Harvest Report

The Sauvignon Blanc variety normally adapts best to rather cool climates, and this season’s weather proved to be very appropiate for the variety. Although the heat summation in Leyda was in line with historic averages, in practice we observed as much as a 10-day delay in maturation, despite the lower yelds that had suggested an earlier harvest. There is no doubht that this was a nearly ideal season for fresh and vibrant Sauvignon Blanc.

Tasting Notes

This wine displays all the characteristics of a great Sauvignon Blanc. It is very light greenish-yellow in color with tremendous intensity on the nose, along with subtle aromas of asparagus, lemon peel, green chili, and mandarin orange, all accompanied by tomato leaf and some mineral notes. The tremendously fresh nose expresses all the typicity of the variety that developed during this rather cold season. The palate is very complex and mantains the freshness perceived on the nose, along with good volume that underscores the elegance of this wine and leads to a long finish.

Fermentation and Aging

This year the grapes were picked 10 days later than they were in the previous year and came in with tremendous aromatic concentration. We wanted to preserve the magnificent expression of the vineyard during the fermentation and aging processes, so most of the grapes underwent a gentle destemming and cold maceration prior to pressing. The clean musts were fermented at low temperatures (12º-14ºC/54º-57F) to preserve the freshness, aromas, and intensity in the wine. Tribute Sauvignon Blanc is unoaked, but did undergo a period of fine lees stirring to increase complexity in its aromatic profile and round out the palate.

Winemaker’s Notes

Our aim for this Sauvignon Blanc was to highlight the varietal expression in the great terroir that Leyda is, adapting each technique used in the vinification process to achieve the maximum potentian of the fruit. Harvest takes place at night or very early in the morning at temperatures of 8º-10ºC to preserve the aromas, and once the grapes reached the cellar inert gasses and low temperatures were used to protect the must from any possible oxidation as is required by a high quality Sauvignon Blanc.

This year the fruit was picked in three different lots over the course of 10 days to obtain a broader range of aromas at the time of the final blending.

Harvest Report

This variety usually adapts well to cool climates, and this season was particularly apt for obtaining the maximum potential of the fruit. The cool weather caused a delay in ripeness and lower yields. This was clearly an excellent season for the typicity of Sauvignon Blanc.

Tasting Notes

Brilliant, light greenish-yellow in color. Pronounced notes of citrus fruit and minerals stand out on the nose, accompanied by interesting notes of chili pepper and tomato leaves. Intensely aromatic on the palate with bright acidity that makes this a fresh wine that is pleasing to drink.

Fermentation and Aging

Most of the grapes were gently destemmed and underwent a cold soak prior to pressing. The clean must was fermented at 12º-14ºC (54º-57F). The low temperatures were maintained to preserve the wine’s freshness, aromas, and intensity. After approximately three weeks, all of the sugars had transformed into alcohol. Our Caliterra Reserva Sauvignon Blanc in unoaked, and the first bottles are ready for immediately after fermentation.

Winemaker’s Notes

In this wine we seek to highlight the expression of terroir by adapting each vitification technique to achieving the maximum potential of the fruit. The grapes are harvested at night or very early in the morning at temperatures of 8º-10C (46º-50ºF), which allows us to preserve aromas.
This is a very fresh wine with an excellent balance of acidity. It is crisp and playful and invites you to have another glass soon.

Harvest Report

Every month of the growing season registered decreases in average temperatures, dropping to as low as 18.4% lower in April and 3% lower in January, the warmest month, with respect to historic records. This presented a great challenge for reaching the correct maturity of the grapes because early in the season the phenological stages of the plants were 11–13 days late and a lower heat summation that finally reached 1,538 Degree Days—175 DD lower than the previous season and 9.5% lower than historic averages. This makes Colchagua one of the valleys with the greatest decrease in average temperatures and heat accumulation during the 2009–2010 season.

Tasting Notes

This wine is a deep cherry-red color with a ruby rim. The nose offers fresh aromas of wild fruits accompanied by spicy notes of black pepper, cloves, and tobacco complimented by an elegant touch of coffee. The palate impresses with its elegance and liveliness. Oak aging lends finesse and volume and promises long cellaring potential.

Fermentation and Aging

The grapes used for this wine were hand picked into plastic boxes, destemmed, gently pressed, and deposited into stainless steel tanks for fermentation at 28ºC (82ºF). The wine had a total maceration time of 26 days to heighten its complexity and obtain a pleasingly intense structure. This year’s weather conditions clearly left their mark on the character and elegance of the wine. Following malolactic fermentation, the final blend was aged for 16 months in French oak barrels, which confer pleasing aromas of oak to the wine. The wine was racked and lightly
filtered before bottling.

Winemaker´s Notes

The potential of our matchless terroir, our hillside plantings, and the high quality of our Cabernet Franc motivated us to create this new blend of Cabernet Franc and Petit Verdot in 2010. The enological composition of this vintage is 60% Cabernet Franc, 30% Petit Verdot, 6% Carmenere, and 4% Syrah.

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.