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Terrunyo Sauvignon Blanc 2016

Sauvignon Blanc from Casablanca Valley, Chile
  • RP91
0% ABV
  • W&S93
  • RP92
  • WE91
  • WS90
  • RP90
  • WE90
  • WE90
  • WE90
  • RP90
  • W&S93
  • RP92
  • WS90
  • WE90
  • W&S93
  • WE91
  • W&S93
  • WS90
  • W&S93
  • WE90
  • W&S91
  • WE90
  • WS90
  • WS89
  • WE89
  • W&S89
  • RP90
  • WS86
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0% ABV

Winemaker Notes

Pale yellow in color with green reflections, Terrunyo Sauvignon Blanc displays expressive fruit notes of gooseberries, lime and grapefruit intertwined with herbs. A medium-full bodied wine with ripe citrus flavors, herbal hints and fresh minerality. Crisp acidity is followed by a juicy, lingering finish.

Terrrunyo Sauvignon Blanc is the perfect accompaniment to fresh seafood, shellfish, and sushi.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2016 Sauvignon Blanc Terrunyo is produced with fruit from the Los Boldos vineyard on red clay soils at some 14 kilometers from the sea in the southeast of the Casablanca Valley. It's produced in a very reductive way, from the pneumatic press to the whole process in stainless steel in absence of oak. It was kept with the lees that were stirred weekly for some six months. It has a somehow reductive nose with hints of herbs and citrus. The palate is dry and austere, with good freshness and balance.
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Terrunyo

Terrunyo

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Terrunyo, Casablanca Valley, Chile
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Inspiration for the Terrunyo collection of fine wines comes from a desire to identify and celebrate some of the finest parcels of vines within the estate-owned vineyards of Concha y Toro. Each Terrunyo (from terruño, the Spanish word for terroir) wine starts out with hand-picked fruit sourced from a cluster of vines in a well-delimited vineyard in which a micro-climate, the chosen grape stock, a select piece of soil and the expert hand of man interact, magically creating perfect harmony and delivering unrivaled quality.

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.

YNG258446_2016 Item# 220788