Price:  £12.95 | Case Rate: £12.00
Ex Tax: £10.79

Errazuriz - Single Vineyard Aconcagua Costa Sauvignon Blanc 2014


  • Country: Chile
  • Wine Region: Aconcagua
  • Wine Maker: Francisco Baettig
  • Grape: Sauvignon Blanc
  • Grape Percentage: 100%
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
WA: 90 (2015) VS: 91 (2014) JR: 16.5 (2014) JS: 93 (2014) WE: 90 (2015)

Wine tasting notes

With a lively brilliant straw-yellow colour, this wine excels combining intensity and complexity. Its aromatic profile is extremely intense, with passion fruit aromas. It has the typical character of high quality Sauvignon Blanc, although this wine is a perfect blend of fruit profiles, mineral notes, goosberry and an herbal green chilli pepper touch that appears when the variety is grown in cool areas. The palate is lush, ample, and refreshing with a bright acidity and fresh fruit flavours on the finish. This is an excellent wine to represent the best of Aconcagua Costa.

Winery Information


Begun in 1870 by Don Maximiano Err?zuriz in the tiny town of Panquehue, Errazuriz vineyards was, not long after its founding, one of the largest single-owner wine estates in the world, with 1730 acres planted in an area largely unknown for viticulture in Chile at the time. Don Maximiano was used to making big bets, however. As the part owner of the country's primary copper producer and the owner of the country's primary natural gas producer, Don Maximiano did not do anything half-heartedly. As.. read more

Expert Reviews

Wine Advocate/Robert Parker (2015)90 pts

Dec 2015 - Luis Gutierrez - The early harvested 2015 Sauvignon Blanc Aconcagua Costa comes from the Manzanar vineyard on clay and slate soils. The grapes are picked early in the morning to avoid the heat of the day, destemmed, crushed and pressed ,and the juice is fermented in stainless vats where it was kept in contact with the lees for three months; it didn't see any oak whatsoever. The nose is very expressive, powerful, pungent, herbal, even vegetal with aromas of herbs and bay leaf reaching seaweed -- very fresh overall. The palate is quite fresh and austere, with good balance between acidity and volume; it is serious and dry, ideal with seafood.

Vinous/Antonio Galloni (2014)91 pts

June 2015 - Light yellow. Heady Meyer lemon and floral aromas show very good clarity and pick up mineral and ginger accents with air. Sappy and penetrating, offering vibrant orchard and citrus fruit flavors and a deeper suggestion of dried fig. The mineral quality comes back on the finish, adding lift and stony cut.-- Josh Raynolds (2014)16.5 pts

Tasted Sept '14 - Very different from the previous vintage and tasted just after bottling in London with winemaker Francisco Baettig. In 2014 he deliberately chose the lots with less obvious fruit (which went instead into Max Reserva) and instead favoured those exhibiting a more reductive character (see this Oxford Companion entry on thiols/mercaptans). The nose is much more redolent of stoniness with more complexity and freshness. Very appetising and juicy. Interesting new direction.

James Suckling (2014)93 pts

Aromas of slate, stone, mineral and white pineapple. Even peaches. Full-bodied, extremely long and intense. Lots of oyster shell and salt character. Seriously good. Drink now.

Wine Enthusiast (2015)90 pts

Oceanic aromas of grass, scallion, baby garlic and lime reflect cool-coast origins. A slick, juicy mouthfeel is minerally, while this offers flavors of nettle, lime, passion fruit and green onion. A long, stony finish leans towards green flavors.

Vinification Notes

The fruit was hand-picked in the early morning hours and then transported to the winery. 100% of the grapes were destemmed, chilled, crushed, and pressed. Thanks to the tremendous fruit intensity of the grapes this year no pre-fermentation maceration was needed in order to accomplish finesse and elegance, thereby eliminating the risk of having any bitter or phenolic finish in the wine. In order to preserve the aromatic potential, most of the juice was fermented in stainless steel tanks at temperatures that fluctuated between 12º and 15ºC (54º–59ºF) using yeasts that were especially selected for their ability to enhance aromatic compounds under cold temperature conditions. Special care was taken during every step of the process to prevent the grapes from coming into contact with oxygen in order to preserve their natural mineral flavours and freshness. The lots were aged on their lees for three months to heighten the distinctive fruit character, lend texture, and good mouthfeel.