Chile's vineyards run the full length of the country, from the Atacama Desert in the north to the Osorno valley at the edge of the Chilean far south, well beyond the Malleco valley, which already reaches the 40th parallel south. They cross valleys as varied as Casablanca, Aconcagua, Maipo, Colchagua, Maule and Bio-Bio. This vast area is enclosed by natural borders: the Atacama Desert to the north, the Pacific Ocean and the cold Humboldt Current to the west, and the Andes mountain range to the east. This isolation has kept Chilean vines free of phylloxera, and many still grow ungrafted, on their own roots, to this day. The climate is broadly Mediterranean, with hot, dry summers and mild, wet winters, and marked day-to-night temperature swings driven by the proximity of the Andes. Soils vary from valley to valley: granitic clay, volcanic soils, alluvial and colluvial terraces, and calcareous or sandy, stony soils near the coast. A wide range of grape varieties is grown here, both red and white, reflecting this diversity of terroirs from north to south.
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Chile produces a wide range of wines, predominantly red, with a growing white production driven by cooler coastal areas. Carménère, the country's signature grape, gives wines with a deep purple hue, aromas of black fruit, red pepper, sweet spice and undergrowth, and supple tannins. Cabernet Sauvignon, often blended with Carménère or Merlot, yields structured wines with firm tannins, marked by blackcurrant, mint and graphite, capable of ageing for several years. Syrah, more widely planted in the coastal and southern valleys, stands out for its peppery, floral notes. White wines, made from Sauvignon Blanc and Chardonnay grown close to the Pacific, are crisp and taut, with citrus and white-fruit notes. Red wines pair readily with grilled meats, red meats and slow-cooked dishes, while the whites suit fish, shellfish and poultry.
Discovery
07 Sep 2026
Wine Terroirs
01 Sep 2026
Discovery
21 Aug 2026