Meanwhile, just miles inland from the sea in a subzone called Paredones, a trio of wineries (Casa Silva, Santa Helena and Koyle) is forging ahead with Sauvignon Blanc. Building a ReputationĬloser to the Pacific, some wineries are growing Syrah in a cool, windy area called Marchigue (pronounced mar-CHEE-way). Warm-weather red varieties thrive here, including Cabernet Sauvignon, Carmenère and Syrah, with some Malbec, Merlot and Petit Verdot thrown into the mix. “Soils are a mosaic of granite, volcanic, clay and schist,” says Parra.Ĭolchagua is often compared to California’s Napa Valley. With vineyards planted from approximately 650 feet to 3,110 feet above sea level, there are hot spots on the valley floor and cool pockets higher up the hillsides.
According to Parra, Colchagua’s terroir is influenced by a warm, breezy, dry climate. The Colchagua Valley lies about 100 miles south of Santiago and runs west from the Andes foothills to the Pacific Ocean. Likewise, “Without knowing the soils and climate along California’s Sonoma Coast, you wouldn’t know that it’s almost exactly like the Leyda Valley in Chile,” says Parra.įollowing are overviews of four of Chile’s most prominent wine regions, including a look at each region’s terroir and a dozen recommended wines that capture the country at its finest. But without an understanding of Hermitage granite, you might not understand how similar it is to Apalta in Colchagua.” The climate is not the same, this is true, and there are other differences. “But the from Chile and the northern Rhône are very different. “Take Chilean granite, and granite from Hermitage in France…the rocks are about the same age, same color and have the same fractures,” says Parra. He suggests that some of Chile’s best terroirs are similar to those in some of the world’s most lauded wine regions. Yet, these terroirs are not entirely unique to Chile, according to Parra. Parra holds that Chile is blessed with diverse terroirs that strongly influence the characters of its top wines. in agronomy and wine-specific terroir from the Institut National Agronomique de Paris-Grignon, has conducted more than 20,000 soil studies, the majority in his native Chile.
Nicknamed the “Terroir Hunter,” Parra, who holds a Ph.D. Knowing which of Chile’s wine regions are best for certain varieties or styles will help you pick winners, time after time.Īnd when it comes to Chilean terroir, nobody knows more about where specific grapes grow best than Pedro Parra, Chile’s pre-eminent expert in soil composition and the impact that climate has on the wines his country produces. But a little learning will go a long way to steer you toward the best wines on the shelf.
Faced by an array of Chilean wines in their neighborhood wine shop, most consumers base their buying decisions on price and grape variety.
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