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Mayu Sauvignon Blanc 2014

Sauvignon Blanc from Elqui Valley, Chile
    0% ABV
    • RP89
    • RP90
    • RP89
    • WE88
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    Winemaker Notes

    Mayu Sauvignon Blanc is an intensely aromatic dry white wine with ripe gooseberry, citrus and apple fruit flavors with crisp acidity. It is best served with a range of foods including fish and seafood, and can also be enjoyed as a refreshing aperitif. This Sauvignon Blanc shows an opulent character, nice fruit expression, length and complexity.

    Critical Acclaim

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    Mayu
    Mayu, Elqui Valley, Chile
    The Olivier family started Viña Mayu in 2005 and were the first to bring winemaking to the Elqui Valley. They honor the place and its history with the name of the winery - "Mayu" is the Inca word for the Milky Way's “river of stars”. The driving force for Mayu was transforming a tract of extreme terroir with enormous potential into a vineyard producing premium wines.

    Elqui Valley

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    Part of the Coquimbo region, also with the Limari Valley, Elqui Valley is one of the northern wine producing regions of Chile, which historically focused on table grapes and pisco production. Intense sunlight and cooling effects of the ocean, together with rocky, clay soil make this one of Chile’s up-and-coming wine regions.

    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.

    PSNLMA007_2014 Item# 143199