Quintay Clava Reserva Sauvignon Blanc 2008
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Very nicely done for a new brand that we haven’t seen before. This is Chilean SB in fine form. It’s a mix of green and ripe fruits both on the nose and palate. Aromas of gooseberry and mango are alluring, and in the mouth it bounces along on a wave of bracing acidity. Elegant and easier toprocess than Quintay’s more pungent, angular and demanding Reserva.
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Quintay is a boutique winery located in the heart of the coastal Casablanca Valley, Chile’s quintessential cool-climate wine region. It was founded in 2005 by a group of renowned producers with the goal of growing the finest Sauvignon Blanc and Pinot Noir grapes in all of South America. Today it is owned by the Martin Weinstein family, maintaining its Chilean ownership, innovative spirit and mission of sustainably farming and nurturing their special plot of land located on the chilly Pacific Coast.
Quintay “Clava” wines focus on exhibiting optimal purity of their fruit as they are made from 100% estate grapes carefully selected from their vineyards. The resulting wines are fruit-driven, but also display complexity, earthiness and depth. The liveliness and crisp acidity make them ideal partners for the dinner table.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
Dramatic geographic and climatic changes from west to east make Chile an exciting frontier for wines of all styles. Chile’s entire western border is Pacific coastline, its center is composed of warm valleys and on its eastern border, are the soaring Andes Mountains.
Chile’s central valleys, sheltered by the costal ranges, and in some parts climbing the eastern slopes of the Andes, remain relatively warm and dry. The conditions are ideal for producing concentrated, full-bodied, aromatic reds rich in black and red fruits. The eponymous Aconcagua Valley—hot and dry—is home to intense red wines made from Cabernet Sauvignon, Syrah and Merlot.
The Maipo, Rapel, Curicó and Maule Valleys specialize in Cabernet and Bordeaux Blends as well as Carmenère, Chile’s unofficial signature grape.
Chilly breezes from the Antarctic Humboldt Current allow the coastal regions of Casablanca Valley and San Antonio Valley to focus on the cool climate loving varieties, Pinot Noir, Chardonnay and Sauvignon Blanc.
Chile’s Coquimbo region in the far north, containing the Elqui and Limari Valleys, historically focused solely on Pisco production. But here the minimal rainfall, intense sunlight and chilly ocean breezes allow success with Chardonnay and Pinot Noir. The up-and-coming southern regions of Bio Bio and Itata in the south make excellent Riesling, Chardonnay and Pinot Noir.
Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile sometime in the 1550s. One fun fact about Chile is that its natural geographical borders have allowed it to avoid phylloxera and as a result, vines are often planted on their own rootstock rather than grafted.