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Santa Carolina Reserva Sauvignon Blanc 2013

Sauvignon Blanc from Chile
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    Currently Unavailable $13.99
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    Winemaker Notes

    Pale sunny yellow in the glass with dry citrus, orange blossom and hints of tropical fruits. Round with smooth acidity and lingering finish.

    A great pair for grilled snapper, ceviche, and Thai chicken.

    Critical Acclaim

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    Santa Carolina

    Santa Carolina

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    Santa Carolina, Chile
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    The year was 1875. When Don Luis Pereira came to Chile with vinestocks from Bordeaux France and a dream to create an unforgettable wine. An elixir of such romance and intrigue, he could find no name more perfect than that of his cherished wife, Doña Carolina Iñiguez. And so, his creation would be called Viña Santa Carolina.

    From the time that he transplanted the first vines to the virgin Chilean landscape, an unmatched tradition of excellence in wine making began. From that day forward, the name Viña Santa Carolina became a symbol of excellence in winemaking, both in Chile and throughout the world. And the vineyards would remain for all time as a tribute to their enduring love.

    The original wine cellar of Viña Santa Carolina is now a national monument and Santiago's only standing building constructed of cal y canto, a mixture of egg white and limestone that was once the city's trademark. Some of the original vinestocks are still yielding vintage wine today - a rare feat, credited to Chile's natural geographical protection from the phylloxera plague that has periodically ravaged the vineyards of France and California. Thus, Viña Santa Carolina's classic varietals boast some of the world's longest pedigrees.

    One of South America’s most important wine-producing countries, Chile is a reliable source of both budget-friendly wines and premium bottlings. Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile some time in the 1550s. But Chile’s modern wine industry is largely the result of heavy investment from the 1990s.

    Long and narrow, Chile is geographically isolated, bordered by the Pacific Ocean to the west, the Andes Mountains to the east and the Atacama desert to the north. These natural borders allowed Chile to avoid the disastrous phylloxera infestation in the late 1800s and as a result, vines are often planted on their own rootstock rather than grafted (as is the case in much of the wine producing world).

    Chile’s vineyards 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. While historically focused solely on Pisco production, today this area finds success with 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 Pinot Noir, 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 make excellent Riesling, Chardonnay and Pinot Noir.

    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.

    PIN349143_2013 Item# 146654