Floresta

Sauvignon Blanc

Floresta is synonymous with innovation in winemaking and the continuous exploration of new terroirs. A bit of winemaker intervention and a great sense of origin make this line a launching pad for what we hope will be the future success of the Chilean wine industry.

Harvest

2017
2015
2013

Technical details

Varieties 100% Sauvignon Blanc clon 242 (Francia)
pH: 3.2
Total Acidity: 6.07 g/L
Alcohol Content: 13.4% Vol.
Residual Sugar: 1.34 g/L

Expert opinion

"A sophisticated sauvignon blanc. Great tarte au citron and stone character drives the long, intense finish. Drink now."

92 points

(March 2018, James Suckling, Asia)

Acknowledgments

James Suckling

2018

92 points

Descorchados 2018

2018

94 points

Tim Atkin

2018

92 points

Winemaker's comment

A complex Sauvignon Blanc that shows fruity and minerality characters. Rich and savoury with very nice texture and a long finish.

Vineyard

The vineyard is vertically trellised on shallow gravel-clay soil with good drainage. Once the growing season begins, shoots are thinned to achieve appropriate spacing between the remaining shoots and guarantee the appropriate luminosity for the bunches without exposing them to excess sunshine. Irrigation is managed to reduce growth up to veraison and achieve good nutrition for the clusters and allow the berries to develop varietal character. Hydric control is continued after veraison is completed, but never allowed to reach severe stress in order to always maintain the fruitiness and freshness of the variety. Yield was reduced up to 6 ton/ha just at the beginning of veraison.

Vinification

Grapes picked up the first week of March by hand, in small boxes of 10 kg each and transported to the winery by cooling truck. 40% of the grapes is whole bunches pressed immediately and 60% undergo an 2-hour pre-fermentation meceration. The free run and press juices are separated by tasting to select only the fraction that best represents the fresh and fruity characteristics. The must is fermented with high turbidity at 15°C temperatures to retain all of its fruitiness. 40% of the wine makes the alcoholic fermentation in French barrels, 10% new and 60% of the wine in stainless steel tanks. 40 % of the wine makes wild fermentation. 40 % of the wine is conserved in barrels for five months. SO2 is not used during the oak ageing.

Technical details

Varieties 100% Sauvignon Blanc clon 242 (Francia)
pH: 3.2
Total Acidity: 6.07 g/l
Alcohol Content: 13.4%
Residual Sugar: 1.34 g/l

Expert opinion

"One of the best vintages yet of this partially barrel fermented Sauvignon Blanc, which doffs its cap stylistically to Bordeaux. Bright, sappy and tangy, with notes of green bean, fresh herbs and vanilla spice. Like a good Pessac-Léognan, it will age well too. 2017-21"

92 points

(March 2017; Tim Atkin, UK)

Acknowledgments

Descorchados 2016

2015

95 points

Decanter World Wine Awards

2017

88 points

Tim Atkin

2017

92 points

Robert Parker (Luis Gutierrez)

2017

90 points

Awoca 2017

2017

Silver Medal

Descorchados 2016

2016

95 points

International Wine Challenge 2017

2016

Bronze medal

Winemaker's comment

A complex Sauvignon Blanc that shows fruity and minerality characters. Rich and savoury with very nice texture and a long finish.

Vineyard

The vineyard is vertically trellised on shallow gravel-clay soil with good drainage. Once the growing season begins, shoots are thinned to achieve appropriate spacing between the remaining shoots and guarantee the appropriate luminosity for the bunches without exposing them to excess sunshine. Irrigation is managed to reduce growth up to veraison and achieve good nutrition for the clusters and allow the berries to develop varietal character. Hydric control is continued after veraison is completed, but never allowed to reach severe stress in order to always maintain the fruitiness and freshness of the variety. Yield was reduced up to 6 ton/ha just at the beginning of veraison.

Vinification

Grapes picked up the first week of March by hand, in small boxes of 10 kg each and transported to the winery by cooling truck. 40% of the grapes is whole bunches pressed immediately and 60% undergo an 2-hour pre-fermentation meceration. The free run and press juices are separated by tasting to select only the fraction that best represents the fresh and fruity characteristics. The must is fermented with high turbidity at 15°C temperatures to retain all of its fruitiness. 40% of the wine makes the alcoholic fermentation in French barrels, 10% new and 60% of the wine in stainless steel tanks. 40 % of the wine makes wild fermentation. 40 % of the wine is conserved in barrels for five months. SO2 is not used during the oak ageing.

Technical details

Varieties 100% Sauvignon Blanc clon 242 (Francia)
pH: 3.2
Total Acidity: 6.7 g/l
Alcohol Content: 13.6% v/v
Residual Sugar: 1.6 g/l

Expert opinion

"This is one of the best sauvignon blancs of Chile with sliced melón, lemon and mineral character and a hint of aniseed. Full body, with pretty fruit. Flavorful finish. Fermented 30% in barrels and from two different vineyards in Leyda."

92 points

(June 2014; James Suckling, USA)

Acknowledgments

Descorchados 2013

2013

94 points

Winemaker's comment

A complex Sauvignon Blanc that shows fruity and minerality characters. Rich and savoury with very nice texture and a long finish.

Vineyard

The vineyard is vertically trellised on shallow gravel-clay soil with good drainage. Once the growing season begins, shoots are thinned to achieve appropriate spacing between the remaining shoots and guarantee the appropriate luminosity for the bunches without exposing them to excess sunshine. Irrigation is managed to reduce growth up to veraison and achieve good nutrition for the clusters and allow the berries to develop varietal character. Hydric control is continued after veraison is completed, but never allowed to reach severe stress in order to always maintain the fruitiness and freshness of the variety. Yield was reduced up to 6 ton/ha just at the beginning of veraison.

Vinification

Grapes picked up the second and third week of March by hand, in small boxes of 10 kg each and transported to the winery by cooling truck. 40% of the grapes is whole bunches pressed immediately and 60% undergo an 2-hour pre-fermentation meceration. The free run and press juices are separated by tasting to select only the fraction that best represents the fresh and fruity characteristics. The must is fermented with high turbidity at 15°C temperatures to retain all of its fruitiness. 40% of the wine makes the alcoholic fermentation in French barrels, 20% new and 60% of the wine in stainless steel tanks. 40 % of the wine makes wild fermentation. 40 % of the wine is conserved in barrels for six months. SO2 is not used during the oak ageing.

Terroir
Valley

Leyda

Varieties

Sauvignon Blanc y Pinot Noir

Weather

The Leyda Valley is influenced by the sea breeze and morning fog. It has a Mediterranean climate, with low temperatures due to its proximity to the ocean. The average annual temperature is 14.2ºC (58ºF), with annual precipitation of 471 mm.

Soil and surface

Its soil has good drainage, with a fine, sandy clay texture and adequate permeability. This leads to vineyards with low yield and high varietal concentration.

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