As Marcelo Retamal, the winemaker at Chile’s De Martino winery says, “Before 2010, we worked like all the other wineries.”
That’s not an uncommon statement (changing the date by a few years perhaps) to hear in France’s Loire Valley, or Australia’s Yarra Valley, but in Chile it is. Some extremely good wines come out of Chile, but by and large wineries there—particularly those on the scale of De Martino—hew to the standard ways people make wine these days: conventional agriculture utilizing fertilizers and pesticides; winemaking using manufactured rather than native yeasts; and so on.
- What Defines a Great Chilean Wine?
- What to Do with Leftover Red Wine
- Best Bottles to Buy to Make Mulled Wine
Retamal says, “In 2010, we decided we didn’t like the wines we were making. Honestly, I had none of our own wine in my personal cellar. It was very soft, very sweet, inky dark,” or, essentially, in the popular mode for commercial red wine.