This grape variety in Chile is not to be confused with Pedro Ximenez found in Montilla-Moriles and Jerez, Spain.
Pedro Jiménez
Pedro Ximenez, or often just PX, is normally a thick, sweet, fortified wine from Andalucia, Spain made with sun-dried grapes. They can age forever and last months even after opening. Some are vintage versions or solera versions like this one I reviewed from 1830. I’ve even tasted dry versions both from Spain and from Chile. Colectivo Mutante is one producer who makes a dry Pedro Ximenez from Limari in northern Chile. Falernia is another. They’re based further north in the Elqui Valley.
However, you can also find Pedro Jimenez with a “J” in Chile (AKA Pedro Gimenez with a “G” or Criolla Blanca in Argentina), which is a completely different grape variety. Like Pedro Ximenez with an “X,” it can also be found in northern Chile because this is where they also produce Pisco, where Pedro Jimenez is most commonly used.
Pedro Jimenez is technically a criolla grape, or variety that developed as an intentional or accidental cross in the Americas of Vitis Vinifera grapes from Europe or other criolla grapes. In this case, it’s one of the several crosses between Moscatel de Alejandria and Pais (or Criolla Chica in Argentina).
The main producer from Chile that I’ve tried before that produces Pedro Jimenez as a dry white wine is Choapa Wines based in the Choapa Valley. For this post though, I’m reviewing a version from up and coming winemaker, JP Martin. 
Tasting Notes
2024 JP Martin Rumay Pedro Jiménez Limari
100% Pedro Jiménez. Planted in 2000 in the north of Limari, 27km from the Pacific at 250 m above sea level. Clay soils with sand, round stones and calcareous soil underneath. Hand harvested. Destemmed. Fermented and then aged 9 months in stainless steel. Just a bit of sulfur added at the end. The nose is all about white floral notes with citrus and ripe honey dew. The palate is medium everything: acidity, body and alcohol with fruit up front and a mild chalky, salinic finish. 91