Pora Py'a de Chile Sauvignon Blanc 2015

Some of the most joyful times of our lives are the most simple. Walking along beaches, laughing your head off, making friends: it’s not rocket science. You do not need a Masters degree in Philosophy to appreciate a walk.

And neither do you need to complicate wine: a fresh, zesty, clean Sauvignon like this is straight-up joy. You could complicate it a bit by serving it with fish and chips. Oh well, in for a penny, in for a pound – why not completely muddy the water and serve it with fish ‘n’ chips, with friends, on the beach.

Established in 2005, Espiritu de Argentina is a joint venture between Chilean wine producer, Aresti, owner of the Espiritu brand, and Finca Agostina in Mendoza. The fruit is sourced mainly from the Maipu district of Mendoza, from a combination of Agostina's own vineyards and a number of top rated independent growers, whose total production is purchased each year as part of a long-term relationship, enabling the company to ensure quality consistently. Located in Barrancas with a total crush capacity of 3.5 million litres, the modern winery is medium sized and geared to making fresh, fruit driven wines in the lower price spectrum.

The ranges originate mainly from Eastern Mendoza, one of the 5 ‘oases’ of Mendoza Province and also from the Uco Valley. At between 1,000-1,500 metres above sea level, where they have abundant sunshine, dry air (and thus very little in the way of pests and diseases common to vines grown in other countries), and where they carefully irrigate the vines so that the fruit reaches optimum ripeness and quality for production. They are amongst the highest vineyards in the world. Their philosophy is simply to make the very best wines that nature will allow, each year, and to be true to their magnificent and historic terroir, whilst offering the best possible value to consumers.

Jon Usabiaga began his career as winemaker's assistant at Viña Portal del Alto, owned by the prominent oenologist Alejandro Hernández – the first Chilean to hold a seat at the board of the OIV (Office International de la Vigne et du Vin). Then Jon was appointed chief winemaker at Luis Felipe Edwards in 1996, where he worked for almost 10 years. He joined their team in December 2005. His work has been profoundly recognized after receiving numerous awards and medals for his high-quality wines.

This Sauvignon Blanc is made from 100% hand-picked grapes, from Curico, Chile, which underwent double-selection to ensure that only high quality grapes were used. They were pressed gently and fermented at a low temperature of 13 degrees C, to secure freshness and full aromatic expression.

An intense nose of fruit with herbaceous notes – citrus, mango, peach and fig – blend seamlessly and are perfectly complemented by fresh herbs and green pea aromas. This is a distinctive white with a lovely spicy freshness, firm acidity and a long, well balanced finish. Unassuming and delicious.