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 →
Roberto Henriquez spent winemaking time with René Mosse and a lot of time with Louis Antoine Luyt. He is also a leading force in natural wine in Chile. He stitches... 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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →