Indomita, Nostros Sauvignon Blanc Reserva, Casablanca, Chile, 2024

Producer Profile

Viña Indómita occupies a truly spectacular location, between Santiago and Valparaíso in the heart of Casablanca, with an imposing house and hillside sign that wouldn’t look out of place in Hollywood, yet belies a dynamic winemaking team and one of the most exciting winemaking projects in Chile.

Their 100 hectares of vineyards across Casablanca and Maipo, take full advantage of the regions climatic differences, with a focus on Chardonnay, Sauvignon Blanc and Pinot Noir in the cooler Casablanca Valley, whilst Cabernet Sauvignon and Carménère are the main varieties cultivated in the warmer Maipo region. Environmental sustainability and social responsibility are taken seriously, with measures to minimise waste water and energy consumption, alongside ventures to create local employment across both winemaking and wine tourism.

Viticulture

Grown in Chile's Casablanca Valley, the climate in this valley can be described as cool Mediterranean. Its closeness to the ocean tempers its climate and winters tend to be mild. The vineyards are planted on the flatter plains and on the gentle slopes of the Casablanca valley. Generally, the soil is of relatively poor quality with low fertility, and therefore good for growing wine grapes.

Winemaking

What makes Indomita stand out is the way they strive to achieve excellence with some of the best winemakers in Chile and an incredible state of the art winery in Casablanca. This wine is made from Casablanca fruit which was fermented in tank at a cool temperature to retain those beautiful aromatics.

Oak Ageing

No oak ageing

Tasting Note

The fruit for this wine was sourced from the premium cool climate area of Casablanca. Bright greenish colour with steel gray hues. Signature grassy character filled with white flowers, lemon peel, pineapple and white peach. Pungent, mouth-filling acidity, restless and intense character, and delicious freshness. A light, lively and juicy wine.

Food Matching

Prosciutto & pesto fish gratin, roasted artichoke salad with lemon and mint, green minestrone.