There are few places in the world better suited to growing wine than Chile. When Chilean wines from the fertile Central Valley regions first hit our wine stores they seduced our palates with their full, rich flavours of Cabernet and Merlot. Gushing water from the Andes snow line combine here with plenty of sunshine and heat to fully ripen the grapes.
What more could you want? Subtlety? Complexity? Make the vines struggle in poor soils, keep them cooler and thirsty!
Enterprising producers and viticulturalists have been scouring the valleys and hills of Chile in search of conditions suited to different grape varieties. Sheep have been moved from traditional pastures, cacti uprooted and where miners once dug the rocky soil for minerals, now the vines are settling their roots.
In his annual year-end round-up in the December 3 edition of "The Observer", Tim Atkin named Chile as the "Most Improved Wine Country" of 2006, with an approving nod toward adventuresome projects. He specifically mentions the cool-climate regions of Leyda, Bío Bío and San Antonio and claims that Chile's best Syrah presents a challenge to both France and Australia. (Wines of Chile).
Now you can be the first on your street to taste wines from Limari, Leyda, San Antonio, Choapa and Bio Bio, when David Carter introduces you to Riesling, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, Malbec and Syrah from these new regions.