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Commendably consistent

Tim Atkin MW

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Sumpai Sauvignon Blanc, Kalfu

Sumpai are mythological Mapuche beings, half human and half fish, that resemble mermaids and mermen. According to the legends, their mission is to care for rivers, lakes and oceans. Sumpai is the estate's single vineyard range.

Clear, pale green. A complex, elegant and powerful nose which reveals layers of aromas. The main characteristic is the minerality resulting from the calcareous soils, together with gentle notes of green chilli pepper and herbs. This refreshing and full-bodied wine has a structured palate and crisp acidity, which provide the mouth with tension and power. A clean and persistent finish, in which an intense salinity adds complexity to the intermingling notes of stone, citrus fruit and herbs.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

1.5 g/L

pH

3.28

ACIDITY

6.7 g/L

ORIGIN

Chile

VARIETY

Sauvignon Blanc

HARVEST DATE

February 2020

FINED USING

Gelatine

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Huasco - Atacama Desert

VEGETARIAN

No

VEGAN

No

Vintage conditions

In the north of Chile, “vintage variation” is virtually non-existent. Year after year, the harvest dates are more or less the same and 2020 was no different, with the grapes being picked in early March. In the part of the Huasco Valley where the Longomilla and Nicolasa vineyards are situated, the dense fog known as “camanchaca” blankets the land each day. This fog comes in from the Pacific Ocean, just 15-20 km to the west. In this desert climate, the moisture from this daily fog provides the vine leaves with a small but important increase in humidity.

Vinification details

The must first underwent a cold maceration for a period of between 6 and 8 hours. The must was protected from contact with the air throughout the process. Fermentation took place slowly at a constant low temperature of 12°C to 15°C so that the yeast activity could draw out the maximum varietal aromas and the expression of the northern Chile desert. After fermentation, the wine was aged over its lees for eight months, and battonage was used to gently move it so as to maximize the contribution made by the wine coming into contact with the fine sediment.

Awards

Tim Atkin MW: 92 pts
Vinous: 91 pts

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The Atacama Desert is the unlikely source of this pale, saline, refreshing Sauvignon Blanc made without any wood.

Tim Atkin MW

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Sumpai Sauvignon Blanc, Kalfu

Sumpai are mythological Mapuche beings, half human and half fish, that resemble mermaids and mermen. According to the legends, their mission is to care for rivers, lakes and oceans. Sumpai is the estate's single vineyard range.

Clear, pale green. The complex nose reveals layers of aromas; minerality from the calcareous soils together with gentle notes of green chilli pepper and herbs. The structured palate boasts crisp acidity while the finish is clean and persistent.

Technical analysis

ALCOHOL

12.5 %

RESIDUAL SUGAR

1.0 g/L

pH

3.18

ACIDITY

7.5 g/L

ORIGIN

Chile

VARIETY

Sauvignon Blanc

HARVEST DATE

March 2018

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Huasco - Atacama Desert

VEGETARIAN

No

VEGAN

No

Vintage conditions

In the north of Chile, ‘vintage variation’ is virtually non-existent. Year after year the harvest dates are more or less the same, and 2018 was no different, with the grapes being picked in early March. In the part of the Huasco Valley where the Longomilla and Nicolasa vineyards are situated, the dense fog known as camanchaca, blankets the land each day. This daily fog comes in from the Pacific Ocean, just 15-20km to the west and provides the vine leaves with a small but important increase in humidity.

Vinification details

The bunches of grapes were hand harvested early in the morning and then transported by refrigerated truck to the winery, where they were carefully selected. The must first underwent a cold maceration for between 6 and 8 hours, protected from contact with the air throughout the process. Fermentation took place slowly at a constant low temperature of 12°C to 15°C. After fermentation, the wine was aged over its lees for eight months, and bâtonnage was used to maximize the contribution made by the wine coming into contact with the fine sediment.

Awards

Tim Atkin MW: 93 pts
Wine Advocate: 92+ pts

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Contact us to discuss

It has a pungent nose with varietal aromas, pure, unoaked and clean. [...] a refreshing, pure Sauvignon Blanc.

Wine Advocate

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Sumpai Sauvignon Blanc, Kalfu

Sumpai are mythological Mapuche beings, half human and half fish, that resemble mermaids and mermen. According to the legends, their mission is to care for rivers, lakes and oceans. Sumpai is the estate's single vineyard range.

Clear, pale green. The complex nose reveals layers of aromas; minerality from the calcareous soils together with gentle notes of green chilli pepper and herbs. The structured palate boasts crisp acidity while the finish is clean and persistent.

Technical analysis

ALCOHOL

12.5 %

RESIDUAL SUGAR

2.0 g/L

pH

3.00

ACIDITY

6.0 g/L

ORIGIN

Chile

VARIETY

Sauvignon Blanc

HARVEST DATE

February 2017

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Huasco - Atacama Desert

VEGETARIAN

No

VEGAN

No

Vintage conditions

2017 was characterised by low temperatures in most of Chile’s wine-producing areas. In the Huasco Valley, the temperatures were moderated by the constant breezes from the Pacific Ocean, as well as the classic camanchaca, a dense fog which comes in from the ocean, helping to regulate the temperatures and provide a good level of humidity in the atmosphere. There was no rain during the ripening period (it has not rained here in the last 50 years) and so the grapes were in perfect healthy conditions when they were harvested.

Vinification details

The bunches of grapes were hand harvested early in the morning and then transported by refrigerated truck to the winery, where they were carefully selected. The must first underwent a cold maceration for between 6 and 8 hours, protected from contact with the air throughout the process. Fermentation took place slowly at a constant low temperature of 12°C to 15°C. After fermentation, the wine was aged over its lees for eight months, and bâtonnage was used to maximize the contribution made by the wine coming into contact with the fine sediment.

Awards

Wine Advocate: 92 pts
Decanter: 92 pts

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Contact us to discuss