Head winemaker Rafael Urrejola has spent a great deal of time understanding the diversity of Chile’s vineyard sites; the result is the emblematic TH – ‘Terroir Hunter’ range.
This Sauvignon Blanc from Leyda Valley has enticing aromas of citrus fruit, lime and mandarin that are underpinned by spicy notes of blackcurrant leaf, green chilli pepper and chalk. This is a vibrant and juicy Sauvignon Blanc with refreshing, zesty acidity and delicate mineral notes.
The grapes were sourced from small plots within selected vineyards in the Leyda Valley, 14 kilometres from the Pacific Ocean, where the vines are cooled by the South Pacific breezes and the morning coastal summer fog. Located to the west of the coastal mountain range, the Leyda Valley’s finely textured soils are developed from granite rock on the coastal batholith formed 200 million years ago during the Jurassic period.
100% Sauvignon Blanc
£2250
£20.25
Save £2.25
* As part of a mixed case of any 12 bottles
Free UK delivery on orders over £250. Free South Wales delivery on orders over £100
Tel : 02922 337454
In stock
Purchase & earn 23 points!Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine-producing areas such as Leyda, Cauquenes and Itata. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar in order to showcase the terroir.
The grapes were rigorously sorted to ensure that only the healthy, ripe clusters underwent the cold maceration process, followed by gentle crushing. The free run and lightly pressed juices were chilled down to 6 to 8°C and then cold stabilised for 48 hours. The juice was then racked to stainless steel tanks, where it was fermented with selected yeasts at low temperatures of 13°C to 15°C for 18 days. 10% of the wine was fermented in second and third use French oak barrels, adding complexity and structure. Aged for five months on its lees, in order to contribute greater texture and aromatic layers.
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