Despite one of the worlds most accomplished authorities in the wine industry being female, gender inequality is sadly still rife. Celebrating the talents of a successful winemaker should be based on the quality of their products, and Maria Luz Marin has proven that in spades.
Not only was she the first female own a vineyard in Chile, she has also won an incredible number of accolades for her wines, her vineyard and her inspiring vision.
This exceptional wine made from a rare aromatic variety, Sauvignon Gris, and has a inciting straw yellow colour. There is bold floral and spicy aromas with pink grapefruit. The palate offers a ripe and mouth filling, with smoky, floral and fresh grape flavours that linger very pleasantly. It also offers a fresh acidity that ensures a crisp, clean and remarkable finish.
ABV : 14.5% Residual sugars: Less than 2 g/l
Oysters, fatty fish, Asian cuisine, spicy Oriental dishes.
This is a lady who does not take no for answer! Maria Luz Marin's vision and determination to coax world class wines from these coastal vineyards has proved Chile is capable of producing wine that can take on the world's best.
Maria's first harvest was vinified in 2003 and this marked the beginning of an innovative and radical project of wine making in Chile. In 2010, the Cipreses Vineyard Sauvignon Blanc was recognised as the Best Sauvignon Blanc in the world, and all of her wines, Pinot Noir, Syrah, Sauvignon Blanc, Riesling, Gewürztraminer, and Sauvignon Gris - are highly regarded throughout the world and she is now backed by her son, Felipe, a winemaker who shares the same passion to realise and continue his mother's dream.
With the all awards and attention, the vineyard still encourages and organises group social activities, closes early on Fridays, practices yoga before the work day and participates in building homes and working together with schools and the police force. Maria also spends a huge amount off time to mentoring the new and dedicated women within the Chilean wine industry. They also use a wind turbine for renewable energy, naturally fertilise the soil with the use of vine shoots and use geoglass.
The Vineyard & Winery
The vines are 15 years old and yield 3 tonnes per hectare. A mixture of loam, clay and volcanic soils. Coastal climate, 4km away from the ocean with average temperatures of 15°C. In summer temperatures are not higher than 28°C. Morning fogs and frosts occur in spring and early summer. No rain during growing season. Grapes are handpicked during last week of March, first week of April. The timing is very important for this variety, harvested the day before or the day after the perfect ripeness, will be reflected in the outcome of the wine.
The grapes are manually sorted by hand, leaving behind unwanted green materials. The must is cold macerated for 18 hours then gently pressed for 3 hours. The juice is chilled down to 5 degrees and then racked off the lees. 50 % spontaneous fermentation at 15-18 ° C in French oak barrels 500lt. After fermentation, the wine rests with the lees for about two weeks. The other 50% is fermented in stainless steel vats with commercial yeasts at a lower temperature. No acidity correction or clarification.