Chile now has the world’s most southern wines. Let’s explore some fairly new labels from Chilean Patagonia.
To boldly go where no man has gone before . . .
With Climate Change, more and more winemakers are exploring further north and south towards cooler climates where it’s now starting to be warm enough to produce quality wine. Add the current trends of lighter, brighter wines, it makes sense to start growing wines in places like Patagonia.
Now I’ve already looked at the United States’ furthest southern winery, but that has a completely different climate in Hawaii. By the way, I’m still trying to get a hold of the first wines coming out of Chile’s Easter Island. However, the title of furthest south for the whole world has been a competition between New Zealand, Argentina and Chile. Plus, I’m talking about wines that are available commercially because a lot of areas are being explored for winemaking that may be further south.
The title, I thought, was held by the Chubut region of Argentine Patagonia at 45° 60′ S latitude. I reviewed a wine by Otronia from this region. However, there’s a new sheriff in town for the world’s furthest south wine. It’s now in Chilean Patagonia at Viña Jeinimeni located at 46.2 degrees South. Will this title last long? Well, Viña Ventisquero is planting 3 hectares of vines at 46.3 degrees South, just South of Viña Jeinimeni. There’s also a new winery in Chiloe, but Chiloe is between 41-43 degrees South.
While Viña Jeinimeni still holds the title, I’m going to compare it to 2 other Chilean wines from Patagonia that I’ve never reviewed on this blog, but they are located further north. I served the two Viña Jeinimeni wines at a party, so my notes are shorter. In Chilean Patagonia, Pinot is the typical red while Chardonnay, Sauvignon Blanc and Riesling can be found for the whites. 
Tasting Notes
2019 Trapi Del Bueno Hand Made Pinot Noir Osorno Patagonia
The vineyard, planted in 2010, is located at 40° 17’ latitude near the Bueno River, so a cold climate. At 6+ years of age, you can see it’s not a young wine in color. The nose is both earthy and spicy with dark red fruits. Similarly on the palate, there’s dark cherry and baking spices. Medium-light bodied with medium acid. Soft tannins. Slightly more about the oak than fruit, but not quite any tertiary notes yet. However, I wouldn’t say it’s oaky. It’s mostly integrated in. Or maybe the spiciness is from whole clusters too. I read somewhere it spent 20 months in oak, but I’m not sure how much non-neutral oak was used. The finish is above average. I was expecting higher acidity given the location and tasting their whites in the past, which are electric in acidity, but given the age and darker profile of this Pinot, the acid is more subdued. On the second day, it was slightly tertiary, but overall the flavors and intensity faded. I think this is just past its prime or in a transition phase at this point and was probably better a few years ago when it was fruitier and fresher. 90 (the first day)
2023 Aires de MENETÚE Ilwen Chardonnay Valle de Cautin Valle de Trancura Pucón
This is the first winery to produce wines in Pucón, which is a popular tourist destination in northern Patagonia in the Lake District next to the Lake and Volcano Villarica. I’ve tasted some wines not far from here while in Villarica, but never from Pucon. I don’t have much information on the winemaking except that it’s low intervention and unfiltered.The color is somewhat darker suggesting possibly some type of oak aging, probably used oak. There’s a lactic creamy taste too, but really it’s more leesy than malo and most likely native yeasts. The palate is medium-light bodied with a round feel but medium+ acid. Not the most fruity. A bit apple cidery. More minerally, leesy and herbal green notes. Low 12% alcohol. It’s not quite all together yet, but I think it will integrate more, but it also tastes a little older than it is. 89+
2023 Viña Jeinimeni Allá Lejos Aysén Patagonia Austral Chile Chico Chardonnay
Vinified by Spanish winemaker Fernando Almeda, who used to work for Miguel Torres, has own label and is also running a project on Easter Island. The owner is a cherry producer in Patagonia named Esteban Milovic. The southernmost wine in the world. Stainless steel fermentation. 6 months in new oak. 11.5% alcohol. Floral, some leesy notes and citrusy. Touch of spice. Pure, fresh and clean. Slightly better than the Pinot for me, but others gave the nod to the Pinot. 92
2023 Viña Jeinimeni Allá Lejos Aysén Patagonia Austral Chile Chico Pinot Noir
12% alcohol. Stainless steel fermentation. 6 months in first and second use French barrels. Light, pretty, minerally and medium+ acid. Don’t get much of any oak. This went quickly among guests, so I couldn’t revisit it. 92