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Flat front label of wine
Flat front label of wine

Aresti Estate Selection Sauvignon Blanc 2009

Sauvignon Blanc from Chile
  • RP90
13% ABV
All Vintages
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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

All Vintages
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, Chile
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.

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.

DSLD4136_2009 Item# 108140