Macarena Del Río and Thomas Parayre are making some of the most talked about wines of Chile. They work multiple vineyards from Maule to Itata, but this one mesmerized me.... read more →
All of Renan Cancino’s wines get hand-destemmed on the zaranda, foot-stomped, fermented and aged in old wooden barrels where they stay until bottling. They stay in that bottle one more... read more →
Macarena and Thomas get this own-rooted país in the Itata Valley’s granitic soils. The grapes are de-stemmed and spontaneously fermented in stainless steel with two months and two weeks on... read more →
I visited Carolina and Alvaro last year and you can read about the journey here. They have been making natural wine because they are traditional people with a strong sense... read more →
From clay and granitic soils, Catalina has squeezed out a beautiful and complex wine. Whole clusters get dumped into a plastic bin and then are transferred into old French oak... read more →
When I last visited Chile in 2019, Roberto had just acquired this vineyard where every once in a while, a puma still stalks. He was so happy, his grin could... read more →
This wine comes from a crazy, high altitude vineyard of vines that look like little trees. The grapes were destemmed then cofermented for 5 days in wood vats and then... read more →
From a 200-year-old granitic soil vineyard located in Nacimiento in Bío-Bío, the wine is destemmed, fermented whole berry, pressed off then aged in 10-year-old beechwood (rauli) barrels where it stays... read more →
This is from Marga Marga, northwest of Santiago, a land not known for natural. But these folks have been making natural wine in Chile before anyone else, just because it... read more →
Chodin Param left Chile for a stint in Australia. Eventually she returned to her home country, where she worked with Roberto Henriquez and met her husband Arnaldo Batista. They started... read more →