Guides to Chile's Wine Regions (original) (raw)
Chilean Wines: A Journey from Historic Roots to Global Acclaim
Last updated: November 14, 2024
Introduction
Chilean wine producers are among South America’s most confident and high-achieving. They have access to a myriad of fantastic terroirs and subregions, including the distinctly cool-climate vineyards of the Elqui Valley, Bio-Bio, and Limari.
Traditionally, the country’s reputation was built on value and, particularly in the case of Chilean reds, a fruit-forward style. Yet there has been an explosion of interest in growing cool-climate varietals over the past decade: Pinot Noir, Riesling, Sauvignon Blanc, and Chardonnay are all blossoming in Chile’s newer regions.
Meanwhile, some impressive and often astounding super-premium wines are being produced, suggesting that the country has mastered the potential of its established terroirs in the Central Valley. Today, the best Bordeaux blends from Chile compete favorably with their counterparts in California – in terms of price and reputation!
Natural resources, however, are only partly responsible for Chile’s rapid growth and prosperity. Sustainability, that most evocative of words, remains a key driver of unprecedented investment pouring into Chilean vineyards; new organic projects, biodynamic trials, experiments on irrigation, and soil mapping have become an almost quotidian part of life here.
Expansion into new territories has also yielded great rewards, particularly Osorno in the Lake District and the ripe-for-development Chiloé Island—ongoing challenges, including an occasionally volatile currency and the omnipresent threat of climate change. Nevertheless, Chile has risen to the forefront of the global wine industry in a relatively short space of time, and its growth and progress continue apace.
History
Santiago Metropolitan Cathedral: The seat of the Archdiocese of Santiago de Chile and the main church of the Catholic Church in Chile.
It is a historical irony that critics and importers labeled Chile a ‘New World’ wine-producing country in the 20th century. In reality, South American farmers were growing vines and making wine long before missionaries introduced ‘Vitis vinifera’ to the US West Coast; Chile’s viticultural history began in the mid-sixteenth century with the arrival of the Spanish Conquistadores.
After establishing colonies along this narrow and highly diverse country, Catholic settlers planted vines to provide wine for the all-important Mass. Some of the most important pioneers included the explorer and military genius Francisco de Aguirre Copiapó, responsible for expanding production in northern Chile.
Over the next 100 years, meanwhile, plantings increased and moved south, reaching beyond the Bío Bío River. Chile increased its wine production and international exports in the 18th century, and by 1831, the country had planted 19 million vines.
Claude Gay’s Influence
It was not until the arrival of the botanist Claude Gay, however, that the foundations for a modern wine industry began to emerge. After a lengthy tour of the nation’s vineyards in the 19th century, Gay saw the potential for high-quality wine production and persuaded the government to create a state body to manage, regulate, and promote Chilean wines – both at home and abroad.
Vineyard plantings multiplied, and when Don Silvestre Echazarreta brought the great Bordeaux varieties back from France, Chile became ‘serious.’ Grape varieties such as Cabernet Sauvignon, Merlot, and Sauvignon Blanc flourished in the benign climate and are noted for being the only surviving clones of grapes that were not affected by the Phylloxera louse that plagued vineyards worldwide in the 1800s.
By the late 19th century, Chilean wines were making a name for themselves in European markets, winning awards and competitions. Their rise to global fame seemed unstoppable, culminating in 1889 when a Chilean wine won the ‘Grand Prix’ in Paris.
Yet the country’s wine industry suffered and began declining in the 1900s. The Second World War saw demand for Chilean wine fall, a recession that did not decrease until the late 1980s. The government levied high taxes on the wine industry, and government policy designed to combat alcohol abuse hurt the nation’s winemakers.
Domestic demand for Chilean wine dropped considerably in the late 1970s, leading to the uprooting of over half the vineyards. Salvation arrived in 1990 with the return to democracy after the overthrow of the ruthless dictator, Augusto Pinochet.
A new, stable democracy embraced the country’s wine industry. Between 1990 and 1993, Chilean wine producers planted an additional 10,000 hectares of vines as part of the most significant investment program the industry had ever seen.
Modern Success and Global Appeal
Today, wine producers worldwide envy Chile’s wonderful climate. Its valleys receive a magical combination of soil, sunlight, and cool, moderating coastal breezes, which leads to world-class grapes and wine. The dry, warm growing season is a natural barrier to vineyard diseases and pests, making it a desirable place to grow vines.
Outside investors, sensing the potential of Chile’s terroirs, have shown great interest in the country, including such famous names as Miguel Torres, Lafite Rothschild, and the Liger-Belair family of Vosne-Romanée. All told it’s a great time to buy Chilean.
Geography and terroir
Aerial view of a vineyard in the Casablanca valley
There is a great air of confidence in the vineyards of Chile today – a nation of limitless potential and astounding topography. Located in a western corner of South America, it is the southernmost nation in the world and a springboard for travelers who wish to explore Antarctica.
Yet Chile is one of the most compact landmasses on the planet, stretching a mere 350 kilometers at its widest point; conversely, it extends over some 4,300 kilometers from north to south. Separated from its Argentine neighbor by the Andes, Chile boasts some of the most beautiful Pacific coastline in the world.
For this reason, wine producers often use the terms “Coasta,” “Entre Cordilleras (between the coast and Andes), and “Andes” on their labels to give consumers a sense of the country’s geographical diversity.
Viticultural Expansion and Irrigation Challenges
Today, approximately 130,000 hectares of vines are planted in Chile, with the acreage declining slightly due to increasing urbanization and economic pressures on growers. Nevertheless, viticultural limits are being tested in all directions as growers seek new frontiers and cool-climate terroirs. Indeed, there is a significant downside to growing grapes in South America: the lack of water.
In many Chilean regions, summers are extremely dry and warm, necessitating man-made irrigation. In the pre-Colombian era, Incan engineers created a sophisticated (by local standards) network of flood channels to ferry meltwater from the Andes to the valley floors below.
Although fiercely defended by Chile’s more traditional growers, drip irrigation in many commercial vineyards has replaced this agricultural management method. This offers the dual advantages of precision and timing – which are essential in producing fine wine.
Historical Focus on High-Yield Wines
There is no doubt, however, that Chile is ideally suited to wine growing. This is both a major strength and weakness: the country made its reputation as a purveyor of supermarket wine – ripe, anonymous, and very easy to drink. Harnessing all the advantages of a benign Mediterranean climate and an abundance of fertile soils, many growers succumbed to the temptation of generous yields and a fast buck; ripening grapes can be absurdly easy in certain parts of the Central Valley.
Fortunately, quality-conscious producers have rejected this paradigm in the 21st century, motivated by their determination to position Chile as a leading source of fine wine. This has engendered an ongoing search for poor soils and cooler sites, particularly in the fashionable coastal strip. Cooled by maritime breezes, vineyard sites planted on the east-facing slopes of the Coastal Range are now in high demand.
Chile’s other claim to fame is a lack of vineyard diseases, rot, and mildew. This includes the deadly louse phylloxera, which devastated France’s wine industry in the late 1800s. Yet, due to the country’s geographical isolation, phylloxera never gained a foothold in Chilean soils. As a result, the critical mass of vines do not have to be grafted onto protective rootstocks, although some growers do graft for various reasons.
Bordeaux Varietal Success
But these grafted plots cannot hold a candle to Chile’s sizable collection of pre-phylloxera Bordeaux vine varieties; Chilean winemakers took cuttings from Bordeaux long before the disease arrived in Europe, which may explain why Cabernet Sauvignon and Merlot perform so brilliantly in the deep clay and loam of the Central Valley.
Meanwhile, ancient granite, schist, and slate soils can be found in the coastal areas to the west: Rhone varieties yield exceptional fruit in these metamorphic terroirs. However, producers must control plant vigor on fertile terrain to safeguard against inflated crops and lackluster wine.
Historically, Chile’s bulk wine industry heavily relied on the Pais grape, known as Criolla Chica in Argentina. It is still grown in pretty generous quantities, albeit pioneers like Miguel Torres have proven that old bush vine Pais, hitherto derided, can make interesting wine if the yield is controlled.
Nevertheless, premium versions of this esoteric grape remain in fairly short supply. Chile’s international prestige has been built on award-winning Cabernet Sauvignon, Chardonnay, Pinot Noir, and delectable Syrah, increasingly sold at ambitious prices worldwide.
Winemaking and regional classifications
Chile’s modern viticultural map is split into five key zones. Running from north to south, they are:
- Atacama
- Coquimbo
- Aconcagua
- Valle Central
- Region del Sur
These zones contain several subregions, and these may also be further subdivided. Each region offers a distinct terroir, and invariably, certain varieties are more suited to a particular subzone, although there is some overlap in grape variety plantings. However, certain areas have their strengths and USPs: Maipo-grown Cabernet Sauvignon has no equal in South America today. It is time to take Chile very seriously indeed.
Key regions
Atacama
A work in progress, this far northern outpost of viticulture is being developed by a small band of quality-focused producers and long-established table grape farmers. Yet Pisco (a local spirit) has been made here since the arrival of the Spanish explorers in the 16th century, distilled from robust and high-yielding vine varieties.
Such qualities are necessary to survive the unbelievably torrid conditions of the Atacama desert, where irrigation is essential in the summer months. Premium wine production, however, is possible in the Salar de Atacama, where altitude can soar to 2500 meters above sea level. Cool nights (due to the extreme diurnal temperature variation) yield amazingly fresh white and red wines, including Ventisquero’s exceptional ‘Tara Atacama’ Chardonnay. This is a vineyard to watch.
Coquimbo
Some of Chile’s newer viticultural areas include the important Elqui, Limari, and Choapa subzones. Elqui, like its neighbor, the Atacama region, has long been associated with table grape production.
Still, in recent years, high-altitude sites (up to 2000 meters) that run from the coast to the Andes have been better exploited with impressive results. Syrah, in particular, is flourishing in the region, benefiting from the dry, sunny climate and cooler nighttime temperatures the higher altitude sites offer. Many good, full-bodied reds are also now being produced from Bordeaux varieties, with balanced alcohol and a tannic structure that invokes the Medoc.
Meanwhile, Limari continues to make world-class dry whites: Sauvignon Blanc and Chardonnay are dead ringers for the Loire Valley and Premier Cru Meursault. An erstwhile reputation for poor wine – vineyards you see today are the ancestors of some of the first Spanish vines taken to Chile – is slowly being forgotten as producers refine their methods and conquer new grape varieties.
Cooled by marine winds straight off the Pacific, Limari Pinot Noir has already won the hearts and minds of sommeliers in the US. Another promising subregion is Choapa – one of Chile’s newer viticultural experiments. Although the region has little cachet abroad, growing quantities of Syrah and Cabernet Sauvignon have been planted, yielding promising results. Rocky, colluvial soils and high elevation – rising to 800 meters above sea level – continue to tempt investors from further afield.
Aconcagua
The region of Aconcagua is undoubtedly one of the most beautiful in Chile. Its name comes from Mt. Aconcagua, the highest mountain in South America, towering over the valley floor with its snow-capped peaks glistening in the sun.
Natural beauty aside, Aconcagua includes the important subregion of Casablanca, which contains some of Chile’s premier cool climate and coastal vineyards. Despite being a new face on the viticultural map (the first vineyards were planted in the mid-1980s), this has become a well-established source of superlative dry whites. Chardonnay, Gewürztraminer, and Sauvignon Blanc are all successful here. The latter is now giving the Kiwis some serious competition!
The Valle de Aconcagua itself is warmer and becomes increasingly hot further inland. Yet it is tempered by cool winds that encourage viticulture to flourish in the west-facing foothills of the Andes. Developed extensively by the Errazuriz family in the 19th century, over 1000 hectares are planted in this exceptional terroir while experimentation with new varieties and sites continues apace.
Flanked by the Pacific (some climats are less than 20 kilometers from the ocean), Chile’s finest winemakers produce Burgundian Chardonnay and Pinot Noir, which has electrified the trade.
The subregion of San Antonio is directly south. These relatively new vineyards move ever closer to the coast, often only six kilometers away from the sea. A good mixture of crisp whites and full-bodied, intense reds are produced in the San Antonio Valley, first planted in the 1990s and now home to super-talented wineries like Casa Marin, Vina Leyda, Matetic, and Amayna.
Much like Casablanca, cool-climate varietals find a natural home in the clay and granite soils of San Antonio, cooled by maritime breezes in the summer months. There is also much excitement surrounding the up-and-coming vineyards of Lo Abarca and Leyda Valley, the former of which was given appellation status in 2018. The quality of Lo Abarca Sauvignon Blanc and Syrah can be outstanding.
Central Valley
This substantial region houses some of Chile’s oldest vineyards and includes the capital, Santiago, to the north. The suburbs of Santiago touch the vineyards of Maipo, the northernmost of the region’s subzones. The valley runs an impressive 400km from north to south, taking in the Rapel, Maule, and Curico subregions. Chile’s wine giants, including Concha y Toro and Santa Rita, are based here. Today, they continue to make a broad range of red and white styles. However, the Central Valley’s reputation was built on vibrant and distinctly Chilean interpretations of the classic Bordeaux blend.
This is particularly true of Maipo, the heartland of exceptional Cabernet Sauvignon wine. The zone is split into three areas – Alto Maipo, Central Maipo, and Coastal Maipo – and is heavily influenced by its proximity to the Andes. Meltwater provides an important water source for irrigation, while the alluvial terroir of Central Maipo is highly conducive to growing red varieties in this warm, dry climate.
Nevertheless, coastal fogs, which drift a long way inland, help to moderate the Maipo climate; the vineyards of Coastal Maipo are found in the vicinity of the Maipo River, again a region producing mainly red wine. The wines are, on the whole, better than ever, showing ripe fruit and great aging potential. The best reds from Maipo have traditionally been Cabernet Sauvignon, but Rhone varieties are becoming more widespread.
The burgeoning and rapidly expanding Rapel zone is another important part of Chile’s viticultural landscape. Chilly mornings and infertile soils yield some excellent Bordeaux-style wines, while Colchagua to the south is known for its rich, ripe reds, including Chile’s signature variety, Carmenere.
In contrast, the subregion of Cachapoal is becoming renowned for its success with early-ripening varieties, including Chardonnay, Sauvignon Blanc, and Pinot Noir. As throughout Chile, soils vary enormously in Rapel, as does vineyard elevation. The highest climats can reach 1000 meters in certain places, although that is some way off the towering heights found in northwest Argentina.
Meanwhile, the temperate climate of Curico (dry farming is possible here) permits growers to produce a wide range of fine red and white wines. Over 30 varieties of wine grapes are grown today, and many investors have followed Miguel Torres’ lead in establishing premises in the highly diverse terrain of Curico. They continue to benefit from significant midseason temperature fluctuations, helping to retain good acidity in the berries.
The best examples are fruit-rich yet have wonderful balance and poise; some of Chile’s most delicate Cabernet and ethereal Pinot Noir are made in the vineyards of the southern Central Valley. Indeed, red wines are probably its strongest suit despite the moderate climate.
That is equally true of Maule, one of Chile’s oldest wine regions. There are admittedly some very ordinary Pais, Cabernet Sauvignon, and Malbec produced in Maule.
However, old vine Carignan can excel in the volcanic soils (and relatively inclement conditions) that define the southernmost zone of the Central Valley – it receives twice the rainfall of Chile’s capital, Santiago! Pinot Noir, too, is showing its mettle in the slate vineyards of Empedrado in western Maule – Miguel Torres has done it again. Look out also for their delicious and super-fresh sparkling wine. It takes the Pais grape to a whole other level.
Southern regions
South of the Central Valley, we find the Region del Sur, which includes the subregions of Itata and, immediately to the south, Bío Bío and Malleco. It is a world apart from the dry conditions of Aconcagua; Malleco receives a generous amount of rainfall and is quite brisk by the standards of central Chile.
Inevitably, this has encouraged producers to focus on early-ripening styles like Riesling and Pinot Noir – older vineyards are often planted to Pais and Moscatel. Today, the best wines undoubtedly come from Bío Bío, although Chile’s innovators are determined to head south and invest in Osorno – and the islands of Chiloé and Mechuque.
Montes has already proven that Mechuque can deliver crisp Riesling and delicate Pinot Noir. Chile’s A-list, already responsible for transforming the country’s global standing, maintains an unquenchable thirst for discovery and renewal.
Facts & Figures
Key wine styles
- Carmenere, full-bodied red wines; a diverse selection of dry whites; a growing volume of sparkling wine
Appellation structure
- Chile uses the Spanish DO (Denominación de Origen) system to demarcate its different regions and subregions. Key DOs include Casablanca and Maipo
Hectares under vine
- 130,000
Average annual production
- 12 million hectoliters per annum
Approximate number of producers
- 11, 697 wine producers (including growers)
Exclusive Expert Insights
Insight by Julio Alonso, Executive Director at Wines of Chile (North America)
Julio Alonso, Executive Director, Wines of Chile North America
Chile has a long established tradition of making wine – when did its modern renaissance begin?
Yes, Chile has an uninterrupted winemaking history dating back to 1544, with vineyards still in place from that time. The first phase of our history focused on Mediterranean varieties, planted in bush style in the Maule and Itata regions. The second wave, known as the Bordeaux era, brought international recognition to Chilean wines, including an award at the Paris Expo in the late 19th century. In 1909, Chile exported its first bottle of wine to the U.S.—an impressive milestone for a New World wine-producing country.
The third phase emerged in the late 1980s, marked by the creation of icon wines, which have since become global benchmarks. These wines now achieve 100-point ratings, are distributed through La Place de Bordeaux, and featured in high-end auctions, cementing Chile’s presence in the fine wine market.
For me, the modern renaissance of Chilean wine is defined by the exploration of the country’s extremes. Winemakers have discovered Chile’s vast frontiers, embracing and transforming them into their own. We have ventured into the Andes Mountains, planting vineyards at real altitude—such as Alcohuaz, located 2,300 meters above sea level.
We have also explored (or re-entered) the desert, producing unique wines like Tara in Huasco, renowned for its stunning salinity.
To the west, winemakers have moved towards the Pacific coast, with vineyards like Casa Marín, Leyda, and Luis Felipe Edwards, where vines receive the cool morning breeze from the ocean. Meanwhile, in the south, we have expanded into Patagonia, with exciting projects like Casa Silva in Osorno, Montes in Chiloé, and Ventisquero in Chile Chico, planted at 46°S latitude.
This is a new era, where we are pushing the boundaries of Chile’s extreme landscapes—fitting for a land of extremes. As a result, the map of Chile’s wine regions will never look the same again.
What do you think are the most significant changes to have taken place – both in terms of viticulture and winemaking – over the past 15 years?
I believe that the endorsement and admiration of foreign talents toward Chile has been highly significant, both in terms of ownership (with European and Northern Hemisphere families acquiring vineyards in Chile) and in the influence of renowned international consultants, who have guided the creation of internationally recognized wines in Chile.
This, along with the maturation of existing trends, such as the refinement of Carmenere production, has yielded remarkable results over the past ten years. These developments have contributed to the production of highly rated wines, surpassing many other New World wines. Moreover, the diverse range of varieties now aligned with specific terroirs—something unthinkable 20 years ago—has added to this success.
New regions are a hot topic among producers today. Which under-the-radar vineyard should we be getting most excited about?
Of course, we must explore the vineyards on Rapa Nui, Chile’s new Denomination of Origin (DO) on Easter Island. We also need to investigate the extreme vineyards we mentioned—those in the desert, such as Martín’s project, and in Patagonia, like Añihue by Montes, a stunning terroir I’ve had the chance to experience.
It’s essential to study new and emerging DOs in Chile, such as Traiguén, Malleco, Licantén, and Lo Abarca, where unique wines are being crafted—wines that will undoubtedly make history.
Wine Regions of Chile
Northern Regions
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Elqui Valley Wine Region Guide
Uncover the hidden gems of Elqui Wine Region: from its historic Pisco production to its flourishing premium wine scene. Read more
Limari Valley Wine Region Guide
Discover the beauty and excellence of Limarí Valley wines. Explore the cool-climate region known for its barrel-fermented Chardonnay and velvety Syrah. Read more
Aconcagua Region
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Aconcagua Wine Region Guide
Aconcagua is the quintessential Chilean wine region, a 'must see' with its stunning scenery of snow capped peaks overlooking lush vineyards. Read more
Casablanca Wine Region Guide
Explore Chile's Casablanca Valley, renowned for exceptional wines, cool-climate varietals, and coastal charm. A must-visit for wine and food lovers! Read more
San Antonio Valley Wine Region Guide
Discover the cool-climate winemaking paradise of San Antonio Valley in Chile. Explore the exceptional Chardonnay and Pinot Noir produced in this picturesque region. Read more
Central Valley
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Maipo Wine Region Guide
Discover why the Maipo Wine Region in Chile is often compared to Bordeaux and Napa Valley. Learn about its distinct climate, fertile terrain, and remarkable red wines. Read more
Key Grape Varietals
Chardonnay is a green-skinned grape varietal native to the Burgundy wine region in France and one of the most popular varieties worldwide.
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Muscat blanc is a white wine grape varietal popular in the Muscat d'Alsace, Moscato d'Asti and Beaumes-de-Venise regions.
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Pinot Gris is a white-wine grape variety originally from Burgundy. It is thought to be a mutant clone of Pinot Noir.
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Indulge in the Sweetness of Pedro Ximénez: A Resplendent Grape for Andalusia's Montilla-Moriles. Experience the Richness of Sweet Sherries & Fortified Wines.
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The sauvignon blanc grape varietal, originally from the Bordeaux region of France, is now one of the world's most loved white varieties.
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Sauvignon Gris
Sauvignon Gris is a pink-berried mutation of Sauvignon Blanc, originally likely from Bordeaux but now also prominent in Chile. It is a relatively obscure grape, making up only 2% of Bordeaux's white wine grape production. Nearly extinct due to the phylloxera epidemic, its revival is credited to Jacky Preys, a winemaker from the Loire Valley.
Explore the allure of the Semillon grape & its legendary connection to Sauternes. Unveil the history & flavors of this captivating varietal. Cheers!
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Discover Riesling's charm, a white grape from Germany's Rhine region, cherished in Alsace, France. Unveil its secrets and delights
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Viognier comes from the northern Rhône valley AOC of Condrieu and is where its most famous white wines are produced.
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Discover the irresistible allure of Cabernet Sauvignon—a worldwide favorite with robust, dark-bodied flavor. Unleash your wine journey today!
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Cabernet Franc grape is a close relative of Merlot and Cabernet Sauvignon and is the principal blending grape used in Bordeaux.
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Carménère
Carménère is a red wine grape from Bordeaux, France, once used for blending but is now mostly grown in Chile. Named for its crimson leaves in autumn, it's part of the Cabernet family and was one of Bordeaux's original six red grapes. Although rare in France today, Chile leads with the largest Carménère vineyards, exploring its blending potential, notably with Cabernet Sauvignon. The grape is also cultivated in Italy, Argentina, and parts of the United States.
Merlot is the most cultivated grape in Bordeaux and closely related to Cabernet Franc
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Delve into Malbec, a dark, small grape native to France, cherished for its thick skin and exceptional flavors. 🍇🍷
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Pinot noir is a light-bodied red wine varietal closely related to the Vitis vinifera grape and produces the most sought-after red wines in the world.
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Pais (Criolla Chica)
In Argentina, the País grape, known as Criolla Chica, holds historical significance as one of the first Vitis vinifera varieties in the region. Though not as prominent as Malbec, it has been cultivated for centuries. Traditionally, Criolla Chica was used for bulk wine production, with high yields but low quality. Recently, interest in the grape has resurfaced, especially among natural winemakers who value its heritage. Despite this, it remains a niche variety, primarily used for rustic, traditional-style wines in Argentina.
Petit Verdot is a full-bodied red wine grape varietal used in classic Bordeaux blends and originates in southwestern France
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Syrah is dark-skinned and perhaps the most underrated of the 'noble' red grape varieties.
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Discover Tempranillo: Spain's iconic red grape. From Ribera del Duero to Toro, it yields concentrated wines. Explore its synonyms and unleash its prowess.
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Chilean gastronomy
Ceviche: a dish made from fish or shellfish marinated in citrus and seasonings.
Chilean gastronomy is an enticing, complex, and highly diverse melting pot, drawing on European influences and the pre-Columbian traditions of the indigenous Mapuche.
Their most prized culinary contribution, the “Curanto,” involves a medley of seafood, meat, and vegetables – the ingredients are covered in Nalca leaves (Chilean rhubarb) and then placed in a deep pit covered with hot stones.
This tradition is still carried out in rural areas, while coastal cities such as Valparaiso offer sophisticated restaurants and a surfeit of Pacific seafood, often caught that same morning. Fresh ceviche, made from fish marinated in lime juice, coriander, and onions, is one of Chile’s most popular dishes. It deserves a chilled and beautifully aromatic glass of Casablanca Sauvignon Blanc.
Author
With a passion for food & drink that verges on the obsessive, wine writer James Lawrence has traveled the world in search of the perfect tipple. To date, nothing has surpassed the 1952 R. Lopez de Heredia Vina Tondonia Rioja Reserva, tasted in the cobweb-filled cellars with owner María José. Meanwhile, James has been writing for a wide variety of publications for over 12 years, including Telegraph, Decanter, Harpers, The Drinks Business, and Wine Business International. He lives in South Wales and returns to his former university city, Bilbao, as much as possible.
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