Sauvignon Blanc (Coastal Chile)

You like the acidity and food-friendliness of Sauvignon Blanc, but you're overwhelmed by the pungency of the wines from New Zealand and you find the famed wines from the Loire Valley in France just a bit too acerbic? That's why today we are headed to the Casablanca Valley of Chile. 

About 50 miles to the northwest of the capital city of Santiago, the heart of the valley lies to the west of the Andes. While it's closer to the equator than most regions where Sauvignon Blanc thrives, the proximity to the Pacific Ocean with its cooling breezes combined with the morning fog that seems to sit over the vines like clockwork provides an infliuence that allows for the production of a flavorful, yet tangy version of Sauvignon Blanc.

Until fairly recently, the Casablanca Valley was not a wine region at all. Without a natural soutce of fresh water, it was thought too dry during the growing season to grown anything. But, in the mid-1980s, an enterprising Chilean who thought the climate perfect for growing grapes, not otherwise seen much in Chile, decided to drill into the ground deep below the surface for water. Such became the first cooler climate vineyards in Chile.

With shortened sunlight die to the fog and large diurnal fluctuations in temperature, the area allows for an extremely long growing season. With no threat of rain to cause a need to hasten the harvest, it gives the grapes extreme hang time and allows for excellent acidity, but without the extreme dryness of the Loire. The soil is extremely old granite covered by red clay. The older the granite, the more porous it becomes allowing the vines to dig deep in search of water.

The Sauvognon Blanc of Casablance Valley are quite citrusy. Think grapefruit, passion fruit, and lime. While there is nothing complex about them, these wiens are crisp and refreshing and make an outstanding pairing with fresh fish and in particular, the traditional central and south American seafood preparation, ceviche.