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Vina Leyda Sauvignon Blanc 2015

Sauvignon Blanc from Leyda Valley, San Antonio Valley, Chile
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    • D90
    • WE89
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    Winemaker Notes

    Showcasing expressive minerality, the 2013 Sauvignon Blanc is marked by a powerful aromatic intensity and a wide aromatic spectrum, with herbal, citric and tropical notes. It is fresh on the palate, offering a crisp, tangy acidity and a juicy, citric finish.

    Pair with crab cakes, chicken tarragon or mussels.

    Critical Acclaim

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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. 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.

    WBO30183464_2015 Item# 166532