Hidden among the hills of the Central Valley of Chile, Casablanca receives a constant influx of a cool ocean breeze from the nearby Pacific Ocean. Combined with a unique minerality, fresh crispness and acidity, Jabber The Blend is a great example of the quality and expressions of the Casablanca Valley.
Nearly every wine drinker, and a good number of non-wine drinkers, know him. Kim Crawford, synonymous with Kiwi Sauvignon. Kim trained at New Zealand’s Massey University and specialized in Oenology at South Australia’s Roseworthy College.
Since selling his original brand to Vincor in Canada, he and his wife have devoted their creativity and expertise to developing their New Zealand family owned and organically farmed estate. At the same time, they have joined forces with the Chilean viticulturist Iñigo Undurraga to produce the Premium Sauvignon Blanc, Jabber, Kim's only Project outside New Zealand.
The objective of this project was to implement modern winemaking techniques to reflect the terrior which is Casablanca. Selecting handpicked Sauvignon Blanc grapes from three Single Vineyards, Kim and Iñigo created Jabber The Blend.
Grapes for Jabber have been hand selected since 2019. After arriving at the winery, our Sauvignon Blanc grapes pass through a “destemming” process and from there, to stainless steel vats. There they macerate together with their skins for 6 to 8 hours and then finally on to the pneumatic press. The fermentation process continues in a chilled environment while awaiting bottling.