Description

PRODUCER:
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 and is certified by Sustainable Wines of Chile. Head winemaker Rafael Urrejola has spent a great deal of time researching and understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follows a philosophy of minimal intervention in the cellar to showcase the terroir. In 2023, Rafael became the first Chilean winemaker to be awarded ‘Red Winemaker of the Year 2023′ by the prestigious International Wine Challenge (IWC).

VINEYARD:
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. The thin upper layer is loamy clay and has little fertility. The subsoil in these plots is sedimentary and calcareous, which is unusual in this coastal area, as it is generally granitic. Small plots of low-yielding clones- Davis 1, Davis 5 and French clones 242, 107 and 376- are planted on west-facing slopes which are exposed to the wind, keeping the vines healthy. Careful canopy management protects the clusters from direct sunlight, thus enhancing freshness, preserving the fruit expression and the character of the terroir.

WINEMAKING:
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 to contribute greater texture and aromatic layers.

VINTAGE:
The 2021 vintage in Leyda was fresh and cloudy with low temperatures, delaying the harvest. As a consequence, this Sauvignon Blanc is more herbal and mineral than previous vintages, with pronounced notes of fennel, gooseberry leaf and even a hint of spearmint taking prominence over the more subtle citrus fruit aromas. The yield was lower than that of the previous year, at just 1.4 kilos per plant, and this favoured the concentration needed to achieve a very fresh wine with optimal ripeness.

TASTING NOTE:
Enticing aromas of citrus fruit, lime and mandarin are complemented by herbal and mineral overtones of fennel and gooseberry leaf. This is a vibrant and juicy Sauvignon Blanc with refreshing, zesty acidity and delicate mineral notes.

GRAPES:
Sauvignon Blanc 100%.

AWARDS:
• Top 100, Wine Merchant, 2022