Wines of Chile
The Complete Educational Guide
Brought to you
by:
Vineyards in
Aconcagua
Presented by:
Having recently visited Chile and many of its fine wine regions, I am thrilled to
be able to add some color to this handy guide to the wines of Chile.
It is easy to get lost in all of these facts and figures and lose sight of the people,
history and culture that add so much to Chile’s wine industry. Yes, the Maipo
Valley is large, dry and a perfect environment for Cabernet Sauvignon, but
those are simply the facts, not the story of the Maipo Valley.
The story of the Maipo Valley, and all of Chile’s wine industry, is rich and
layered, with famous names that we’ve become familiar with as well some lost
to time. While it is a long history, we shouldn’t forget that it’s also as one based
on the hard work of generations of families.
Three of Chile’s oldest wineries, Causino Macul (founded in 1856), Concha Y
Toro (founded in 1883) and Santa Rita (founded in 1880), have all served ably
as the first ambassadors of the Chilean wine industry, introducing many of us to
the pleasure and values in Chilean wine. At the same time, many of the new
comers like Almaviva, the partnership between Bordeaux’s Mouton-Rothschild
and Concha y Toro, strive to display the heights that the wines of Maipo and
Chile can achieve.
These two faces of the Chilean wine industry are present in many of the
regions.
Virtually everywhere one turns in Chile one finds an abundance of wonderful
values and emerging iconic wines. Today, Carmenere and Bordeaux blends
are leading the Chilean charge, but Sauvignon Blanc, Pinot Noir and Syrah
have all made tremendous strides over the past several years.
Take a few moments to enjoy the detailed information on the following pages.
This is the perfect time to learn more about the regions and why their wines are
so compelling. Enjoy the treasure of Chile: Chilean wine.
Gregory Dal Piaz
A Brief History of Chilean Wine
• 16th Century – First vines brought to Chile by
missionaries
• 1850s- French Vitis Vinifera brought to Chile
• 1860s- Phylloxera wipes out much of France’s
vineyards; French winemakers migrate to Chile
• 1938-1974 – New plantings and technology
banned. Recovery from Phylloxera in Europe,
Prohibition and Chilean reform hit wine industry
• 1979 – Miguel Torres brings temperature controlled
fermentation tanks and clonal selections to Curicó
Valley
• 1982 – Pablo Morandé plants in cool & windy
Casablanca after visiting Carneros
• 1984 – 2% of all production is exported
• 1987 – First premium Chilean wine to be exported
from Chile via Viña Montes
• 1994 – Carmenere rediscovered at Carmen
Chile’s Modern Wine Culture
Chile has made great strides in viniculture and
viticulture in the past few years. Of course all wine
begins in the vineyard, so the advances made here
have almost revolutionized the Chilean wine industry.
At the same time, they have reawakened a new
appreciation of Chile’s viticultural treasures. Bush
trained, dry farmed old vine Carignan and Pais are
gaining newfound appreciation in the marketplace.
Major farming changes in last two decades
• Experimentation with new clones and
rootstocks
• Drip irrigation and submerged irrigation
• Hillside plantings
• Improved canopy management
• Controlled stress of vine
• High density planting
• Organic, biodynamic and sustainable
practices
• Satellite photos to track vigor
• Multiple passes through the vineyard during
harvest
• New valleys developed and sites explored in
order to map out the ideal distribution of
varieties
Major changes in winemaking technology
• Global winemaking perspective
• Stainless steel and temperature controlled
fermentation
• Small batch fermentation
• Judicious use of oak
• Batonnage, the stirring of the lees
• Gravity flow wineries
• Use of micro-oxygenation
• Lees contact on Pinot Noirs
Chile is Serious about the Business of Wine
• Chile exports upwards of 70% of the wine it makes
(was just 2% in 1980s)
• Chile is the 4th largest exporter of wines to the U.S.
• Chile is the 8th largest producer of wine in the world
• Chile is the largest producer of Carmenere in the
world
• 75% of wine produced in Chile is red wine; 38% of
vines are of Cabernet Sauvignon
•
Chile’s wine label laws live by the rule of 75% (must
be 85% for all export markets)
75% Vintage
75% Variety
75% Denomination of Origin
• Wine classifications
Quality wine: Min 11.5% ABV
Reserva and/or Reserva Especial: 12%
Reserva Privada and/or Gran Reserva: 12.5%
Mandatory time spent in oak
Chilean Wine: An Overview
Chile has 14 distinct wine growing valleys, each
featuring its own unique terroir. Soil and climate play an
important role in winemaking here.
• Despite Chile’s length, terroir varies more greatly from
east to west than from north to south.
• The climate in Chile is key to the country’s success with
wine. Plenty of sunlight and high daytime temperatures
allow grapes to fully ripen, but the cooling influences of
both the Pacific Ocean and the Andes Mountains
ensure that the wines remain fresh and vibrant.
• The country’s natural barriers protect biodiversity,
creating a viticultural paradise. These include:
Atacama Desert to the north, Pacific Ocean to the
west, Andes Mountains to the east, Patagonia to the
south.
• Chile is one of the only wine growing regions in the
world that remains phylloxera free.
• Chile is a red wine country with Cabernet Sauvignon
remaining the country’s most important variety both
domestically and for export.
• Carmenere, known as Chilean Merlot in Chile until 1994,
is a grape that struggled to near extinction in Bordeaux
but has found a new lease on life in Chile. In Chile the
grape ripens wonderfully, producing a spicy, sometimes
herbal red that is rich, round and softly structured. It is
uniquely Chilean!
The Major Players: Grapes
Primary Red Varieties
Primary White Varieties
(In hectares)
(In hectares)
Cabernet
Sauvignon: 40,728
Merlot: 10,041
Carmenere: 8,827
Syrah: 6,027
Pinot Noir: 2,884
Cabernet Franc: 1,226
Malbec / Cot: 1,148
Sauvignon Blanc: 12,159
Chardonnay: 13,089
Moscatel of
Alexandria: 6,035
Riesling: 333
Viognier: 685
Gewürztraminer: 287
The Region Guide
Chile’s production broken down by
valley
Increased quality of wines fuels the growth of exports
Elqui Valley
CULTURE: Northern most wine region at the
southern end of the Atacama Dessert. Home of
Pisco in Pisco Elqui. Mystical place with good
energy. A lot of observatories due to the very
clear, blue skies.
FOOD: Area known for fruit: Chilean papayas
(Carica), Cherimoya and table grapes. Chilean
table grapes feed U.S. consumers during our
winter months.
SOIL: Rocky and alluvial soils.
WEATHER: Dry & Sunny. Average annual rainfall
very low at 2.8 inches/year. Cool nights.
KEY TERROIRS: Vicuna, Paiguano
KEY GRAPES: Syrah 32%, Sauvignon Blanc 29%,
Carmenere 24%
Up and coming: Pedro Ximenez
KEY WINERIES: Falernia
Limari Valley
CULTURE: Vines since mid 16th century.
Petroglyphs (rock art) in the area from ancient
peoples.
FOOD: Fresh water shrimp, goat cheese, olive oil
and olives. Known for fruit including table grapes
and Chilean papayas (carica).
SOIL: Limestone
WEATHER: Average annual rainfall very low at 4
inches/year.
KEY TERROIRS: Ovalle, Monte Patria, Punitaqui,
Rio Hurtado
KEY GRAPES: Chardonnay, Syrah, Sauvignon
Blanc
Up and coming: Carmenere
KEY WINERIES: Tamaya, Maycas de Limarí, Tabalí
Choapa Valley
CULTURE: Most narrow point of Chile with no
distinction between the Andes and the coast.
FOOD: Parrilla (Barbeque), walnuts, pecans.
SOIL: Clay, sand, volcanic rocks.
WEATHER: Temperate, drastic temperature
change between summer and winter.
KEY TERROIRS: Illapel and Salamanca
KEY GRAPES: Syrah, Cabernet Sauvignon
KEY WINERIES: Domaine de Manson. Other
wineries source fruit.
Aconcagua Valley
CULTURE: Mt Aconcagua in Argentina is the
highest peak in the Americas. On the way to
Portillo, one of the best ski areas in Chile.
FOOD: Avocado and Cherimoya.
SOIL: Sandy & rocky with river sediment.
WEATHER:Sunny & dry with an average annual
rainfall of 8.4 inches. Panquehue has a more
moderate climate. The western end, by the sea,
is very cool.
KEY TERROIRS: Panquehue
KEY GRAPES: Reds dominate. Cabernet
Sauvignon, Merlot, Sauvignon Blanc. Whites
increasing on the coast.
Up and coming: Syrah
KEY WINERIES: Errázuriz, Seña, San Esteban, Von
Siebenthal
Casablanca Valley
CULTURE: First cool climate region in Chile! Only 18
km from the sea.
FOOD: Seafood. Local delicacies include Chilean
Abalone (locos), Razor Clams (machas) and
ceviche.
SOIL: Old, granitic based soils with clay and sand.
Because they have not been touched by rivers in
centuries, they are very crumbly and allow roots to
dig deep.
WEATHER: Foggy in the morning, clear and hot in the
afternoons. Wet region with average rainfall of 21
inches/year. Strong winds in the late afternoons dry
off morning dew and cool the region.
KEY GRAPES: Sauvignon Blanc, Chardonnay, Pinot
Noir
Up and coming: Syrah
KEY WINERIES: Veramonte, Casas del Bosque,
Kingston, Morandé, Casablanca, Loma Larga,
Quintay
San Antonio Valley
CULTURE: Previously known primarily for its port, San
Antonio has only been a wine region since 2002. There
was no water to San Antonio so a pipeline was built in
1997 to bring water from the Maipo River to the SA
Valley. By 1998 the area was ready and grapes were
planted. The first vintage Pinot Noir from San
Antonio/Leyda was in 2001.
FOOD: Seafood, local delicacies include Chilean
Abalone (locos) and Razor Clams (machas).
SOIL: Red clay soils derived from decomposed granite,
granite.
WEATHER: Wind and fog with ocean mist and humidity.
Average rainfall is 13.8 inches.
KEY TERROIRS: Leyda, Lo Abarco, Rosario, Malvilla, San
Juan
KEY GRAPES: Sauvignon Blanc, Pinot Noir
Up and coming: Syrah
KEY WINERIES: Leyda, Matetic, Casa Marin, Amayna
Maipo Valley
CULTURE: Chile’s oldest wine region and its most
famous. Vineyards surround Santiago and are home
to some of the oldest estates from the 19th century
and historic wineries.
FOOD: European influence
SOIL: Alto Maipo – large alluvial river stones; Central
Maipo – rocky alluvial soils; Pacific Maipo – granitic
with alluvial stones.
KEY TERROIRS: Alto Maipo, Central Maipo, Pacific
Maipo.Puente High Elevation (1,300 – 2,600 ft),
Pirque, Isla de Maipo, Talagente, Melipilla, Alhue,
Maria Pinto, Santiago
KEY GRAPES: Cabernet Sauvignon, Merlot.
Benchmark Cabernet in Chile.
KEY WINERIES: Concha y Toro, Santa Rita, Cousiño
Macul, Almaviva, Viñedo Chadwick, De Martino,
Antiyal (Organic, Bio-Dynamic), Carmen, Haras de
Pirque (Antinori & Eduardo Matte), Santa Carolina,
Undurraga, Odfjell, Ventisquero, Santa Ema
Cachapaol Valley
CULTURE: Small, land locked region. Main Chilean
rodeo is in Rancagua. Chilean horsemen (huasos)
are legendary.
FOOD: Parrilla (barbeque)
SOIL: Well drained soils, often alluvial with clay &
gravel.
WEATHER: Average annual rainfall is 13 inches.
KEY TERROIRS (ZONES): Alto Cachapoal (High
Elevation)
KEY TERROIRS (AREAS): Rancagua, Peumo,
Requinoa, Rengo
KEY GRAPES: Cabernet Sauvignon, Carmenere,
Merlot
KEY WINERIES: Altair, Anakena, VIK, La Rosa,
Nativa Eco Wines (Organic)
Cúrico Valley
CULTURE: One of Chile’s most diverse regions with
over 30 grapes varieties planted. Grapes have been
grown here for over 150 years. Miguel Torres, first
foreign investment in wine, came here in the 1970’s
and brought stainless steel tanks to Chile.
FOOD: Country food, corn pie (pastel de chocolo)
and empanadas.
SOIL: Loam/clay, rocky, sandy loam.
KEY TERROIRS (ZONES): Valle del Teno, Lontue Valley
KEY TERROIRS (AREAS): Rauco, Pomerol, Molina,
Sagrada Familia
KEY GRAPES: Cabernet Sauvignon, Sauvignon Blanc
Up and coming: Sparkling Pais
KEY WINERIES: Miguel Torres, San Pedro, Valdivieso,
Echeverria, Aresti (Organic)
Maule Valley
CULTURE: Chile’s largest and most diverse appellation.
Region houses old wineries, old bush vines and new
experimental wineries. Talca is home to an important
university with a large viticultural department.
FOOD: Country food, corn pie (pastel de chocolo) and
empanadas.
SOIL: Rich, volcanic soils. Slate soils in Empedrado.
WEATHER: Dry & Sunny. Average annual rainfall at 28
inches. Empedrado is cool & rainy.
KEY TERROIRS (ZONES): Valle del Claro, Loncomilla Valley,
Tatuven Valley
KEY TERROIRS (AREAS): Cauquenes (dry-farmed bush
vines), San Javier, Villa Alegre, Parral, Linares, Talca,
Pencahue, San Clemente, San Rafael
Up and coming: Empedrado
KEY GRAPES: Cabernet Sauvignon , Chardonnay
Up and coming: Dry farmed Carignan, Cabernet
Franc
KEY WINERIES: O. Fournier, Gillmore, J. Bouchon, Calina,
Via Wine Group, Hugo Casanova, Carta Vieja
Itata Valley
CULTURE: Home to some of the earliest vineyards in
Chile. Many old bush vines among new vineyard
plantings. Southern Chile is known for surfing.
SOIL: Granitic soils
WEATHER: Mediterranean climate, cooler
temperatures than other valleys in Chile.
Temperature variation throughout the day. 43.4
inches rain/year.
KEY GRAPES: Moscatel de Alexandria, Cabernet
Sauvignon
KEY WINERIES: Chillan, Vinos Larqui, Casanueva,
Velenunque, Del Aba
Bío Bío Valley
CULTURE: One of the southernmost wine regions in
Chile. Indigenous culture of the Mapuches is very
prevalent.
FOOD: Merken, a local spice from the Mapuches
that is both savory and spicy.
SOIL: Diverse: sand, stony, volcanic stones in clay,
silt.
WEATHER: Hot summer days, cooling winds and
cold, wet winters. Annual rainfall of 50 inches.
KEY TERROIRS (AREAS): Yumbel, Mulchen
KEY GRAPES: Pinot Noir, Chardonnay, Sauvignon
Blanc
Up and coming: Riesling, Gewürztraminer
KEY WINERIES: Agustinos, Veranda, Llai Llai
Malleco Valley
CULTURE: Currently the most southern wineproducing region.
FOOD: Grains (cereal)
SOIL: Granitic
WEATHER: High rainfall and a short growing
season.
KEY GRAPES: Chardonnay, Pinot Noir
KEY WINERIES: Viña Aquitania SoldeSol