Winemaker Notes
Terrrunyo Sauvignon Blanc is the perfect accompaniment to fresh seafood, shellfish, and sushi.
Professional Ratings
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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.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a 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 (herbaceous aromatic compounds) inherent to each member of the family.
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.