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Manos Negras Sauvignon Blanc 2012

Sauvignon Blanc from Casablanca Valley, Chile
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    Winemaker Notes

    This Sauvignon Blanc, from the cool coastal Casablanca valley, reveals a unique Chilean expression. Morning fog blowing off the nearby Pacific Ocean keeps temperatures low, allowing fruit to develop bright citric fruit flavors. The tempering influence of the cold Pacific waters helps the grapes retain clean crisp acidity.

    This Sauvignon Blanc has outstanding aromas and flavors of citrus, key lime, and minerals. It is very complex with excellent depth and clarity.

    Critical Acclaim

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    Manos Negras

    Manos Negras

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    Manos Negras, Casablanca Valley, Chile
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    Real winemakers get their hands dirty. Hands black with wine. That's what Manos Negras is all about. Rolling up our sleeves and getting our hands dirty. That's how we make these hand-crafted wines.

    Manos Negras focuses on latitude winemaking. Argentina and Chile's winemaking regions stretch 1,500 miles north to south along the Andes. Each latitude possesses a unique terroir with singular combinations of soil and temperature which are ideally suited for different varietals. Manos Negras uses the unique skills of three immigrants to Argentina-New Zealand winemakers Duncan Killiner and Jason Mabbett, and American wine educator Jeff Mausbach- as well as the renown Argentine viticulturist Alejandro Sejanovich to craft wines based on exciting terroir-varietal combinations.

    Casablanca Valley

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    A region that has become synonymous with some of the best whites of Chile, the Casablanca Valley is full of dozens of bodegas who either grow fruit here or come from outside to source from local growers for their own white wine programs. The valley runs from east to west, which means that its westernmost vineyards receive the most cooling influence from the reliable afternoon sea breezes. The soils also tend to be heavier in clay in the west, whereas the eastern end of the valley is warmer and its soils are predominantly granitic. Sauvignon blanc thrives here, Chardonnay does well and Pinot noir is not uncommon.

    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 here 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-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

    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 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.

    STC877667_2012 Item# 125369