Caballo Loco Blanco No. 2 NV

£44.95 incl. VAT

2 in stock

Pale gold with green-yellow reflections. Lifted, aromatic nose of yellow peach, apricot, ripe pear, lemon zest, white blossom and honeysuckle, with a savoury background of bruised herbs, beeswax and toasted nuts from oak. Full-bodied and textured on the palate with vivid acidity, layered stone fruit, a creamy mid-palate and a long, saline, mineral finish. Drink now to 2030.

Non-Vintage — Curicó Valley, Chile

Viña Valdivieso’s ‘Caballo Loco’ (‘Crazy Horse’) range is one of the boldest icons in Chilean wine. The original red Caballo Loco — now in its twenties of numbered releases — pioneered a non-vintage, multi-vintage, multi-vineyard solera-style assemblage philosophy in Chile. The Blanco line, launched more recently, applies the same wild, multi-varietal approach to white wine, drawing on a patchwork of cool-climate parcels across Valdivieso’s holdings.

The ‘No. 2’ release follows the inaugural Blanco N°1 and continues the same template: a non-vintage assemblage that intentionally blurs vintage signatures in favour of producing a consistent, complex house style. The blend is led by Sémillon and Viognier with notable contributions from Chardonnay, Moscatel and other aromatic varieties — barrel-fermented and aged in a mix of vessels including older French oak, concrete and amphorae, producing a serious, textured white with both lift and depth.

Caballo Loco Blanco No. 2 NV

£44.95 incl. VAT

2 in stock

Pale gold with green-yellow reflections. Lifted, aromatic nose of yellow peach, apricot, ripe pear, lemon zest, white blossom and honeysuckle, with a savoury background of bruised herbs, beeswax and toasted nuts from oak. Full-bodied and textured on the palate with vivid acidity, layered stone fruit, a creamy mid-palate and a long, saline, mineral finish. Drink now to 2030.

Non-Vintage — Curicó Valley, Chile

Viña Valdivieso’s ‘Caballo Loco’ (‘Crazy Horse’) range is one of the boldest icons in Chilean wine. The original red Caballo Loco — now in its twenties of numbered releases — pioneered a non-vintage, multi-vintage, multi-vineyard solera-style assemblage philosophy in Chile. The Blanco line, launched more recently, applies the same wild, multi-varietal approach to white wine, drawing on a patchwork of cool-climate parcels across Valdivieso’s holdings.

The ‘No. 2’ release follows the inaugural Blanco N°1 and continues the same template: a non-vintage assemblage that intentionally blurs vintage signatures in favour of producing a consistent, complex house style. The blend is led by Sémillon and Viognier with notable contributions from Chardonnay, Moscatel and other aromatic varieties — barrel-fermented and aged in a mix of vessels including older French oak, concrete and amphorae, producing a serious, textured white with both lift and depth.

Caballo Loco Blanco No. 2 NV

£44.95 incl. VAT

2 in stock

Pale gold with green-yellow reflections. Lifted, aromatic nose of yellow peach, apricot, ripe pear, lemon zest, white blossom and honeysuckle, with a savoury background of bruised herbs, beeswax and toasted nuts from oak. Full-bodied and textured on the palate with vivid acidity, layered stone fruit, a creamy mid-palate and a long, saline, mineral finish. Drink now to 2030.

Non-Vintage — Curicó Valley, Chile

Viña Valdivieso’s ‘Caballo Loco’ (‘Crazy Horse’) range is one of the boldest icons in Chilean wine. The original red Caballo Loco — now in its twenties of numbered releases — pioneered a non-vintage, multi-vintage, multi-vineyard solera-style assemblage philosophy in Chile. The Blanco line, launched more recently, applies the same wild, multi-varietal approach to white wine, drawing on a patchwork of cool-climate parcels across Valdivieso’s holdings.

The ‘No. 2’ release follows the inaugural Blanco N°1 and continues the same template: a non-vintage assemblage that intentionally blurs vintage signatures in favour of producing a consistent, complex house style. The blend is led by Sémillon and Viognier with notable contributions from Chardonnay, Moscatel and other aromatic varieties — barrel-fermented and aged in a mix of vessels including older French oak, concrete and amphorae, producing a serious, textured white with both lift and depth.

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