Caliterra participated in this competition getting  Silver Medal  with his wine Tributo Cabernet Sauvignon 2008, ” For us a very important recognition in this market”.

Winemaker Comment

A very attractive bright pink color. Aromas of strawberries, ripe raspberries, and cherries pair with a smooth, well-rounded palate that offers up pleasing volume and a long, persistent finish.

Vintage Note

The average temperature dropped each month during the growing period, and reached 18.4% lower than historic averages in April and 3% lower in the warmest month, January. This made the season a very challenging one for achieving optimum ripeness, as delays of 11–13 days in the vines’ phenological stages were recorded early on, while the heat summation was lower, ultimately reaching 1,538 DD, 175 DD fewer than in the previous year and 9.5% lower than the historic average. This positioned Colchagua as one of valleys with the lowest heat summations, with the greatest drop in average temperatures and heat summation during the 2009–2010 season.

Fermentation and Aging

The grapes were harvested at optimum ripeness, crushed, destemmed and deposited into the tanks, where they underwent a 24-hour pre-fermentation maceration. Each tank was bled 5–10% once the desired color was obtained. The must was centrifuged, and the clean juice fermented without oxygen at 12º–15ºC (54º–59ºF). Fermentation of some lots was halted to maintain the fruit aromas along with a small percentage of residual sugar. The wine was stabilized, filtered, and bottled as quickly as possible.

Winemaker Comment

Crystalline bright, with a barely perceptible yellow color. The nose displays distinct mineral notes that verge on metallic, along with rapidly alternating layers of intriguing vegetal aromas such as chili pepper, tomato leaf, and lime, and the attractive mouthfeel features the liveliest acidity seen in years. In short, an intensely aromatic wine with a full flavored palate.

Vintage Note

Because this variety grows best in cooler climates, we expect this to be a highly favorable season. Although the heat summation in Casablanca remained within historic averages, ripening was delayed by as much as 10 days, despite the lower yields that affected the vines, which would suggest an earlier harvest. There is no doubt that this season was close to ideal for Sauvignon Blanc, highlighting its crispness and pronounced typicity.

Fermentation and Aging

Most of the grapes were gently destemmed and cold macerated before pressing. The clean must was fermented at 12º-14°C (54º-57°F). Temperatures were kept low to preserve crispness, aromas, and intensity in the wine. After approximately three weeks all sugar levels had been converted to alcohol. Our Caliterra Reserva Sauvignon Blanc is unoaked, and the first bottles are ready to drink immediately after fermentation.