When the first vintage of the Sauvignon Blanc was released, it was heralded by Parker as the best white wine made in South America. Quite a turnaround for Maria Luz Marin who had to fight to be allowed to even plant her vineyards in Lo Abarca. This is a lady who does not take no for answer, achieving numerous firsts throughout her celebrated career. Maria Luz Marin's vision and determination to coax world class wines from these coastal vineyards has proved Chile is capable of producing wine that can take on the world's best. Viticulture- Vines are 15 years old and yield per hectare is 3 tons. A mixture of loam, clay and volcanic soils. Coastal climate, 4km away from the ocean with average temperatures of 15°C. In summer temperatures are not higher than 28°C. Morning fogs and frosts occur in spring and early summer. No rain during growing season. Harvest Method Grapes are handpicked during last week of March, first week of April. The timing is very important for this variety, harvested the day before or the day after the perfect ripeness, will be reflected in the outcome of the wine. Winemaking- Grapes are manually sorted by hand, leaving behind unwanted green materials. The must is cold macerated for 18 hours then gently pressed for 3 hours. The juice is chilled down to 5 degrees and then racked off the lees. 50 % spontaneous fermentation at 15-18 ° C in French oak barrels 500lt. After fermentation, the wine rests with the lees for about two weeks. The other 50% is fermented in stainless steel vats with commercial yeasts at a lower temperature. No acidity correction or clarification. Oak treatment- Time: 6 Months; Type: French Oak - 500 Litres; % oaked: 40; % new oak: None.