This is a gorgeous wine from Roberto’s newly purchased home vineyard. It has three hectares of vines, many of which are over 200 years old, planted on granitic soil. This... read more →
I wrote this note before the recent devastating fires that ravaged the wines and vines of Colombian-born sommelier Leonidas Fernández. So keep that in mind when you drink this, which... 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 →
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 →
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 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 →
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 →
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 →
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 →
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 →