I first tried this single vineyard Sauvignon Blanc from Chile's Ledya Valley in an amazing "blogger tasting" conducted by several amazing vintners from Chile. It was a tasting focused on Chilean Sauvignon Blanc and the many different soils and climates it is made in there. Check out the tasting notes here.

Anyways, this bottle during the tasting seemed a bit off for everyone in the group, so they graciously decided to send out another bottle for everyone to re-taste. (Pretty cool if you ask me!)

The really unique thing about this particular wine is that it's partially aged in oak and is wild fermented. They used 500-liter French oak barrels for a total of 6 months, didn't add any yeasts, nor did it undergo malolactic fermentation.

On the nose I get a quite distinct tone of grapefruit, that combines with a pronounced grassiness and minerality.

On the palate the wine is slightly viscous in texture but maintains it's high acidity, which is of course  quite typical of the varietal and the cooler climate SB's in general. The mineral characteristics translate onto the palate where the wine displays flavors of citrus, kiwi, and a touch of toast. The finish is quite long and powerful and perhaps flaunts a touch of it's 14% by volume!

I really enjoy this wine and how they've taken a different approach to winemaking and crafting a unique wine. What's great is that although the wine is fermented in oak, they didn't overdue it or over-spice it. It's pretty well balanced and has nice complexity. 88 points

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