Established in 2002, Tabalí is a pioneer and iconic winery situated in Limarí, on the edge of the Atacama Desert in one of the northernmost vineyard regions of Chile. They were one of the first wineries to settle in Limarí and their wines faithfully reflect their place of origin in which climate and soils play a fundamental role, and bring out the potential of each of their vineyards.After years of geological research, Tabalí is the only winery that producers wines that cross Chile from east to west in the same valley (D.O.), from their incredibly high and remote site of Roca Madre (second highest vineyard in Chile) in the Andes Mountains' Rio Hurtado area down to their cool climate, 'Camanchaca' fog blanked vineyards by the Pacific Ocean. In their quest for the perfection, they now also have a site in the renowned Cabernet and Merlot region of Maipo Valley. The result is a range of truly distinctive wines with elegance, restraint and minerality which the dynamic team of Felipe Muller (winemaker) and Hector Rojas (viticulturalist) have attributed to their cabinet full of the wine world’s most prestigious trophies. In 2014, Felipe Müller was name 'Chilean Young Winemaker of the Year' and acclaimed for his ability to understand Tabali´s distinctive terroir and use it to create remarkable wines, unique to Chile.Tabalí also has the honour of stewardship of the Limarí Valley’s most significant archaeological sites, the mystical ‘Valle del Encanto’ (Enchanted Valley) which borders their vineyards. A sacred site of the ancient Molle and Diaguita culture, the many rock drawings and carved Tacita stones depict an ancient way of life. The Tabalí mask logo has been taken from one of these rock carvings, which can only be seen at certain times of day when the sun’s alignment makes them magically appear.
Tabali Sauvignon Blanc 2015
The vineyard devoted to this wine is 11 years old and the vines are planted in double rows watered through a drip system, with an average production of 6,500 Kgs./ha. The grapes are picked by hand and placed in 20 Kgs cases so that none of the fruit cracks. The date of ripeness depends on samples taken from the fields; the grapes are picked when they reach 22 brix, which usually occurs half way through February. When the grapes reach the cellar, whole bunches are pressed, thus obtaining a quicker decantation of the must, greener colours with the fruit retaining its acidity almost intact. The must is then decanted at low temperatures for 12 hours and the juice is transferred to stainless steel vats. To begin alcoholic fermentation, selected yeasts are added; always making sure that the temperature is controlled and never exceeds 18 C. This Sauvignon Blanc with its pale color and greenish look has a fruity nose of great elegance and reminiscent of fresh herbs.On the palatethere are subtle hints of minerals that mix with an aroma of ripe grapefruit. It is very persistent and fresh, due to its well-kept acidity.