Baettig è l'entusiasmante progetto del famoso enologo Francisco Baettig (noto per Errázuriz). Produrre vini vibranti ed espressivi del territorio dal sud del Cile, con Pinot Nero e Chardonnay a Malleco e Cabernet Sauvignon a Maule: questo è uno dei nomi più in voga del Sud America.

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Scopri i vini Baettig di Sena, Vinedo Chadwick, l'enologo di Errazuriz Francisco Baettig: i migliori Pinot Nero, Chardonnay e Cabernet Sauvignon dal Cile

Chardonnay e Pinot Noir cool-climate de Baettig

Informazioni su Baettig

Baettig

Chile is already well-known for producing top-quality Chardonnay and, to a lesser extent, Pinot Noir. But the wines tend to translate the intense solar energy synonymous with the region – producing fat, juicy, candied-fruit wines that lack the tension and minerality that the world’s very top examples exude. Baettig, however, is a notable exception – something that was highlighted by a recent vertical of the young estate’s first three vintages. The project came out of Francisco Baettig’s obsession with finding the right place for these finickity grapes in Chile. Following his own experiences growing Pinot Noir and Chardonnay elsewhere, he knew what he had to avoid. He was adamant that he wouldn’t rely on irrigation, which leads to shallow root growth and therefore, in his view, less terroir expression. Secondly, he wanted better clonal material. Baettig went to the very best to source his vines – his Pinot Noir vines come from a top vine nursery in Gevrey-Chambertin. He also needed a cooler climate where he wouldn’t have to rely on thick canopy growth to protect the grapes from the sun – something which Baettig believes can lead to overt green flavours. High-intensity sunshine also leads to thicker-skinned berries, but – for Baettig – thinner-skinned berries produce fresher wines and more ethereal tannins, both elements he seeks in his Pinot Noir. A cooler climate would also mean lower alcohol and fresher fruit profiles. With all these components in mind, it took Francisco Baettig (of Errázuriz, Seña and Chadwick) and his business partner Carlos de Carlos two years to find what they felt was the best place for this project. Fortunately, for Baettig and Carlos, it was familiar territory. The remote Traiguén district of Malleco in Patagonia is close to where both Francisco and Carlos’s families are from. On the 38th parallel south, the region has enough annual rainfall to allow dry-farming, the solar intensity is 25% lower than in central Chile (allowing for lighter canopies and thinner skins), and the volcanic bedrock on top of clay soils is poor enough to produce naturally low-yielding, high-intensity fruit. They planted vines in 2012 and their first experimental vintage was 2016, making a tiny amount of wine for family and friends. After all that time and effort, it was only then that they found out if this place was as good as they hoped. “It was a nervous time,” chuckles Carlos. But the wines quickly brought a sense of relief – it was early days, but they could sense the promise and they could already feel the elusive tension present in the wines. It would be another four years before they launched their first commercial vintage in 2020. The wines were from 2019 – and it proved not the easiest vintage to launch a new wine. Baettig always wanted vintage variation, a region on the margins where the vintage leaves its stamp. But 2019 was a very hot vintage in central Chile and, though Baettig’s wines suffered a lot less in the cooler south, they were still affected. Now with three commercial vintages under their belt, the critics that have managed to taste the wines have been more than impressed. From the outset, their 2019 releases were met with much fanfare. James Suckling described them as “compelling… rare gems that make you contemplate Burgundy”. The 2020 Baettig Vino de Viñedos Los Parientes Pinot Noir was selected among the top 10 Chilean Pinot Noirs by a Decanter tasting panel and Joaquin Hidalgo from Vinous wrote that Baettig’s “ wines leave behind a trail of tension that is the stuff of drinkers’ dreams”. Francisco Baettig is no stranger to such accolades. He is already one of Chile’s most celebrated winemakers. Awarded Chile’s winemaker of the year in 2018 by Tim Atkin thanks to his work at Viña Errázuriz, he was instrumental in establishing the winery both in the fine wine world with Seña and Chadwick, but also amongst everyday drinkers with their consistent quality at lower price points. While Viña Errázuriz has become a hugely successful business with production amounting to over five million bottles every year, Baettig’s Traiguén project is tiny. Entirely self-funded, it is a real labour of love and production today is just 55,000 bottles per year.  These early years have not been without difficulty. Being able to dry-farm was important, but this came at a cost. While the rainfall should be sufficient to dry farm and protect them from potential drought in the early days, Baettig still chose to irrigate half the vineyard and left the rest without water. In the 10 years since they first planted, the unirrigated young vines suffered terribly and only the irrigated part of the vineyard grew strong. Once established these vines can now survive without irrigation. Since then, Baettig has replanted where the vines suffered most and irrigated the young vines before weening them off their water supply once established. It was a costly mistake that saw their production reduced by almost half. The quality of tannins in their Pinot Noir has also not been straightforward. Vine age, Baettig believes, is essential to create the quality tannins he is looking for. At the moment the Pinot Noir vines are too young to provide the texture he is ultimately seeking. He is using whole-bunch fermentation (up to 15%) to add texture, as well as more herbal spice aromas. He is also using new oak (at varying levels) to provide a bit more structure and backbone to the Pinot Noir. As the vines mature and the tannins become more present, he hopes he can taper his use of oak and whole-bunch to find the perfect balance. If the wines are already this good with such young vines, the future here is tantalising. The Chardonnay production has been more straightforward, and the wines are outstanding. The taut mineral expression, salinity and richly fruited body belie their modest price tags. Tasted blind you would never guess they were from Chile – but the early success of these wines is no doubt setting the benchmark for Chardonnay and Pinot Noir in Chile, as well as changing our expectations of the flavour profiles in the region.  Beattig and Carlos remain convinced about the region, and today the results speak for themselves. With so much going for it, you can’t help but feel this remote region will transform in the next few years as more and more vignerons realise its potential. 
 Vertical tasting of Baettig’s wines from 2019 to 2021 
2019 Baettig, Vino de Viñedos, Los Parientes Chardonnay: The 2019 Los Parientes Chardonnay is starting to show the first signs of development with honeyed, citrus aromas and dried fruit tones. The palate remains clean and taut, very fresh with lime fruit flavours and structurally vertical in style. There is a contrasting mix of sweet, honeyed fruit and sharp acidity on the finish. 2020 Baettig, Vino de Viñedos, Los Parientes Chardonnay: Compared to the 2019, the ripe citrus fruit is better integrated with the acidity. A cool vintage for the region produced a wine with lovely contrasting lemon and orchard fruit flavours with more savoury, earthy, lightly smoky, mineral tones. The wine has great tautness, and the vibrancy really lends persistence to the palate. Again, it has a very vertical Chablis-esque style that is beautifully balanced and refreshing. 2021 Baettig, Vino de Viñedos, Los Parientes Chardonnay: The 2021 vintage in Traiguén is looking very special based on these early bottlings of Vino de Viñedos (the more premium Selección de Parcelas will be released next year). The nose is complex, with green herbal tones allied to chalky, briny, mineral notes. The palate retains that distinct vertical, Chablis-esque character, but also has a lovely, rich mid-palate. The tautness brings great energy to the wine. The wine has all you want in an acid-driven Chardonnay – varietal expression, verticality, salinity and a long, refreshing finish. This is exceptional value at under £20. 2019 Baettig, Selección de Parcelas, Los Primos Chardonnay: The Selección de Parcelas are the top bottlings from Baettig. The wine is barrel-fermented and aged for 14-15 months in oak. Compared to Los Parientes, at three years of age, the wine shows less development in bottle. The peppery spice from the oak along with the textural layering on the palate gives the wine a great mouthfeel. It is rich and concentrated, but still has plenty of tension and a refreshing mineral salinity on the finish. 2020 Baettig, Selección de Parcelas, Los Primos Chardonnay: The 2020 Los Primos Chardonnay is much more reductive on the nose than the 2019 tasted alongside. The mineral, struck-match reductive tone eases with air followed by lovely honey and delicate white-flower aromas – bringing beautiful lift to the wine. The textural quality is outstanding, and the oak ageing gives the wine a textural layering that is rich, concentrated and juicy. The orchard fruit and pepper spice from high-quality oak are all beautifully integrated. The refreshing saline notes come through on the finish and leave the palate feeling super fresh. 2019 Baettig, Vino de Viñedos, Los Parientes Pinot Noir: The 2019 Pinot Noir has just 7% whole-bunch fermentation, but it adds complexity, bringing lovely grilled, herbal, savoury notes to the wine as well as a bit of texture. The savoury tones gel nicely with earthy, wild strawberry and a touch of menthol. The inclusion of whole-bunch here is quite noticeable and dictates the character of the wine. 2020 Baettig, Vino de Viñedos, Los Parientes Pinot Noir: The 2020 is noticeably richer and full-bodied compared to the lighter-styled 2019. The whole-bunch, grilled, herbal, stemmy tones again add complexity but seem better integrated and balanced with the rich blackberry and plum fruit. Despite having a higher percentage of whole-bunch than in 2019, the vintage’s riper fruit and tannins are better able to balance out the additional complexity.  2021 Baettig, Vino de Viñedos, Los Parientes Pinot Noir: The 2021 Los Parientes is easily the best Pinot Noir Baettig has made at the estate so far and a real jump up in quality from 2020 and 2019. The nose has great fruit clarity with rich, ripe black cherry and blackberry fruit aromas. The grilled herbal notes sit beautifully in the background, adding depth and complexity to the aromas. The whole-bunch is also better integrated on the palate, bringing lots of texture, matched by vibrant acidity and saline notes on the finish. It reminds me of a village Morey-Saint-Denis from a ripe vintage in its fruit profile with earthy, blackberry coulis fruit. The wine certainly has a more European/cool-climate edge to it. 2019 Baettig, Selección de Parcelas, Los Primos Pinot Noir: Like the 2019 Selección de Parcelas Chardonnay, the 2019 Pinot Noir has handled the warmer vintage conditions much better, but the warmth of the vintage shines through in the sweet, candy-like blackberry fruit. This is more New World in style – full-bodied, rich, ripe and full of juicy fruit. The herbal tones from a proportion of whole-bunch comes through nicely on the finish, adding savoury complexity. 2020 Baettig, Selección de Parcelas, Los Primos Pinot Noir: The 2020 has a very dark, deep purple colour and some charry, smoky and peppery tones from high-quality oak that is well balanced by fresher, grilled, herbal notes from the portion of whole-bunch fermentation. The wine is very rich, ripe and juicy, with textural tannins adding lots of structure. Browse all listings from Baettig or read more Editorial

Francisco Baettig’s new project in Chile’s volcanic south is wowing critics. Tasting through the first three vintages reveals a fascinating evolution. We caught up with founders Francisco Baettig and Carlos de Carlos to find out more 

Francisco Baettig (of Errázuriz, Seña and Chadwick) on how his new Pinot Noir and Chardonnay project in Chile’s volcanic south is wowing wine critics

Baettig, the rising star in Chile

Baettig: the rising star of Traiguén

If you haven’t already heard about Baettig, we urge you to read some of our previous coverage of this rising-star producer. Conceived by Francisco Baettig (the winemaker behind Errázuriz, Seña and Chadwick) and Carlos de Carlos (previously Commercial Director at Errázuriz, he now works for Paul Hobbs) over dinner in London in 2010, Baettig is one of Chile’s most exciting projects – crafting site-driven wines from Malleco and the Maule.  The duo spent years seeking out the right site – realising that to find vineyards that met their standards, they’d have to plant them themselves. In 2013 they put their first vines in the ground, planting Burgundy clones of Chardonnay and Pinot Noir in Traiguén, in the Malleco province. Both Francisco and Carlos had family ties to the region – making it seem like fate.  The site, however, wasn’t chosen purely for their emotional connection to the area, but with an eye on sustainability and quality. This is one of Chile’s southernmost wine regions, with red clay, clay loam and volcanic soils, cool conditions, 25% less sunshine than the Central Valley and – most importantly – plentiful rainfall, allowing them to dry-farm the vines and produce restrained, Burgundy-inspired Pinot Noir and Chardonnay with moderate alcohol levels, bright acidity and vibrant fruit. Francisco is clear that the quality of their vine material has been key to their success – as it is only relatively recently that Chile had access to high-quality, clean Burgundy clones.  While Baettig started with Chardonnay and Pinot Noir, the producer has since added Cabernet Sauvignon from old vines in the Maule to the range, unsurprising given Francisco made his name making Chile’s icon wines.  Fourteen years after they first imagined their joint project, we welcomed Francisco to London to look back at the Baettig journey so far – tasting through a vertical and exploring how the project has developed and evolved.  About the Baettig range  There are currently two tiers to the Baettig range, with the idea that a top tier, single-vineyard offering that will be their “Grand Cru” of sorts, is likely to be added in the future. The current range comprises:  Vino de Viñedo: these wines are a vineyard selection designed for earlier drinking, effectively a “village” equivalent. The Chardonnay and Pinot Noir at this level go by the name of Los Parientes (“the relatives”, a reference to the closeness of the different parcels), while the Cabernet Sauvignon is called Los Compadres (“close friends” – a tribute to the growers with whom they’re working). Los Compadres is sourced from various dry-farmed, cool plots in the more coastal areas of the Maule, with the vines all over 30 years in age and some up to 150 years old, creating lively, juicy and intense expressions of Cabernet Sauvignon. The first vintage of the Los Parientes Pinot Noir and Chardonnay was 2019, while the first vintage of the Los Compadres was 2021. These may be the entry point to the Baettig range, and they are made to drink on release, but they also – like good village Burgundy – have capacity to evolve and will only benefit from an extra year or two in bottle.  Selección de Parcelas: their “Premier Cru” equivalent range, made in smaller volumes from specific parcels and built for longer ageing. These wines see a higher proportion of new oak and longer ageing prior to release. The Chardonnay and Pinot Noir are labelled under the Los Primos name (“the cousins”), while the Cabernet Sauvignon is named Los Padrinos (“the godparents”). The Pinot Noir comes from their El Primo, Chuir, and La Cuñada parcels, chosen for their elegance, structure and ageing potential; while the Chardonnay comes from the Triángulo and Llaima parcels, creating mineral, vertical wines that are all about tension. The first Los Primos Chardonnay and Pinot Noir were made in 2016, with the first wide release from 2017, and Los Padrinos was first made in 2022. Volumes of these wines are tiny, with just 300 to 350 cases made of each of the Selección de Parcelas.  About the winemaking The emphasis with Baettig is firmly on expressing site – and as such the winemaking is very “light touch”, allowing the sense of place to shine through in the wines. The style has evolved, with the use of oak reduced a little from the earliest vintages, generally shifting toward less time in barrel, larger casks and smaller portions of new wood. The fruit is all hand-picked and fermented with indigenous yeasts. The cooler sites, combined with the way Baettig farms and when they harvest, produces fruit with naturally low pH, allowing them to use minimal amounts of sulphur (although with sufficient doses to allow the wines to age and be shipped around the world).  For the Chardonnay, it is all whole-cluster pressed and cold-settled, prior to native ferment in old French barriques. Malolactic fermentation on the Chardonnay is left to happen or not, according to the vintage conditions (with often around a third going through). The élevage for all the wines varies according to the vintage, but the Los Parientes Chardonnay normally spends eight to 10 months in cask, with up to 15% new oak, while the Los Primos spends between 10-15 months in barrel with up to 35% new oak. The new oak for the Chardonnay is all larger 300- and 400-litre casks. A portion of the Pinot Noir is whole-bunch fermented (typically 10-20%), with the rest de-stemmed – with fermentation all in used oak. The Los Parientes stays in barrel for around eight to 10 months, with up to 15% new oak; for the Los Primos, it is 15-16 months, with up to 40% new wood – with the new oak all 300-litre barrels.  For the Cabernet Sauvignon, the fruit is all de-stemmed. Fermentation temperatures are low at around 24-28˚C, with maceration for a maximum 20 days, given the natural concentration and structure of the fruit. The Los Compadres is aged for 10 months in French oak (20% new), while the Los Padrinos spends 15 months in 65% new oak (including around a third in larger 300-litre barrels).  Tasting through the range, there is a clear stamp of style – a flinty restraint, with the emphasis on crunchy fruit and minerality, vibrant acidity, moderate alcohols. While some of the earlier vintages might have offered more overt oak in their youth, this has integrated with time in bottle – and the wines offer at most a subtle spicy complexity. They are beautifully judged, pure expressions of Traiguén.   About the vintages 2022: Generally speaking, 2022 was an outstanding vintage. In Malleco, the year was cooler than average. Winter was relatively dry, with little rain in spring and cool conditions including frost in September and October, leading to particularly low yields. Weather warmed up in February before cooling again in March and April, which also saw quite a lot of rain. This resulted in a late harvest of a small crop of fruit, with great intensity, concentration and excellent tension – with high acidity levels retained thanks to the cooler conditions. In the Maule, the season was moderately warm, producing a more generous yield than further south but similarly high quality. The weather here was warmer in December and temperatures close to average from January through to March. Moderate rainfall in March and April refreshed the season and eased the final stage of ripening, with the fruit offering good acidity, colour and aromatic intensity. The 2022s offer an up-front richness of fruit, with good backbone of acidity – in some ways a combination of 2020 and 2021.  2021: The 2021 vintage was a cooler year – producing wines where the emphasis was on elegance, finesse and tension, perfect for the Baettig style. The winter in Malleco was rainy, with 650mm of water over June and July, laying the groundwork for a good budbreak. Spring was dry and reasonably warm, although a late frost in September reduced yields. Summer was cool, with some rain over December and January (90 mm in total across the two months), allowing the fruit to ripen slowly ahead of a late harvest, developing great aromatic complexity and preserving the acidity levels. These should age particularly well.  2020: This was a warmer year versus 2021, producing richer-styled wines. There was plenty of rain in June and July, however this dried up in August, with little rain for the rest of the growing season. Temperatures rose and the hot, dry conditions allowed the grapes to ripen easily, although an early harvest was key to preserve freshness and tension to complement their natural intensity and generosity. Offering a little more flesh, particularly at this more youthful stage, versus the 2021s, the 2020s are juicy and open, yet with everything in balance. The one we’d pick for drinking now, although there is certainly no rush here.  2016: A rainy winter led on to a cool and rainy spring, with later-than-normal flowering and fruit set and a small crop. Summer was dry and largely warm, and the fruit was harvested early, producing wines that combine refreshing acidity and good density of fruit. The 2016 Los Primos Pinot Noir and Chardonnay were never released, the tiny volumes of Baettig’s first crop, so it was a real treat to taste these special bottles, offering a glimpse of the wines’ ageing potential – with both drinking beautifully.  The vertical: tasting Baettig Chardonnay 2022 Vino de Viñedo Los Parientes Chardonnay: This was really showing well, even though it has only just been released. It’s tight, full of energy, with a punch of minerality, bright taut citrus and crisp green apple. It’s lean and sleek, but with a fleshy, juiciness that makes it hard to resist now. A wine that’s singing. Aged for eight months in 15% new oak. Production: 7,254 bottles  2021 Vino de Viñedo Los Parientes Chardonnay: There’s a lick of lime curd on the nose here, with tightly wound greengage emerging with air. It’s pure and linear, driven with its intense, stony purity, but there’s a pleasing fatness to the fruit behind, with a mouth-wateringly juicy finish and long, saline tang to the finish. Aged for 10 months in only used oak. Production: 16,909 bottles  2020 Vino de Viñedo Los Parientes Chardonnay: The warmth of the 2020 vintage, combined with the cool climate of Traiguén and Baettig’s trademark flinty, lean style, has created a gorgeous Los Parientes in 2020. Now with a few years in bottle, it’s drinking beautifully. The wine remains taut – dominated by vibrant citrus that drives through its core, and the bright acidity brings incredible tension. Yet, there’s also a softness to the wine, with a suppleness to the palate and its ample riper stone fruit that flawlessly complements the mouthwatering zest of the long finish. Punches well above its weight. Aged for 10 months in 10% new oak. Production: 15,240 bottles  2021 Selección de Parcelas Los Primos Chardonnay: The 2021 Los Primos is incredibly impressive – and the step up from Los Parientes clear. There’s a creamy, lactic note on the nose, working alongside lemon curd, honeysuckle and bright citrus and green fruit. There’s a lushness to the fruit, with gorgeous length and energy, outstanding tension and an everlasting finish, with stony, saline minerality that lingers long after the wine is gone. You can drink this now, but it will be even better if you can give it a couple of years in bottle. Aged for 15 months in 35% new oak. Production: 3,480 bottles  2020 Selección de Parcelas Los Primos Chardonnay: Much more open now than the 2021, the 2020 Los Primos is rich and concentrated, with riper white peach fruit and honeyed complexity. There’s a softness to the wine, reminiscent of the suppleness of the 2020 Los Parientes, but additional depth here. It’s round and enticing, still with a backbone of taut acidity, and a long finish with just a touch of oak spice. Hard to resist now, drink this over the next five years. Aged for 15 months in 38% new oak. Production: 4,069 bottles  2016 Selección de Parcelas Los Primos Chardonnay: The first vintage of Selección de Parcelas, with the very first fruit from the Baettig vines, and never released. The 2016 is showing some beautiful development, with honey, sweeter plump peach and nutty complexity. Cooked apple and dried mango sit alongside a zing of limey citrus, with a line of bright acidity that runs through the palate and brings lovely energy. Gorgeous. Aged for 16 months in only used oak. Production: 2,160 bottles  Pinot Noir  2022 Vino de Viñedo Los Parientes Pinot Noir: There is 10% whole-bunch in this vintage, and combined with the youth of the wine, it is shining on the nose – with overt pepper spice, floral perfume and stemmy complexity that makes it aromatically enticing. The palate is pure and bright, with juicy but concentrated mulberry and black cherry, with a saline edge and fresh, chalky purity. Incredibly moreish. Aged for eight months in 14% new oak. Production: 13,205 bottles 2021 Vino de Viñedo Los Parientes Pinot Noir: For this cooler vintage, Francisco opted to reduce the portion of whole-bunch fermentation a little. The wine is bright, crunchy and pure, with a lovely restraint from the extended growing season. Floral tones (rose, violet) sit alongside crunchy red fruit, leading to a palate of effortless purity and length. Vibrant, mouth-wateringly fresh with an earthy, saline finish and very fine tannins. Aged for 10 months in 10% new oak. Production: 13,400 bottles  2020 Vino de Viñedo Los Parientes Pinot Noir: This is in a lovely spot right now – sharing the supple texture of its Chardonnay sibling. It is beautifully elegant, with tealeaf aromatics, gentle spice and crunchy berry fruit. Structurally, it is fine-boned – the fine, chalky tannins adding a graceful outline to the mouth-watering fruit. Gloriously fresh, the finish is saline with the slightest hint of smoke. Dangerously drinkable and incredible value. Aged for 10 months in 10% new oak. Production: 15,180 bottles  2021 Selección de Parcelas Los Primos Pinot Noir: This is such a baby at the moment – and clearly needs time to reveal its full potential. It’s much more savoury than the 2020. There’s some gunflint reduction, but beneath that smoky intensity and an earthiness, alongside the subtle florals, bright redcurrant and raspberry. There’s more grip to the tannin, a tightness to the fruit, but the structure and length offer great promise. A wine of tension. Made with 20% whole-bunch fermentation, aged for 16 months in 34% new oak. Production: 3,409 bottles 2020 Selección de Parcelas Los Primos Pinot Noir: It’s immediately evident that this is Baettig’s Premier Cru – with notably more concentration and complexity. The warmer 2020 vintage produced a vibrant and intense wine, with vivid, juicy red cherry and raspberry fruit, complemented by more delicate floral notes. Alongside the impressive weight of fruit, there’s a pomegranate freshness and mineral line, with the slightest hint of smoke and spice, and a framework of superfine, supple tannins. Made with 20% whole-bunch fermentation, aged for 15 months in 38% new oak. Production: 4,102 bottles 2016 Selección de Parcelas Los Primos Pinot Noir: This was, for me, the star of the tasting. The nose was effortlessly complex, shifting between soft florals, spice, violets and crunchy red fruit, with a dried-earth note too. There was a glorious suppleness here, silken and flowing across the palate, with a fine, chalky texture to the tannin, juicy cherry and a subtle, savoury finish. Beautiful. Everything was destemmed in this vintage and the wine aged exclusively in used oak. Production: 1,440 bottles  Cabernet Sauvignon  2022 Vino de Viñedo Los Compadres Cabernet Sauvignon: This is a glorious expression of bright, modern Cabernet – pure and pristine with crunchy red and black fruit, vivid pencil shavings and an herbaceous green-pepper edge. There’s such intensity to the palate, with its tart red berry fruit, mouth-wateringly fresh and juicy. The abundant fruit is framed by graphite tannins, leading on to a spicy finish. Aged in 20% new French oak for 10 months. Production: 17,000 bottles  2022 Selección de Parcelas Los Padrinos Cabernet Sauvignon: The first vintage of Los Padrinos is only offering more since we first tasted it in February. It’s strikingly different to Los Compadres – a much darker, spicier and smokier expression. The two wines share their tension, with firm acidity that forms the backbone of this wine and drives the long finish, as well as gloriously crunchy and fresh fruit. The nose is savoury and brooding at first, but sweeter plum and cassis fruit lurks behind, while there’s a tart, bright bite to the palate. It still feels compact at this youthful stage, the power and gum-drying tannins needing time to unfurl. Aged for 15 months in 65% new French oak. Production: 1,800 bottles  Explore all current listings of Baettig or read more Editorial

Last month, we welcomed Francisco Baettig to London, guiding us through a vertical of his stunning Chardonnay, Pinot Noir and new Cabernet Sauvignon from Chile’s south. Here, we unpack the Baettig story, style and how each vintage of this exciting project is drinking right now

Tasting through a vertical of Baettig’s Chilean wines: Chardonnay and Pinot Noir from Traiguen, Malleco, and Cabernet Sauvignon from the Maule

Baettig vertical, tasting these top Chilean wines

The story so far: Baettig vertical

Il Maule è la sala macchine dell’industria vinicola cilena. Con oltre 37.000 ettari di vigneti, è di gran lunga la più grande regione viticola del paese, producendo un quarto della produzione nazionale. Sebbene abbia una lunga storia, piantata per la prima volta nel XVI secolo, la sua reputazione moderna è quella di fornire frutta a buon mercato per “allungare” i blend che sono diventati sinonimo dei portabandiera cileni da supermercato. Ma è in corso una rivoluzione silenziosa, con un piccolo gruppo di produttori che valorizza il patrimonio di vecchie vigne di questa regione. E ora Francisco Baettig si aggiunge alla lista, puntando i riflettori sulla regione. 
 Baettig – l’uomo che ha costruito la sua reputazione creando i vini iconici di Errázuriz, Seña e Chadwick – ha fondato Vinos Baettig con il suo socio Carlos de Carlos nel 2012, mettendo letteralmente radici nel poco noto distretto a clima fresco di Traiguén, nel Malleco, alla stessa latitudine della Patagonia. Hanno realizzato la loro prima annata commerciale di Chardonnay scolpito e Pinot Noir vibrante nel 2018, ma quello era solo l’inizio per il duo. 
 Avevano, mi dice Baettig, sempre pianificato di fare Cabernet Sauvignon. E non sorprende, dato il background di Baettig, che ha studiato a Bordeaux e si è fatto un nome creando blend di Cabernet Sauvignon che rivaleggiano con quelli del Médoc. Decisero, tuttavia, di iniziare con Chardonnay e Pinot Noir al sud, dove avevano già legami familiari e la terra era più accessibile, mentre cercavano il sito giusto per il loro progetto Cabernet. Per Baettig, lavorare i propri vigneti è parte integrante di Vinos Baettig, così come il dry-farming – e, per il Cabernet Sauvignon, Baettig desiderava in particolare avere vecchie vigne, e questo, scrolla le spalle tristemente, non è così facile da trovare. Oltre a essere abbastanza resilienti da essere coltivate in asciutta, le viti di Cabernet Sauvignon più vecchie generalmente producono livelli inferiori di pirazine (composti responsabili del carattere verde nel vino), nonché livelli di zucchero più bassi alla maturità fenolica e aromatica – permettendogli di produrre vini con gradi alcolici più moderati. 
 Aveva già lavorato con una parcella di Cabernet Sauvignon nel Maule e amava l’uva di queste viti a bassa resa, che conservavano acidità e offrivano grandi aromi, colore e tannini ghiaiosi che, a suo avviso, sono quasi nello stile di Saint-Estèphe. Era, sentiva, “un Cabernet con una personalità speciale”. E così, hanno guardato al Maule, ma evitando le aree più calde che possono produrre stili più grandi e maturi – dirigendosi invece a sud di Cauquenes, verso la Cordillera de la Costa, o catena costiera. 
 C’è voluto più di un anno, ma alla fine hanno trovato un vecchio vigneto di País – piantato 120 anni fa – dove due ettari erano stati innestati a Cabernet Sauvignon. Il conferitore chiedeva solo 15 centesimi al chilo per l’uva – ma il Cabernet veniva vendemmiato insieme al País, buttato dentro tutto insieme e venduto per una miseria. Baettig chiese se potesse quadruplicare il prezzo e farlo vendemmiare separatamente. Il conferitore non poteva credere alla sua fortuna. Baettig e Carlos hanno trovato altri pochi vigneti promettenti, che insieme hanno costituito la base per la prima annata del Los Compadres Cabernet Sauvignon. Questo è uno dei loro Vinos de Viñedo, ovvero l’equivalente “villaggio”, con il nome “Los Compadres” (amici stretti) in tributo ai conferitori con cui stanno lavorando. Accanto al loro vino “villaggio”, però, Baettig crea sempre un imbottigliamento da singolo sito, una Selección de Parcelas (selezione di parcelle, letteralmente) – e questo proviene solo da viti di loro proprietà. 
 Fortunatamente, forse, il conferitore dietro il vigneto di País centenario stava pensando di vendere, di fronte alla sua insostenibilità economica e agli sviluppatori in fila per la terra. Il duo è riuscito ad acquistare cinque ettari, inclusi i due già innestati a Cabernet Sauvignon, salvando le viti centenarie dall’essere estirpate. Hanno innestato i tre ettari rimanenti a Cabernet Sauvignon nel 2023 (con l’uva destinata a essere utilizzata a partire dall’annata 2025). Questo sito è ora la fonte del loro singolo cru Los Padrinos (che significa “i padrini”). 
 Ci sono distese di vigne antiche come queste, tutte a rischio di essere strappate per opzioni più redditizie. Ed è facile capirne il motivo: queste vecchie viti ad alberello sono bellissime – ma producono volumi minuscoli. Baettig ottiene appena due tonnellate per ettaro – “in un anno buono”, precisa subito. Sono coltivate in asciutta – qualcosa di raro nel clima secco del Cile, ma reso possibile dall’elevata piovosità media nel Maule (tra 500 e 700 mm all’anno, anche se il 2023 ha portato 1.000 mm – nutrimento benvenuto per gli innesti appena fatti di Baettig). Non c’è modo di meccanizzare viti così vecchie, quindi tutto il lavoro deve essere fatto a mano – e le parcelle di Baettig vedono poco più che zolfo e altri trattamenti biologici. Se, come la maggior parte dei coltivatori della zona, potete solo vendere la vostra uva alla cooperativa locale per vino da cartone a basso costo, è facile capire perché tali sforzi semplicemente non abbiano senso finanziario. Accanto a queste parcelle di vecchie vigne, ci sono vasti vigneti più giovani appartenenti a realtà come Concha y Toro e Santa Rita, che rendono fino a sette volte più frutta rispetto ai loro nodosi vicini. La terra qui rimane significativamente più economica rispetto alle più famose Maipo, Aconcagua o Colchagua (da cui il suo appeal per i maggiori player del paese) – ma è lo stile distinto di Cabernet della regione ad aver attirato qui il team Baettig. 
 Per Baettig, verso la catena costiera si trova un microclima totalmente diverso, che produce vini di impressionante tensione e brillante acidità. Con le vecchie radici di País, le viti affondano in profondità nel suolo e producono rese limitate di acini concentrati. I tannini hanno un’impronta particolare, meno levigata di quella del Maipo, e data la naturale concentrazione e struttura del frutto, è importante gestire con attenzione l’estrazione – con temperature più fresche, macerazioni più brevi e rimontaggi ridotti. Semplicemente, dice Baettig, sono “vini che puoi invecchiare”. Freschi e al limite dell’austero in gioventù, è facile vederne il potenziale – e Baettig suggerisce che i Compadres dovrebbero invecchiare bene per un decennio, mentre i Los Padrinos continueranno a evolvere ben oltre. 
 Baettig ha già fatto scalpore con il suo Pinot Noir e Chardonnay e – data la natura di questi vigneti speciali – il loro Cabernet Sauvignon è destinato a fare lo stesso. Ma non è solo la qualità qui a fare la differenza. Queste piante imponenti, nodose, dal tronco spesso e contorto, sono sopravvissute nonostante l’economia. Il fatto che un nome così prestigioso investa nel Maule e nella sua ricchezza di viti centenarie ad alberello aiuterà a garantire che questo patrimonio viticolo non vada perduto per sempre. 
 Scopri l’intera gamma di Baettig, incluse le prime annate del loro Cabernet Sauvignon

Baettig è stato pioniere nella produzione di Pinot Nero e Chardonnay di Malleco, ma ora ha lanciato il suo primo Cabernet Sauvignon. Sophie Thorpe ha incontrato Francisco Baettig per saperne di più sul progetto.

From Malleco to Maule: as Chile’s Baettig releases their first Cabernet Sauvignon wine, we caught up with winemaker Francisco Baettig to find out more

Discovering Baettig’s Maule Cabernet Sauvignon

La missione Maule: il nuovo Cabernet Sauvignon di Baettig

While at the top end, Chile has historically been known for its Bordeaux-style blends, the country has a staggering range of climates to choose from. But prior to Errázurriz’s Las Pizarras range of Chardonnay and Pinot Noir from Aconcagua Costa, the Burgundy grapes had not seen great success in Chile. The last few vintages of these wines – made by Francisco Baettig – have, however, turned the tide, proving that Chile can work with much more than the Bordeaux varieties. But why did it take so long for the country to reach this realisation? Francisco believes that up until 15 years ago the Pinot Noir in Chile simply wasn’t good – low-quality clones, infected with viruses, and often planted in the wrong place. He also thinks that the influence of Bordeaux hung too heavily, meaning Pinot was being picked far too late, producing wines that were too sweet and too heavy. Since the mid-2000s, however, better plant material has been available and now, 15 years on, these vines are reaching maturity – and their potential.  But Las Pizarras is just one style of Pinot Noir and Chardonnay – and Francisco knew that a very different style could be achieved further south, where radiation is lower and there’s enough rainfall to allow vines to be dry-farmed. Francisco’s grandparents lived in the southern region of Traiguén, on a farm fittingly called “La Vigna”, and it had always been his
dream to return to his roots to make wine there. It so happened that his friend, and business partner in his new venture, Carlos had ties to the region too – and so together quickly settled on making wine here.  Traiguén is the southernmost wine-producing region in Chile, in line with Argentina’s Patagonia; as such radiation is 25% lower than in Central Chile. For Francisco, this was key: there’s less chance of the grapes being sunburnt (especially important for delicate Pinot Noir and Chardonnay), while also not requiring as thick a canopy to shield the grapes from the hot sun (as having lots of leaves can lead to green flavours in the grapes). Higher levels of radiation also cause grape skins to thicken, meaning wines are more tannic – something that Francisco was looking to avoid in ethereal expressions inspired by Burgundy. Finally, there’s also much more natural acidity in the fruit, meaning he could craft wines with real tension.  Another incentive behind the project was to discover a more sustainable solution for the long-term wine production in Chile. Irrigation is becoming a real concern in Central Chile. While Chile and Argentina have been blessed with the Andes, producers rely on snow melt to irrigate vineyards. In a dry season like 2019, there was no snow on the mountains and water reserves completely dried out. Francisco states that 40 years ago the average rainfall in Santiago was around 500mm a year: now the average is close to 300mm, and in 2019 it was just 70mm. Traiguén, by contrast, saw 850mm of rain in 2019 – meaning there is no need to depend on irrigation. Beyond the issue of sustainability, however, in Francisco’s view irrigation can be a problem when it comes to fine wine, as it’s all too easy to over-water vines, preventing them seeking out water and establishing deep roots. He believes that deep, complex root systems are essential for producing a wine of the soil, rather than a wine of the sun.  It took two years to find the perfect spot for the new project. Francisco brought Burgundian geologist and friend Françoise Vannier-Petit over to help seek out the right site. Eventually they found a corner of Francisco’s cousin’s property in Traiguén with the right soils and microclimate. Together they planted 15 hectares in 2013 at high density (7,000 vines per
hectare) with carefully selected Burgundy clones. There are nine hectares of Pinot Noir and six of Chardonnay, with three clones and rootstocks for each variety spread over five distinct parcels. Long-term, Francisco hopes to produce single-vineyard wines from these plots, showcasing the varied terroir of this volcanic region. The first commercially available wines are remarkable. The entry-level bottlings are the Vino de Viñedo Los Parientes Pinot Noir and Chardonnay – with fruit sourced from across the property, while the top grapes are reserved for the top Seleccion de Parcelas Los Primos cuvées. All the wines clearly display the nervosity, tension and minerality of cool-climate Pinot Noir and Chardonnay, but with a New World ripeness thanks to Chile’s sunny climate. Production in these early days is miniscule – with less than 150 cases of each wine made in 2018 – and the aim is to keep the operation human-sized. This project is a true labour of love for Francisco, investing significant personal savings in what he believes to be the ideal terroir for ethereal-styled Pinot Noir and Chardonnay. With such exciting results already, we can’t wait to watch the project evolve over the coming years. Explore all Baettig listings or read more Editorial 

Francisco Baettig – the man behind Errázuriz, Seña and Viñedo Chadwick – is without doubt Chile’s most celebrated winemaker. But 25 years into his career, he’s striking out to make wines under his own name. We caught up with him to find out about the exciting project

We talk to Francisco Baettig, the winemaker behind Seña and Viñedo Chadwick, about his new wine project in Traiguén in Chile

Francisco Baettig beyond Seña and Viñedo Chadwick

Looking south: Francisco Baettig’s cool-climate quest

For the aperitif For Domaine Long-Depaquit’s Matthieu Mangenot it is the energy and power of Champagne Brut Nature Les Marnes Blanches from Jeaunaux-Robin, that makes it his choice at Christmas. “I can't say for sure if it is the 100% Chardonnay selection or the very elegant vinification in Burgundy barrel that is this Champagne’s (hidden) tribute to our region but there is absolutely no ‘make up‘ with this Champagne. With no dosage it is a true expression of Chardonnay and terroir. To me, it is the best sparkling to get you ready for Christmas dinner!”  Klaus-Peter Keller (Weingut Keller) and his family love Champagne Bérèche & Fils or Krug, “but we will definitely enjoy some sparkling wines from Germany too!” he adds. Gianlorenzo di Neri from Montalcino’s Casanova di Neri is also choosing something local, with a 2002 Trentodoc – Giulio Ferrari Riserva del Fondatore, as well as a family favourite, Champagne Egly-Ouriet’s Blanc de Noirs. Saskia de Rothschild (Ch. Lafite-Rothschild) breaks the mould and prefers to drink ice-cold Sauternes as an aperitif rather than sparkling wine. She is still toying on whether to go young or old, deciding between a 2017, an 2007 or 1989 from Ch. Rieussec. The whites White Burgundy seems the overwhelmingly popular choice for the Christmas table. Francisco Baettig (Viña Errázuriz, Viñedo Chadwick and Baettig wines) opting for a bottle of Pulingy-Montrachet Les Combettes from Etienne Sauzet. “I love the elegance and balance of this appellation, and the purity of the wines from this producer.” Neri is saving his last bottle of 2005 Bourgogne Blanc by Coche-Dury alongside a 1991 Terlano Rarita, a Pinot Bianco blend released 25 years after it was made, proving the incredible ageing potential of top whites from Alto Adige. Mangenot has also opted for a rarity for the special day – a magnum of 2012 Nuits-Saint-Georges Blanc from Château-Gris (Albert Bichot). Chardonnay accounts for just 2% of the Nuits-Saint-Georges appellation. “The wine has a lot of richness and a beautiful tension due to the altitude of the vineyards,” says Mangenot: he is pairing it with cod fillet and citrus cream. Keller is bucking the trend and unsurprisingly opting for dry Rieslings, specifically from the 1990s, along with an eagerly awaited bottle of 1959 Mosel Piesporter Schubertslay. In 2008, Keller (although based in Rheinhessen) took over 0.7 hectares of this incredibly steep slope in the Mosel and he is using his Christmas dinner to do some research on this Mosel site with some serious bottle age. The reds Keller is not holding back on the reds: he’s got a 1966 Ch. la Mission Haut-Brion and a 1991 Clos de la Roche Grand Cru from Hubert Lignier lined up. Gianlorenzo di Neri is also opting for a Clos de la Roche, although his is a 2006 from Armand Rousseau. At the Neri household they love to compare Grand Cru Burgundy with their Brunellos, “It should be amazing to taste our 2006 Tenuta Nuova alongside.” Beyond Brunello and Burgundy, they will also be enjoying some top Nebbiolo, but it’s not an easy choice. “For Barolo we love so many producers, Elio Grasso’s Runcot – 2008 should be delicious now – or possibly Giacosa’s 2007 Barbaresco Asili Riserva.” For Mangenot, “The middle of winter is a good period to open a bottle of sunshine like Cornas Vin Noir 2012 from Domaine du Tunnel (my wife loves it!) – concentration, density, beautiful complexity, silky tannins… And a bunch of aromas that turns your dinner into a summer journey in a convertible car with your nose in the wind!” Beattig is also opting for Northern Rhône Syrah from his favourite producer Pierre Gonon, a Saint-Joseph. “I love the complexity of aromas, the spiciness. The structure of the wine, but at the same time the polished tannins. The mix of freshness, complexity and depth... love it.” At the Rothschild household it will of course be Lafite: “1988 or/and 1996: two absolute favourites of mine these days,” Saskia explains. “The 1988 is pure Lafite, extremely complex and evolving and the ’96, thanks to its perfect balance, is just so easy to drink that you’ll finish the bottle without even noticing it.” Jean-Guillaume Prats (CEO of Domaines Barons de Rothschild Lafite) is staying pretty loyal too, opting for Pomerol’s Ch. l’Evangile 2010. To finish Finally the sweets and fortifieds: there is never a better time to open aged Ports to go with the cheese and desserts of Christmas. For Lafite’s Jean-Guillaume Prats it will be Dow’s 1977 – in his words, “perfection”. Mangenot is also going for Vintage Port: Graham’s Quinta dos Malvedos 2001, “to go with a homemade chocolate mousse, and the rest of the bottle definitely to enjoy slowly by the fire with the family… Fruits, flowers, creamy character, it is a treat for the nose and the palate I wouldn't miss it at any price.” Keller decides on the sweet wines more spontaneously: “One of our favorite combinations is matching 40 and 50-year-old Ausleses with game dishes. It can taste so great. The anticipation is already great.” If fortifieds are not your thing, then take Jean-Sébastien Philippe of Lafite’s recommendation: he’ll be having a glass (or two) of Cognac de Lafite Très Vieille Réserve. He believes it is one of the most astonishing selections of old eaux-de-vies in Cognac. Browse our full range

There’s no better time than Christmas to open a treasured bottle or two. Ahead of the big day, we asked a handful of our favourite winemakers – from Saskia de Rothschild to Klaus-Peter Keller – to tell us what they’ll be uncorking

We find out the special bottles some of our favourite winemakers and distillers are uncorking this Christmas

What winemakers are drinking this Christmas

What defines a fine wine? For many, it is a bottle’s ability to improve with age. A wine’s longevity is even seen, by some, as the ultimate measure of its quality. It’s true that aged wine can be some of the most memorable – capturing an essence of time that’s impossible to recreate. The ageing process can be central to a wine’s (or, for that matter, whisky’s) progression to another, unparalleled level of complexity. Yet how a wine ages remains something of a mystery to both winemakers and collectors. There is still a great deal of conjecture about how a wine will develop, why it does so, and whether it is even worth the wait. Unlike whisky, wine is much less stable on its journey into maturity. As Christian Moueix puts it, “Wine is a complex matrix of thousands of compounds suspended in a delicate equilibrium.” This equilibrium is fragile, age a potential threat and a wine’s trajectory therefore incredibly difficult to predict. There was a time when wine drinkers dismissed the New World. Today, fortunately, that’s not the case – and it’s rightfully acknowledged for producing fine wine. However, some snobbery remains. Drinkers tend – beyond a handful of the very top names – to drink New World wines much younger than their Old World counterparts. Ask any oenophile about the oldest bottle they’ve drunk, and we’d put money on it being from Europe – Bordeaux, Burgundy, the Mosel, Alsace or Douro. Of course, one element is undoubtedly availability. The traditions of drinking Bordeaux (even from modest châteaux), for example, at full maturity – 20 or 30 years down the line – is not uncommon, and these wines continue to be regularly traded among collectors. New World wines at full maturity are much more of a rarity. Many of the younger regions in the New World still haven’t had the chance to build up such an extensive back catalogue, yet the wines have everything they need to comfortably age as long as their counterparts. Burgundy maestro Jean-Marie Fourrier, who now also manages Mornington Peninsula winery Bass Phillip in Australia, is an advocate for New World wines’ ageability, with Bass Phillip’s Pinot Noirs a case in point. But he believes the reputation for a shorter drinking window is partly due to practical, economic necessity. “When you start making wine at a young winery, you need a quick turn over, a quick return on investment,” he says. Therefore, producers craft wines that can be drunk younger. It is only once a winery, or a region, is established that winemakers can afford to have a longer-term approach and deliberately make wines to age or hold back stock. In this respect, the established classical regions of Europe have hundreds of years of history to fall back on. Napa has long since proved its mettle producing wines that can age. But just what it is that allows a wine to improve with age has been a hot topic of conversation in the region for decades. Tor Kenward – of Tor Wines – recollects a conversation between himself, Robert Mondavi and another legendary Napa winemaker, André Tchelistcheff over 40 years ago. Sitting around a table, they were trying to determine the key factor that makes great wine age. Was it the winemaking? The quality or concentration of the grapes? Or was it all about harvesting at the right time? Tchelistcheff – who trained in Europe and, by this time, had been making wine in Napa for over four decades – contemplated the suggestions. High acid levels (low pH), high concentration of tannins and oxygen management were all tabled and, while he accepted all were important, for him, a great wine for ageing needed “flesh”. By this, recalls Kenward, he meant the grapes needed a certain type of ripeness – not over, not under, but perfect physiological ripeness. Forty years on and Kenward still believes Tchelistcheff was right, yet it is an aspect often forgotten in the discussion of a wine’s ability to age. Finding this perfect window of physiological ripeness can be a challenge in warmer regions, and a warming climate, and therefore remains an obstacle for much of the New World. These regions tend to be warmer than historically marginal wine-growing regions of Europe, and therefore grapes can ripen quickly, but with this fast ripening comes a risk of reaching sugar ripeness before the skins have had the necessary time to reach maturity. Christian Moueix is one of the world’s most experienced winemakers, having managed both Pétrus, Trotanoy and other top Pomerol estates, as well as Napa’s Dominus. He agrees with Tchelistcheff that picking the grapes at optimum ripeness is a hugely important factor when producing wines that can age. “If harvested too early, grapes have a smaller quantity of extractible phenolic compounds and […] may not have formed the longer chains and bonds that make them stable.” On the other hand, when overripe, “These phenolic compounds are degraded through oxidation.” For Moueix, the temperate climates in Europe are ideal for “developing and maintaining a high ratio of phenolic compounds”, whereas in many New World regions, there is a propensity for excessive heat, over-ripeness and therefore oxidative winemaking which he feels is, “likely to contribute to wines that age prematurely”. In warmer climates, Moueix believes, “extreme heat, enzymatic and physiochemical reactions degrade anthocyanins within the berry, lowering the concentration of total phenolic compounds and subsequently, the wine’s capacity to resist oxidation, leading to premature aging”. For Moueix, then, a temperate climate (whether in the New or Old World) is key to producing wines that can age. It is, he believes, the reason why Dominus ages so well. This corner of the southern Napa Valley is relatively mild, thanks to the San Pablo Bay’s cooling influence. This slows sugar accumulation and gives the berries time for the tannins to ripen. They also don’t use irrigation, putting the vines under more stress, producing small berries with high phenolic concentration. Like Moueix and Tchelistcheff, Fourrier believes picking dates and high concentration of tannins is important – but he ties this to vine age, rather than the microclimate. “As vines get older, the size of the berries gets smaller,” explains Fourrier. It is this that gives a high skin-to-juice ratio and natural concentration. For Fourrier, this natural concentration is what gives ageing potential – rather than any actions in the winery. All are in agreement that the ageing ability of red wines comes down to the quality of the berries, rich in anthocyanins (ideally then from older vines) and picked at the right time in order to extract them at their optimal level of ripeness. But these factors affect Old World producers as much as those in the New World. Paul Roberts – Master Sommelier and COO of Colgin in Napa – makes a compelling point that New World regions in the right climate regularly produce higher concentrations of tannins than the Old World’s cooler climates. In fact, they have to pay close attention to extract less tannin during the winemaking, not more, to maintain the balance in the wine for it to age. Colgin’s mountainside IX Estate vineyard on Pritchard Hill produces berries that are, on average, 30% smaller than those grown in Pauillac. Often, Roberts notes, Napa Cabernets have higher skin-to-juice ratios than the Bordeaux First Growths – and therefore much more “anti-oxidant” tannins than their Bordeaux counterparts. According to Moueix’s belief that it is the concentration of tannins and phenolics found in the skins that protects wine from oxidation and degradation, this should mean that top Napa wines have the potential to outlive Bordeaux wines at the top level. Andy Smith, winemaker at the Russian River’s DuMOL estate, makes some of the region’s top Pinot Noir and, like Colgin, has no shortage of tannins in his grapes. Compared to Burgundy, his Pinot Noir has smaller berries, “with uncommonly thick skins that create huge natural power if you choose to extract fully”. For Smith, “this leads to a potential for powerful, deep wines with high structure for aging, and high natural acidity”. Like Colgin, it is an overabundance of tannins that is more of a concern at DuMOL. “The key is balancing the extraction,” says Smith, “to take the positive and leave behind the excessive elements from the skins.” For leading Chilean winemaker Francisco Baettig (Errazuriz, Seña and Chadwick) it is an excess of tannin, and an excess of extraction in some more ambitious wines, in the New World that has tainted its reputation for producing wines with long ageing ability. “There was an obsession for creating monster wines, with lots of extraction, trying to extract as much tannin as possible,” Baettig notes, looking back 10-15 years. Many producers in Bordeaux were doing the same at the time, but the different climates – the same elements highlighted by Roberts and Moueix for leading to higher concentrations of tannin – influence the tannin and extraction. “In Chile with higher intensity and higher levels of ripeness, the extraction happens much quicker,” he explains. This resulted in over-extraction – “wines that were rough, too tannic and did not age well”. For New World producers, better tannin management is clearly key to producing wines that can age. Producers like Tor, Colgin, DuMOL and Baettig all believe gentle extraction of tannin and reducing the wines’ contact with oxygen is fundamental for ageing. In cooler, less sunny European climates, it could be argued that in the past, due to the less easily extracted tannins, producers could get a way with being a lot less precise in their tannin management. With this in mind, Baettig notes the Old World might need to learn from the New World, how best to adapt their winemaking to the effects of climate change – and, in many ways, they already are. Vignerons are already looking back at sunny vintages such as 2005 and 2010 (with high levels of extractable tannins) and questioned some producers’ apparent over-extraction of tannins, adapting accordingly in years like 2019 and ’20. The transformation of grapes into wine is magical; the secondary transformation that can take place with maturity is possibly even more extraordinary. However, a wine with so much promise can disappoint if left too long – a frail, bitter example of its former self. It is no surprise that many drinkers choose to avoid such risks and savour wines in their more muscular youth. There is a cultural change too. DuMOL’s Smith notes that the average US consumer is not particularly interested in ageing their Pinot Noir and questions whether ageing wine is an outdated notion. In a society that favours immediate gratification, modern consumers are impatient and few have cellars in their homes. And the savoury flavours that come with maturity aren’t to everyone’s tastes. “There’s a big difference between positive evolution, plateau-ing and the gradual downward slope of oxidation,” he says. “All wine ultimately wants to become vinegar!” Because of this, some winemakers are deliberately pulling back from making wines that peak at 20 years, instead looking to produce wines that will appeal in youth and peak closer to 10 years, since that’s what their customers want. Even the most tannic red wines from the more traditional regions are these days much more approachable in their youth, something that just wasn’t possible just a few years ago (as noted by Lisa Perrotti-Brown MW). Making fine wine is an art – and especially so when it comes to building a wine for the future. Choosing the perfect moment to pick in the given climate, as well as the right style and level of extraction in the winery will determine a wine’s ageability – but only if the underlying quality of fruit is sufficiently high. With better winemaking equipment, we no longer need to wait for tannins to soften to enjoy even the best Bordeaux or Napa. Does that mean you can’t age it for a half-century? Or that it won’t improve over that period? Absolutely not. Fine wine – from both the Old World and the New – arguably has a longer drinking window than ever before – giving us ever more chances to savour it. Read more Editorial

What allows a wine to last 10, 20 or 50 years? And why is there sometimes a perception that the New World’s wines can’t do this? Gavin Smith talks to Tor Kenward, Christian Moueix, Colgin’s Paul Roberts MS and more about the key to making fine wine for the cellar – and if it’s relevant today

We talk to Tor Kenward, Christian Moueix, Colgin’s Paul Roberts MS and more about the key to making fine wine for the cellar – and if it’s relevant today

How to make wine for the ages

2018 Ch. Mauvesin Barton (in jeroboam) + Champagne Elise Bougy, Le Mesnil – chosen by Damien Barton-Sartorius  “To me, a meal is always about a moment. Sometimes very important ones such as announcing a baby, sometimes it’s more casual as would be a meetup with friends. I like to think that the bottle should never be more important than the moment. It should not frustrate the generous person who wanted to share a special bottle that becomes overlooked – or even worse steals the show... Unless it is the show! The special bottle then becomes a moment of its own. It is an interesting thing (and sometimes fun!) to taste great labels blind, judge them on their value/pleasure. But it tears away what wine should be: excitement. If I am going to drink a Mouton Rothschild 1945, I honestly don’t really care if it’s good or not. It’s a piece of history in a bottle that I will be sharing with friends and I would really like to know this ahead of time so I can be excited about it for as long as possible. Just like planning holidays ahead!  “Christmas is an important moment but the moment is family, not the wine that will be put on the table. I want a wine that will trigger some chat. Briefly – before enjoying the wine as a lovely drink, fuel of diverse conversations. There should be enough of it to spend some time with it. Aim for large format. We all know that even a magnum can be short…  “To be very personal here, I just got married and I will spend my first Christmas Eve with my wife’s family. A bit of home, some volume to enjoy and share: Ch. Mauvesin Barton 2018 in jeroboam is my choice for dinner. Oh but what would Christmas be without Champagne… a sneaky bottle to share only with my wife before the dinner: Elise Bougy Le Mesnil. Now I am excited for Christmas!”  Damien Barton-Sartorius is the 10th generation of his family to run the Bartons’ Saint-Julien Classed Growth estates (Ch. Langoa Barton and Ch. Léoville Barton), while his sister Mélanie is at the helm of Ch. Mauvesin Barton, together continuing their grandfather Anthony’s and mother Lilian’s legacy. 2010 Ch. Latour, Pauillac – chosen by Jonathan Maltus  “We’re drinking Ch. Latour 2010. There are 10 of us – all family – two grandparents, four parents and the rest kids. As a family we don’t enjoy turkey so we have beef Wellington – which I’m hoping this will go well with.” Jonathan Maltus is the man behind the Saint-Emilion property Le Dôme, one of Bordeaux’s original garagistes. 2001 Richebourg, Grand Cru. Domaine Hudelot-Noëllat – chosen by Charles van Canneyt “For dinner, a Richebourg 2001. Perfect to drink now and taking full advantage of the complexity and power of a Richebourg – with a good capon! We had Suchots 2017 – all about the fruit – when we put up the tree, a vintage that’s approachable young and very enjoyable!”  Charles van Canneyt is one of Burgundy’s most talented winemakers. The young vigneron is at the helm of Domaine Hudelot-Noëllat, based in Chambolle-Musigny, and also has a négociant label under his own name.  2015 Ch. Haut-Bailly + 2019 Meursault, Les Vireuils, Domaine Roulot – chosen by Véronique Sanders “It’s so very difficult to choose just one bottle… while many people start their celebration with Champagne I always love to start (and finish) with a glass of Sauternes or Barsac. Right now I am loving Ch. Haut-Bailly 2015 which is so charming and is pure pleasure! Of course I also love wines outside of Bordeaux – white Burgundy being my weakness… I have my eye on a bottle of Domaine Roulot Meursault Les Vireuils to share with the family this year.”  Véronique Sanders is the powerhouse at the helm of Ch. Haut-Bailly, the leading Pessac-Léognan estate.  2018 Paul Cluver Estate Chardonnay, Elgin, South Africa – chosen by Spencer Fondaumiere  “I grew up in Nairobi at a time when the wine scene was not nearly as advanced as it is now. My mother enjoyed her wine. My dad was a beer man through and through. What was regularly available was wine sold in five-litre boxes labelled as ‘late harvest’, with just enough sweetness to interest you to get to the bottom of the bottle – or more accurately the last dredges of the cask. I have now lived in Cape Town for the last 11 years and my wine appreciation has grown a little bit beyond the voluminous late harvest on tap.  “Christmas is a time for family and my mom and dad will be spending the holidays with me and my family. Since I last saw her, Mom has developed an appreciation for cool-climate Chardonnay and I am quite keen to crack open this bottle that has a bit of age on it. I am hoping it will be like nothing she has ever tasted before and I am hoping even more that she will like it. Dad, on the other hand, remains partial to beer, but every Christmas I optimistically open a bottle and hope that this will be the wine that converts him into a wine lover. That being said, there is not too much 2018 Chardonnay hanging about so it may not be the worst thing if this doesn't turn out to be the one.”  Spencer Fondaumiere is one of the most exciting names on Africa’s wine scene. The Kenyan chef-turned-sommelier and serial entrepreneur is now Chairman of the South African Sommelier Association and has two businesses – using his expertise to advise wine-drinkers, restaurants and producers via Slowgold and Wineyard East Africa. A trio of Bouchard’s best – chosen by Frédéric Weber  “For Christmas with my family, I have planned a 2016 Meursault Genevrières to accompany the foie gras that my sister makes herself every year. I like the combination because our Genevrières has just the right freshness and delicacy, especially in 2016, to awaken the tastes and accompany the sweetness of foie gras seasoned with a touch of Sichuan pepper and a hint of fleur de sel, a great match! With the duck, of course a Beaune Grèves Vigne de l’Enfant Jésus 2003. Two-thousand-and-three was my first vintage in the house [at Bouchard], 20 years ago already, great memory of this harvest and Baby Jesus is a nice wink for Christmas Eve! And then a Corton 2013, my mum loves Le Corton and we don't refuse her anything.”  Frédéric Weber is the detail-oriented Head Winemaker at Bouchard, one of Burgundy’s leading, quality-focused producers and négociants. He has been at the company since 2002, taking over fully from his predecessor Philippe Prost from the 2014 vintage.  Champagne Corbon, Brut d'Autrefois, Avize (and a couple of back-up bottles) – chosen by Chris Gaither MS  “Christmas is always a special time of the year for my family. My wife, Rebecca (also a Master Sommelier), who is Jewish, always looks forward to the combo of Hanukkah and Christmas celebrations back-to-back, especially with our young daughters. We tend to favour multiple evenings of delicious food and drink that we can enjoy, albeit with moderation. And she and I rarely finish a bottle when drinking together at dinner, if it's only the two of us sipping. Surprised? It’s partially because we have two kids and run two businesses (Ungrafted and GluGlu), so work doesn’t stop even after dinner! So, on Christmas evening we'll be having a low-key 'Jewish' Christmas dinner, with a few other Jewish families. We are going to order Chinese food from one of our favourite restaurants in Millbrae (Wonderful is the name if you'd like to know), and chow down on some tasty dishes with a few of our favourite bottlings from producers we admire.  “Rebecca and I are huge fans of Champagne, and most times if you ever see us sipping on something together, it's usually just that. Champagne Corbon is a tiny grower based in the Vallée de la Marne (run by Agnès Corbon – ladies rule!), but they sell a good portion of their fruit from their vineyards there. They own two hectares of vineyards in Avize, of which they use to produce most of their wines. The Brut d'Autrefois is based on a 35-plus-year-old perpetual reserve (or solera) that is roughly based on 90% Chardonnay and 10% Pinot Noir. The solera consists of a single neutral oak vat that is 50% drained each year for bottlings of D'Autrefois, and then refreshed with a new year's vintage. Delicious, exuding a bit of richness, with nice texture, and loads of complexity. We were fortunate enough to get a few bottles of these, and I think we'll be drinking the last one we have... for now... The other bottles are ‘just in case’ bottles that we love.  “2018 Domaine Weinbach, Riesling Schlossberg, Grand Cru, Alsace: Who doesn't like Riesling? Any sommelier with street cred will tell you to drink more Riesling – it's routinely underappreciated in the world of wine, and you can get fantastic examples that are made with the same care as Grand Cru wines in other regions, but at less than half the price. Weinbach is one of our favourite domaines within Alsace, and it is currently run by Catherine Faller (again, shoutout to all the ladies making the magic happen in wine!) and her sons, Eddy and Theo. This Riesling is coming from their holdings in Schlossberg, the first Grand Cru to be ratified in Alsace in 1975. The wine almost always has a deftly balanced touch of botrytis, with lovely bruised apple and peach, with a very noticeable meyer lemon twang on the finish.   “2011 Fixin, Premier Cru, Clos de la Perrière, Domaine Joliet Père & Fils: This particular vineyard is a monopole within the village of Fixin, and this bottling is 100% Pinot Noir. It is run by Bénigne Joliet, who purchased the vineyard from his other family members in 2004, with the goal of making the Clos de la Perrière one of the more famous vineyards in the Côte de Nuits in Burgundy. Rebecca had the opportunity to visit the estate and meet Bénigne back in 2014 on a visit. She purchased the bottle of 2011 Clos de la Perrière on this trip. I’m super excited to drink it with her! She’s great at putting bottles away and not touching them!”  Chris Gaither MS was born in Atlanta and started working in hospitality to help pay the bills while at college. He gradually fell into the wine side, becoming hooked and – after a stage at The French Laundry in 2008 – launched into San Francisco’s wine scene, working at top restaurants and earning various awards. He became the fourth black person to pass the Master Sommelier exam when he passed in 2022. Married to a fellow Master Sommelier, Rebecca Fineman, together they own and run two restaurant/wine bars, Ungrafted and Glu Glu, in San Francisco. 2003 Chinon, Les Roches, Domaine Alain & Jérôme Lenoir – chosen by Ivan Massonat  “Of the (many) bottles I intend to open, one is high on my expectation scale: a 2003 Chinon from Domaine Lenoir. It’s a bare bottle, without any label nor cap, that I bought from Jérôme [Lenoir] a couple of years ago, after a few hours of tasting down in his ‘cellar of wonders’. After tasting several decades, 2003 had struck me as super fresh and elegant, like magically untouched by the famous 2003 summer heatwave in France. I would like to open it for New Year’s Eve, with one my best friends from high school who’s also a wine lover – and not a label drinker!” Ivan Massonat is the ex-financier that created Domaine Belargus, the Anjou estate that has fast become one of the Loire’s most famous, shining a light on its varied terroir through a single grape – Chenin Blanc. Stellar Spanish and South American bottles – chosen by Carlos de Carlos  “This year we have some cousins from the USA that will come home for Christmas evening and dinner. As they come to try some good South American wines, I will drive them around some of my all-time favourites for dinner. So the selection will be: Baettig Los Primos Chardonnay 2021 for the aperitivo. A wine that shows the very best of the south of Chile with a finesse and minerality that I love. Then Viña Cobos Chanares Malbec 2018 – one of my favourite wines in Argentina coming from Los Arboles in Tunuyán, Valle de Uco. Really special vintage from a really unique vineyard! And the grand finale will be Vega Sicilia Unico Reserva Especial 2008-2009-2010 [the 2020 release] – not only because the wine itself, but also because it was a very special present for my birthday that a very close friend gave me… and will be tasted alongside my favourite dish, Spanish paella.” The charming Carlos de Carlos is one of the founders of Baettig, along with winemaker Francisco Baettig, a Chilean producer that is one of our favourites. A flight of Champagne, Burgundy and Bordeaux – chosen by Blandine de Brier Manoncourt  “This Christmas my family will begin with a fabulous Champagne, Laurent Perrier’s Grand Siècle Itération No. 26, which we will enjoy as an apéritif around the tree. At the table, our dinner will begin with Corton-Charlemagne from our dear friend Stéphane Follin-Arbelet, the 2008 vintage, which will pair perfectly with a lobster dish. Next is, of course, Figeac! First the 2010 vintage of Ch. Figeac – it is magnificent right now, and goes very well with truffled capon. Finally we will enjoy our favourite vintage of Ch. Figeac, the 1990. We wish everyone a very happy Christmas and a wonderful New Year!”  Blandine de Brier Manoncourt is daughter of the iconic Thierry Manoncourt who established Figeac’s modern reputation. Having studied at Sciences Po Bordeaux, she is Co-owner and General Secretary, especially involved in managing the property’s heritage.  2001 Ch. Figeac – chosen by Frédéric Faye  “My family is very excited this year to serve one of my favourite vintages of Ch. Figeac at our Christmas dinner, the 2001. This is a vintage in its full maturity, a vintage which sadly is often overlooked by wine-lovers but is in fact one of the great references of the property. Fresh, elegant, with a beautiful concentration… it will pair perfectly with ris de veau in a sauce à la morille. Wishing a happy Christmas and New Year to you and your families!”  Frédéric Faye is Managing Director of Ch. Figeac, where he has been working for over two decades, having arrived as an intern in 2002. Blanquette de Limoux, Antech, Brut Nature – chosen by Christina Stanley  “I share a holiday tradition of sipping bubbles with my mum while cooking, before any guests or family arrive. My dad suffered a stroke back in 2014, and she is his caretaker. Last year, when she tasted Varnier-Fannière Blanc de Blancs, she said, “This tastes like every good time I have ever had,” but Champagne is not what we drink while cooking. You know what’s great with a splash of orange juice? Antech Blanquette de Limoux Brut Nature. It has delightfully bright, lemony acidity, an abundance of chalky minerality, and it’s inexpensive. The main grape is Mauzac, locally known as ‘Blanquette’. Wonderful as a versatile aperitif and perfect as a Mimosa base, Blanquette de Limoux plays a starring role in any holiday gathering.”  Christina Stanley is an Advanced Sommelier and the Wine Director at The Slanted Door Napa – an outpost of Charles Phan’s group of legendary restaurants that are a reference point for fine dining and modern Vietnamese food. 2008 Merlot, Miani, Colli Orientali del Friuli – chosen by Michele Dal Forno  “I think I would pick a Merlot from Miani. Enzo, the owner, is truly the ‘last of Mohicans’ of vignerons in Italy, as he is seriously devoted to his vines and the wines he makes are a pure expression of each varietal he grows. I was lucky enough to taste many of his wines last summer with himself and some other friends and I was shocked by the genuineness of them all. In particular the Merlot 2008 was so fresh and rich that I was literally blown away when I tasted it. If you want to understand how an authentic Merlot should taste, Miani is the one.”  Michele Dal Forno is one of Romano Dal Forno’s sons, founder of the legendary eponymous Valpolicella estate  1988 Ch. Montelena, Napa – chosen by Maya Dalla Valle   “After a fantastic 2023 harvest, we are relaxing and celebrating this holiday season. At our most recent team holiday dinner we decided to open a magnum of 1988 Ch. Montelena to commemorate the successes of the 2023 growing season and vintage. With the recent passing of Mike Grgich, it was also an homage to one of the great winemakers of Napa. The wine was stunning, and well appreciated by all of us as red wine producers.”  Having travelled and made wine around the world, Maya Dalla Valle returned to Napa in 2017 to make wine with her mother Naoko at Dalla Valle, as well as embarking on a new project in collaboration with Ornellaia, DVO. 2016 Champagne Henriot, L’Inattendue – chosen by Stefan Neumann MS  “Expect the ‘unexpected’! Henriot’s single expression of Avize called L’Inattendue (translating literally as ‘the unexpected’) from the 2016 vintage is something I look forward to sharing with my family on Christmas Day. Full of energy, this pure Chardonnay gives me on the one hand the comforting softness of spiced pear and golden apple, but on the other hand the razor-sharp freshness of lemon and orange peel. This, in front of the family’s Kachelofen (tiled ceramic stove), paired with a freshly cured trout, might sound simple yet is heaven to me. If life has taught me one thing – you can’t beat an old-time classic.”  Austrian-born Master Sommelier Stefan Neumann cut his teeth at restaurants in Vienna and Salzburg before moving to the UK. He’s worked at many of Britain’s most illustrious establishments, most recently on the floor at The Fat Duck. Today he works as a consultant, using his extensive expertise to advise clients and companies. Explore more Editorial 

There’s no better time than Christmas to crack open a bottle of something special. We asked some of the biggest names in the industry – from top sommeliers to superstar winemakers – to tell us what they’re uncorking this year, and why

We asked some of the biggest names in the wine industry – from top sommeliers to superstar winemakers – to tell us what they’re uncorking this year, and why 

What the wine world is drinking this Christmas 

What those in the industry are drinking this Christmas

When a red blend from Chile became the first wine from outside Bordeaux to be offered on La Place in 1998, it no doubt ruffled a few feathers. Could the New World, let alone South America, ever rival the quality of wines being made in Bordeaux? In the late 1990s, the answer was frankly no. Today, however, the fine wine market is keeping its eye on Chile’s leading estates with good reason. Not because they can rival Bordeaux in style, but because Chile’s winemakers are defining a style all of their own and discovering the potential of their top terroirs.  Gone are the days of overripe fruit, heavy-handed oak and 15% alcohol wines which dominated the scene during the height of Robert Parker’s influence in the early 2000s. Today vintners are focusing on making chiselled and elegant reds, as a result of much earlier harvesting and more restraint in the cellar – but, most importantly, these wines are all about balancing the freshness and nuance of their mountain terrains with the vibrant fruit profile and fine tannins these sunny lands offer. In the past decade, thousands of soil pits have been dug across Chile’s wine regions as winemakers get under the skin of their Chilean DNA — an endeavour well worth the effort as recent vintages show. Here are the regions at the forefront today.  Alto Maipo  It’s no coincidence that Château Mouton Rothschild’s Chilean venture with Concha y Toro, Almaviva in Alto Maipo, was the first non-Bordeaux wine to reach La Place. Maipo had been at the heart of Chile’s great Bordeaux imitation game since the 19th century, and on paper, Alto Maipo has a lot in common with Bordeaux: the same red varieties planted on similar gravels of river terraces.    Today, however, the best wines – including Almaviva and Viñedo Chadwick – focus on what makes Alto Maipo Cabernet Sauvignon and blends distinctive. In high-altitude Puente Alto in particular, the purity of the Andean sunlight at over 700 metres’ altitude offers a flamboyance of cassis and blackcurrant aromas, while cool mountain nights revive the grapes, giving the wines tension, filigree tannins and fragrant wild herb aromas. It’s this seductive combination which marks Alto Maipo as a Grand Cru of Chile.  Aconcagua  Further north, the Chadwick family has been making bold wines from valley floor vineyards in the warm Mediterranean climate of Aconcagua for over a century. Since the 1990s, however, they have been planting on the slopes and the more interesting colluvial soils found in the Andes foothills and towards the coastal mountain range.  Their iconic Seña blend, which originated as a collaboration with Robert Mondavi in 1995, has become increasingly refined under the hand of Chilean winemaker Francisco Beattig in recent vintages. Select plots of mainly Cabernet Sauvignon and Malbec are synthesised into a balanced wine of 13.5% which prioritises harmony over power and carries graphite, cedar and blackberry aromas, trademarks of contemporary Aconcagua wines.  Apalta  One of Chile’s few DOs reflecting a place rather than a political region, the hill of Apalta has become world-renowned as one of the country’s best terroirs, with some of the best-known estates in Chile. Lapostolle, the biodynamic estate of the Bournet Lapostolle family, has been instrumental in developing the reputation and character of Apalta wines.  The key to Apalta today, and their iconic Clos Apalta property is the unique microclimate and kaleidoscopic palate of profiles the winemaker can draw from on this diverse hill site in Colchagua – from rich old-vine Cabernet Sauvignon on the clay soils of the valley floor, to the linear Merlot and peppery Carménère from Apalta’s southeast-facing granite slopes. These complex blends with black cherry and black pepper aromas, a full body and silky finish have become highly sought-after trademarks of Apalta wines today.  Chile’s winemakers are increasingly site-specific in their quest to show the potential of their unique country, with new and exciting vineyards being planted from the limestone-encrusted soils on the coast of the Atacama Desert down to the volcanic slopes of Osorno in Chilean Patagonia. And while there are no doubt many more Grands Crus in the making in Chile, those that have risen to the fore in the fine wine market today show precision, focus and a far greater self-understanding and appreciation than ever before.  Explore all current Chilean wine listings or read more Editorial 

Chile’s most iconic wines have come a long way in the last decade. With producers increasingly focusing on expressing site rather than creating a particular style, a handful of areas are emerging as the country’s Grands Crus, as Amanda Barnes reveals

Chile’s most iconic wines have come a long way in the last decade. We explore the region and producers such as Clos Apalta, Almaviva, Chadwick and more

Chile's Grand Cru wines explained

Chile's Grands Crus explained

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Il tuo articolo del catalogo verrà archiviato. Sei sicuro di voler continuare?

Prima di richiedere la consegna, puoi modificare la quantità per ciascun articolo nella tua selezione qui sotto.

*Il prezzo di mercato è dinamico e può variare. Al momento della vendita, dal prezzo finale sarà detratta una commissione di negoziazione del 10%.

Prezzo di mercato totale*

Dividi in {caseSize} singole bottiglie da {bottleSize}cl.

Titolo

Profilo

Questo articolo si trova presso FINE+RARE.

Questo articolo si trova presso FINE+RARE HOME Hong Kong, ed è disponibile per la consegna o il ritiro in sede. La maggior parte delle consegne a Hong Kong può essere effettuata entro 3 giorni lavorativi; la data esatta sarà comunicata al momento dell'organizzazione della consegna. Le consegne internazionali richiedono tempi più lunghi, ti preghiamo di contattarci per maggiori dettagli.

I vini venduti en primeur saranno rilasciati dal produttore dopo limbottigliamento, tipicamente 18 mesi dopo la fine della cosiddetta campagna. Il tuo vino sarà poi conservato da FINE+RARE in un deposito doganale fino a quando deciderai di richiederne la consegna.

Reperiremo questo articolo attraverso la nostra rete di fornitori e ne organizzeremo la spedizione a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma una stima media è di 6-12 settimane.
 Una volta confermato lordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato al momento della ricezione dal nostro team di esperti, con fotografie disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

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