Tag Archives: Chile’s
Chiles Valley
Chiles Valley
Although small, Chiles Valley is one of the premier wine regions in the state of California. More than 6,000 acres comprise Chiles Valley; however, only a little more than 1,000 acres are planted vineyards. While Cabernet Sauvignon thrives in other regions, Zinfandel is king in Chiles Valley.
When touring Chiles Valley, you will find a small group of small wineries. The well drained soil and warm climate in this region have made it capable of producing outstanding Zinfandel wines in addition to excellent Cabernet Sauvignon.
During the evenings and at night, the cooling winds blow through this region, creating a situation where the growing season in Chiles Valley is able to begin and end later than most adjacent regions.
You will find that the terrain in Chiles Valley is much different from that in the surrounding area. The valley itself is quite narrow and runs from the southwest to the northwest. The ridges that surround the valley are quite steep so it is not possible to grow the grapes in Chiles valley anywhere but on the floor of the valley.
The climate in Chiles Valley is decidedly cooler than St. Helena and Rutherford, both of which are on the floor of Napa Valley. As a result, it is not uncommon for the temperature to drop twenty degrees overnight during the winter. Along the ridges, where the elevation is higher, snowfall is also common. When spring first arrives in Chiles Valley, the temperatures remain quite cool; especially when compared to other regions in Napa Valley. The breaking of buds tends to occur some three weeks later in Chiles Valley than other regions; however, vintners in this region still must be concerned with spring frost due to the lateness of the cool temperatures.
As summer arrives, Chiles Valley experiences warm and sunny days with afternoons that are cooler as the fog begins to roll in from the Pacific Ocean and San Pablo Bay. While other regions are not affected by the fog as a result of their elevation, this is not the case with Chiles Valley. Due to the fact that the fog must travel some thirty miles before it even reaches Chiles Valley, the region only occasionally experiences truly foggy days.
While spring and winter are usually much cooler in Chiles Valley than surrounding areas, surprisingly, temperatures remain moderate well into fall. This is fortunate for the vintners because it provides them with a few extra weeks for the fruit to develop before they must harvest it. This is one of the reasons that Zinfandel does so well in Chiles Valley.
Colonel Joseph Ballinger Chiles received a Mexican land grant in 1844. This would be the last Mexican land grant in the region. What made Chiles’ arrival to the region unique was the manner in which he arrived. He traveled to the region as one of the first wagon trains to cross the Sierra Nevada. Before this time, all of the immigrants to the region had arrived via Mexico or the sea.
Twenty-five years later the first vineyards were planted in Chiles Valley. During the 1870s, Lomita’s Winery was also established. Later it would become part of the modern day Volker Eisele Family Estate.
During these early days, the isolation of Chiles Valley was both an advantage as well as a disadvantage. Even though much of the rest of the region was booming during the late 19th century, Chiles Valley was so isolated it made it difficult to thrive.
Yet, while other wine regions in California were largely decimated by phylloxera, Chiles Valley was fortunately spared much of the destruction due to its isolation. As a result, a number of the Zinfandel vines in Chiles Valley are actually quite old. Even after Prohibition was repealed; the isolation of Chiles Valley meant that it was unable to compete with the mass produced jug wines that became popular in post-Prohibition years. It was not until the 1970s that any major production was begun on any scale in Chiles Valley. The Meyer family purchased a large plot of acreage in 1972 and began planning a wide variety of different grapes. Three years later, the Eisele Family planted their first Cabernet Sauvignons. Today, barely more than 1,000 acres are planted in vines in Chiles Valley; however, the wineries that are established here are known to be quite noteworthy.
Chile’s Lusty Carmenere From Colchagua
Colchagua (pronounced col-cha-gwah) is located two hours south of Santiago in the fertile, green Central Valley that extends like a bowling alley between the Andes and Coastal mountains. For centuries, Colchagua has been an important historical and agriculture player in Chile’s history; a land of haciendas and huasos, cowboys. Here, rustic traditions and modernity co-exist harmoniously. Workers crush grapes at swish, state-of-the-art wineries and arrive home to still make their daily bread in a mud oven. The epicenter of Colchagua is the charming colonial town of Santa Cruz. Along with the arrival of wine boom times, so have a constant stream of first-class hotels, restaurants, and shops, bringing an influx of visitors and excitement to the region.
Colchagua is a hot wine valley dedicated primarily to the production of red wines, namely Cabernet Sauvignon, Carménère, Syrah, and small quantities of Malbec. Although there are a handful of whites grown towards the coast of Lolol, it’s simply too hot for white wines. Like us humans, the grapes get sunburned. Unlike other wine valleys in Chile that run along the foothills of the Andes, Colchagua extends from east to west along the folds of the coastal mountains. As wineries near the Pacific, the maritime influence increases, usually in the form of dense-as-pea-soup morning fog. This means that winemakers looking for cooler temperatures for their Syrah, Viognier, or even Cabernet, head west to microregions like Peralillo and Marchigue.
Colchagua has also become a wine paradise for Carménère; Chile’s “rediscovered” flagship wine. Carménère’s problem both in pre-phylloxera France and, up until a few years ago in Chile, was that it never reached peak maturity and tasted “green”. Green as in chewing on green pepper–not exactly a desirable trait in a wine. In Colchagua, Carménère bunches sun themselves until the vid almost becomes dormant and the tannins are ripe. They are the last grape to be harvested; those stragglers hanging out until the onset of the first autumn rains. Carménère thrives with sun. It’s a totally different grape than the austere, under ripe version that grew in Europe. It’s expressive, charming, and silky. And in Colchagua, it has found a wonderful home.
As a wine Carménère, is all about team work. It is rare to find a 100% Carménère. As one winemaker put it, “Would you eat an entire plate of fresh chilies as your main course?” It’s all about leveraging its assets. As a classic Bordeaux varietal, Carménère combines beautifully with Bordelaise cousins like Cabernet Sauvignon, Merlot, or Petit Verdot. It is an earthy wine that can hint of smoke; roasted peppers; spices like cumin and ground coriander seeds; fresh black plums and figs. Its mouth feel is seductive with soft tannins and a medium body that make it a versatile, food friendly compliment. While it can tango with hummus as a perfect tapas wine, it can also hold its own with grilled steak too.
Let’s explore some wine and food pairings that really explode these Carménères’ flavor. All these wines are readily available in the US.
Food & Wine Recommendations
Range: US$ 10-14
Montgras Carménère Reserva 2007 US$ 11
Let this baby open a little bit as the first whiff may be an oak bomb. Once open, you will start getting the ripe fruit that makes Colchagua Carménère so lovable–black cherry, plum, tobacco. The nose is not a tease–the mouth feel delivers a slinky texture that hangs out and gives more fruit. No hard edges with a nice finish. For the price, why are you not running out to get this right now?
Grilled figs wrapped in smoked bacon, drizzled with aged balsamic
Viu Manent Carménère Reserva 2007 US$ 10
Pour this and the first aroma that may strike you is mocha. It’s a bonbon! Behind that is more dark fruit like dried cherries and prunes. In the mouth, this wine is voluptuous and rich. It’s the kind of wine I want to drink on a cold winter day to warm up. Smooth, simple, and disappears easily over lunch.
Bruschetta with roasted red peppers and Brie cheese
Range: US$ 15-20
Bisquertt, Casa La Joya Gran Reserva Carménère 2007 US$ 17
One of the most traditional wineries in Colchagua, the house style produces ripe and decadent wines. This Carménère is like inhaling the aroma of fresh blackberries just picked off the bush–sweet and even a little floral. In the mouth, it’s big, juicy, and delivers more dark fruit. In fact, the best comparison is biting into a gorgeous black plum–so plump that a dribble escapes down your chin. Soft, feminine, and ripe for drinking now.
Hummus and baked pita triangles
Apaltagua, Envero 2007 US$ 15
Coming from the horseshoe-shaped micro valley of Apalta where many of the valley’s Grand Dames are born, Apaltagua’s Carménère vines are over fifty years old and yield wines with remarkably round tannins. This is a wonderful example of a mature, lush Carménère combined with a little more aging in French oak. With 90% Carménère and 10% Cabernet Sauvignon, the bouquet is handful of black fruit like blackberries and plums with some spicy notes. In the mouth, the tannins are rounded with a velvety feel and the black fruit component is played up and contrasted by the barrel. Very easy to drink.
Roasted butternut squash soup with fried sage leaves
Range: US$ 25+
Casa Silva, Microterroir de los Lingues, Carménère 2006 US$ 45
The top-of-the-line Carménère from old school Casa Silva, their wines are consistent and good value for money. Their property located in the area known as Los Lingues was mapped for this project to best manage the finicky personality of Carménère. It is subtle yet straightforward. Think black truffle meets mineral with black cherry and anise. It’s a rich, fleshy wine that is pure nectar to drink. The dark color will certainly stain your teeth. As I learned the hard way, not advised before a photo shoot.
Moroccan lamb and prune tangine with couscous
Montes, Purple Angel 2005 US$ 45-60 (shop around)
If you are lucky enough to find a bottle of Purple Angel, please do me a favor and buy it. They make very little of it and allocate the majority. Made with grapes from their western Colchagua estate in Marchigue, great care is put into making this “baby”, 92% Carménère and 8% Petit Verdot. It’s an unusual wine. The nose is austere until it opens up–and honestly, I think this needs more time in the bottle yet. There is an herbaceous note, common in this grape, a lot of oak (Montes style), and delicate chocolate aromas. The texture is plush and that little dose of Petit Verdot is just enough to add a kick at the end. Very interesting.
Grilled steak and roasted potatoes with thyme.
Find More Cabernet Sauvignon Wine Articles