Arguably, South America’s best wines are produced in Chile. Since the 16th century, Chile has been successful in growing grapes, first by missionaries for religious purposes, later by wineries.
Today, this long and narrow country on the Pacific Ocean stretches from the Atacama Desert in the north to Tierra del Fuego in the south and is one of the most advanced in viticulture.
The total acreage under vine is approximately 110 000 hectares, of which 76 per cent is planted to red grapes and the rest to white.
There are five regions, each of which has sub-regions, zones and areas.
The regions from north to south are and stretch from latitudes 31 to 39 S – Atacama, Coquimbo, Aconcagua, Central Valley and Southern Regions.
Atacama has two sub-regions, Copiapo and Huasco Valleys devoted to grape varieties suitable to pisco production, the most popular spirit in Chile.
Coquimbo consists of Elqui- and Limari Valleys, both of which produce grapes for pisco, and powerful and fruit-forward red wines.
Further south on latitude 30 S, the Aconcagua, is home to three valleys: Aconcagua, Casablanca and San Antonio. Aconcagua is famous for its powerful red wines that exude ripe berry aromas, are well extracted, and high in alcohol. Casablanca, on the other hand, further south and close to the Pacific Ocean, is more suitable for white grapes (Chardonnay and Sauvignon Blanc).San Antonio Valley produces both red and white wines.
The Central Valley that stretches in all directions of Santiago includes four valleys – Maipo, Rapel, Curico and Maule. Cachapoal and Colchagua Valleys, within the Rapel Valley, are well known for their balanced, flavourful, and refined cabernet sauvignon based red wines. Curico incorporates Lontue- and Teno Valleys, both of which are suitable for red and white grapes yielding mid-weight wines with good acid backbone.
Maule comprised of Claro, Loncomilla and Tutuven Valleys, and produces light red wines along with dry, fruity white wines.
The Southern Region stretching from 36 S to 39 S latitude is cool and more suitable for pinot noir, pais, riesling, and light fragrant wines. Here, Itata, Bio Bio and Malecca Valleys are well noted.
Chile’s wine industry was never affected by the dreaded phylloxera vastarix.
There are now approximately 190 wineries, and many Californian, French, Spanish and Italian wine organizations invested considerable capital and expertise in selected regions.
Quality is improving constantly, and along with that prices are increasing.
Large Chilean wineries are now marketing their top-of-the-line wines in the United Kingdom, Europe, the U S A, Japan and Canada in an attempt to upgrade their image.
For a long time and even now most wineries produce vareital wines. Of late however some large quality–oriented and boutique wineries started to market blended wines of very high quality.
In Chile, the most preferred red grape varieties are: cabernet sauvignon, merlot, carmenere, cabernet franc, syrah, malbec and pais. A few hectares of pinot noir exist, but as of yet the wines need improvement.
For white grapes, growers prefer chardonnay, sauvignon blanc, and moscatelle. Of late, viognier is being planted with some success.
Chilean wines represent good value and reflect the `terroir` perfectly.
Chilean wineries exported in 2007 (the latest statistics available) 65.2 million 9 Litre cases, and intend to increase this amount even more.
Argentina is now a major competitor and may challenge Chile’s superiority in quality and price. This prompted the Chilean government to increase promotional activities in major importing countries, i.e the United Kingdom, the U.S.A, the European Union and Canada.
Every year since the past 14, several export-oriented wineries pour their wines in Toronto.
This year, The Chilean Wine Festival takes place on October 7 at the fermenting Cellar Building in the Distillery Historic District from 7 – 9.30 pm.
Ample paid parking is available.
For tickets contact tickets@forefrontcom.com or call 416 398 3335 ext 2.
The media was presented a selection of wines that will be available for tasting (most already available on the general list of the L C B O and others in Vintages releases).
The following wines stood out:
Limited Selection Sauvignon Blanc, 2008, Montes
Clear, crsip, fruity with a light yellowish-green colour. Soft and balanced
88/100
Vintages 32060 $ 14.95
Chardonnay Reserva, 2007, Veramonte
From the Casablanca valley, this floral and tropical fruit smelling wine is buttery, with citrus and mineral accents. Good value.
90/100
Vintages release October 24 $ 14.95
Max Reserva Shiraz, 2007, Errazuriz
Superbly fruity, minty, well-extracted, full-bodied with a long and satisfying finish.
90/100
614750 $ 17.95
Reserve Carmenere and Cabernet Sauvignon, 2006, Vina Carmen
Dark ruby red, refined, full-bodied, minty and emanating cherry and cassis aromas.
A complex and elegant wine with a long finish.
88/100
43966 $ 16.90
Reserve Carmenere, 2006, Terra Andina
Crimson colour, grilled red pepper aromas, raspberry and blackberry aromas intermingling with mocha and tobacco flavours.
89/100
Vintages 128637 $ 13.95
Reserve Cabernet Sauvignon, 2006, Vina Carmen
A complex and intense wine with noted of black cherry, plum and mint. Tannins are ripe and soft. A round and smooth wine to enjoy with grilled beef or roast lamb.
88/100
35 8309 $ 16.90
Reserva de Familia Cabernet Sauvignon, 2006, Santa Carolina
An intense ruby colour. Aromas of cherries, chocolate ad vanilla waft out of the glass. Full-bodied, complex with soft tannins. Elegant finish.
89/100
684597 $ 19.95
How to read Chilean wine labels
Varietal wines must contain a minimum of 75 per cent of the variety on the label. Most wineries use 85 per cent.
Up to three varieties may be listed on the label.
Reserva means high quality
Reserva Special must offer distinctive organoleptic qualities, oak aged and minimum 12 per cent ABV (Alcohol by volume).
Reserva Privada must be oak aged and contain a minimum of 12 per cent ABV.
Gran Reserva oak aged with a minimum of 12.5 per cent ABV
Vintage wines must contain 75 per cent of the harvest of that year. Most wineries use 85 per cent.
Regional wines must contain a minimum of 75 per cent from the region, but moist wineries use 85 per cent.
Wines from specific valleys must contain 100 per cent of the valley stated on the label.
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Wineguy999
September 21st, 2009 at 15:48
No arguably about it – South America’s best wines are produced in Argentina. And until Chile figures out how to get the bell pepper flavor out of their reds, it will remain that way.
max
September 21st, 2009 at 17:54
The only chilean wines that have a bell pepper flavor and aroma are the ones made from the Carmenere grape variety, and only when the grape is harvested unripe.
The Cabernets, Syrah, Pinot Noir, and other do not have a bell pepper aroma. I am afraid your exposure to chilean wines is limited. A cursory review of wine magazines or web sites on chilean wine will show that the “bell pepper” only shows in reviews of wines made of Carmenere or as the chilean legislation still allows (due to a confusuion a few years ago between the vartieties) some wrongly labeled as merlot.
Morten Pedersen
September 21st, 2009 at 22:16
Thanks for the input on Chilean wine.
Vietnamese food
September 22nd, 2009 at 06:54
@Wineguy999 : yes, South America’s are the best!
.-= Vietnamese food´s last blog ..Sweet Potatoes with Peanuts – Khoai lang nấu =-.
Sommelier
October 19th, 2009 at 18:35
Wineguy999, have you really tasted a representative variety of chilean wines? As MAX said, only Carménere strain, has the intentional taste of “bell pepper” that you have perceived. I could say that some argentinian wines, as they are considered as genuine quality representative of that country, seem only grape juice disolved into water…I fear they have a dissappointed, deceptive taste . After all, I believe that is marketing. Nevertheless, I cannot say that the whole argentinian wine is bad.