LFE RESERVA SAUVIGNON BLANC 2011
Central Valley
Viña Luis Felipe Edwards
100% Sauvignon Blanc
Screw Cap
The grapes were hand- picked from 5-15 year old vines. The grapes were crushed and destemmed and softly pressed. The juice was transferred to steel tanks where it was decanted for 24 hours. The clean juice was then fermented at 15˚C during 22 days. The blend was then stabilized and filtered.

Sweet, ripe gooseberry nose. Green, slightly astringent, gooseberry taste. Typical.
13%
Asda £7.68
Acidity: 5.6 g/l Residual Sugar: 2.4 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL CHILEAN SAUVIGNON BLANC 2011
Casablanca Valley
Viña Errazuriz
100% Sauvignon Blanc
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Grapes were both hand-picked and machine harvested during the second and third week in March. After crushing, the must was cold clarified and then fermented in stainless steel tanks for 15­20 days at temperatures between 12 and 16˚C. Some lots were aged on their lees for three months.

A touch of metal polish on the nose. Dry, fresh and varietally correct flavour.
13.50%
Asda £7.48
Acidity: 6 g/l Residual Sugar: 2.7 g/l

MAYU SAUVIGNON BLANC 2010
Elqui Valley
Viña Mayu
100% Sauvignon Blanc
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The Elqui Valley is the northern most wine producing region of Chile, some 320 miles north of Santiago at an altitude of 30˚ south. The grapes for this wine came from Quebrada de Talca -300 metres above sea level. The grapes were harvested by hand at the beginning of March 2010 and then underwent a second selection process in the winery to ensure the best quality. They were cold macerated for 12 hours before being lightly pressed and fermented in temperature controlled stainless steel tanks with selected yeast at 14-16˚C.

Very ripe, gooseberry aroma. Sweet and very gooseberry flavour.
13.50%
Asda £7.98
Acidity: 6 g/l Residual Sugar: 2.5 g/l

LFE RESERVA CHARDONNAY 2011
Rapel Valley
Viña Luis Felipe Edwards
100% Chardonnay
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The grapes were hand-picked from vines averaging eight years at the end of February.
The grapes were crushed, destemmed and transferred to a pneumatic press. The must was fermented at 15-17˚C over three weeks. A percentage of the wine was transferred into French oak for six months.

Lightly fruity nose. Standard taste. OK.
13%
Asda £7.68
Acidity: 5.6 g/l Residual Sugar: 5 g/l

SANTA HELENA SOLAR CHARDONNAY 2010
Central Valley
Viña Santa Helena
100% Chardonnay
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Grapes were hand-picked at the end of March. Grapes were macerated at low temperatures of 10-12˚C for four to six hours. The grapes then went to the press where first and second must is separated leaving the option to blend them at a later stage. The must was left for decanting at low temperatures of 11˚C for 24-28 hours. The clean must was separated and inoculated with selected yeast. Fermentation was carried out over 20 days at controlled temperatures below 15˚C.

Light nose. It’s dry white wine. No more.
13%
Asda £7.98
Acidity: 5.9 g/l Residual Sugar: 4 g/l
Decanter 2011 Commended

MAYU PEDRO XIMENEZ 2011
Elqui Valley
Viña Mayu
100% Pedro Ximenez
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The grapes were hand-picked from 35 year old vines at the end of March. The grapes were then softly pressed and clarified with enzymes before fermentation in stainless steel tanks. The wine is then kept on fine lees for a few months. Mayu is a venture by the Olivier family that owns the highly respected Viña Falernia. The Mayu vineyards are located in Chile’s most northerly wine region, the Elqui Valley, where grapes have historically been grown only for Pisco (PX being one of the five grape varieties allowed for Pisco). In recent years, the Oliviers have transformed a tract of desert into lush, high altitude vineyards. Their cousin, Giorgio Flessati, is the winemaker. Mayu PX is made with a blend of grapes cultivated between 1100 feet above sea level and 6300 feet in the highest Chilean vineyard. The climate conditions are very different; cool climate with many foggy days at the lower level and warmer and sunny days at the highest altitude but with cooler nights.

Nice, fruity nose. Bright, vibrant, pithy, dry and interesting.
13%
Asda £7.48
Acidity: 5.5 g/l Residual Sugar: 2.6 g/l

ASDA TORRONTÉS 2010
San Martin, Mendoza
Trivento Bodegas y Vinedos
100% Torrontés
Screw Cap
The grapes were hand-picked from 30 year old vines. The grapes were destemmed and crushed. Static free run juice was used in the fermentation. 50% of the grapes underwent cold skin contact before fermentation. The must was fermented for 20 days in stainless steel tanks at 15˚C.

Typical floral torrontes nose. Very grapey and pretty. Pithy and typical. Floral aftertaste. Very varietally correct.
13.50%
Asda £4.98
Acidity: 6 g/l Residual Sugar: 5.5 g/l

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