Caliterra

Winemaker Comment

Wine with a distinct Leyda character, personality and identity. Tomato leaves, asparagus and grapefruit aromas intermingled to perfection with mineral, almost metallic notes. On the palate, beautiful array of flavours, vivid acidity and singular freshness.

Vintage Note

Leyda is one of Chile´s smallest viticultural areas. The exploration for new terroir suggested that this area would be suitable for cool-weather varieties, such as Sauvignon Blanc, and the results are more than encouraging. Our vineyards are 14 kilometers (8.7 mi) from the sea. The maritime influence and cooler temperatures mean longer ripening periods and crisper acidity for leaner, more food-friendly wines. The Algarrobo block vines are located on soft slopes of clayey loam soil, with shallow to medium depth. Low fertility in general. Once the seasonal growth has begun, the vines are thinned in order to obtain the proper distribution of the remaining shoots thus assuring adequate position for the bunches. Irrigation is managed to be able to control growth during the whole growing season in order to obtain good nutrition and so the berries can develop their varietal characteristics.

Temperature records demonstrate that the 2007-2008 season was relatively cold, with a heat summation that was nearly identical to the cold 2005-2006 season and lower than the average of the past 6 years. Analyzing the temperatures month-by-month, however, allows us to see particularities with respect to previous years. Bud break was 10 days early, which fortunately did not expose the vines to frosts. The months of October and November were warmer than in a normal year. Although conditions were warmer early in the season, the subsequent ripening period was cold, and the average high temperatures for the final six months (Dec-March) were lower than the historic averages. Consequently, the grapes ripened slowly, which was excellent for conserving the natural aromas and acidity.

Fermentation and Aging

The fruit was hand-picked the 4th week of March and transported in refrigerated trucks to the winery. Prior to being crushed in a pneumatic press, the grapes underwent a 6 to 10 hour cold soak to encourage a fuller range of aromas and flavours. The must was then fermented very clean (40-50 NTU) and cold (12°-5ºC/54°-59°F) in stainless-steel tanks to preserve the aromatic potential. The assorted lots were aged sur lie for three months to build texture and mouthfeel. Care was taken throughout the entire winemaking process to prevent oxidation, and a 4% barrel ferment component was included in the final blend for additional complexity.