Chile Day 6. Today I visited one of the largest wineries in Chile, Errazuriz. Errazuriz is located in the Aconcagua Valley, north of Santiago. I was first met by Mr. Pedro Olivia Farias in Public Relations who showed me part of the vineyard, plus their winery processing facilities. It was very informative. Pedro showed me the upgrades that Errazuriz has done to the winery, and changes upcoming to make it more sustainable. Gravity fed, using thermal heating from the ground, natural lighting and more. He also provided me a brief history of the Errazuriz winery, which started in the late 1880’s up to today. Today the winery is completely owned by 4 family members. He also described to me the different wineries owned by Errazuriz, which include Arboleda, Sena, and Caliterra, and the different emphasis of each winery. I found out that Canada is the 2nd largest market to Errazuriz, behind the UK. That was quite amazing.
After the tour by Pedro, I was handed over to winemaker, Mr. Rodrigo Zamorano. Rodrigo spent a lot of time with me and went into much depth about the Aconcagua Valley and each of the 9 different wines we sampled together. Errazuriz is the largest winery in the Aconcagua Valley and is the only valley to have a continuous valley up to the Andes. This allows the coastal fogs to reach far in land moderating the temperatures in the Aconcagua Valley. He also mentioned that they started a new vineyard area called Manzanar near the coast in the Aconcagua Valley where they are trying white varietals plus pinot noir. They are just starting to produce wines from this area so time will tell which varietals produce the wines up to their standards.
As i mentioned, I tried 8 different wines, from the Estate Level, Reserve Level, and their top level wine, Don Maximiano Founder’s Reserve. To keep this blog brief, I will tell you about one white and one red I enjoyed, and then provide the full tastings notes when i am back in Canada. For the white wine, I enjoyed their 2007 Wild Ferment Chardonnay from the Casablanca Valley. This is a 100% barrel fermented wine, using all French oak. One third of the wine went through malolactic fermentation to provide a more round mouthfeel and butteriness. I’ve tried this wine in the past in Vancouver, and enjoyed it this time with the wine maker Rodrigo. The wine had lots of vanilla, caramel and tropical fruit on the nose. Very aromatic. Full bodied, with tropical fruit and vanilla flavours. Very smooth, but still had some acid to balance it. It had a long length with a spicy finish. Rodrigo suggested aging it for a year to integrate more in the bottle, but I thought it was fine already.
For the red wine, I enjoyed the 2007 Max Reserva Carmenere from the Aconcagua Valley. This wine spent 12 months oak aging. 2007 is the first vintage for the vines selected for this wine. It had a deep purple color in the glass. Cassis, smoke, black cherry, and oak on the nose. Black cherries, vanilla and cassis flavours. Smooth tannins. It had a long length, with a spice and red cherry finish. Highly recommended.
That is all for now. Tomorrow is visiting the Maipo Valley. Three wineries in one day. Should be a big day. Saludos!