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Kalfu - Kuda Sauvignon Blanc 2018/2019

White wine from Aconcagua · Chile
£12.95 £11.00
Case Rate: £11.00
Ex Tax: £9.17
Country:
Wine Region: Aconcagua
Wine Area: Leyda Valley
Grape: Sauvignon Blanc
Grape Percentage: 100%
Alcohol Percentage: 12.5%
Unit Quantity (ml): 750
{{ quantity }}
Country:
Wine Region: Aconcagua
Wine Area: Leyda Valley
Grape: Sauvignon Blanc
Grape Percentage: 100%
Alcohol Percentage: 12.5%
Unit Quantity (ml): 750

Wine tasting notes

Fresh and aromatic; notes of thiols like asparagus and herbs intermingle with hints of citrus fruit like grapefruit and lime. Pale green, clean. Fresh, linear palate with a long finish. Citrus fruit take centre stage, with a soft mineral finish that contributes complexity.

Winery information

Kalfu

Made by Ventisquero Wine Estates, Kalfu means ‘blue’ in Mapudungun, the language of the aboriginal Mapuche people of southern Chile, representing the influence of the nearby Pacific Ocean and the extensive skies of the region. Kalfu wines are made from 100% estate owned vineyards in the coastal regions of Leyda Valley (pictured above), Casablanca Valley, Colchagua Valley and the Atacama Desert, the world’s driest desert.

Situated so close to the Pacific, each vineyard site benefits from cooling coastal breezes and a subsequently longer ripening period.

Sustainability is a core value at Kalfu. Last year in their Leyda vineyard they launched a photovoltaic project which will generate 164,900 kwh of clean energy, meaning that 80 tons of CO2 per year will no longer be emitted.

www.kalfuwines.com/en/

Food matching

Best served at a temperature of between 7°C and 9°C. Ideal with fresh seafood, ceviche, lean fish and soft cheese.

Vinification notes

The clusters were destemmed and underwent a cold maceration for a period of 12 to 14 hours. Throughout the process the must was protected from contact with the air. Fermentation took place slowly at a constant low temperature of between 12°C and 15°C. This meant that the wine had pronounced aromas expressing both the variety and the place the grapes were grown. All of the wine was fermented in stainless steel tanks in order to retain the fruity identity of the variety and its place of origin. After fermentation, the wine was aged over its lees for 3 months and battonage was used to gently move it so as to maximize the contact and the contribution made by the fine sediment, thus enhancing the mouthfeel.