Chile

Active in Chilean agriculture, grape growing and winemaking since 1740, the Echeverria family established their current vineyards and winery in 1923 in the outskirts of Molina, a town in the Curico Valley.

Made from old Pais bush vines, grown on a sandy volcanic slope. The vines are managed as naturally as possible, without irrigation, and on their own rootstocks.

Even in South America, there are tiny growers that are so unlike the giant, industrial wines that we often see from down south. Enterprising importers are starting to discover them, and we are working with them to bring them to you. >>>

Old vine, hand harvested grapes consisting of 95 % Cinsault and 5% Pais. Rose petals, bright red berries on the nose with hints of fresh forest floor. Tannic and structured, with acid keeping the wine lifted and accentuating the fruit. A racy finish.

Cabernet Sauvignon from the Maipo Valley in Chile. Soft tannins with notes of spice, cassis, and black cherry.

Chilean wine estate by organic/biodynamic Bordeaux winemaker Gerard Laurent of Chateau L'Escart. 92% Cabernet Sauvignon/ 8% Carmenere from the Maipo Valley. Grapes are grown organically on riverbed soils of alluvial clay loam.

Dark garnet black color. Minerally aromas of green bell pepper, raspberry, plum, and granite with a tannic, crisp, dry medium-to-full body and a tingling, long green peppercorn, black stone mineral, overripe plum, and raspberry finish with earthy tannins

Chile, it turns out, produces some very tasty Sauvignon Blanc, and it happens to be super value priced. Fruity, of course, but also with good refreshing sizzle.