Je commence par un lien vers un article du magazine britannique Decanter sur les assemblages rouges de ce pays. Je suis assez fier de posséder les deux premiers du classement. Des vins que j'avais commenté ici sur FDV au cours des derniers mois.
http://www.winesofchile.org/imagenes/_w ... mgs/21.pdf
http://www.fouduvin.ca/viewtopic.php?t= ... ight=coyam
http://www.fouduvin.ca/viewtopic.php?t= ... ht=estampa
le chili semble aller vers l'avant. Priori, je ne suis pas un grand fan des vins de climats chaud, j'ai plutot un palais nordique. J'aime surtout le blanc. Mais dernièrement, je fut estomaqué par un jeune domaine disponible chez Rézin qui s'appelle Clos Ouvert. Cuvée en carmènere, assemblage de carignan,cab,syrah... Des jeunes vignerons sorti de l'école des vins naturels à la beaujolaise (Marcel Lapierre). Ils font même un vin 100% Païs centenaire!!! Tout en bio, franc pied, labour à cheval etc...Domaine à surveiller.
Je ne suis pas entiché de l'idée de vins naturels, qu'ils soient du Chili ou d'ailleurs. Pour ce qui est du Chili, c'est vrai que ce que l'on retrouve sur les tablettes de la SAQ est à 90% de climat assez chaud, mais dans ce pays, il ne faut jamais oublier l'influence des Andes et du Pacifique qui donnent des nuits fraîches. Aussi, le Chili est à développer de nouvelles régions vraiment fraîches, Casablanca, San Antonio, Bio Bio, Malleco, ainsi que de nouveaux vignobles côtiers dans les vallées de Limari, de l'Aconcagua, de Colchagua et Maule. Tous ces vignobles sont très jeunes, et peu de vins sont pour le moment disponibles. Pour ce qui est des productions artisanales, c'est un créneau à développer, mais le Chili a une réputation à bâtir dans ce créneau. Disons que ce n'est pas le pays qui va attirer les amateurs habituels de ce type de vins. Pour le reste, les vins biologiques ou biodynamiques sont un autre créneau à exploiter pour plusieurs producteurs, car le Chili est un des pays vinicoles ayant les conditions se prêtant le mieux à ce type de culture. Plusieurs vignobles sont en cours de conversion, d'autres sont déjà convertis, mais sans l'accréditation. D'autres font du presque bio, mais comme ils ne veulent pas eux non plus payer pour l'accréditation, ils ne poussent pas l'exercice jusqu'au bout. J'ai lu que plusieurs producteurs avaient aussi peur d'être catégorisés s'ils se lançaient dans le bio. D'être perçus comme un produit à part, particulier. J'ai de la difficulté à comprendre cette perception, car pour moi, le bio, en autant qu'on ne néglige pas le reste et qu'on ne tombe pas dans l'idéologie, représente un plus pour la qualité du produit final. À preuve, le Coyam, qui figure en tête du palmares de Decanter est un vin biologique et même biodynamique, tout comme le Sena et la Antiyal qui figurent aussi dans le haut du palmares.
Vina La Reserva de Caliboro est l’oeuvre de Francesco Marone Cinzano, de la célèbre famille productrice de vermouth. Il est aussi propriétaire du domaine vinicole toscan Col d’Orcia. En 1993, dans un désir de diversification de ses activités hors de l’Italie, il a visité plusieurs pays vinicoles du nouveau-monde, pour finalement aboutir au Chili, où de façon un peu surprenante, il a choisi la peu renommée vallée de Maule pour établir son nouveau projet. Il faut savoir que Maule est considéré comme l’usine à vin en vrac du Chili, et que très peu de producteurs aux visées qualitatives y étaient présents, surtout au début des années 1990. Toutefois, la démarche de M. Cinzano est intéressante, et les raisons qui l’ont poussé à choisir Maule le sont tout autant. D’abord, il a choisi de s’installer dans la partie ouest de la vallée, un terrain légèrement montagneux et plus proche du Pacifique. En conséquence, le climat y est plus frais, et il y a suffisamment de précipitations annuelles, et durant le cycle végétatif, pour que l’irrigation ne soit pas nécessaire. La nature du sol, les vents secs et la luminosité sont aussi d’autres facteurs ayant influencé son choix. M. Cinzano décrit l’endroit comme un exemple parfait de climat méditerranéen sec.
Le seul vin actuellement commercialisé est la cuvée Erasmo. Un assemblage bordelais (60% CS, 30% Merlot et 10% CF). La cuvée 2004 de ce vin a été nommée par Patricio Tapia, auteur du guide sur les vins chiliens Descorchados, et ma référence en matière de vins de ce pays, comme meilleur assemblage rouge, avec une note de 93, sur un pied d’égalité avec Almaviva, 2003 et Neyen, 2004. Voilà qui est très intéressant pour un vignoble si jeune. D’ailleurs, M. Cinzano pense que le meilleur est encore à venir, lorsque le terroir de Caliboro sera mieux compris. Voici d’ailleurs ce qu’il disait à Peter Richards en 2005, à propos des vins chiliens en général: “À mon avis, les vins chiliens n’ont pas encore démontré leur plein potentiel en terme de qualité. La recherche de nouveaux terroirs, l’usage d’une plus grande variété de cépages, une meilleure sélection du matériel génétique, et le développement de la façon de gérer les vignobles, sont des secteurs où il y a encore place à amélioration”. Comme on peut le voir, et je suis d’accord avec lui, l’amélioration des vins chiliens passent maintenant par les vignobles et ce qu’on y fait.
http://www.caliboro.com/ingles/press/pd ... t_2007.pdf
http://www.winesofchile.org/_woc_assets ... 202008.pdf
http://www.vintages.com/fr/feature_fr/2 ... index.html
Wine: Red-hot Chile
By Anthony Rose
Saturday, 26 July 2008
July's first light dusting of white over the Andes signals a change of season in Chile. And with the snow comes the guarantee of irrigation for next summer's vintage from the snowmelt waters from the mountains. And thanks to the supply of mountain water, Chile isn't so crippled by drought as is the case in its New World "competitor" Australia.
The new-vintage sauvignon blancs already look invitingly aromatic and refreshing; and if winemakers are generally happy with the quality of their red wines, they're in raptures over the quality of their 2007 reds. Many believe the 2007 reds surpass the fine 2005 and 2003 vintage in quality. If so, there's every good reason to think that this vintage will enhance Chile's growing reputation as a producer not just of good-value varietals but of superior quality reds and whites too.
Maybe through isolation and the language barrier, Chile has not shouted as loudly of its progress as Australia, South Africa or New Zealand; but that's not to say it doesn't have as much to communicate. In fact recent years have seen a sea-change in Chilean wines for a variety of reasons. Exporting the equivalent of four in every five bottles produced makes it the biggest exporter pro rata of any major wine-producing country. Yet Chileans themselves are at last waking up to the improved quality of their own country's wines. They have started to buy and demand better, both on the Santiago high street and in restaurants. Ten years ago "red or white" would have done, but go to a Chilean household for dinner nowadays and eyebrows are politely raised if you haven't sought out a wine of at least the quality of an Errazuriz, a Montes, a Medalla Real or Marques de Casa Concha.
The most dramatic signs of progress are to be seen in the expansion of the Chilean wine map. The first extension runs 1,200 kilometres from the northern valleys of Elqui and Limari south to Bio-Bio along the north-south Andean backbone. Equally significant is the expansion of the east-west axis as the Pacific Ocean fogs and the poor but vine-friendly soils of the coastal ranges have become recognised as significant influences. Hence considerable excitement at the extension of cool Casablanca Valley to the San Antonio and Leyda Valleys close to the Pacific for grape varieties like aromatic sauvignon blanc and crisp chardonnay, of Elqui and Limari up north, and Bio-Bio down south for scented whites, syrah and pinot noir. The import of improved plant material is also starting to play a major role in improving the quality of just about every grape variety with the possible exception of the more established cab sav and carmenère.
It's a curious phenomenon that until relatively recently Chile was somewhat confused about what it had planted in its vineyards. First, what it thought was sauvignon turned out to be a poor relation and then its "merlot" turned out to be the ancient Bordeaux variety carmenère. After reluctantly accepting reality, Chile has turned this USP to its advantage by replacing merlot in its affections with carmenère. With the emergence of cooler regions, the potential for good-value pinot noir is enormous, while syrah (Australia's shiraz) is showing the most rapid growth for its equal potential. As our palates become increasingly stultified by the powerful warm climate shirazes of Australia and South Africa, Chile is capable of a more amenable and refreshing alternative with its growing population of spicy, peppery, cool-climate syrahs. Don't be fooled by all these developments into thinking that the welcome growth in alternatives will replace cabernet sauvignon any time soon. With 40,000 hectares under vine, considerably more than Bordeaux, cabernet is still king and the crown is safe for the foreseeable future.
http://www.independent.co.uk/life-style ... 76356.html
Amayna launches first Leyda Syrah
Wednesday, 20 August 2008
Leyda-based winery, Amayna, has launched a new wine to its portfolio. The 100 per cent Syrah 2007 is handpicked from the warmer north-facing slopes of a two hectare vineyard of five year old vines.
It is the first Syrah to be produced in Chile's Leyda Valley, a region better known for its white grape production. Only 890 (9 litre) cases were made, and the wine is set to retail at £19.99.
Amayna - which translates as "the calm after the storm" - is only 14km from the Pacific, giving its vineyards a maritime climate which is reflected in the fresh and pure style of the Syrah. The estate is one of only four wineries in the Leyda region and is considered a pioneer of cool climate viticulture in Chile. Winemaker, Claudia Gomez, commented: "we decided to plant Syrah in Leyda because, as well as being sure that this variety responds well to this climate, the landscape and soils are similar to the soils of the northern Rhône."
Amayna wines are available from Paragon Vintners (T: 020 7887 1800), and will be available to taste at the Wines of Chile Tasting on 9th September.
http://www.talkingdrinks.com/index.php? ... &Itemid=10[/quote]
Merci.Dantès a écrit :Merci pour les lectures et tes CR Don.
Parlant de "Nouveau Chili" et de Syrah. Voici un autre exemple de vin qui va dans cette direction.
Friday, April 11, 2008
2006 Chono Syrah Elqui Valley
World-class Syrah from Chile
The "Titon" vineyard, Elqui Valley
There's something about the Elqui Valley in Chile that attracts visionaries.
The region's fantastically clear skies have drawn international scientists who gaze at the stars through the southern hemisphere's strongest telescopes. Elqui's mysterious mountains and so-called magnetic energy have made the region a center for both spiritual healers and, amusingly, UFO believers.
Our interest in this remote yet remarkable region, however, has little to do with the heavens but much to do with the ground. Inspired by the work of Chile's vinous visionary, Alvaro Espinoza, we've been captivated by the power of the semi-arid Elqui Valley in producing world-class Syrah. Our selections at Chono—one of the most innovative small-batch producers in Chile—have shown us that the potential of these vineyards is possibly greater than any other winemaking region in the world today.
The Elqui Valley (say EL-kee), Chile's northernmost wine region, is perfectly suited for cooler-weather varietals. Running from the Andes mountains in the east to the coast in the west, the Elqui river cuts a dramatic swath in this high, semi-desert landscape located 300 miles north of the country's capital, Santiago. The valley's varied weather is dictated by its proximity to the sea. Our choice vineyard, “Titon,” sits less than 15 miles from the Pacific Ocean in the western half of the Elqui Valley, yet at an altitude of more than 1,000 feet.
Our Syrah comes from the upper part of these rolling, reddish vineyard hills, where alluvial soils combine crushed stones and granite. Fog from the coast cools the vines in the evening and in the mornings; sea breezes keep temperatures moderate during the days. Yields here are low—less than eight tons per hectare—and fruit dazzlingly concentrated and rich.
Winemaker Alvaro Espinoza espouses a winemaking philosophy that may seem incongruous to many with the outdated perception that Chile is only about mass agriculture. Chono wines are harvested by hand in small lots, vinified carefully and as naturally as possible.
The 2006 Chono Syrah Elqui Valley is aged primarily in tank, with 10% aged in barrel (a combination of one-year-old barrels and new French oak) for added complexity and structure. Together with Espinoza and his winemaking partner, Juan Carlos Faúndez, we tasted through the many possibilities—as we do in France with our “Cuvée Unique” selections—ultimately choosing lots that when combined capture the full-bodied, complex flavor of Syrah we love along with its unforgettable silky, supple mouthfeel.
When tasted next to bottles from both the “new” and “old” world, there's no question that the 2006 Chono Syrah Elqui Valley more than holds its own in quality, and certainly in value. This is a wine of boundless character pulled from remarkable terroir—and the winemaking is seamless.
We think it is high time the wine community wake up to the potential in Chile—its “bulk wine” past has blinded many a savvy wine consumer to the richness of the country's vineyards and its selection of powerful, terroir-driven wines. While top California or Australian Syrah wines may cost three times as much as our selection, they are rarely as complete as this captivating Chilean Syrah, and certainly aren't three times as good.
2006 Chono Syrah Elqui Valley
The combination of the sea and desert climate create an ideal setting for world-class Syrah, and that is exactly what winemaker Alvaro Espinoza has crafted. Concentrated and fruity, with a silkiness that runs from its abundant perfumes to its watch-breaking length, our selection is ripe, juicy and chock-full of blackberries and chocolate-dipped red berries. Spicy aromas of black pepper and tar show on the nose. The wine's freshness is dazzling, a nod to the region's cool climate and careful vinification that captures every bit of pure, unblemished fruit. Tannins are supple and sweet; every drop is polished and wonderfully complex. A stunning effort and a profound pleasure to drink.
http://www.canada.com/calgaryherald/new ... 2fbfa203df
World-class vineyards and varietals perfectly suited to their terroirs. Modern technology combined with centuries-tested winemaking traditions. A growing class of winemakers who have traveled the world, learning from the best in the business. Established producers who have welcomed us into their cellars, allowing us great range in selecting small-batch, character-driven wines. This is what we've discovered in Chile.
Yes, Chile. There is no question that decades of bulk production have damaged the country's young reputation on the world market. But we can say with confidence that this perception is not only outdated, but also ignorant of what's really happening on the ground. Over the past few years, our repeated travels to Chile have proved to us that the potential in Chile for producing high-caliber wines is richer than possibly any other winemaking region in the world today.
What makes Chile so special right now? It is the combination of its frontier spirit and maturing winemaking know-how that has captured our imagination and inspired us to push deeper to select the cream of the crop that less diligent importers are still overlooking. Whether the high-altitude, rust-colored slopes of the Elqui Valley or the sea-cooled valley of Casablanca that reminds us so much of California's Carneros, Chile is a mother lode of rich terroir—and when in the right hands, is producing from them nothing less than excellent and character-rich (yet still stunningly affordable) wines.
Our role in Chile is straightforward and tested. We have adapted our philosophy and practice of “Cuvée Unique”—our selection process that we have cultivated in France for more than 25 years with great success—to Chile's top vineyards and established producers. We are identifying regions where innovative winemakers craft wines that are both unique and true to the nature and character of the land. We are, with the cooperation of local winemakers and growers, selecting wines that represent exactly what we feel is the purest expression of each varietal and vineyard, and bringing the wine to you at a price that still falls leagues under any comparable bottle from Europe or beyond.
Our access to Chile's top wineries couldn't be more secure. Recognized the world over as the leading winemaker in South America today, Alvaro Espinoza is our terroir guide and fellow vinous philosopher. His winemaking partner, Juan Carlos Faúndez, also brings incredible terroir know-how to the table. We like to call this team Chilean wine's alter ego, as there is nothing mass produced about these uncompromising artisans.
Espinoza made his name through Antiyal, his 100% organic, very small-production estate that has won many awards and accolades, and his stewardship of Emiliana Orgánico, one of the larger organic vineyard projects in South America. He has traveled the world, studying in Bordeaux, California and other legendary wine regions, and has successfully married old-world traditions of quality and natural winemaking with Chile's more modern practices—truly the best of all worlds.
Admittedly, we have not “discovered” Chile—dozens of international winemakers have for years been on the ground, taking advantage of the country's great land as well as its low prices. Yet what they've focused on is more of the same—enormous production facilities churning out middling juice. There has been a consistent lack of respect for the country's winemaking potential, and Chile's reputation has soured as a result. For us, however, the choice is clear. With a focus on natural viticulture and traditional winemaking, our selections display the character, balance and elegance expected of the world's finest wines at still more than reasonable prices.
Regions in Chile
There's something about the Elqui Valley that attracts visionaries.
The region's fantastically clear skies have drawn international scientists who gaze at the stars through the southern hemisphere's strongest telescopes. Elqui's so-called magnetic energy has made the region a center for mystics and flying saucer seekers. But wine (and not UFOs) is what has truly put Elqui on the vinous map. After a bottling of Syrah from Elqui won “Best in Show” during the Wines of Chile Awards in 2005, not only Chile but the world was quickly won over to the potential of these northern vineyards.
The Elqui Valley (say EL-kee), Chile's northernmost wine region, is especially well-suited for cool weather varietals. Running from the Andes mountains in the east to the coast in the west, the Elqui river cuts a dramatic swath in this high, semi-desert landscape located 300 miles north of the country's capital, Santiago. Rain here is rare; the middle and upper valley portions enjoy more than 300 pristine, sunny days per year. More than 90% of the valley's wine production is dedicated to red wine varietals, such as Syrah, Cabernet Sauvignon and Carménère.
One of the region's finest coastal vineyards for wine, “Titon,” sits less than 15 miles from the Pacific Ocean in the western half of the Elqui Valley, at an altitude of more than 1,000 feet. These rolling, reddish vineyard hills are made up primarily of crushed granite and clay. Similar to Syrah from the northern Rhône, wine from these steep hillside vineyards combine great structure along with invigorating spice and lively complexity. Carménère here too benefits from a long growing season and moderate climate.
The combination of clear skies, low rainfall and consistent winds in the valley help keep vineyards healthy; as a result, many pioneering winemakers are dedicated to organic cultivation—many of which are internationally certified. Our selections from Elqui are either completely organic or are raised as naturally as possible.
For more than 4,000 years the Limarí Valley has been a natural oasis amid rough-and-tumble arid lands. A portion of this verdant stretch called the “Enchanted Valley,” some 200 miles north of Santiago, contains petroglyphs carved by ancient tribes as far back as the seventh century CE.
Like the Elqui Valley, the Limarí (say leemar-EE) is a temperate area influenced by both the sea and surrounding coastal mountains. Thick fog called “camanchaca” flows over agricultural lands and vineyards near the coast; this unusual fog is also what sustains Chile's most northerly forest in the Bosque de Fray Jorge national park, a UNESCO biosphere reserve. Inspired by the terroir, one of Chile's pioneering wineries, Francisco de Aguirre, established Limarí's first estate in 1993. Since then, the estate and its vineyards have been purchased by Chile's leading producer, Concha y Toro—further cementing the region's growing prowess in producing top wines.
While inland regions can top 100 degrees in the summer months, Limarí's coast is warm but never extreme; there is also no fear of frost or freezing weather, as winters are always mild. Skies are clear and rainfall is scarce, totaling less than four inches a year. Soils combine ancient volcanic rock with glacial and river deposits, the influence of which can be witnessed in the valley's dramatic landscape. The valley's flatlands near the sea are best suited for viticulture. Vineyards near the sea mix clay and loam with limestone subsoils, while granite and quartz blends in the hillsides.
Because of its gentle, temperate climate, Limarí in general has a longer growing season than about any other wine region in Chile, and is particularly well-suited toward organic viticulture. Winemakers speak of the “slow cook” of the valley, as grapes can hang long and leisurely, pulling more complexity from the soils and in general maintaining a better acidic balance than other hotter regions. Similar to the Elqui Valley, some 90% of vines grown in this region are red varietals.
The spirit of California viticulture played a large part in establishing the Casablanca Valley as Chile's prime location for brisk, sea-influenced white wines.
In the 1980s, winemaker Pablo Morande (who worked for Concha y Toro, one of Chile's largest producers, at the time) was intrigued by the similarities between the golden state's coastal vineyards and the cool Casablanca Valley. He planted just a few acres of Chardonnay, Sauvignon Blanc and Riesling as a trial. Needless to say, his experiment eventually proved successful—and now Chile's leading winemakers all claim a piece of this picturesque wine region.
Fast forward to the present, and the Casablanca Valley is firmly established as Chile's leading appellation for cooler-weather varietals, with two-thirds of its production dedicated to white wine. The valley can be divided into three microclimates—the lower Orozco area, the middle Tapihue area and the upper Tapihue Alto area. Higher (and thus warmer) regions are better suited for red grapes, while the middle and lower portions (cooler) are where Sauvignon Blanc, Chardonnay and increasingly Pinot Noir, fare well.
The Casablanca Valley, despite its name, geographically is more of a broad basin on the western side of Chile's coastal range of mountains. Just 12 miles from the coast, the middle and lower portions of this region are strongly influenced by the sea. Fog hovers over vines in the mornings, only to clear off in the warmer afternoons; overall, temperatures are moderated by cooling sea breezes. Such moderate conditions result in a long growing season, with harvests in mid-March to early April. Soils are mixed, with clay/sand blends in the lower altitudes and the traditional decomposed granite of the coastal range in the hills.
What's especially encouraging about the cultivation of Sauvignon Blanc in the Casablanca Valley is the replacement of older Sauvignonasse rootstock with proper Sauvignon Blanc clones. Historically the inferior Sauvignonasse (also known as Sauvignon Vert) was widely planted; since the 1980s, however, diligent growers have been grubbing their Sauvignonasse for U.S.- or French-sourced Sauvignon Blanc clones (clone 1 and 242, respectively). We have made it a goal to only select wines that are grown on true rootstock, and our producers only cultivate the “correct” Sauvignon Blanc.
To the casual observer, Chilean wine is synonymous with Cabernet Sauvignon from the Maipo Valley. While winemaking has since staked a claim both north and south of the capital city of Santiago and its convenient market of 6 million inhabitants, the Maipo Valley was (and still mostly is) the home base for Chile's largest and most well-known wineries, many of which were founded in the mid-1800s.
French varietals were what the owners of these estates cultivated, with root stocks acquired during their travels—Cabernet Sauvignon, Sauvignon Blanc and Carménère. Chilean winemakers long believed Carménère was Merlot, until research identified it as an old Bordeaux varietal that after the phylloxera blight was no longer cultivated on the banks of the Dordogne. Many of these pre-phylloxera vines, however, thrived in the Maipo Valley, its many microclimates providing winemakers the opportunity to find just the right terroir for the right grape varietal.
The Maipo Valley is, very loosely, divided into three regions: the Alto Maipo, closest to the towering Andes mountains in the east; the central Maipo on the valley floor, some of which borders the Maipo River, and the coastal Maipo, where weather patterns are to a small degree influenced by the sea (although the Maipo technically has no coastline.) Mountains surround the valley on three sides—the Andes and its range of foothills to the east, the Chacabuco range to the north, and the Paine range of hills to the south. Such geography keeps the valley generally warm during the days but cool at night.
Many of our producers have focused their attentions to the central Maipo, especially an area called Isla de Maipo. Here the influence of the river and its poor, well-draining alluvial soils that blend with clay and loam—terroir that reminds us of Bordeaux—are ideal for Cabernet Sauvignon and Carménère
The larger Rapel Valley, south of Santiago, acts as a sort of gatekeeper, marking a change in climate from Chile's northern, mostly dry and Mediterranean regions to its cooler southern regions. The country's most innovative and pioneering winemakers—as well as Chile's largest organic estate—have identified the Rapel Valley as a premium source for full-bodied and balanced red varietal wines.
The Rapel Valley contains two separate regions: the Cachapoal Valley in the north and the Colchagua Valley in the south. Jesuits planted vines in the Cachapoal Valley back in the mid-1600s, mostly for sacramental wine; recent history has savvy winemakers eyeing not only the region's easy-going growing season in the valley but its more rugged hillsides for robust red wines. Like in the Maipo Valley, the “alto” or higher reaches of the Cachapoal Valley are well-suited for red varietals. Days are warm while nights are cool; the soils are poorer in the hills, resulting in more complex wines. Our producers source full-bodied Syrah from the foothills surrounding Totihue in the eastern valley.
The southern Colchagua Valley may be one of the faster-growing regions in Chile's southern winegrowing areas, primarily for its agricultural diversity and wealth of winegrowing possibilities. Its terroir richness, paired with a population that has for generations worked in agriculture, means that Colchagua has both the land and the know-how to become a world-class region. The heart of the valley centers around the towns of Santa Cruz and Nancagua, where our partners at Rapel cultivate sumptuous Syrah. Warm days (in the high 80s) with cooler evenings offer a moderate climate, while alluvial soils combined with loam/clay produce wines that are round and rich, with great mouthfeel.
With such a beneficial climate, it's no wonder that Chile's largest organic estate, Emiliana Organico, has its home in the Rapel Valley. This estate has hundreds of acres under production, all of which are farmed 100% organically or biodynamically. Led since 2000 by our partner Alvaro Espinoza, the work of Emiliana Organico is further proof of Chile's propensity toward organic viticulture, and above all, its dedication to sound management principals in both the fields and the cellar.
Bío Bío Valley
“Winemaking in the Bío Bío is not for the faint-hearted.”—Peter Richards, Wines of Chile
We like winemakers who like a challenge. Which is why the frontier regions of the Bío Bío Valley are where some of the country's finest producers—our partners—are seeking the next level for Chilean wines.
Sitting some 400 miles south of the capital of Santiago, the Bío Bío Valley (like the Elqui Valley to the far north) holds great promise for pioneering winemakers who deftly manage the elements. Unlike most of Chilean winemaking (especially in the dryer, Mediterranean regions), winemaking here requires a lot more hands-on work—but the early results show that such diligence pays off.
The region takes its name from the Biobío river, the country's second largest waterway, which runs north from the Andes through the central valley on its way to the city of Concepción and the Pacific Ocean. Summers are warm and dry, while seasonal rains irrigate the vineyards in the spring and fall. While there is little ocean influence here, the mountains help to moderate temperatures (yet frost can be a threat in the spring). Along the river plains soils are mostly alluvial, made up of gravel, sand and loam; away from the river, a heavy red clay, rich with minerals, predominates, with crumbling granite in the hillsides.
The valley's varied climate (that reminds one of a more continental European climate, rather than sultry Mediterranean) may be why white varietals such as Riesling fare especially well. Our producers have identified the region surrounding Mulchén, in the southern portion of the appellation, for its red clay soils that impart a bracing minerality and great structure to this noble white grape.
Maycas de Limari (une nouvelle filiale de Concha y Toro)
De Martino (Il y font le meilleur Chardonnay du Chili)
Vina Leyda (les cuvées de Leyda, pas une Syrah de Colchagua)
Chocalan (J'ai même pas pu mettre la main sur une bouteille de leur Gran Reserva. C'est une honte!!! )
Concha y Toro (la gamme Terrunyo)
Santa Rita (La gamme Floresta)
De Martino (La gamme Single Vineyards)
Haras de Pirque
Vinedos Errazuriz Ovalle (VEO)
La Reserva de Caliboro
De plus, au Chili, le même producteur peut faire des cuvées dans plusieurs régions. Il peut aussi assembler des vins de plusieurs régions. Il faut regarder pour les meilleures cuvées de prix raisonable. Les joyaux sont souvent dans l'intervalle (17-40$).
http://www.winesofchile.org/imagenes/_w ... r_2008.pdf
http://www.cronistas.cl/articulo93_Los_ ... vinos.html