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<\/a><\/p>\nAs we drove through the Colchagua Valley I couldn\u2019t help but feel like I was back in Napa driving down the Silverado Trail or HWY 29. Lush vineyards surrounded us on either side of the highway. Each winery we passed was just as majestic as or more than the next. A blissful start to our trip.<\/p>\n
We stopped at few wineries that day before we visited our vineyards for research purposes ;). The first winery we stopped at was Lapostelle\u2019s Clos Apalta winery. This winery calls itself \u201cFrench in essence, Chilean by birth\u201d. A striking winery that is 100% gravity fed. They have over six levels in the winery. Each with a specific fermentation or aging purpose. The tasting room is on the second to last floor and is so cold they offer blankets for patrons when tasting wine in their cave like room. Directly below the tasting room is the proprietor\u2019s personal cellar, with over 1000 bottles of wine. Quite the collection. \u00a0This was one of the more interesting tasting experiences we\u2019ve had.<\/p>\n
For the rest of the day we visited our Colchagua Vineyards and they were incredible! The Colchagua Valley is known for growing bold red wines, such as Carm\u00e9n\u00e8re, Cabernet Sauvignon, Cabernet Franc, and Syrah. It has a mediterranean climate and is located along the southern end of the Rapel Valley. This topography creates a climate that receives around 23.3 inches of rainfall per year and little to no rainfall during their summer months. This helps keep the grapes safe close to harvest and ensures that the grapes are fighting for water therefore creating a more intense fruit.\u00a0 The soil is made up of sand, decomposed granite, and clay. Another great indicator of quality viticulture. These soil components soak up acidity and help create a more balanced wine grape to work with.<\/p>\n Days 2-3: Curico Valley<\/u><\/p>\n The hospitality in Chile was something we have never experienced before. The people were so kind and accommodating. First, we rode on horseback around the Chardonnay vineyard. Not being very good at horseback riding this was a little nerve wrecking, but we were able to make it around the vineyard (barely). Besides the stress of being on a horse the views were gorgeous and it was quite the way to take in the vineyard views.<\/p>\n Curico is place where many wineries and growers work with large producers. They have high-end equipment with state of the art technology; but at the same time there are family wineries and growers who create incredible boutique wines using a combination of old world tradition and a few new world winemaking practices. You can see the combination of new and old just by driving down the street. You not only pass fancy cars, but every once in a while you\u2019ll pass a horse and buggy. Yes that is correct. Many people ride horseback throughout the area rather than drive cars.\u00a0 Curico has been a wine grape growing region since the 1800s and you can see the incredible history of the wine region as you drive down the street.<\/p>\n The wines from our grower\u2019s personal winery were delicious! Sebastian and Manuela make a great father\/daughter team when it comes to winemaking. Their wine label is called \u201cCorrea Albano\u201d and the Sauvignon Blanc was so fruit forward and bright. I couldn\u2019t get enough of it. Especially on such a hot summer day, it was the perfectly refreshing and complex Sauvignon Blanc. The Carmenere was unlike anything I\u2019ve ever tasted. It had a \u201cdusty\u201d almost \u201cnapa-like\u201d nose to it. It was full of delicious dark fruits with soft and rich tannins. This wine has inspired me to try to make Carmenere again. I am hoping the new CSM yeast will get me close to this flavor profile. One of things Manuela touched on was the importance of temperature during fermentation for both white and red wines. She said she is meticulous about monitoring temperature during her primary fermentations and it is one of the keys to her winemaking success.<\/p>\n After tasting some our grower\u2019s wines we sat down for a true Chilean lunch and the food was delicious! Our growers were incredibly kind and prepared a few authentic Chilean dishes for us to enjoy (keep an eye out for some recipes to hit the blog soon). It was a feast of delicious Chilean produce, spices, and flavors, which was followed by a barrel tasting where Sebastian and Manuela let us try some of their aged red wines. They used multiple yeasts and are starting to think about blending the different oaks.<\/p>\n As our 5 hour lunch and tasting came to an end we went to see more of the vineyards, and let me tell you, this car ride was epic. It was to a point where we didn\u2019t think our rental car would make it over the rocks and through the brush. I felt like I was on a jungle safari in a car that was about to crumble underneath us with each bump we hit. We went from a beautiful roadside vineyard of Malbec and Merlot, up a large hill rocky hill to Cabernet Sauvignon, through a jungle forest that opened up to a gorgeous Syrah and Cabernet Sauvignon vineyards. It felt like we discovered a vineyard oasis. It was Sebastian\u2019s father\u2019s favorite vineyard. You could tell it held a special place in his heart.<\/p>\n Day 4: Vi<\/u>\u00f1a Alpatagua<\/u><\/p>\n The next winery we visited was Vi\u00f1a Alpatagua. The winemaker gave us an insider\u2019s tour of the tank area, barrel room, and bottling line. It is a winery that is full of creativity and passion. The level of precision that is taken with each wine was very apparent, as was how creative the winemaker was. The winemaker, Pablo Barros, infused their sparkling wine with pomegranate juice from their estate pomegranate trees. It was a delicious addition to an already delicious sparkling wine.<\/p>\n Most of their wines were appellation focused. We tried wines specifically from Curico and Colchagua. Most of the vines that they worked were very old, some up to 70 years old! My favorite wines were the Pomegranate infused sparkling, the Carmenere, their Cabernet Sauvignon, and Riesling.\u00a0 This winery creates wines of great distinction. A must see if you are in Chile.<\/p>\n Day 5:\u00a0 Santiago <\/u><\/p>\n On the last day of our trip we enjoyed some delicious Pisco with some of our hosts, Alfredo and Suzanne. Alfredo and Suzanne are kind enough to take video, photos, and give us up to date harvest information. We are very lucky that they are so willing to give us information so quickly and efficiently. Alfredo and his family are a big part of why we are able to bring in such high end grapes from Chile.<\/p>\n Since it was our first time trying Pisco, they took us to a Pisco bar in downtown Santiago. This bar had some delicious ways to try it. They had over 30 different cocktails centered on the authentic, grape-based liquor. What a way to leave Chile! The next morning we reluctantly headed back to the US. An incredible trip with so many great memories, new knowledge, and media to share with our winemakers back home.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n