Discover the nation of Chile, among South America’s most important wine producers, with a diverse selection of wine styles cultivated in unexpected terroirs for such a tiny country. We mostly cultivate Chardonnay and Syrah.
Francophiles in Latin America
The French were intrigued by Chile’s perfect climate and soils for good wines and made early investments in the country. Their influence changed Chile’s wine market, which emphasized Bordeaux types such as Merlot and Cabernet and relied largely on exports. Then, in the 1990s, it emerged that the majority of the country’s Merlot actually came from a virtually extinct varietal known as Carménère. Chile now has its own distinct wine.
Wine Regions
Chile is a small region of territory situated between the Pacific Ocean and the Andes Mountains. Its location generates a tremendous air conditioner effect, drawing cold ocean air inland. Each wine region has three distinct growth zones: The Costas (cold coastal regions), Entre Cordilleras (warm interior valleys), and Los Andes (exposed alpine parts).
The coastline locations are ideal for cool temperature grapes such as Pinot Noir and Chardonnay. Sauvignon Blanc grows nicely here, too!
The interior valleys are warmer and best renowned for their smooth and supple Bordeaux blends.
The high elevation Andes produce wines with greater structure (tannin and acidity), which has resulted in fascinating Syrah, Cabernet Franc, Malbec, and Cabernet Sauvignon.
MEDIUM-BODIED RED WINE
Carménère
Carménère is closely linked to Cabernet Franc, which shares its red berry tastes and grassy character. Currently, the greatest wines are found in and around the Colchagua, Cachapoal, and Maipo Valleys, where the wines are richer and more chocolaty.
FULL-BODIED RED WINE
Cabernet Sauvignon
The most widely cultivated wine grape in Chile is noted for generating more delicate and herbaceous Cabernets. That being said, the districts of Apaltagua, Maipo, and Colchagua have exceptional potential and produce wines with richness comparable to good Bordeaux.
FULL-BODIED RED WINE
Bordeaux Blend
Bordeaux blends are a popular wine type in Chile, thanks to the presence of numerous French producers in the country’s key wine growing areas. The top producers are mostly located in Maipo and Colchagua, producing well-balanced, age-worthy blends.
MEDIUM-BODIED RED WINE
Merlot
Chilean Merlot contains substantially more lean fruit and herbal flavors, particularly in the Central Valley, where most of the country’s bulk wines are produced. However, Merlot from Cabernet’s finest locations provides excellent value because they are sometimes neglected.
LIGHT-BODIED RED WINE
Pinot Noir
Pinot Noir shines the brightest in the coastal areas, notably the well-known Casablanca Valley, which is and in Chile’s south. Chilean Pinot has tastes of fresh, macerated cherries with mild woodsy notes, which are generally the result of moderate oaking.
FULL-BODIED RED WINE
Syrah
Syrah has some of the most promising possibilities as an emerging grape variety. Wines vary in style from juicy reds with black fruit and brooding chocolate overtones to wines from higher elevations that are more delicate with lighter red fruit flavors, greater acidity, and minerality.
MEDIUM-BODIED RED WINE
Cabernet Franc
Cabernet Franc is an underappreciated workhorse of the Chilean Bordeaux Blend, appearing to thrive in all of the country’s climatic zones. However, there is a broad range of variety, with the greatest wines coming mostly from Maipo and Maule Valley.
LIGHT-BODIED RED WINE
País
Also known as the Mission grape, it is widely grown but rarely seen outside of the nation. País has rediscovered several ancient vines in Maule and Bío-Bío. The wines are rich, with brilliant red fruit and crisp tannins. País is Chile’s Beaujolais.
MEDIUM-BODIED RED WINE
Carignan
A cultivar with strong local support due to the abundance of century-old vines, some of which are dry farmed and plowed by horse. Wines with profound concentration and high acidity alternate between fruit and savory flavors of grilled meats and herbs.
FULL-BODIED WHITE WINE
Chardonnay
The colder Costa regions produce the finest Chardonnay. The most common type is buttery from oak aging, which originates from the Casablanca and San Antonio Valleys. The outlying portions of Limarí and Aconcagua have the highest minerality and are notably salty.
LIGHT-BODIED WHITE WINE
Sauvignon Blanc
Chilean Sauvignon Blanc is fragrant and acidic. The contrast between the fruit notes of white peach and pink grapefruit and the vivid green, herbal aromas of lemongrass, green pea, and newly wet concrete distinguishes this wine.
LIGHT-BODIED WHITE WINE
Viognier
Viognier is still an uncommon find as a single-varietal wine from Chile, but it is frequently blended with Chardonnay to provide stone fruit notes or splashed into Syrah to heighten color and aromatics. If you locate one, Chilean Viognier is fairly light and minerally.
A Journey of Taste and Terroir
Nestled between the towering Andes and the broad Pacific Ocean, Chile has a diversified environment that distinguishes it as one of the world’s most distinctive wine-producing countries. This narrow country is home to several wine regions, each with unique tastes and aromas inspired by their physical position.
Beginning in the north, we have the Elqui Valley, which is famed for its brilliant sky and crisp wines. The Limarí Valley’s mineral-rich soils give its wines a particular taste, while the Choapa Valley, despite its small size, adds greatly to Chile’s wine diversity.
As we approach central Chile, the Aconcagua Valley welcomes us with its warm temperature and strong red wines. The Casablanca Valley is well-known for its white wines, due to the cooling impact of coastal breezes. The San Antonio Valley and Maipo Valley are known for producing high-quality wines.
The Rapel Valley, which includes the Cachapoal and Colchagua Valleys, is renowned for its red varietals, particularly Carménère, which has become synonymous with Chilean wine. The Curicó Valley produces red and white wines that are distinguished by their fragrant strength.
Further south is the Maule Valley, one of Chile’s oldest and most diversified wine areas. The Itata Valley revitalizes historic viticulture traditions, whilst the Bio Bio Valley benefits from milder conditions, producing bright wines. The Malleco Valley is much colder, making it ideal for varietals like Pinot Noir and Chardonnay.
Each valley has distinct terroir circumstances, such as soil type, temperature, and altitude, all of which play important roles in determining the quality of the wines produced there. This tour across Chile’s wine regions serves as both a topographical guide and an invitation to discover the complex tapestry of flavors given by Chilean vineyards.
So, whether you’re a seasoned sommelier or a casual wine aficionado, a tour of Chile’s wine regions offers a pleasant study of flavors, scents, and sensations. From the sun-kissed vineyards of the Elqui Valley to the chilly climes of the Malleco Valley, a bottle of Chilean wine awaits to entice your senses.
