The LandChilean Sauvignon Blanc built its reputation on the coast, in Casablanca and Leyda, where the Humboldt Current drags cold water up the shoreline. This bottle comes from the other side of the country. Eighty percent of the fruit grows at Yerbas Buenas, in the Andean foothills of Maule, and the remaining twenty percent at Los Alamos in Curico, around 1,650 feet. Maule is Chile's oldest and largest wine region, and the picture most people carry is warm valley floor planted to Pais. The precordillera is a different place: cold air drains off the Andes overnight, and the diurnal swing is wide enough to hold acid through a warm afternoon. Soils are mostly alluvial, with sandy loam and clay. Because the blend crosses two denominations, the label reverts to the parent appellation, Valle Central.The WineOne hundred percent Sauvignon Blanc, de-stemmed and fermented cool at 12C in stainless steel with selected yeasts, then held two months on its lees before four to six months of stainless aging. Light crossflow filtration, 12.5% alcohol. Aromatics run to lemon zest, gooseberry, cut mint, lavender, and chamomile. The palate is light-bodied and sharply citric, with a chalky mineral edge that carries the finish longer than a wine at this price usually manages. The two months on lees are doing that work, adding a faint creaminess under the acid. The 2025 growing season across Chile brought winter rains that refilled depleted reserves, then a warm summer with heat spikes in January and February that pulled early-ripening varieties in ahead of schedule. National volumes finished down roughly a fifth.The PeopleGalactica is a label rather than an estate, and it is worth being straight about that. The wines are made by Ricardo Baettig and Daniela Salinas from a blend of estate and purchased fruit, imported by Brazos Wine Imports and distributed nationally by Skurnik. Baettig studied agronomy at the Universidad de Chile, added a master's in viticulture and enology at the University of Turin, spent eight years in Italy, and returned to Chile in 2009. Since 2011 he has led the winemaking team at Vina Morande. Both the vineyards and the winery are certified sustainable. There is no founding-family story attached to this bottle, and inventing one would not make it taste better. What it has instead is a serious winemaker applying real technique to inexpensive fruit.Food PairingPour it with ceviche, mahi or corvina cured in lime with red onion and cilantro, where the acid in the wine and the acid in the cure meet head-on. Grilled shrimp tacos with shredded cabbage and a squeeze of lime work for the same reason, with the herbal side of the Sauvignon picking up the cilantro. A warm goat cheese tart with thyme is the classic move and it holds: the citrus cuts the chevre's fat cleanly. Or roast a chicken with green olives and lemon. This is the bottle you buy four of and stop thinking about, the Tuesday white that asks nothing of you.