Root:1

Sauvignon Blanc

Sauvignon Blanc & Sauvignon Blanc-based Blends

Root:1

Sauvignon Blanc

Sauvignon Blanc & Sauvignon Blanc-based Blends

The 2013 season was characterized by low temperatures and a lack of rainfall during the grape ripening period. As a result, the grapes were harvested later than normal in order to ensure the good aromatic potential, and were exceptionally healthy.

The Sauvignon Blanc harvest began in mid-April and the grapes were very high in quality with rich aromatics and excellent sugar and phenol levels. The wines for this vintage are vibrant, with fresh flavors and outstanding complexity.

Tasting Notes

Pale green edges with a bright citrus bouquet and juicy tropical aromas. Lime, grapefruit, pineapple and pear flavors are vibrant and fresh. Smooth mineral notes and a hint of herbs creates  complexity for this crisp and delightful wine, followed by an elegant finish.

Food Pairing

Serve Root: 1 Sauvignon Blanc with fresh ceviche, grilled shrimp or pork loin. A great match with grilled vegetables, roasted lemon chicken and fingerling potatoes.  Delightful with a fresh salad with mixed greens, sliced pear and goat cheese.

The 2013 season was characterized by low temperatures and a lack of rainfall during the grape ripening period. As a result, the grapes were harvested later than normal in order to ensure the good aromatic potential, and were exceptionally healthy.

The Sauvignon Blanc harvest began in mid-April and the grapes were very high in quality with rich aromatics and excellent sugar and phenol levels. The wines for this vintage are vibrant, with fresh flavors and outstanding complexity.

Tasting Notes

Pale green edges with a bright citrus bouquet and juicy tropical aromas. Lime, grapefruit, pineapple and pear flavors are vibrant and fresh. Smooth mineral notes and a hint of herbs creates  complexity for this crisp and delightful wine, followed by an elegant finish.

Food Pairing

Serve Root: 1 Sauvignon Blanc with fresh ceviche, grilled shrimp or pork loin. A great match with grilled vegetables, roasted lemon chicken and fingerling potatoes.  Delightful with a fresh salad with mixed greens, sliced pear and goat cheese.

Vineyard & Production Info

Vineyard name:
Tapihue
Soil composition:
Granitic with red clay, sandy loam and black clay
Training method:
VSP Trellis system; bilateral coron training
Elevation:
900 - 1300 feet
Vines/acre:
1080-1687
Yield/acre:
5 tons tons
Exposure:
North-South
Year vineyard planted:
2000
Harvest time:
February
First vintage of this wine:
2005

Winemaking & Aging

Varietal composition:
100% Sauvignon Blanc
Malolactic fermentation:
No
Type of aging container:
Stainless Steel
Size of aging container:
30,000L
Length of aging before bottling:
4 months on the lees

Analytical Data

pH level:
3.3
Acidity:
6.5 g/L
Alcohol:
12.5 %
Residual sugar:
2 g/L