Vi?a Mayu was born in 2005 as an independent company of the Olivier family group. Mauro Olivier Alcayaga was one of the pioneer planting grapes for fine wine in different places of the valley. He started working the family vineyards for the table grape production at a young age. He then was involved with the Pisco production (the national Chilean spirit) and in 2000 the first Carmenere and Syrah were planted. Finally in 2005, he decided to set up his own wine business.
The focus of Vi?a Mayu is producing only premium wines from Elqui Valley with unique styles and personalities. Elqui Valley is the Northernmost Chilean wine region and is located about 320 miles North of Santiago, the capital of Chile. It has a long history because it is located on the Southern border of the Inca Empire.
The Elqui Valley is an East/West oriented valley boasting several very important quality factors that have a significant influence on the character of the wines; altitude, climate conditions, rainfall, light and soil.
The altitude of the vineyards in the valley is between 1,150 and 6,200 feet above sea level. There are also significant temperature gaps between day and night. In the summer, the temperature can fluctuate between 86?F to 50?F. The number of days with temperatures between 77?F and 84?F are an important influence for aromas and quality of the tannins.
The different soils give different characteristics to the wines. They are quite rich in minerality, poor in fertility and feature excellent drainage. Drip irrigation is necessary all the time because of the low rainfall but its proximity to the runoff from Andes solves that issue.
Light is very important because it has a big influence on the photosynthesis of the leaves in order to acquire the best ripening level. The valley is one of the best places in the world for the quality, the light and air. These reasons are why there are eight observatories here which is a huge statement regarding air quality.
This is one of the classiest Sauvignon Blancs we've tasted from Chile. It combines depth and liveliness that is seldom experienced and would be a pleasure with seared scallops in pesto.