Cooler than an infinity pool. For me, Chile shows it's best with Sauvignon Blanc. The wines are not as overt as many from New Zealand, but there's a pure, primary fruit character, supported by a backbone of acidity that keeps it all together. The fruit is sourced from three different sites (organic and biodynamic), each with different exposures. A portion is produced in older barrels, some in large concrete eggs (if you've ever seen this, you'd know) and some in stainless steel. Native yeast fermentation. It also gets 10 months of lees contact to add volume and heft to the wine. It's pale in color, it smells and tastes like Meyer lemon and thyme, it's super pure with a lot of length. An opened bottle drank very well on day two. This a true crowd pleaser. Drink it as a starter wine or with most any seafood or poultry dish. Total production 1500 cases. Drink now through 2021, although the winery claims it can age for up to ten years!  

Body/weight 3, flavor intensity 3, acidity 4, oak 1, sweetness 0