2023 Chilean Winemaking Harvest Update
2023 Chilean Winemaking Harvest Update
{above photo from our trip to chile a few years ago}
Hello, Winemakers! It’s time to get ready and prepped for the Chilean grape and juice arrival. The Chilean Winemaking Season starts in early April and ends in May. Our growers have planned to start harvesting white wine grapes around March 15th and red grapes around March 23rd. Once on the boat, we will have a better update on delivery timing.
Musto’s 2023 Chilean Offerings:
Chile Grapes: Cabernet Sauvignon, Cabernet Franc, Carmenere, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, and Viognier
Chilean Juice: Cabernet Sauvignon, Cabernet Franc, Carmenere, Malbec, Merlot, Petite Verdot, Pinot Noir, Syrah, Chardonnay, Pinot Grigio, Sauvignon Blanc, Viognier, and Muscat.
Chilean Viticulture:
Chile is the same latitude as northern California! Chileans can grow many different types of grapes here, just like in California. The cooling influences they receive from the Pacific Ocean, the Andes Mountains, and the warm and plentiful sunshine attributes to their wine-growing success. Their warm Mediterranean climate helps the grapes to ripen. The Humboldt current, flows up from Antarctica, along the Chilean coast, pushing the cool air inland by the wind patterns. This cooling effect helps cool off the grapes while they mature. Colchagua and Curico Valley both benefit from this ocean influence, which allows these regions to produce grapes from fertile soil for wines that are gaining premium reputations.
The Curico and Colchagua Valleys have some of the best soils in Chile, composed of mostly sand, clay, decomposed granite, and volcanic-alluvial. These regions only receive around 23.3 inches of rainfall per year and little to no rainfall during their summer months. The grapes are safe as harvest approaches, and the weather ensures that the grapes are fighting for water and creating a more intense fruit.
What are Brix?
The harvest is based on sugar levels in the grapes. This information comes from a simple measurement called degrees brix (also known as specific gravity). It’s important because it tells us how much water is present in our must (the mixture of crushed grapes and yeast starter). The lower this number is, the more concentrated or “dry” your wine will be when finished fermenting. The ideal Brix levels for red wines is 23-25 Brix, and for white wines 21-24 Brix.
How are the grapes harvested?
The grapes are handpicked. The pickers walk through rows of vines looking for clusters of ripe fruit to cut off with long-handled knives called “cortadores.” They then gently place these into plastic tubs where they’re carried back to trailers parked nearby–a process that takes place over several days (usually during the morning). Once all of this has been completed successfully, we begin our shipping process!
How do you know when to harvest the grapes?
The wine grape harvest is based on sugar levels in the grapes: if they’re too low you can’t make good wine; too high and it will taste too sweet and you’ll most likely have a stuck fermentation. Each month/week/and as harvest nears, day – the grapes are sampled in the field to see if they have reached their optimum levels yet.
Shipping from Chile to MWG…
Once the grapes arrive at port they are sent to Musto Wine Grape Co. and we unload them into our coolers. Everything is shipped in a refrigerated container and never breaks the cold chain. This ensures that the high quality of the fresh Chilean products are intact. After they arrive it is time for you to pick up your grapes and/or juices and get winemaking!
2023 Chilean Harvest Update:
The Chilean crop looks excellent this season. We are hoping to see the Chilean grapes and juices arrive at around 23-25 Brix, very sweet and juicy. Arrival dates look to be somewhere at the end of April / early May depending on the type of winemaking grape/juice. Give us a call (877-812-1137) or email us at sales@juicegrape.com with any arrival questions.
Fun Fact About Chile: Chile produces more than 1 million tons of grapes every year!
Chilean wine making is a time-honored tradition, and the results are worth it! This will be 18+ years of Musto Wine Grape working with our Chilean vineyards and every year the wines created get better and better. We hope you enjoyed learning about the Chilean wine-making season. It’s an interesting process that requires a lot of work, but in the end, it pays off with delicious wines!
For more information on making wine from Chile check out these blogs posts:
- 7 Tips for How to Prep for the Chilean Wine Harvest
- Bud Break in Chile
- How to Make Chilean Cabernet
- Crushing Chilean Malbec Grapes
- Making Chilean Carmenere
- Wine Spotlight: Chilean Carmenere
- How to Make Wine from Chilean Juice
- How Much Wine Will A Case of Grapes from Chile or South Africa Make?
- Details from Our Trip to Chile
- Notes on Making Sauvignon Blanc from Chile
- Video About Curico Valley
- Winemaker Interview with Manuela Astaburuaga from Our Chilean Vineyards
- Our Wine Grapes of Chile Video
Can I make my own? Musto Wine Grape Company is here to help you make the wine of your dreams! The Spring South African & Chilean winemaking season starts soon! Secure your winemaking grapes or juices and give us a call at (877) 812-1137 to speak with one of our Musto Crush Crew members. We can get you set up with everything you need and provide customer support along the way to ensure your success!
Winemaker Spotlight Interview with Manuela Astaburuaga
Winemaker Spotlight Interview with Manuela Astaburuaga
How did you get started winemaking?
I’m the 5th generation viticulturist in my family so I was born between tanks and vineyards. When we were kids we played hide and seek in the tanks of the winery and we rode a bicycle among the vineyards.
When I finished the school, I decided to study Agriculture because I love the nature and live in the countryside, then in my last year of university I went to Australia to do my first vintage and I loved it. After I started to work with my family and I decided to go to France to do a Master in viticulture and Oenology.
What I love the most about Oenology is that most of the time there is a family tradition behind it. In my case my father founded the company Viña Correa Albano in 1991 but my grandfather, great grandfather, … also had their own winery Viña Astaburuaga.
Who were your wine mentors?
My mentors where my father and grandfather. My grandfather was one of the first to broker of wine in Chile and one of the first to export wines. We also have photos of the first exportation where you can see the boats with tanks full of wines.
I really don’t pay attention to the winemakers. I love to taste different wines from different wineries, valleys and countries, but I never pay attention who was the winemaker, for me is a team job.
What do you look for when you make wine? What is your general winemaking philosophy?
The most important thing is have good quality grapes. A healthy grape, free of disease, means we can start making a good wine.
In white wines the expression of aromas and acidity is really important, so we try to have long fermentations at low temperature.
In reds, the wine aging is the most important for me. It is necessary to have the micro oxygenation to soften the tannins and it is very important to limit the oxidation to preserve the fruity aromas that come from the grape.
What is the most difficult aspect of making wine? What’s your biggest challenge as a winemaker?
The first thing is to have good quality grapes, for that we have to work all year.
In viticulture/oenology we say that we never have two equal years so for me the biggest challenge is to know how to react quickly in different situations as a rain or excessive heat for example can cause challenges.
What bottles of wine in your cellar are you most excited about?
A few weeks ago, we were sorting out and we found samples of our first exportation of wine. We opened a bottle and it was really good so now that we found the bottles we take care of them the most. Also, I have a box of 12 bottles of my grandfather’s wine from my year of birth that he gave to my parents at my baptism and I’m waiting for a special occasion to open it.
I don’t have any favorite wines but for me the history behind the wine is very important, we cannot compare a big Chateau of Bordeaux with unlimited means with a small producer with all the adversities of nature.
In general, I enjoy more a wine from a small producer with a tradition behind them, than a wine from a big winery.
What’s your philosophy on Oak and Wine?
For me the most important is oxygen in aging the wine, the barrels have porosity so they give a micro-oxygenation to the wine which is very important to the complexity and the maturation of tannins.
I use barrels, but I always try to not exaggerate because I prefer to preserve the fruity aromas over those gave from the oak.
Are you filtering your wines?
Yes and no. We have a tangential filter which is very good in preserving the quality. For our premium line, which has a minimum of 8 months in the barrel we will not filter.
Are there any new winemaking techniques or tools you’d like to experiment with?
We are thinking about implementing the pulsair system in our winery, so we don’t have to us the remontage method and limit the oxidation.
What’s been your greatest challenge as a winemaker?
The generational change.
Any advice for a new home winemaker?
Have patience. We cannot rush the aging and to have complexity, sucrosity and soft tannins are important and take time.
Also, you have to have in mind that the oxygen can be the best friend or the worst enemy in the aging. Is important to have micro-oxygenation to help the maturity of wine but if it is not controlled, he can oxidize some components and be harmful to the final quality.
If you had to pick one wine to drink for the rest of your life what would it be?
I cannot pick only one wine, for me the wine depends the occasion and is important to change and try different wines.
What’s your favorite wine region?
I don’t have a favorite region but I loved the whites of Alsace and the Cabernet Franc of Saumur Champigny.
What would people be surprised to know about you?
I am shy and I have a very bad memory, that’s why I can never remember the names of the winemakers and wineries I have tasted (that’s why I always write my tasting notes).
If you weren’t making wine what would you be doing?
I really have no idea!
Recent Comments