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Los Vascos Sauvignon Blanc

2016 Scintillating aromas of lime, freshly cut clover, and almond blossom fill your glass while intensely bright flavors of tropical fruit, guava and grapefruit follow through on the palate. It’s very juicy yet elegant with well-balanced acidity and a steely, mineral finish.
$17.00 / Bottle   $204.00 / Case

Additional Information

Do you like finding a bargain? If you’re a fan of the brisk, zesty style of New Zealand Sauvignon Blanc but are put off by the high prices, give this wine from Chile a try instead.

Santiago, the wine capital of Chile, sits in the fertile central valley between the Andes and the Pacific coast. The city is home to some stunning colonial architecture.

They’ve been growing grapes for a lot longer in Chile, they’ve had the time to develop their own style and personality.

Grapes followed the Spanish conquistadors to Chile in the 16th Century. Los Vascos can trace its roots back to 1750 when the Echenique family, of Basque origin, first planted vineyards in the Colchagua Valley.

In the 19th century, the Chilean wine industry expanded rapidly, led by several pioneering families who were inspired by the French model.

The phylloxera tragedy that devastated the vineyards of Europe proved to be an important factor in the growth of Chile’s vineyards. Vineyard plantings more than quadrupled in the 30 years from 1870 to 1900.

Growth continued steadily until the political upheavals and land reform measures that came into force in 1970 put a stop to any further expansion and innovation.

Domaines Barons de Rothschild-Lafite (of Bordeaux fame) took over the Los Vascos estate (named in honor of its Basque origins) in 1988.

The new Los Vascos project included major investment in replanting the vineyards, reducing yields, installing an irrigation system and the construction of a modern new wine cellar for vinification and aging.

Los Vascos Sauvignon Blanc is made from grapes grown in the Casablanca and Curicó regions, known for their cool climate perfect for white grapes.

The wine is fermented at low temperature in thermally controlled tanks in order to preserve the natural acidity and bold character of the grapes. The wine is bottled shortly after fermentation to capture this freshness.

Start your next dinner off with a glass of Los Vascos, it can carry over to the table too. Try it with baked sea bass, salmon with watercress or different cheeses.