producing countries, Chile is a reliable source of both budget-friendly wines and premium bottlings. 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 some time in the 1550s. But Chile’s modern wine industry is largely the result of heavy investment from the 1990s.

Long and narrow, Chile is geographically isolated, bordered by the Pacific Ocean to the west, the Andes Mountains to the east and the Atacama desert to the north. These natural borders allowed Chile to avoid the disastrous phylloxera infestation in the late 1800s and as a result, vines are often planted on their own rootstock rather than grafted (as is the case in much of the wine producing world).

Chile’s vineyards 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. While historically focused solely on Pisco production, today this area finds success with 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 Pinot Noir, 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 make excellent Riesling, Chardonnay and Pinot Noir.

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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. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

Perfect Pairings

The freshness of Sauvignon blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it matches well with complex seafood and chicken dishes.

Sommelier 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.

DSLD4136_2009 Item# 108140