# Morandé Estate Reserve Sauvignon Blanc (2023)

- **Producer:** Viña Morandé
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Casablanca Valley, Chile
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €13
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** grapefruit, gooseberry, lemon, grass, tomato leaf, vanilla, cloves, ginger, nutmeg, orange marmalade, honey, almond

## About this wine

The Morandé Estate Reserve Sauvignon Blanc 2023 is a 100% Sauvignon Blanc from the D.O. Casablanca Valley in Chile. Viña Morandé, founded in 1996, has a history of pioneering viticulture in this region, with its founder planting the valley's first Sauvignon Blanc vines in 1982. The grapes are sourced from the Lo Ovalle sector, about 30 kilometers from the Pacific Ocean, grown in granitic clay soils with high-density planting. This cool-climate region, influenced by the Humboldt Current and morning fog, is recognized for producing balanced and elegant wines. The 2023 vintage is characterized by tension, energy, and intense aromatics.

## Interesting facts

- Casablanca Valley's first Sauvignon Blanc vines were planted by Morandé's founder.
- Vineyards are planted at high densities, up to 10,000 vines per hectare.
- The wine is vegan-friendly.
- The 2021 Gran Reserva Sauvignon Blanc was named Chile's Best Sauvignon Blanc by Decanter.

## Food pairing

The wine's bright acidity cuts through the richness of seafood and creamy sauces, while its zesty character complements citrus-based dishes. Herbal notes in the wine can echo those found in lighter meat preparations or vegetable dishes.

## Wine making process

The winemaking process for the Morandé Estate Reserve Sauvignon Blanc begins with pneumatic pressing of the grapes at low temperatures. Fermentation is carried out with selected yeasts in stainless steel tanks at 10-12°C. Some production methods include fermentation in French oak foudres (80%) and cement eggs (20%). A portion of the grapes (30%) undergoes a 6-hour maceration before pressing. The wine is subsequently aged on fine lees for approximately six months to maintain freshness and develop character.