I started making experiments with the white wines from cooler regions, as well as reds (Pinot Syrah). About the fact that it is not profitable for wineries to keep wines for later release. This is true to some extent if you have a short term view. For example, here in Canada, Max Reserva, reds from Errazuriz are selling now for 18$, same price as ten years ago. The only way to raise the prices of wines of that category is to show their real class, and the only way to do that is by showing their ageing potential. If you would put a Max Reserva, 2003, on the market today, the price would not be 18$, but somwhere around 25$, and it would not be as widely available as the current vintage. It would be a speciality product. This would be an investment to show the real class of your wines, and in Chile’s image as a wine country.

Eduardo Chadwick, instead of organizing tastings for his very expensive “iconic” wines against 1000$ wines, should organize tastings with his aged Reserva reds against wines from Napa and Bordeaux selling for 80$ or 100$. It is true for Errazuriz, but it is true for all the quality producers in Chile. I have a cellar full of Chilean reds under 50$ (Domus Aurea, Ninquén, Dona Bernarda, LFE 900, Haras de Pirque (Albis, Elegance), Terrunyo, Marques de Casa Concha, Santa Rita Medalla Real, Cousino Macul, Antiguas Reservas, Ventisquero (Pangea, Vertice), Perez Cruz (Cab, Syrah, Malbec), Chocalan (Gran Reserva Blend, Cab, Syrah) Loma Larga (Rapsodia, Syrah, Malbec, Cab Franc), Matetic Syrah (EQ, Coralillo), Amayna Syrah, Kingston Bayo Oscuro, Tabali (Reserva Especial blend, Syrah, Cab), Falernia (Syrah), Veranda (Pinot), Cono Sur (20 Barrels Pinot), Vina Leyda (Las Brisas), Vina Koyle (Cab Royale), Casa Silva (Cab, Malbec), Santa Carolina (VSC, Cab), Indomita (Zardoz), and many more affordable Reserva range wines . I have around 1000 bottles of Chilean wines in my cellar, mostly reds.

Chile for me is the Eldorado of the wine world. This is New World in the best sense of the term with an ever expanding map. I am just sorry for the Chileans that they are not promoting what they have in the best possible way. If the ageing potential of Chilean wines would be better known, this would help so much the perception of what Chilean wines really are. Ageing potential in the wine world is a sign of seriousness and a way to establish prestige. It would also be a way to increase prices over time to better reflect the quality.

Liz, sorry for the long message but I am so convinced about it. I developped a love for Chile through wine. You meet with Chilean wine peoples on a regular basis, relay the message. Every year I try to do it here in Montréal with the Chileans winemakers I meet at the annual “Wines of Chile” tasting. But I am just a small voice.

Claude

Claude, I very much agree with you regarding the aging potential of Chilean wines. Most of the wineries are rushed to get the wines to market but some are patiently releasing with several years evolution (Altair, Caballo Loco, etc.). It’s pretty amazing the longevity of the wines in general. We are still drinking 1999-2001 and they have such vivacity. I also went to a vertical tasting of white wines from San Antonio (2003-2011) and they blew me away. Low pH, high acidity, means they are meant to age.

I think commercially, it’s not profitable to hold till they are “ripe” (that’s for wine enthusiasts like us!), however, there are some great wine bars in Santiago like Baco that have back vintages of great wines like Almaviva at cheaper-than-retail-or-winery prices.

Btw, we like Max Reserva although I have never had the privilege of trying a 1996, sounds yummy. Saludos!

I’m now drinking a Cabernet Sauvignon, Max Reserva, 2003, Aconcagua, by Vina Errazuriz. This is a splendid and very classy wine. This wine is very different from what it was in its youth. I opened a 1996 last year, before it was called “Max Reserva”, and the wine was still great. Wine producers from Chile should develop a speciality range of aged wines. They could sell them at a premium, and it would allow the world to discover how good their reds can be after years in the bottle. This initiative would cost them much less than developing new terroirs, and it would have a very positive impact on their image in the wine world.