WSET D3 - Chile Flashcards
Summarise the history of Chilean Wine industry.
1550s - Spanish settlers brought V. vinifera to Chile, before Argentina. Early wines unsophisticated in an oxidative style from varieties such as País ( Criolla Chica in Argentina) and Muscat.
19th century - wine production expand significantly. Firstly, independence from Spain. Chileans then free to exploit country’s vast mineral resources and some ploughed their new-found fortunes into vineyards. 1851 - one of them, Silvestre Ochagavía Echazarreta, imported vines from Bordeaux bringing a French winemaker along. Meanwhile, an experimental nursery established in 1830s, including stocks of European vines, meaning when phylloxera ravaged, many European winemakers drawn to Chile.
Start of 20th century - booming wine industry although vast majority was basic, cheap wine, much consumed domestically.
Middle of century - industry decline: domestic demand declined whilst Chile politically isolated from outside world.
Early 1980 - Half Chile’s vineyards been pulled ups, including Chile’s top quality regions.
However, things soon change with return to democracy and free market.
1980s and 90s - Producers began investing heavily in new technology and shifted focus to quality wine production for export market. Large areas new vineyards re-planted. New vineyard areas were established, eg, in Casablanca, San Antonio and Limarí Valleys. Further development in new coastal and mountain regions, and traditional regions of Itata and Maule being rediscovered for winemaking quality.
Chile sometimes accused of producing safe and reliable wines that were a little formulaic or uninspiring. Past decade has seen a move, in line with global trends, to less extraction, less oak and more elegant style. Chile established a number of outstanding quality wines that compete with the best in world markets and expanded its range with aromatic whites from cooler, southern areas.
What is the Climate like in Chile.
Narrowest and second longest country.
Hemmed in by Atacama Desert to north, Andes to east, Pacific Ocean to west and glaciers of Patagonia to south, main vineyard area only around 1,000 km long, stretching from Elqui Valley (30°S) to Malleco Valley (38°S) in south. However, recent years, number of vineyards been planted in Atacama Desert, and further south in Cautín and Osorno.
Climate across main regions fairly consistent north to south. Most have a warm, Mediterranean climate with long, dry and sunny growing season, although becomes cooler and wetter further south. Relatively low latitude means sunlight is intense. Annual rainfall varies with northern and inland areas being drier (as low as 80 mm in Elqui) and coastal and southern being wetter (1,200 mm in Bío Bío).
Like other Pacific countries, Chile affected by El Niño phenomenon, occurs every 2-10 years bringing much higher rainfall, and much lower rainfall or drought in La Niña years. Together with fact producers increasingly planting in more climatically extreme parts of country, means variations between vintages can be significant.
What is the geography like in Chile?
Many planted within valleys run east to west so most climatic variation also occur from east to west. Pacific Ocean and Andes provide a significant cooling influence at either end of valleys lengthening growing season and retain acidity and aromas.
Along significant stretch of coast runs range of low mountains (300-800m) forming barrier against influence of ocean. Vineyard areas to west fully exposed to ocean influences. Humboldt Current flows up from Antarctica bringing cold water and hence cool air. As warm air rises from land during the day, cool air sucked inland. Also produces morning fog moderates temperatures until burned away by heat of sun but also increases humidity.
Coastal range and Andes effectively merge to north of Santiago (in Coquimbo and Aconcagua) but to south they part to create a large, dry, warm and sunny central valley between them where grapes for high volumes inexpensive wines are grown.
Where there are gaps in coastal ranges, fogs and cool breezes can enter valley, moderating vineyards lie just to east of coastal ranges. Planting on slopes of coastal ranges or on hills in valleys can also provide cooling influences either through altitude or aspect (higher quality grapes).
East of country, number of vineyards planted on or near foothills of Andes. Cool mountain air descending from Andes overnight leads to high diurnal ranges, altitude, also moderate temperatures.
What are the main soil types found here?
River valleys - fertile soils (mainly alluvial, with areas of clay, sand, silt and gravel)
On slops - less fertile
Coastal ranges - more gravel with sand and silt
In Andes - volcanic, mainly granite
Little limestone in Chile (most in Limarí Valley)
Recent years has been a remarkable advance in understanding terroir and soil, led to greater interest in single vineyard wines.
How’s the growing environment like in Chile?
Production increased greatly. Marked fluctuations in production volumes year on year (effects of El Niño).
Normally dry and sunny growing conditions across most regions ideal for producing healthy, fully ripe grapes. Intense sunshine means grapes ripen reliably with high tannins and anthocyanins. Many areas, dry conditions mean risk from fungal disease is minimal (little need for spraying). However, coastal areas humidity means fungal diseases can be issue.
Due to low rainfall most of country, over 85% vineyards are irrigated. Exception is in Itata, and to lesser extent in Bío Bío and Maule where vineyards can rely on rainfall and old vines have deep root systems can survive drought years. Like Argentina, Chile has access to supplies of pure water from melting snow brought down from Andes by many river valleys. Where rivers not present (such as Casablanca) irrigation water may come from aquifers via wells. However, as a result of climate change, not only average temperatures rising but snowfall in Andes reducing, limiting access to water.
Chile remained phylloxera free, thanks to geographical barriers and strict quarantine rules. Therefore considerable plantings of old, ungrafted vines, particularly old bush vines of País, Muscat, Carignan and Cinsault in Itata and Maule. However, many planted relatively recently and grafted vines becoming more common to protect against nematodes.
What are the main hazards here?
Forest fires. Commercial forestry is a huge industry and large plantations (pine and eucalyptus) can fuel major fires. Even not usually directly affected, those near can be affected by smoke taint.
What training system is commonly used here?
VSP is now by far the most common.
How is harvest carried out in Chile?
Mechanization is easy in flat vineyards and is increasingly introduced in Central Valley as finding labour becomes more challenging. However, overall machine harvested is low.
Is sustainable and organic viticulture widely practised in Chile?
Overall, sustainable and organic viticulture is widely practised and promoted by leading producers and trade bodies.
What are the most planted grape varieties?
Cabernet Sauvignon
Sauvignon Blanc
Merlot
Chardonnay
Carmenere
País
Syrah
Summarise the development of Chilean grape varieties and wine styles.
Black varieties (3/4). Until 1990s, most commonly planted was País. Traditionally used for inexpensive wine for domestic market, around 75% been pulled up since 1980s. However recent years, a revival with some good quality wines being made from old vine stock in Maule, Itata and Bío Bío.
Since 1990s, significant shift in focus to international varieties, particularly Bordeaux varieties. There have been some issues with vine identification in Chile. Carmenere was confused with Merlot and called Chilean Merlot until 1994. Similarly, majority vines called Sauvignon Blanc by Chileans were almost certainly Sauvignonasse and occasionally Sauvignon Gris have only recently correctly identified.
Recently, trend for greater diversity. Although top 4 varieties make almost 60% plantings, producers increasingly experimenting with broad range different varieties from aromatic whites such as Muscat, Viognier, Riesling, Gewurztraminer, to black Mediterranean varieties such as Carignan, Cinsault, Grenache and Mourvèdre.
Also increasing diversity in wine styles. Chile has become a leading supplier of inexpensive fruity wines made in temperature controlled, stainless steel tanks and intended for early drinking. However, also capable of making good and very good wines with mid-price and outstanding wines at premium sometimes super-premium price. Growing number of producers, including some largest wineries, experimenting with less new oak, greater used of old oak, concrete occasionally amphorae; whole bunches and gentler extraction for reds; use of extended skin contact and lees contact for whites. Rosé and sweet wines also increasingly produced.
Describe Cabernet Sauvignon.
Most planted, many Chile’s finest and most expensive wines, single variety or blend with Merlot, Carmenere or Syrah. Mid-priced and premium wines tend to be full-bodied with high, ripe tannins pronounced dark fruit, particularly blackcurrant, often with a herbaceous (mint or eucalyptus) character. Maturation in at least proportion of new oak tends to bring toasty, spicy notes. Best sites traditionally been near Andes, where poorer soils keep vigour in control, and cool nights slowed ripening, helped retain acidity. Also used to produce large amounts inexpensive, simple, fruity wines, particularly in flatter parts of Central Valley. They may still show some dark fruit and herbaceous character but with less structure, complexity and intensity.
Describe Merlot.
Inexpensive Chilean Merlot, mainly from Central Valley, has done very well on export markets with its soft tannins, M body, dark fruit. Also widely used in blends. More complex, fuller-bodied with riper fruit also made by producers seek to keep yields low.
Describe Carmenere.
Officially identified in 1994, planted as Merlot for many decades. Often used in blends, it is found increasingly as single-varietal and good and very-good quality examples tend to be full-bodied with high tannins, M acidity and ripe black fruits (blackberry), herbaceous characteristics (bell pepper, eucalyptus) and notes of spice, roasted coffee or dark chocolate when oaked.
Site selection important. Ripens 2-3 weeks later than Merlot and needs warm (not too hot), sunny sites otherwise can be overly herbaceous with harsh tannins. However, if too ripe, can be overly alcoholic. Research into clonal selection, site selection and harvesting dates, less extraction and new oak usage in winery mean styles likely to keep evolving.
Describe Syrah.
First planted mid-1990s, increased rapidly. Grown in different locations, variety of styles: from cooler-climate style of San Antonio, Casablanca, Limarí and Elqui with higher acidity, fresh black fruit and notes of pepper and clove, to warmer-climate style of Colchagua Valley, fuller-bodied with more intense, riper black fruit flavours.
Describe Pinot Pinot.
Improving rapidly, especially in cooler areas such as Casablanca and San Antonio. Best show red fruits with herbal characters and medium to high alcohol.
