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Vina Leyda Garuma Sauvignon Blanc 2016

Sauvignon Blanc from Leyda Valley, San Antonio Valley, Chile
  • RP92
14% ABV
  • WE90
  • RP90
  • RP91
  • WE90
  • W&S92
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14% ABV

Winemaker Notes

The Garuma Sauvignon Blanc is an excellent representation of Leyda’s terroir -- mineral and elegant with aromas of herbs, green chili and citric notes such as lime and pink grapefruit. On the palate, again, herbal notes shine, with a creamy texture and great concentration accented by vibrant acidity and a persistent finish.

Pair with fresh seafood such as oysters, clams or sea urchins. It also works well with white fish cuts such as sashimi or carpaccio.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2016 Single Vineyard Garuma Sauvignon Blanc is produced with grapes sourced from two plots of a south-facing, late-ripening vineyard on granite and limestone soils. This is always a sharp, citric, herbal and electric example of Sauvignon Blanc. It has a very mineral finish with marked acidity. The full clusters are pressed with the use of SO2 and carbonic snow and the juice put to ferment in stainless steel with selected yeasts. It's kept with the lees, which are stirred twice per week for six months. It has good structure and citric, electric acidity from a clone that has strong herbal characteristics. This is a perfect example of the typicity of the Leyda Valley through the grape. Simply delicious and very tasty with an almost salty finish. Great price, too.
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Vina Leyda

Vina Leyda

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Vina Leyda, Leyda Valley, San Antonio Valley, Chile
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Vina Leyda was founded in 1998, in Leyda Valley, place today recognized as the last great innovation of Chilean viticulture. Traditionally, Leyda Valley has been an area of natural pasture lands and basic crops such as wheat and barley.

Leyda Valley

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An officially recognized sub-zone in the southern part of the San Antonio Valley, the Leyda Valley was the original settlement of the wine pioneers who came to the area in the 1990s. They were in search of cooler and wetter growing conditions—as compared to more eastern, drier and often warmer locations.

Planting, which began only in the late 1990s, focused on Sauvignon blanc, Chardonnay, Pinot noir and some limited spots for Syrah. The area continues to receive well-earned accolades for wines of these varieties.

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.

WBO30197417_2016 Item# 368377