Chilean Wines

Chilean wine dates back to the 16th century when Spanish settlers introduced viticulture, but it truly flourished three centuries later with French immigrants who brought Old World expertise. This blend of tradition and Chile’s diverse terrain has made it a top wine producer, exporting over 833 million liters yearly. With the Pacific to the west, the Andes to the east, Antarctica to the south and the Atacama to the north, Chile offers an incredibly dynamic environment for winemaking.

Chile’s vineyards grow more than 20 types of French and Spanish grapes. The most popular is Cabernet Sauvignon, but other varieties include Merlot, Syrah, Carménerè, Zinfandel, Chardonnay, Riesling, Sauvignon Blanc, Muscat and Viognier.

Chile’s Central Valley is the core of its winemaking, extending over 100 miles south of Santiago. Nestled between the Andes and the Pacific, this region benefits from ideal grape-growing conditions.

This region is famous for its easy-drinking Merlot, although other varieties such as Cabernet Sauvignon, Chardonnay and the native Pais grape are grown across its sub-regions.

It is split into four sub-regions: Maipo, Rapel, Curicó and Maule Valleys. Maipo Valley, often called the birthplace of Chilean wine, is famous for its red wines, especially Cabernet Sauvignon. Rapel and Colchagua Valley are top red wine regions, known for crafting some of Chile’s best Merlot and Carménère.

The Aconcagua Valley is an ideal spot for cultivating Cabernet Sauvignon, Syrah and Merlot. Named after the tallest peak in the Andes, its warm, arid climate creates bold, full-bodied red wines with deep intensity.

This wine region has several sub-regions, too, including the coastal region of Casablanca Valley—famous for its white wines, with Chardonnay and Sauvignon Blanc being the most popular.

Chile is renowned for its red wines, drawing wine lovers back time and again. Carménère, grown in Rapel, is the country’s signature variety and globally adored. It’s dry, medium-bodied and deep red with soft tannins and notes of red fruit and spice.

Cabernet Sauvignon is Chile’s second flagship red grape, known for producing full-bodied wines with rich flavors of black currant and a hint of mint. While Chilean Cabernet is typically softer than European versions, regional differences emerge. Aconcagua’s Cabernet typically needs to be aged, Maipo’s has a distinct earthiness and Curicó’s is riper and more intense.

Chile also crafts rich Bordeaux blends that pay homage to its French heritage. Pinot Noir thrives in the cooler Casablanca Valley, offering a balanced, medium-bodied red with bright raspberry and cherry notes.

Chile’s white wine scene is led by two key grapes—Chardonnay and Sauvignon Blanc—each offering distinct styles. Chilean Chardonnay is golden-hued with rich pineapple and apricot flavors plus a lush texture. In contrast, Sauvignon Blanc is crisp and zesty, bursting with lemon, lime and fresh herb notes, with bright acidity.