With little in-depth knowledge of the wines of Chile, Justin Keay went along to the thin country’s annual generic tasting with an open mind and a set of pre-conceptions. Were the wines going to be power houses made with international grape varieties and produced in staggeringly high volumes? Not a bit. What Keay discovered was a wine scene that is clearly evolving, focusing more on regionality, freshness and tilting away from the old dependence on Bordeaux varieties; although it can still produce these very well indeed, especially at the premium end.
