Country Article

Winemaking was first introduced to Chile by Spanish settlers in the 1500’s, but it wasn’t until the 1980’s that much of the world had their first sips of Chilean wine. At this time, Chile began exporting its wine reserves after strict trade barriers were lifted that once prevented wines to be released from Chile. Since then, Chile has experience remarkable growth. In 1984, Chile’s total wine exports amounted to 2%, less than 30 years later they’re currently exporting 70% of their wines, making Chile responsible for roughly 8% of the world’s wine.

Chile is dominated by red wines, accounting for almost three quarters of their total production. The most prominent red wine is Cabernet Sauvignon, followed Merlot and, finally, Carmenere, the “lost grape of Bordeaux.” Chile has also received high praise for the production of wines made from Pinot Noir despite the fact the plantings of this grape are relatively small. Chile’s red wines are often blended into interesting cuvees that stray from the ordinary by incorporating a combination or all of the three main red varieties, as well as Petite Verdot, Syrah, and other grapes.

Chardonnay and Sauvignon Blanc are the most prominent white grape varieties, but Chile also has a solid reputation for their Semillion, Riesling, Gewurztraminer, and dry-styled Pedro Ximenez wines, among others.

Chile remains one of the few wine-producing regions that has not been devastated by phylloxera, the louse that destroyed much of the world’s vineyards in the 1800’s. Because of this, Chile has several vineyards that date back to upwards of 150 years. These old vines, mostly of Carignan and Mourvedre, produce concentrated, intriguing wines that are highly sought after.

Despite the lack of phylloxera, Chile has begun to experiment with various clones and rootstocks that will help better ward off other natural pests, such as nematodes, and naturally occurring problems such as drought. Chile continues to exercise strict regulation laws for importing rootstocks. Each vine imported into Chile must remain in isolation for 7 or more years to ensure all potentially harmful pests have been eliminated.

Historically, Chile has long been recognized as a place with great winemaking potential. Many of Europe’s prestigious winemaking families, such Chateau Mouton Rothschild and Chateau Lafite Rothschild opened wineries on the country’s soil. Other prestigious winemakers from other parts of the world such as Californian Winemaker Robert Mondavi and Catalan Winemaker, Miguel Torres did the same.

Chile’s geographical location and shape play an important role in its winemaking. Despite having nearly 9000 meters between the northernmost and southernmost winemaking areas of the country, larger variation of climate can be found from East to West. To the west, Chile is bordered by the Pacific Ocean which produces a cooling, west-sweeping wind known as the Humboldt Current. To the East, Chile is separated from Argentina by the Andes Mountains. The Andes play an important role – they protect Chile from outside pest, such as phylloxera, that have affected other parts of South America and they also play a role in the climate of the country.

As winemaking has progressed in Chile, there has been an increased focus on both the soil structure and the distinct micro-climate of each area. Extensive studies have been conducted to determine which varieties will best express themselves where. Many of Chile’s vineyards are organic, though a small proportion is certified as such. Many winemakers believe it is important to follow natural winemaking practices in order to achieve a natural-tasting wine. In addition to increased attention to vineyard practices, young, highly-trained Chilean winemakers are also making great strides in the winery. Many have been trained abroad in some of the best wineries and winemaking schools available and this knowledge in conjunction with state-of-the-art winemaking facilities has proved useful.

Here are a few key facts to know about Chile:
Chile has fourteen distinct valleys, they are:
o Elqui Valley
o Limari Valley
o Choapa Valley
o Aconcagua
o Casablanca
o San Antonio
o Maipo Valley
o Rapel Valley
o Cachapoal Valley
o Colchagua Valley
o Curico
o Maule Valley
o Itala Valley
o Bio Bio
o Malleco
Chile’s wine label laws live by the rule of 75% (must be 85% to be distributed in 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



*Maipo Valley*


Southwest of Santiago lies the Maipo Valley, arguably the most famous wine producing region in Chile and it is also one of the largest totaling over 10,000 hectares of area under vine. Though the Maipo Valley is not Chile’s oldest wine region, it is often referred to as the most traditional. Due to the areas proximity to Santiago, many of Chile’s oldest, largest, and most established wineries have found a home in the Maipo Valley including Concho y Toro, Cousino Macul, and Santa Rita.

In the Maipo Valley, Cabernet Sauvignon dominates vine plantings – accounting for more than 50% of the wines produced, Merlot accounts for 10%. Overall, the Maipo Valley is a predominately red wine region and has an 85/15 split of red to white wines.

The Maipo Valley covers a large area of Chile spanning from the east of Santiago to the west of the Pacific Ocean. Within this area there are three sections, Alto Maipo, Central Maipo, and Coastal Maipo. Each offers its own, unique style of wine, highlighting the diversity that can be found within one area.

Alto Maipo: The Cabernet Sauvignon from the Alto Maipo is particularly noteworthy as the region boasts the ideal viticultural setting. The region’s microclimate is continental, partially because of the region’s altitude, reaching heights of 1,300-2,600 feet above sea level, and also because of the amount of sun exposure. The Andes Mountains have a great affect on the vines grown in the Alto Maipo not only because of their elevation, but because before the morning sun can reach the vines it must first rise above the Argentinean side of the mountain range. This area is known for its large, alluvial river stones, which are traditionally known for producing exquisite wines, and make no exception here producing the country’s finest Cabernets. Winds sweeping off the Pacific Ocean add to the cool temperatures of the region, but these factors, in turn, create a bold, elegant style of Cabernet Sauvignon that is highly sought after.

Central Maipo: This region is one of Chile’s oldest winemaking areas, and was the first of the Maipo Valley to be settled. Cabernet Sauvignon dominates vine plantings in Central Maipo, but the region’s Carmenere wines are also emerging and have received high praise in recent years. Central Maipo is the warmest of the three areas and it sees less rainfall than the Alto Maipo and Pacific Maipo, drip irrigation is needed. Vineyards are often planted along the Maipo River, an area that is known for its rocky, alluvial soils that the noble varieties, such as Carmenere and Cabernet Sauvignon, historically enjoy.

Pacific Maipo: The Pacific Maipo is the youngest area of the Maipo Valley, and today there are still few vineyard plantings here. Grapes grown in this region benefit from the coastal influence of the Pacific Ocean and, here, we again find welcomed alluvial soils. Red wines from the Coastal Maipo have a refreshing, natural acidity from the influence of the Pacific Ocean. The vineyards in this area are often planted so that they are nestled between smaller, low-lying hills that rise between the Andes and the coast so that they are protected by the harsh winds from the ocean. Because of the region’s coastal influence, the Pacific Maipo is also the perfect place for experimentation with the country’s white varieties, most notably Sauvignon Blanc. One can expect to see increased exposure of the Pacific Maipo’s red and white varietals in the coming years.