Varieties: Although there are more than 1,500 natural grape varieties in Chile, only about 130 of them are commercially produced while around 30 are common varieties.
Common Plantings (in descending order of production as of 2022)
3. Merlot
4. Chardonnay
5. Carménère
6. Syrah
7. Malbec
8. Pinot Noir
9. País
11. Cabernet Franc
12. Carignan
13. Cinsault
14. Others
Miguel Torres in Curico
Grape Varieties Descriptions
If you live in Chile, 90% of the wines available to you are Chilean, unless you’re willing to pay an arm and leg for overseas wines at prices 50%+ more. You also have some Argentinian Malbec and Argentinian and Brazilian sparkling thrown in there at fair prices. However, you can pretty much find just about everything you need in terms of grape varieties and wine types from Chile at great prices. There are all types of reds for all types of foods or on its own. There are plenty of whites that are perfect with seafood or as aperitif. There are late-harvest dessert wines, fortified wines and distilled wine (Pisco). There are rosés made from different varieties although there are far less total than in the US or France because it’s not that popular here. There are also sparkling wines called “espumante” in Chile. There are even a few orange wines and lots of natural wines for wine nerds. Bottom line, you shouldn’t get bored exploring all the varieties, types, styles and regions in Chile. You can find whatever you need for whatever occasion even if you’re only picking among the Chilean wines. Here are descriptions of the most common grape varieties that are grown in Chile.
Cabernet Sauvignon is the world’s most popular grape because it adapts well to most growing environments while maintaining an internationally recognized character of rich cassis and often high tannins for big meat dishes and ageability. Therefore, this is the Chilean variety you’re most likely to find in your local store or wine shop. In Chile, the best Cabernet comes from Aconcagua, Maipo, and Rapel Valleys (Colchagua & Cachapoal), where the hot days and cool nights create a balanced Cabernet. However, it’s not uncommon to see slightly cooler climate Cabernet from Curico and Maule too. Like many places around the world, Chilean Cabernet Sauvignon often makes up the majority of a Bordeaux blend in addition to some Merlot, Cabernet Franc, Petit Verdot, Malbec, Carmenere, and/or Syrah. What often distinguishes Chilean reds, especially their Cabernet (Sauvignon and Franc) and Carmenere, is a distinctive green pepper or peppercorn note. These come from the pyrazines and when it’s well integrated and not overly green, it gives the wine more complexity and distinction compared to most modern international Bordeaux blends. Despite the consistent quality and common characteristics of Chilean Cabernet, you find producers who lean towards more modern wines (bolder, darker fruit and oak) or more classic wines (more elegant and redder fruit). The higher end wines tend to lean toward the former as they attempt to compete with best Napa and Bordeaux wines, but in general Chilean Cabernet is in the middle stylistically between Napa and Bordeaux. The bottom end is still good though. A $5 Cabernet gets the job done for a typical Chilean Asada (BBQ) or roast meat dish. See Chilean Cabernet comparison with Spanish Cabernet.
For more information on Cabernet Sauvignon:
https://winefolly.com/grapes/cabernet-sauvignon/
https://www.wine-searcher.com/grape-76-cabernet-sauvignon
Probably the next most famous white variety after Chardonnay, it is known to make great forthcoming everyday crisp and clean whites to high end world class fuller long-aging whites in places like the Loire and Bordeaux. It’s naturally acidic, aromatic and often with some green notes. New Zealand Sauvignon Blanc fits this general archetype. Chilean Sauvignon Blanc, even at the lowest prices, tends to be very consistent in quality, hitting those citrusy acidic, fruity (ranging from pears and apples to pineapple) and aromatic qualities without as much of the grassy notes you get in New Zealand. Instead you get minerality and savoury herbal notes. Most are from Casablanca and San Antonio Valley. However, there are Sauvignon Blancs from other regions and there are some more substantial Sauvignon Blancs aged in oak. For example, the Calyptra Gran Reserva from Cachapoal is a Sauvignon Blanc that reminds me of Bordeaux whites or Pouilly Fume from the Loire. I’ve never been disappointed with a Chilean Sauvignon Blanc at any price point. Most are only 7-15 dollars in Chile. Read about how Chilean Sauvignon Blanc compares to New Zealand Sauvignon Blanc.
For more information on Sauvignon Blanc:
https://winefolly.com/grapes/sauvignon-blanc/
https://www.wine-searcher.com/grape-435-sauvignon-blanc
Merlot is an early ripening grape known for making easy drinking round and fruity wines as a single variety and in Bordeaux blends. Although Chile produces more than twice as much Cabernet Sauvignon as Merlot, Merlot is still in the top 4 or 5 of grape varieties being produced. Although the Merlot section in many wine shops, outside of Right Bank Bordeaux, has declined around the world, there is still a substantial Merlot section in Chilean supermarkets. It’s still popular as an easy drinking fruity wine for wine novices and those who are sensitive to tannins or terroir driven wines. Therefore, the style of Merlot in Chile is still the same simple cheap easy drinking style. Unlike the right bank of Bordeaux, but similar to the rest of the world, there is less investment in growing and aging Merlot to make it world class and long aging. In fact, there are few if any Chilean single variety Merlot you can find over 20 dollars. You mostly find Merlot in the same places you find Cabernet such as Maipo, Colchagua, Cachapoal, Curico, Maule but there is also some Merlot in Casablanca, where you can find cool climate Merlot. Read about Chile’s best Merlot here.
For more information on Merlot:
https://winefolly.com/grapes/merlot/
https://www.wine-searcher.com/grape-275-merlot
The world’s most famous white is actually a rather middle of the road grape which is affected strongly by where it’s grown and the winemaking techniques. For example, California Chardonnay may have more tropical fruit notes while Burgundy Chardonnay might have more stone fruit notes and acidity being in a cooler climate. The amount of malolactic fermentation used in California to make buttery Chardonnay differs compared to other styles of Chardonnay from other parts of the world too. Similarly, the amount of oak plays a major role although both California and Burgundy do tend to oak their Chardonnay except less so in Chablis. In Chile, you can find different styles because of the various terroirs and techniques. The average Chilean Chardonnay will be somewhere in between California and Chablis with the higher end ones more likely to be oaked and the relatively cheaper ones more likely to be unoaked and more crisp citrusy whites. However, it can also depend on the market. Cheaper commercial ones that export a lot to markets like the US might also be more oaked. Read about a French vs. Chilean Chardonnay tasting we did here.
For more information on Chardonnay:
https://winefolly.com/grapes/chardonnay/
https://www.wine-searcher.com/grape-98-chardonnay
Carmenere is the 5th most produced grape in Chile. Originally from Bordeaux, it was the most important grape in Bordeaux from the 18th and 19th century pre-phylloxera. Long thought to be a type of Merlot in Chile, it was revealed not too long ago that these grapes were in fact Carmenere and it has now emerged as the national grape since little is grown in Bordeaux or anywhere in the world these days. Carmenere has a similar fruity and round profile as Merlot but with an often enhanced herbaceous side to it like Cabernet Sauvignon or Cabernet Franc. This makes it versatile with food that is well spiced. In Chile, it tends to be a dark fruited rounded higher alcohol with lower acid (at least a lower sensation of acid) version more for the international market but many independent producers tend to make it in a more elegant red fruited higher acid style. Either way, there’s usually a pyrazines bell pepper and peppercorn component to the wine especially on the nose. In the more expensive Cabernet Sauvignon, this tasting note is more diminished and integrated, but since Carmenere tends to be a lower priced wine like Merlot, the bell pepper notes are more common and pronounced because it’s naturally that way and they don’t try to hide it with more expensive wine-making. It makes a nice transition wine for those who like Merlot to drinking Cabernet because it’s essentially an herbaceous Merlot or a softer Cabernet. There are a few higher end Chilean Carmenere based wines out there though such as Montes Purple Angel, Kai and Clos Apalta if you want to see what Carmenere can do when pushed to limits with high extraction and fancy oak. Carmenere is mostly found in Colchagua, Maipo, and Cachapoal valleys, but also in Curico, Maule and Aconcagua. The only other place in the world that makes somewhat significant amounts of Carmenere is Northern Italy.
For more information on Carmenere:
https://winefolly.com/deep-dive/carmenere-wine-guide/
https://www.wine-searcher.com/grape-86-carmenere
Most famous in the Rhone valley of France and in Australia (called Shiraz), Syrah is the 6th most produced red grape in Chile. Most big name producers have a single-variety Syrah in its portfolio. Although it’s often a rich, dark, peppery and meaty wine in other parts of the world, the average Chilean Syrah as a single variety bottling tends to be lighter in style and sometimes floral. There aren’t many producers making age-worthy and iconic quality Syrah like Hermitage in France or Penfolds Grange in Australia. Like Merlot, the Syrah wines in Chile are often cheap and accessible. You find Syrah throughout the Central Valley, including the coastal valleys of Casablanca and Leyda, in blends (Bordeaux and southern France/Rhone blends) and single variety cuvees. However, it is rarely a wineries’ flagship wine. Perhaps only Polkura in Colchagua specializes in Syrah while producers like Matetic and Errazuriz make some high-end Syrah too. Cool-climate Syrahs are also becoming popular from Casablanca, Leyda/San Antonio Valley while there some good Syrahs from more desert climates like the Elqui Valley. Read about a Syrah comparison we did.
For more information on Syrah:
https://winefolly.com/grapes/syrah/
https://winefolly.com/deep-dive/the-secrets-to-syrah-wine/
https://www.wine-searcher.com/grape-1651-syrah
Malbec in Chile is different from what you find from its two major homes: Mendoza and Cahors. In general, the latter is more structured and rustic while the former is riper and fruiter. Both seem to have more oak components than Chilean Malbec too. Chilean Malbec is slightly lighter and is not as ripe or alcoholic as in Mendoza. When it’s done well, there’s a nice floral component to it. Malbec is often blended with Bordeaux varieties but also other varieties like Carignan and Cinsault in the Maule Valley. As a single variety, it can mostly be found in the Rapel Valley (Colchagua and Cachapoal) and Maule. There are only a few high-end Malbecs out there such as Tabali’s Roca Madre. Otherwise, it’s typically a lower-end dark fruit driven and round wine made for early consumption. It should also be mentioned that Chile has some of the oldest Malbec vines in the world in places like Itata and Bio-Bio. Read about Chile’s most expensive Malbec.
For more information about Malbec:
https://winefolly.com/grapes/malbec/
https://www.wine-searcher.com/grape-261-malbec
Pinot Noir is a light-bodied wine that has gained international popularity among connoisseurs and casual drinkers alike. For serious collectors and experts, Pinot Noir from Burgundy is the epitome of red wine and is among the most expensive wines in the world. However, New World versions of it have given everyday drinkers a versatile wine to have with food and a gentle aromatic wine to have on its own. It is also used in rose, sparkling and even white wines around the world. However, it is notoriously hard to grow and tends to do better in cooler climates. Moreover, some New World producers try to emulate Burgundy while others in warmer climates make an almost Syrah style of Pinot. In Chile, there are many pockets of cool weather throughout the length of the country, usually near the coast. Therefore, you can find Pinot Noir as far north as Atacama and it is gaining a home in the south in Patagonia too along with everywhere else in between. However, most Pinot Noir in Chile comes from Casablanca, Leyda and San Antonio Valleys. There are also a few major producers who make Pinot in the Aconcagua coast just north of Casablanca. The quality of Chilean Pinot is amazing for the price. Although it is only slowly gaining popularity in Chile, with limited or no selection in an average supermarket, there is a large selection of Chilean Pinot in wine shops mostly for less than 20 dollars despite Chilean Pinot being equal in quality to 30-50 dollar Pinots around the world. Stylistically, Chilean Pinot is more akin to Oregon Pinot Noir in general in that it is brighter and earthier than most California Pinot Noir. There are typical Chilean herbal components too. The aromatics can sometimes have a Burgundy like earthy and floral notes while the palate is more on the New World fruity side but usually in a more elegant dark and red fruit style rather than a dark, spicy oaked style that also exists in the New World. Production of Pinot is relatively low though. Only around 27 million liters were made in 2018, making it the 9th most produced grape in Chile and less than 10 times less than Cabernet. Given the quality and quantity, prices could eventually increase once people discover how good Chilean Pinot can be.
For more information on Pinot Noir:
https://winefolly.com/grapes/pinot-noir/
https://www.wine-searcher.com/grape-384-pinot-noir
Pais is one of the original grapes planted by Spanish colonizers in the Americas. It was also planted in California, where it is called Mission and Argentina, where it is called Criolla Chica. Originally from Castilla-La Mancha, Spain and also planted by the Spanish in the Canary Islands, where it is called Listan Prieto, Pais vines are some of the oldest you can find in Chile because they date back to Spanish colonial times. Therefore, some vines are more than 250 years old. Producers have also grafted other varieties on the ancient rootstocks of Pais. Many, before a recent revival of producing Pais for mass consumption, were left to grow wildly in the hills of Maule and Itata. Prior to its renaissance, it had been used just by locals in the countryside to make drinks like Pipeno, a brownish wine with short fermentation. Most Pais are made in a light-bodied but rustic style, sort of like a Beaujolais. It’s fruity but sometimes a bit funky with herbaceous, earthy or animal qualities. Moreover, it’s often unfiltered with native yeasts. There are versions that are more dark fruit and low in acid, and ones that are more red fruit and fresher. It’s mostly made by smaller independent organic producers, but large wineries are also making versions of Pais. Read about the history of Pais here.
For more information on Pais:
https://winediplomats.com/pais-chiles-real-national-grape/
https://www.wine-searcher.com/grape-924-pais-mission
Alicante Bouschet is almost never a single variety wine in Chile. It is mostly grown from the Curico region down to the Malleco region in blends. There are around 168 hectares of this planted. However, some think that most Alicante Bouschet in Chile may actually be Lacryma Christi,or the tears of Christ for their blood like red color. However, it is not the wine made in Vesuvius, Italy with mostly the Piedirosso grape by the same name. Lacryma Christi in Chile is really a French grape. This French grape is called Teinturier Male or Teinturier (Tintoreras in Spanish), which is a general French term for grape varieties that stain or dye because both the skin and flesh are red. Most reds have white flesh and become red from their skins. Alicante Bouschet is one of the varieties within this group of grapes, but the Chilean Lacryma Christi is actually some other type of teinturier originally from the Loire Valley in France according to studies. There may be as many as 6,000 hectares of Lacryma Christi planted in Chile, some of which is mistakenly called Alicante Bouschet or Aspirant Bouschet. Real Alicante Bouschet is usually in blends you can find in Spain, Portugal and Zinfandel blends in California. In Chile, they are often not even on the label despite being one of the highest planted grapes in Chile because they are used to fortify wines with color and tannins in single varietal bottlings that allow 25% of something other than the main variety.
For more information on Alicante Bouschet:
https://winefolly.com/deep-dive/alicante-bouschet-wine/
https://www.wine-searcher.com/grape-11-alicante-bouschet
https://winediplomats.com/alicante-bouschet/
Cabernet Franc is a grape that is mostly blended with other Bordeaux varieties. It adds herbaceous notes, spice and some structure (when blended with Merlot). However, there are a few places that specialize in Cabernet Franc as a single variety, such as the Loire Valley, Virginia, and increasingly in Mendoza. Of course some of the best right bank Bordeaux wines of St. Emilion can have more than half the blend consisting of Cabernet Franc. These include prestigious names such as Cheval Blanc, Angelus and Ausone. Such Merlot-Cabernet Franc blends are not really done in Chile though. Usually in places that make Bordeaux blends, there are a few wineries who also make nice single variety Cabernet Franc on the side. This is the case with Chile. There are a handful of Cabernet Franc cuvees mostly from Maipo, Colchagua, Maule and a few from Casablanca. On the lower end, it’s sometimes hard to distinguish Cabernet Franc from the Carmenere in Chile because they both can have pyrazine green notes. Carmeneres tend to be a little fruitier and riper though. When it is done well, Cabernet Franc can be both structured and elegant with ripe but fresh red fruit along with floral and complex herbal and spice components. There are only a few Chilean producers that feature Cabernet Franc as their main grape or in their flagship wine, such as Maquis and Loma Larga. Read about our recent international Cabernet Franc Tasting.
For more information on Cabernet Franc:
https://winefolly.com/grapes/cabernet-franc/
https://www.wine-searcher.com/grape-75-cabernet-franc
Carignan is popular in Spain, Sardinia and southern France along the Mediterannean. In Spain it is called Mazuelo or Carinena. Because it is susceptible to mildew, the relatively dry weather of the Mediterannean and the Maule Valley of Chile make it ideal growing conditions for Carignan. However, in Spain and France it is generally blended with Grenache while in Chile there are many single variety versions. Varietal Carignan in Chile is often labeled “VIGNO,” which is not another name of the grape. VIGNO, or “Vingadores del Carignan,” is the name of a consortium of producers dedicated to preserving old vine Carignan in Maule. For a wine to be labeled VIGNO, it must be at least 85% Carignan. As such, most Chilean Carignan is from Maule and many are labeled VIGNO. VIGNO requires that the wines are mostly from old (30+) dry farmed head pruned vines. This association also requires that Carignan is purchased from local farmers at a fair price. Hence, they tend to be more expensive than other single variety bottlings in Chile at around the same level. However, that’s still relatively cheap compared to most countries, so that shouldn’t stop you from trying it. Like most Carignan, Chilean Carignan is generally high in acid, medium bodied and moderately tannic. It is red fruited ranging from cranberry to cherry. It is a great food wine and the closest thing to a classic Tuscan Sangiovese in Chile (since very little actual Sangiovese is made in Chile) because of its prominent acidity and spicy herbal notes. It stands out, much like Carmenere, as a wine rather unique to Chile since not much single varietal Carignan is made around the world. You can read about comparisons we did with California, Spanish and French Carignan.
For more information about Carignan:
https://winefolly.com/grapes/carignan/
https://www.wine-searcher.com/grape-583-carignan-carinena
Cinsault is becoming more popular in Chile as a single variety, especially in Itata and Maule. However, it is usually part of blends. It’s typically a blending grape in the Southern Rhone, but it is also widely planted in North Africa, South Africa and Lebanon. Cinsault are generally rather simple on the palate and floral on the nose, so they are added in blends for their aromatics. Single variety versions in Chile are often light-bodied, medium-low in acid, with floral components. However, they can also have animal. earthy and herbaceous notes because some Cinsaults are from old wild-growing bush vines and made with natural/organic methods. It’s a light enough wine that it can be had with darker fish or white fish with stronger sauces. Dagaz is a new producer making higher end more substantial and darker Cinsault.
For more information about Cinsault:
https://winefolly.com/grapes/cinsault/
https://www.wine-searcher.com/grape-105-cinsaut
Grenache is most popular in the Southern Rhone, Southern France, Catalonia (think Priorat), and as a blending grape in Rioja. In Chile, it is almost always in blends too, but sometimes it is the feature grape in the blend. However, unlike in the Rhone where they make GSM’s (Grenache-Syrah-Mourvedre), you’re more likely to see it in Chile with Mourvedre and Carignan rather than Syrah. That being said, it’s not the most common variety to be featured in Chilean reds and there aren’t many of these Grenache blends in the bottom price range, so it is relatively more expensive and hard to find. The Grenache based wines you can find in Chile aren’t too far from the Southern Rhone with dark berry fruits and often earthy or dry herb like notes. However, there aren’t any quite as good as the best Priorat or Châteauneuf-du-Pape. There are only a few varietal Grenache wines in Chile.
For more information about Garnacha:
https://winefolly.com/grapes/grenache/
https://www.wine-searcher.com/grape-202-grenache-garnacha
Other: You can find small percentages of these grapes in blends or a handful of producers making single varietal bottles: Muscat (Moscatel), Petit Verdot, Riesling, Viognier, Mourvedre (Monastrell), Tempranillo, Petite Sirah (Durif), Tannat, Sangiovese, Barbera, Portugais Bleu, Chenin Blanc, Semillon, Pedro Ximenez, Sauvignon Gris, Sauvignon Vert (Friulano), Nebbiolo, San Francisco, Pinot Gris, Pinot Blanc, Albarino, Montepulciano, Touriga Nacional, Verdejo, Aglianico, Grosse Merille, Marselan, Cesar Roman and many more. Some of these are recent experimental plantings. Others are rediscovered varieties that had been abandoned or mixed and lost in field blends like San Francisco. A lot of them are grown in Maule and Itata where the oldest Chileans vineyards are. They’re also two of the most pioneering, experimental regions today. As a side note, Pedro Jimenez (not Pedro Ximenez, which is also grown in Chile) is actually the 7th most produced grape after Syrah, but it’s used primarily for Pisco.
If you’d like to search for descriptions of these other varieties, you can start here: