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Los Vascos Sauvignon Blanc 2012

Sauvignon Blanc from Chile
  • WE88
13.5% ABV
  • JS90
  • W&S90
  • JS90
  • WE88
  • W&S90
  • WE90
  • WE89
  • W&S89
  • WE88
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5.0 1 Ratings
13.5% ABV

Winemaker Notes

The 2012 Sauvignon Blanc has a yellow robe with greenish hues. The nose boasts a selection of aromas ranging from vegetal notes like grass, chive, boxwood, asparagus, lemon verbena, to lychee, pear, pineapple, and green apple. It has a fresh mouthfeel with delicate acidity and persistence.

Critical Acclaim

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WE 88
Wine Enthusiast
The normal Los Vascos style of Sauvignon Blanc is lean and citrusy, with an emphasis on passion fruit aromas and flavors. This wine, from a very warm vintage, is more tropical and plump than the norm. And while it’s still tight and nervy in the mouth, with lime, grapefruit and orange pith flavors, it’s definitely less angular than in the past.
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Los Vascos

Los Vascos

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Los Vascos, Chile
2012 Sauvignon Blanc
Los Vascos traces its roots to approximately 1750 and to the original vineyard of Miguel Echenique. The vineyard passed down through the family throughout the succeeding centuries.

The acquisition of 50% of Los Vascos by Rothschild (Lafite) in 1988 was the result of a careful search among more than one hundred Chilean wines for one that could meet their criteria for excellence. A team of winemakers from Domaine Barons de Rothschild (Lafite) control the viticulture, harvest, maceration, fermentation and aging of the wines at Los Vascos. Strict control of yields from the estate and adherence to the winemaking techniques of Chateau Lafite result in wines of high quality, whose characteristics do not escape connoisseurs. All production is estate bottled.

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.

PIN336225_2012 Item# 123619

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