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Mauricio Lorca Opalo Sauvignon Blanc 2008

Sauvignon Blanc from Argentina
  • RP87
0% ABV
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4.0 1 Ratings
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4.0 1 Ratings
0% ABV

Winemaker Notes

No oak used. A very loyal expression of terroir. Great aromatic potential. Perfect varietal typicity. Soft greenish yellow color. Very expressive. Intense pink-grape fruit aroma. Fresh, with great acidity but keeping citric aromas in mouth. Very good structure. Softness, elegance and persistence.

Sauvignon Blanc is a very food-friendly wine and terrific for appetizers such as artichoke dip, veggie dishes or dips, garlic or Italian seasonings in creamy sauces, fragrant salads - like Greek, Caesar or Garden, Thai food, fish (sushi), poultry and the list goes on.

Critical Acclaim

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RP 87
Robert Parker's Wine Advocate
The 2008 Opalo Sauvignon Blanc is medium straw-colored with a pleasing perfume of fresh herbs and citrus. Intense on the palate, gooseberry flavors emerge to dominate the flavor profile. Crisp, vibrant, and nicely balanced, this is a Sauvignon to enjoy over the next 1-2 years.
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Mauricio Lorca

Mauricio Lorca

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Mauricio Lorca, Argentina
Young and highly talented, Mauricio Lorca (chief winemaker at Enrique Foster and formerly of Chilean-owned giant Finca La Celia, Catena, and Luigi Bosca) started creating his own wines with grapes from his high-altitude vineyards in Vistaflores, Uco Valley, just four years ago. All of these exceptional grapes come from 30 hectares of 5-year old, densely planted, surface-irrigated vineyards that produce 2 pounds per vine of Chardonnay, Malbec, Cabernet Sauvignon, and Syrah.

Lorca is also one of the few Argentine winemakers who believes that the true fruit and terroir of a wine should be allowed to shine through; with this philosophy he crafts his Ópalo line without aging the wines in oak at all.

Argentina

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Stretching from the Andes to Patagonia, Argentina's unique terroir lends to high quality wines. Formerly associated with inexpensive bulk wine but dramatically shifting focus from quantity to quality, Argentina is the most important wine-producing country in South America. Certainly excellent values abound here still, but increases in vineyard investment, improved winery technology, and a commitment to innovation since the late 20th century have contributed to the country’s burgeoning image as a producer of great wines at all price points. The climate here is diverse but generally continental and agreeable, with hot, dry summers and cold snowy winters—a positive, as snow melt from the Andes Mountains can be used to irrigate vineyards. Grapes very rarely have any difficulty achieving full ripeness.

Mendoza, a large and famous region responsible for more than 70% of Argentina’s wine production, is further divided into several sub-regions, including Luján de Cuyo and the Uco Valley. Red wines dominate here, especially Malbec, the country’s star variety, while Chardonnay is the most successful white. The province of San Juan is best known for blends of Bonarda and Syrah. Torrontés is a specialty of the La Rioja and Salta regions, the latter of which is also responsible for excellent Malbecs grown at very high elevation.

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.

DACLO11210608_2008 Item# 108561