Salentein Killka Sauvignon Blanc

Salentein Killka Sauvignon Blanc is a bright, citrus-led white that shows Argentina has plenty to offer beyond its much-loved reds. From the Uco Valley in Mendoza, it combines juicy pink grapefruit with fresh green herbs and a lively, refreshing palate. If you enjoy Sauvignon Blanc with a little herbal bite and plenty of citrus flavour, this is a delicious bottle to get acquainted with.

Bodegas Salentein has helped establish the Uco Valley as one of Argentina’s leading wine regions. Set against the Andes, its vineyards are part of a landscape where altitude plays an important role in the character of the wines. Salentein also brings wine, food and art together through its Killka cultural centre, which houses galleries and a restaurant overlooking the mountains. That connection makes the Killka range a particularly fitting introduction to the estate: expressive, approachable wines made with enjoyment firmly in mind.

Made entirely from Sauvignon Blanc, this wine brings together different clones of the grape to build its fresh, fruity character. The appeal lies in the balance between its softer fruit and more energetic acidity. There is an easy, rounded feel as you take a sip, followed by a mouth-watering freshness that keeps everything bright. It is an inviting style for a glass before dinner, with enough personality to carry through to the meal.

In the glass, it is pale yellow with green highlights. Pink grapefruit leads the aromas, alongside a distinctly green, herbal character reminiscent of asparagus and fresh peas. Those citrus and garden-fresh flavours give the palate its lift, while the supple fruit keeps the acidity from feeling too sharp. Expect a refreshing Sauvignon with a pleasing balance of juicy fruit and leafy freshness, particularly appealing if you enjoy the greener side of this versatile grape.

Salentein Killka Sauvignon Blanc Food Pairing Suggestion:

Try it with grilled prawns dressed with lemon and parsley, or baked sea bass with a fresh herb salsa. The citrus character complements the seafood, while the acidity brings freshness to olive oil and buttery sauces. For a vegetarian pairing, a goat’s cheese tart with asparagus is an excellent choice: the wine’s herbal notes echo the vegetables, and its lively palate cuts through the creamy cheese. Serve at around 9–11°C to enjoy its fruit and aromatics.