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 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 →
Maca and Thomas made this wine from a mix of adjacent vineyards of granitic soils. The cinsault and carignan grapes are co-fermented and macerated on the skins for a brief... read more →
Gustavo has been making wine from his family’s vines for over a decade. This bottling is from youngish vines in San Juan. He was trained in conventional biodynamics (Benziger) but... read more →
José Luís Bastías and Daniela Lorenzo’s 4ha winery is in dusty Maule, not far from Talca, first planted in the early 1800s. The grapes are co-fermented with their skins in... 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 →