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Mauricio Lorca Opalo Sauvignon Blanc 2008

Sauvignon Blanc from Argentina
  • RP87
0% ABV
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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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With vineyards tretching along the eastern side of the Andes Mountains from Patagonia in the south to Salta in the north, Argentina is one of the world’s largest and most dynamic wine producing countries—and most important in South America.

Since the late 20th century vineyard investments, improved winery technology and a commitment to innovation have all 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 is used heavily to irrigate vineyards. Grapes very rarely have any difficulty achieving full ripeness.

Argentina’s famous Mendoza region, responsible for more than 70% of Argentina’s wine production, is further divided into several sub-regions, with Luján de Cuyo and the Uco Valley most noteworthy. 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. 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.

DACLO11210608_2008 Item# 108561