Los Espinos Sauvignon Blanc, Central Valley, Chile 2019



Between the mountains and the sea, The Espinos y Cardos winery looks to craft subtle, pure expressions of classic international varieties. Focused on vineyards in Casablanca and Curico. Los Espinos combines cutting edge winemaking with regional typicity to provide a range that reflects the environment from which it is produced.

Whichever direction you look, Chile’s highly diverse geography and beneficial climate makes it a logical choice for today’s consumer who demands high quality and ecologically sound practices. The vineyards were planted under the advice of top global Viticulturalist, Pedro Parra, in the 1990s identifying the optimum site for production of world-class grapes. It is almost a cliché to suggest that Chile is a viticultural paradise but with natural barriers and protection in the form of deserts, mountains and oceans, it really is one of the most exciting new world wine producing countries. Chile’s Mediterranean climate features the warm, dry summers and cold, rainy winters that vines love.

The fruit for this wine is sourced from three different vineyard sites to give maximum varietal purity. Fruit from Casablanca adds bright citrus lift while the fruit from Majadillas adds structure and more tropical aromas.

The grapes are harvested at night to ensure that it is cool and the fruit retains as much zesty character as possible. After pressing, only the free-run juice is fermented to maximise the crisp, pure character. A cool fermentation followed by ageing on lees helps add palate weight and texture to the finished wine.

This lively little Sauvignon Blanc is bursting with vibrant zesty citrus fruit, gooseberry and a hint of guava. Hugely refreshing, this crisp and aromatic wine is endlessly quaffable. Soft super-juicy ripe pear fruit with blackcurrant leafy notes and a long full-flavoured finish.

This luminous, fatter style of Sauvignon is vegan and vegetarian friendly so it would be a perfect pairing for a tomato, coriander, lemon juice guacamole with warm corn tortilla chips or monkfish with a tomato and mango salsa.

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