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Country of Origin & Region


Chile, Casablanca Valley

Casas del Bosque

Casas del Bosque Reserva Sauvignon Blanc 2016 - last 8 bts

90 pts James Suckling - Full body, lots of acidity and a flavorful finish. Was $12.99 a bottle

Tasting Notes

On the nose intense notes of key lime, grapefruit and fresh ginger dominate with just a hint of salinity. In the mouth, bright flavours of ginger and citrus zest give way to a tight mineral backbone and rapier-like acidity.

Awards, Reviews and other Notes

90 pts James Suckling
Pear and sliced apple with stinging lemon rind character. Full body, lots of acidity and a flavorful finish. Screw cap. Drink now.

90 pts Descorchados

88 pts Wine Spectator
A well-balanced white, with fresh, juicy green apple and ripe citrus flavors that are accented by dried savory herb and pepper notes, followed by a minerally finish. Drink now. 15,000 cases made. –KM

Winemaker Notes

On arrival at the winery all grapes were first destemmed and crushed to stainless steel tanks (via a chiller in order to drop the temperature to 5ºC or 41ºF) where they were then left to cold soak for 64 hours. Following this time the free-run juice was drained by gravity from the tanks. The remaining skins and juice were then dug-out and gently squeezed using pneumatic presses in order to separate light from hard pressings. The resulting juices were then left to cold settle (at 10ºC/50ºF) for 4 days following which time 93% of the blend was racked to stainless steel tanks, inoculated with selected yeasts and ultra-cool fermented (reaching temperatures as low as 6.5ºC/44ºF at the peak of the fermentation). Following fermentation this component was aged for 2 months on gross lees (without stirring) before blending. The remaining 7% of the blend was fermented with selected yeasts in 4th and 5th use French oak barrels with temperatures peaking at 22ºC/72ºF. Post fermentation the barrels were stirred weekly in order to encourage lees break-down and thus enhance the texture or mouth-feel in the wine. After two months the barrel component was blended with the tank fermented component, cold stabilized, filtered and bottled.

Chemical Analysis




Alcohol: 13.5%
pH: 3.37
Total Acid: 7.0 g/l
Residual Sugar: 2.0 g/l



Sauvignon Blanc

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