Chile
Chile has a long history of wine making, going back to the conquistadores who brought grape vines with them in the mid 16th Century and planted vineyards.
In the mid 18th century, French varietals such as Cabernet Sauvignon, Carmenère and Merlot were introduced and planted in a small way. Historically most wine was low quality (often from table grapes such as sultana and mission) and producers were more interested in high yields than in quality. Most of the quality grapes were planted in the relatively hot Maipo valley near Santiago and the more promising cooler regions to south and high valleys in the north were planted with low quality grapes for making basic wine or distillation for 'Pisco" brandy.
In the 1980s a renaissance began with the introduction of stainless steel fermenters and the use of oak barrels for ageing. Subsequently, the export business grew very quickly and large amounts of quality wines were produced. The number of wineries has grown from 12 in 1995 to over 70 in 2005. Chile is now the fourth largest exporter of wines to the United States.
The climate has been described as midway between that of California and France. The most common grape varieties are Cabernet Sauvignon, Merlot, Carmenère and increasingly Syrah. Chardonnay is planted in some quantity in the cooler maritime climate of Casablanca near Valparaiso. Pinot is fairly successful here and the first Sauvignon blancs are spectacular.
Arblaster and Clarke visit both the traditional Maipo and rising star regions such as Casablanca and Elqui Rapel Valley, plus Rapel, Curicó and Maule regions to the south.
Sunny, 21C, Copiapo
Galapagos Islands & Wine Cruise
28 January - 5 February 2011
Chile, Argentina & Uruguay
9 - 21 February 2010, 7 - 19 February 2011
Chile - Vineyards North to South
21 February - 4 March 2011
