The State of Chilean Wines Today: Quality, Value, and Diversity
Posted by Gabe on October 30, 2012
Cabernet Sauvignon was king when I first started drinking Chilean wines some 20 years ago. And not just Cabernet in general, but specifically bargain priced Cabernet. Most wine drinking folks I know rifled through bottles of $6 or so Cabernet Sauvignon looking for gems; we found quite a few. And for many people that’s the lingering impression of Chilean Wine. The trouble is it’s no longer a valid image. Sure you can still find a bargain and some of them are Cabernet Sauvignon, but there is so much more Chilean wine on U.S. shelves deserving your attention and your dollars that it would be a real shame to limit yourself. I knew this before I went to Chile last week. So one of my goals in visiting was to verify it and see what they had going on that might be less obvious from 5,000 miles away. So I’ve compiled a handful of strong impressions of Chilean Wines gleamed from the trenches.
- Argentina gets the attention but Chile makes some ass kicking Malbec: It’s Argentina’s signature grape so they should be at the forefront. In some ways they are, the general public thinks about Argentina first for Malbec. Some of them are terrific, but unfortunately way too many examples are made in an overtly fruit forward style with a lackluster body and no finish to speak of. I was a little surprised with the number of Malbecs I got to taste in Chile. While I knew it was there, its presence is larger than I would have guessed. More importantly the ones I tasted where almost all uniformly well made. By and large they were elegant, balanced and well proportioned. Often times they were made from old vine fruit. I hope we start seeing Chilean Malbec on our shelves in reasonable numbers soon.
- Tiers baby: I’ve often written about wineries like Rodney Strong in Sonoma County whose tiered approach to their portfolio is consumer friendly. This is true in a very large percentage of Chilean Wineries. They often have 3 or 4 tiers of wine. Often the entry-level wines retail for around $10 on our shelves and they have a top-level that might reach into the $30’s and $40’s, as well as occasionally higher. In between are wines in the teens and $20’s. What’s remarkable is that there is more often than not quality, value, and diversity to be had at each tier. In Chile wineries that produce what we view as very large quantities of wine often do so at a high level. One of the main reasons for this is simple: estate fruit. By owning the vineyards outright or having fruit under long-term contract they have a say in precisely how the vineyards are maintained. This can (and often does) lead to high quality in the bottle at each price point. The intent of a producer’s $8 Sauvignon Blanc and their $20 one are often quite different as are their appeals and projected end user. But what’s important is getting value regardless of price; in Chile that is often the case.
- There are some delicious small production wines being made: Sure there are lots and lots of excellent Sauvignon Blancs coming from Chile and some tasty Pinot Noirs now too, but that’s not all. I had the opportunity to taste a delicious and marvelously dry Gewürztraminer made by Nimbus (part of the Santa Carolina Family of wines), as well as a lovely sparkling wine from Cono Sur to name a couple. Viognier is making some ripples in Chile too and hopefully before long we’ll see a greater number of them available in the US as well. I’ve mentioned a few whites but the same can be said for reds. More than one example of varietal Petit Verdot I had was lovely as were a couple of tastes of Carignan. In some cases these wines aren’t on our shelves in the US yet, but they’re important to mention for the coming diversity and quality they represent.
- Blends will set Chile apart: Almost every winemaking culture has some blends. In places like Bordeaux they’re everything. In a lot of other places, well quite frankly they’re doing their best to mimic Bordeaux. Certainly Chile works to make great wine and learning lessons from places like Bordeaux or Napa to name two examples is part of the equation. But I also got the very strong sense that Chile is happy to be writing their own rule book when it comes to blends. Sure some of them contain the usual suspects of Bordeaux varietals. However grapes like Carménère that have been marginalized or fallen by the wayside in Bordeaux often steal the show in Chile. Additionally with red blends Syrah often makes a mark too as well as some others. Some of the most impressive wines from Chile I’ve tasted over the last 5 years have been blends. This remained constant on my trip last week where I tasted lots of delicious blends. It’s important to note that with blends like with varietal wines there are values at many price levels.
- Chilean Cabernet Sauvignon can still be a great value: While there are no longer boatloads of awesome deals on $6 Cabernet Sauvignon there are still many deals to be had. Cabernet Sauvignon from Chile when it’s grown in the right spot and treated properly in the winery can blow away a lot of countries on QPR. What I found on this trip is that the Cabernets in the $15-$25 range were particularly noteworthy in terms of value. These are balanced wines that are often perfect for everyday enjoyment as well as drinking over the next few years. At a higher cost there are some truly age-worthy wines. One example was the Casa Real Cabernet Sauvignon from Santa Rita. We tasted both the current release (2009) and a 15 year old bottle (1997). Jameson Fink, a fellow writer who was on the same trip wrote about this particular experience and it’s well worth a read.
- Diversity is King of Chile now: Everywhere we went there was something unique to taste. In some cases it was a Sparkling Rosé made from an almost lost grape. Sometimes it was a Moscato that stunned us all by how lovely and dry it was. On one occasion it was an Old Vine Sauvignon Gris. These are just a couple of examples. Chilean winemakers are experimenting in the vineyards with new farming techniques as well as plantings of new varietals or the reclamation of abandoned old vineyards. In the Winery they’re also experimenting with how they utilize oak, what they blend together and frankly just about every decision they make. What that means to us is we’re going to get to taste a wide swath of different wines from Chile.
In short I was pretty knocked out by what they have going on in Chile. I’ve really enjoyed drinking the wines from there for a long time now. But in 2012 instead of thinking of them for one thing, I think of Chile for an ever widening variety of different varietals, blends and more. Grab some Chilean wines and taste the quality, value and diversity I was lucky enough to witness firsthand.