5. Chile
• A land of extremes
• Natural and beautiful
• 4,300 kms long
• 150 kms wide
• Arid Atacama desert to the north
• Cold Pacific ocean to the west
• Snow capped Andes mountains to the east
• Glaciers in Patagonia to the south
• A ‘garden of Eden’ in the centre
• Chile – the natural choice………
6. An old new-world wine country
• Wine has been made in Chile since the
mid 16th century
• Vines were brought by the Spanish
‘conquistadors’ – mainly País
• The ‘classic’ vine varieties such as
Cabernet, Merlot, Chardonnay,
Sauvignon Blanc were brought from
France in the middle of 19th century
• Carmenère arrived from Bordeaux in mid
19th century (before phylloxera) but was
not properly identified until 1994
• Although best known for its red wines,
mainly Cabernet Sauvignon, Merlot, and
Carmenère, some of Chile’s most exciting
wines are now from Sauvignon Blanc,
Viognier, Gewürztraminer, Riesling, Pinot
Noir, and especially Syrah
7. Chilean Vineyard
Plantings 2011 Main Varieties
Total Vineyard Area: Cabernet Sauvignon: Camenere:
111,525 ha 40,728 ha 8,827 ha
Total Red Varieties: Chardonnay: Syrah:
80,933 ha 13,082 ha 6,027 ha
Total White Varieties: Sauvignon Blanc: Pinot Noir:
30,592 ha 12,159 ha 2,884 ha
Red / White Varieties: Merlot: Other Varieties:
73% / 27% 10,041 ha 17,774 ha
8. Special characteristics
• Ideal climate – warm days & cool nights
• Long growing season
• Diverse topography and fertile soils
• Low average rainfall – and mostly in winter
• No phylloxera
• Ability to practice near organic farming
• High levels of antioxidants and flavanols
• Pure & natural water for irrigation
• High levels of investment in winemaking and viticulture
• Stylistically, a blend of ‘old world’ and ‘new world’
9. Chile – a modern & progressive country
• Chile exports over 75% of its
wine production and is the
world’s 5th largest exporter of
wine
• Exports in 2011 total 75 million
cases to 150 countries with a
value of US$ 1.7 billion.
• The top 10 export markets for
Chile are the UK, USA, Holland,
China, Canada, Brazil, Japan,
Germany, Denmark, and Ireland
The capital city Santiago
10. Total Chilean wine exports 1996-2011
$1,800,000
$1,600,000
Chile - total exports to all markets Value (000's
USD$)
$1,400,000 Chile - total exports to all markets Volume
(000's litres)
$1,200,000
$1,000,000
$800,000
$600,000
$400,000
$200,000
$0
Основной
Основной
Основной
Основной
Основной
Основной
Основной
Основной
Основной
Основной
Основной
Основной
Основной
Основной
Основной
Source: S.A.G. Govt of Chile
14. Unique terroirs and conditions
• Colluvial and alluvial granitic soils
and stony river beds from the
relatively young Andes Mountains
• Very old sea bed sediments created
the coastal range of mountains with
much older soils
• Humboldt current flowing up the
coast from Antarctica creates cold
sea and cooler coastal temperatures
• Chile’s vineyard areas are completely
free from the vine pest phylloxera
thus all vines are growing on their
original rootstocks
• The snow-melt from the mighty
Andes mountain range provides an
abundant natural water supply for
vineyard irrigation
17. Chile’s wine Regions
• Elqui
• Limarí & Choapa
• Aconcagua
• Casablanca
• San Antonio (including Leyda)
• Maipo
• Cachapoal
Central
• Colchagua Rapel Valley
Valley
• Curicó
• Maule
• Itata
• Bío Bío & Malleco
18. Red wine regions - COMPARISONS
Region Heat Diurnal Average Average
Summation Range (°C) Minimum (°C) Maximum
(°C Days) (°C)
Bordeaux 1485 11.4 11.2 22.6
(France)
Coonawarra 1399 14.4 9.5 23.8
(Australia)
Pumanque 1513 14.2 10.1 21.9
(Colchagua, Chile)
Alto Jahuel 1637 17.6 8.9 26.5
(Maipo, Chile)
Apalta 1781 16.5 10.2 26.7
(Colchagua, Chile) Misión
19. Cooler areas – white wine regions (and Pinot Noir)
Region Distance Heat Diurnal
to coast summation range (°C)
kms (°C days)
Limarí 40 1741 12.2
Maipo Alto 90 1637 17.6
Casablanca 30 1245 17.2
Pumanque 30 1513 14.2
Leyda 15 1327 11.2
San Antonio 5 1145 10.6
Dijon - Burgundy 1172 11.4Misión
20. Chile’s ‘extreme’ regions
Santiago – Huasco 660 kms
Santiago – Elqui 470 kms Wine growing
areas
stretch1,500
kms from
north to
south
Santiago – Bío Bío 550 kms
Santiago – Osorno 900 kms
21. Chile’s exciting regions for the future
• Huasco – almost into the Atacama Desert – plantings of Sauv Blanc & Pinot Noir
• Elqui – cool but very sunny, good light – ideal for Syrah and Sauv Blanc
• Limarí – granite & limestone – great minerality for Chardonnay, Pinot Noir, Syrah
• Aconcagua Costa (Concón & Zapallar) cool with some schist soils – potential for SB,
Chard, and Syrah
• Leyda – marine clay & granite soils with random limestone – very cool with Ocean
influence
• Coastal Colchagua (Paredones, Lolol)
• Maule – Cauquenes – old vine / dry grown Carignan, Malbec, Petit Verdot – and
Empedrado (Miguel Torres project)
• Bío Bío – schist and old granite and some quartz – more European climate –
potential for Pinot Noir, Riesling, Chard
• Malleco (Traiguén) – cool & wetter – like Central Otago
• Temuco and Lago Ranco – experimental plantings in far south – possibility for
sparkling?
22. some quotes....
Ronan Sayburn - director of wine and spirits, Hotel du Vin group
“I love Chilean wine – especially now they’re planting more onto the hillsides and
starting to make some really exciting stuff. In Leyda and Casablanca they’re
making a new style of Sauvignon Blanc which I think is really unique, and way
down south they’re starting to make Gewurztraminer, which is extremely
exciting.”
Gerard Basset MW and Master Sommelier - co-owner, Hotel TerraVina, Hampshire
“There’s a very enthusiastic bunch of producers in Chile now and a real buzz when
you go and visit the vineyards. The quality of the wine, not just the classic
Sauvignon Blanc and Cabernet Sauvignon, but even some of the Syrah and Pinot
Noir is very high, and it tends to be extremely good value.”
Martin Lam - chef-patron, Ransomes Dock, Battersea, London
“Five years ago if you’d have asked me was a Chilean Sauvignon Blanc a ‘must have’
on a contemporary wine list in the same way as a Marlborough, I would’ve said
‘no’, but in the Decanter world wine awards this year a Chilean Sauvignon won
the overall SB trophy. In the last 10 years it’s like someone took the brake off and
Chile is running away with forward-thinking wine-making.”
23. High scores in influential US publications in 2011
(Robert Parker and others)
95 points: 92 points:
• Concha y Toro Carmin de Peumo • Montes M 2007
Carmenere 2007 • Matetic EQ Syrah 2008
93 points: • Lapostolle Clos Apalta 2007
• Cono Sur 20 Barrels Sauvignon • Domus Aurea 2008
Blanc 2009 • Errazuriz La Cumbre 2008
• Almaviva 2007 • Errazuriz Kai 2008
• Santa Rita Casa Real 2007 • Errazuriz Don Maximiano 2008
• San Pedro 1865 Syrah 2007 • Ventisquero Pangea 2007
• Casa Marin Syrah 2008 • Cousiño Macul Finis Terrae 2007
• Emiliana Gé 2006 • Santa Ema Catalina 2007
• CyT Don Melchor 2007 • Miguel Torres Superunda 2005
24. A MILESTONE FOR THE CHILEAN WINE INDUSTRY
January 2004
Rene Gabriel / Eduardo Chadwick / Steven Spurrier
25. The Berlin Tasting around the world
6 MAY, 2009
14 MAY, 2008
5 OCT, 2006
13 OCT, 2008
5 MAY, 2009 23 JAN, 2004
7 JULY, 2008
14 JUNE, 2006
10 MAY, 2010
8 JULY, 2008
7 NOV, 2005
28. The wine is an assemblage of Cabernet
Sauvignon, Carmenère, Cabernet Franc and
Merlot. The grapes are picked from 63
hectares within the Puente Alto Vineyard and
the wine is made in its own bespoke beautiful
winery.
Cabernet Sauvignon 73%
Carmenère 22%
Cabernet Franc 4%
Merlot 1%
The Puente Alto region of the Maipo Valley where the soil and
sub-soils all favour Cabernet Sauvignon plantings, is often
regarded as Chile's finest area for this variety. The soils are
stoney and with careful ploughing we reduce the weeds and
encourage the roots to grow deep in to the soil.
29. • Chile’s original modern fine wine (21
consecutive vintages)
• Puente Alto Vineyard - Alto Maipo at 650m
altitude – deep stony silt alluvial soils -
nutrient poor & mineral rich. Planted in 1976
• Average yield 3.5 tonnes per hectare
97% Cabernet Sauvignon
3% Cabernet Franc
The soils are very stony, making them highly
permeable and free-draining. The vines which are 20
years old on average yield very low amounts of small
berries, which are highly concentrated in colour and
fruit flavours.
30. It is also the first ever Chilean Carmenère to receive the
unprecedented score of 97 points in The Wine Advocate in June
2007. Winemaker Ignacio Recabarren chose Block 32 in the Peumo
vineyard for its unique terroir, which he believes is ideal for this
grape variety. Carmin de Peumo is made predominantly with
Carmenère grapes with the addition of a small percentage of
Cabernet Sauvignon, Petit Verdot and Cabernet Franc. After
fermentation, the wine spends approximately 20 months in new
French oak barriques.
90% Carmenère
7.5% Cabernet Sauvignon
2.5% Cabernet Franc
Block 32 has deep clay soils, alluvial in origin. The clay helps to
retain water, controlling the vigour of the vine and allowing
the grapes a long, controlled ripening period.
31. Casas del Bosque Pequeñas Producciones Sauvignon Blanc 2011
Casablanca Valley
• All fruit was sourced from our own vineyard - located within the coolest,
westernmost reaches of the Casablanca Valley. Sourced from 8 year old hillside
blocks of clone 107 planted on a red clay mixed with decomposed granite.
Cropped at an average of 5.5 tonnes per hectare
• Harvest was carried out by hand on the 7th and 15th of April, 2011. .
• 80% of the blend was racked to stainless steel tanks, inoculated with selected
yeasts and ultra-cool fermented (reaching temperatures as low as 8ºC at the
peak of the fermentation). Following fermentation this component was aged for
2 months on gross lees (without stirring) before blending.
The remaining 20% of the blend was fermented with selected yeasts in new (5%)
and second use (15%) French oak barrels with temperatures peaking at 20ºC
• Post fermentation the barrels were stirred weekly in order to encourage lees
break-down and the subsequent pick-up of “yeasty” characters in the wine.
After two months the barrel component was blended with the tank fermented
component
• Intense notes of grapefruit, lime, white pepper and fresh ginger dominate on
the nose. In the mouth flavours of quince and white peach are backed up by
smokey notes leading to a flinty, mineral finish with just a hint of green jalapeño
chilli. A bright, zesty acidity imparts excellent structure and length.
• Alcohol: 13.7%
• pH: 3.39
• Total Acidity: 6.4 g/L
• Residual Sugar: 2.6 g/L
32. Carmenère
Terrunyo means 'terroir' in Spanish and these wines are made
from very specific blocks within Concha y Toro's single
vineyards. The vineyards have been meticulously mapped to
identify every feature; including location, orientation and soil
structure. Only then are the best blocks chosen for each
Terrunyo varietal. Both the back and front labels show the
exact position of these blocks within the vineyards.
85% Carmenère
15% Cabernet Sauvignon
The clay which is so prolific in the soils of Peumo
retain a lot of water, this is ideal for controlling plant
growth and therefore stemming production of buds
and grapes.
33. Concha y Toro Terrunyo Carmenere
Cachapoal Valley
Technical Details: 2008 Vintage:
• 85% Carmenère, 15% Cabernet Sauvignon, from grapes • Slightly warmer than the previous 2007 vintage the
picked in the Rapel Valley, Peumo Vineyard - Further
grapes were consistently good weight and with a well
away from the slopes of the Andes Mountains the
vineyards of Rapel are influenced predominantly by the balanced structure. The winter of 2007 was the coldest
Cachapoal River and Lake Rapel. Chile had seen for the past forty years with lots of frosty
• Made by Ignacio Recabarren days and less rainfall than the average. These frosts led
to some damage on the vines for some varieties in some
• Manually harvested between 8 th – 22nd May
areas. Vines began budding later than usual years due
• Aged for 19 months in French oak barrels (70% new) to the harsh winter, and once the buds had appeared
with medium toast
they were prolific, which led to extensive working on
the vines de-budding. After the harsh winter October
Awards & Accolades – all 2007 vintage and November were unseasonably warm, this speeded
up the process between bud-break and blooming of the
• 95 points – Wine & Spirits vines.
• 92 points – Wine Enthusiast
• 94 points & Best Carmenère – Descorchados 2011
• 92 points – Wine Spectator (ranked 63 rd in top 100 of
Tasting Notes:
the World)
• This is a luxurious Carmenère, elegant and complex with
damsons and plums abundant on the nose, ripe red fruit
and tobacco box, mouth filling with a good structure
and firm tannins.
34. Syrah
20 Barrels Limited Edition is Cono Sur’s top range of wines, The first
vintage was released in 1996, when the winemaking team decided to
put aside 20 of the very best barrels of Casablanca Pinot Noir from that
year, hence the name. The range has gradually expanded to include
other classic grape varieties, when winemaker, Adolfo Hurtado, feels he
has found the ideal vineyard to produce the best example fruit possible
for each variety.
93% Syrah
7% Cabernet Sauvignon
The alluvial soils of the Los Almendros vineyard are
low fertility, which means the vines roots have to bury
deep for nutrients. This additional stress on the vine
results in a greater concentration of flavour.
35. Cono Sur 20 Barrels Syrah
Limarí Valley
Technical Details : Tasting Notes:
• Los Almendros Estate, Limarí Valley – alluvial and stony • This highly complex Syrah is filled with a remarkable
soils which are low in fertility. Gentle climates and warm aromatic combination of black
during summer. cherries, flowers, blackberries and spices, followed by a
• 92% Syrah 8% Cabernet Sauvignon beautifully rounded and soft taste. A long lasting, elegant
• Made by Adolfo Hurtado, Chief Winemaker and General and enigmatic wine; an excellent choice for barbecued
Manager for Cono Sur. meats, especially pepperoni and spicy sausage.
• Manual harvest 20 th May, yield 6 tonnes per hectare
• Aged for 16 months in 100% new French oak barrels.
2008 vintage:
• Slightly warmer than the previous 2007 vintage the grapes
were consistently good weight and with a well balanced
structure. The winter of 2007 was the coldest Chile had
seen for the past forty years with lots of frosty days and
less rainfall than the average. Vines began budding later
than usual years due to the harsh winter, and once the
buds had appeared they were prolific, which led to
extensive working on the vines de-budding. After the
harsh winter October and November were unseasonably
warm, this speeded up the process between bud-break
and blooming of the vines.
36. The Perez Cruz winery in the foothills of the Andes Mountains in the Alto Maipo Valley
37. Alto Maipo
Valley
600 metres above sea level
• Soil is of alluvial origin caused by rock degradation
by the rivers and streams resulting in more
rounded stones, sand and clay.
• In the higher vineyards, in the Andes foothills the
soil is coluvial - produced by ancient landslides -
more angular stones with clay loam soils
• The stones give a great contribution of minerals to
the soil and provide good drainage of rainwater
38. Perez Cruz LIGUAI 2008
LIGUAI is a blend between Syrah, Carmenère and C. Sauvignon, and is the name of the
state where the winery is located; its means “guess what” in Mapuche language.
The grapes were hand picked on the last week of April, looking for the right tannin and
flavour ripeness. Small-lot of grapes was made to reveal unique characteristics of every
parcel. The grapes were selected and carefully crushed and they continued a cold soak
maceration during four days at 10º C. Hand pumping-over was done to make soft tannins
extraction during fermentation and total period of maceration was of 30 days. Malolactic
fermentation undergoes in French new one uses oak barrels.
Total barrel aging: 16months.
The complex, elegant aromas await discovery: black berries, pepper, cedar wood and
chocolate, mingled with light toasted note from de French oak. Its is a concentrated wine
with a solid tannic structure and a long, persistent finish.
Denomination of Origin: Maipo Andes Valley
Varieties: 40% Syrah, 30% ,C. Sauvignon , 30% Carmenère.
Filtering: Very light, avoiding over processing.
Origin: Liguai Estate, Huelquén, Paine, Maipo Valley.
Yield: 3.5 tons/ha.
Harvest: Hand picked.
Alc Vol%: 14.5%
Total Acidity: 3.50 gr/l Sulfuric acid.
PH: 3,43 Recommended Serving Temperatures: 18º C
39. Santa Rita
Alto Jahuel
• Climate and Soil:
• The climate is sub-humid
Mediterranean. Rainfall is primarily
concentrated in the winter with an
annual average of 500 mm. Spring is
cold and dry and the summers are hot
with temperatures that surpass 30ºC.
The influence of the Andes Mountains
produces a daily temperature variation
of more than 15ºC.
• Temperature begins to drop toward the
end of the summer, which allows the
grapes to ripen gradually while
maintaining good fruit concentration
and reaching proper maturation of the
tannins.
• Soils are of alluvial origin with an 80-
100 cm (31.5-39.4 in) layer of loam
atop a layer of silt, which ensures
proper drainage of rainwater and deep
root growth.
40. CASA REAL
100% Cabernet Sauvignon 2008
Alto Jahuel – Maipo Alto Valley
Vinification:
Classic in every sense. The hand-picked grapes were inspected and
selected upon reaching the cellar. Alcoholic fermentation took place
with selected yeasts to ensure complete fermentation. Colour and
tannin extraction was achieved through manual pumpovers and
determined by tastings to respect the characteristics of the grapes
and to allow them to reach their maximum potential.
The wine was aged for 18 months in new French oak barrels.
Malolactic fermentation occurred in the barrels. The wine was not
filtered.
Technical Details:
•pH: 3.53
•Total Acidity: 3.6 g/lt
•Alcohol: 14.7 % Vol
•Residual: 2.4 g/lt Misión
•Bottling Date: May 5, 2010
•Ageing Potential: More than 20 years
