The Guarilihue region of Itata was long known for its small plots of hilly, fabulous terroir. That’s the homeland for Tinajacura’s fruit. This wine is made with old, own-rooted cinsault... read more →
Alsace goes to Chile via André Ostertag who teamed up with some pals for this project. Soil is granitic (irrigated) in a sub region of the Casablanca valley. Vinified in... read more →
A blend of both grape and terroir here. The chasselas comes from basalt and the chardonnay from old river beds. According to their habit, the fruit is destemmed and co-fermented... read more →
Transplanted Burgundian Louis-Antoine has been part of Chile’s CPR and there are now signs of life. This wine is from 70-year-old vines in Truquilemu in Maule and those grapes are... 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 →
At first I admit, I wasn’t sure, but the longer this was open the more it grew on me, the next day and then the next. When a wine sings... read more →
Drink a sauvignon blanc from Chile? Ideologically, it’s not my favorite thing. But here, I did and did so happily. My first time drinking this was last January in Valparaiso.... read more →
Until recently, Moraga sold his fruit or bulk wine, but in 2010, he decided to start bottling his own under the label Cacique Maravilla. He ferments in old cement lagar.... read more →
From those pink grantic soils of Itata comes this beauty. 100% whole-cluster carbonic maceration in stainless steel with 21 days on skins, bottled the March after harvest. It's a roller... read more →
I’ve been enjoying these wines for a while, tasting them in whatever country I could find them, and now they are in the United States. In Spanish they call vines... read more →