The Sauvignon Blanc from Casillero del Diablo exemplifies the magic of Chilean wines - that unique intersection between the Old World and the New World. While technically any wine made outside of Europe is considered a “New World” wine, the tradition of winemaking in Chile dates back over 500 years when the Spanish missionaries first brought grapevines to plant in the region. It was later in the 19th century that vines from Bordeaux began to be planted and the link between the grapes of France and Chile really took hold. These older roots and the centuries of winemaking tradition contribute to the complexity of the wines made in the country, but so does the climate.

The perfect location for Casillero del Diablo's Sauvignon Blanc

In many ways, the country of Chile is perfect for growing high-quality grapes, each region being only a short distance from the ocean as well as the Andes Mountains. The combination of mountain air and ocean influence creates the perfect conditions for consistent, ripe, healthy fruit. The vineyards are irrigated with snowmelt from the Andes Mountains, contributing mineral-rich water to the sites. Casillero del Diablo’s Sauvignon Blanc is a careful blend of grapes from three diverse regions in Chile: Aconcagua, Valle Central, and Coquimbo. Each area contributes its own personality to the final wine, with the Aconcagua offering cooler, coastal vineyard sites bringing the wines bright freshness, the Valle Central giving aromatic intensity, and the wines to the north in Coquimbo offering ripe bodied fruit. Award-winning winemaker Sebastian Rodriguez harvests each vineyard at optimum ripeness, making sure that each component is in just the right place for the final blend.

Harvesting the vineyards for premium wine

Rodriguez first studied the science of soil management and crop production at university, learning the value of healthy vineyard land to the final product. In fact, he has said, “For me, the vineyards are the most important part in the crafting of premium wine.” Since taking over as head winemaker in 2007, he, along with the rest of Casillero del Diablo, has been dedicated to furthering the winery’s commitment to sustainable agriculture and production. The winery has become certified sustainable and has taken many concrete steps towards being more ecologically friendly including reducing the weight of the glass for bottles, lowering their overall carbon footprint, and reducing the use of water to the minimum.

What sets our Sauvignon Blanc apart

Due to Rodriguez’s efforts, it is the flavor profile that really sets Casillero del Diablo’s Sauvignon Blanc apart. In the end, it comes down to balance. Casillero del Diablo is perfectly set between the extremes of the other Sauvignon Blancs of the world on the flavor spectrum. It offers more ripe fruit than examples from France and without the aggressive aromas of New Zealand Sauvignon Blancs. The Chilean versions offer the best of both worlds. Casillero del Diablo contains just enough acidity to preserve freshness without being too tart and shows layers of aromatic fruit that add complexity to every sip without becoming overwhelming.

The most important element is that the wines are ready to drink immediately upon release, with plenty of complexity, but a fun, easy to drink gulpability at the same time. For this reason, Casillero del Diablo Sauvignon Blanc is wonderfully versatile for food pairings. At a barbecue, it’s perfect with grilled shrimp or salmon, corn on the cob, and fresh salads, complementing all the flavors without overpowering them. With its ripe fruit, silky texture, and exotic fruit aromas, it also pairs well with Asian cuisines of various types (including the spicy, bold flavors of Thai or Vietnamese). However, it could just as easily accompany fresh sushi, offering cool, clean refreshment. While these are just a few ideas for fun food pairings, perhaps the best way to enjoy Casillero del Diablo’s Sauvignon Blanc is on its own, enjoyed with family or friends.