Production

The Talinay vineyard is located in the Limarí Valley on the indomitable cool coast of northern Chile just 12 km from the Pacific Ocean. It is next to the Fray Jorge National Park, in an area that UNESCO has declared a World Biosphere Reserve. Caliza comes from a small plot of 0.7 hectares, where the highest concentration of limestone is found in the soil, planted in 2006 with a density of 5,000 plants per hectare. This unique location provides truly excellent conditions for cool climate viticulture and is the only vineyard site in Chile to be planted over pure chalky limestone soil – producing elegant and refined wines. The constant breeze that drifts from the ocean and over the vines creates the coolest vineyards in Limarí. Maximum average temperatures in the summer months never go above 23.5°C so the harvest is 2-3 weeks later than other Chilean coastal regions. The small grapes were gently ripened by the cool summer days, freshened by the coastal breeze and "irrigated" by the local autumn mist, the famous “Camanchaca”. Proximity to the Atacama desert means that the vineyard is virtually rot and disease free. The fruit was hand picked at the end of February and underwent a careful bunch selection by the viticulture team. Then the wine fermented in French oak barrels from prestigious sources such as Fontainebleau, Jupille and Vosges and was aged in them for 10 months.

2014 Production

The Talinay vineyard is located in the Limarí Valley on the indomitable cool coast of northern Chile just 12 km from the Pacific Ocean. It is next to the Fray Jorge National Park, in an area that UNESCO has declared a World Biosphere Reserve. Caliza comes from a small plot of 0.7 hectares, where the highest concentration of limestone is found in the soil, planted in 2006 with a density of 5,000 plants per hectare. This unique location provides truly excellent conditions for cool climate viticulture and is the only vineyard site in Chile to be planted over pure chalky limestone soil – producing elegant and refined wines. The constant breeze that drifts from the ocean and over the vines creates the coolest vineyards in Limarí. Maximum average temperatures in the summer months never go above 23.5°C so the harvest is 2-3 weeks later than other Chilean coastal regions. The small grapes were gently ripened by the cool summer days, freshened by the coastal breeze and "irrigated" by the local autumn mist, the famous “Camanchaca”. Proximity to the Atacama desert means that the vineyard is virtually rot and disease free. The fruit was hand picked at the end of February and underwent a careful bunch selection by the viticulture team. Then the wine fermented in French oak barrels from prestigious sources such as Fontainebleau, Jupille and Vosges and was aged in them for 10 months.

2013 Production

The Talinay vineyard is located in the Limarí Valley on the indomitable cool coast of northern Chile just 12 km from the Pacific Ocean. It is next to the Fray Jorge National Park, in an area that UNESCO has declared a World Biosphere Reserve. Caliza comes from a small plot of 0.7 hectares, where the highest concentration of limestone is found in the soil, planted in 2006 with a density of 5,000 plants per hectare. This unique location provides truly excellent conditions for cool climate viticulture and is the only vineyard site in Chile to be planted over pure chalky limestone soil – producing elegant and refined wines. The constant breeze that drifts from the ocean and over the vines creates the coolest vineyards in Limarí. Maximum average temperatures in the summer months never go above 23.5°C so the harvest is 2-3 weeks later than other Chilean coastal regions. The small grapes were gently ripened by the cool summer days, freshened by the coastal breeze and "irrigated" by the local autumn mist, the famous “Camanchaca”. Proximity to the Atacama desert means that the vineyard is virtually rot and disease free. The fruit was hand picked at the end of February and underwent a careful bunch selection by the viticulture team. Then the wine fermented in French oak barrels from prestigious sources such as Fontainebleau, Jupille and Vosges and was aged in them for 10 months.

2012 Production

The Talinay vineyard is located in the Limarí Valley on the indomitable cool coast of northern Chile just 12 km from the Pacific Ocean. It is next to the Fray Jorge National Park, in an area that UNESCO has declared a World Biosphere Reserve. Caliza comes from a small plot of 0.7 hectares, where the highest concentration of limestone is found in the soil, planted in 2006 with a density of 5,000 plants per hectare. This unique location provides truly excellent conditions for cool climate viticulture and is the only vineyard site in Chile to be planted over pure chalky limestone soil – producing elegant and refined wines. The constant breeze that drifts from the ocean and over the vines creates the coolest vineyards in Limarí. Maximum average temperatures in the summer months never go above 23.5°C so the harvest is 2-3 weeks later than other Chilean coastal regions. The small grapes were gently ripened by the cool summer days, freshened by the coastal breeze and "irrigated" by the local autumn mist, the famous “Camanchaca”. Proximity to the Atacama desert means that the vineyard is virtually rot and disease free. The fruit was hand picked at the end of February and underwent a careful bunch selection by the viticulture team. Then the wine fermented in French oak barrels from prestigious sources such as Fontainebleau, Jupille and Vosges and was aged in them for 10 months.

2011 Production

The Talinay vineyard is located in the Limarí Valley on the indomitable cool coast of northern Chile just 12 km from the Pacific Ocean. It is next to the Fray Jorge National Park, in an area that UNESCO has declared a World Biosphere Reserve. Caliza comes from a small plot of 0.7 hectares, where the highest concentration of limestone is found in the soil, planted in 2006 with a density of 5,000 plants per hectare. This unique location provides truly excellent conditions for cool climate viticulture and is the only vineyard site in Chile to be planted over pure chalky limestone soil – producing elegant and refined wines. The constant breeze that drifts from the ocean and over the vines creates the coolest vineyards in Limarí. Maximum average temperatures in the summer months never go above 23.5°C so the harvest is 2-3 weeks later than other Chilean coastal regions. The small grapes were gently ripened by the cool summer days, freshened by the coastal breeze and "irrigated" by the local autumn mist, the famous “Camanchaca”. Proximity to the Atacama desert means that the vineyard is virtually rot and disease free. The fruit was hand picked at the end of February and underwent a careful bunch selection by the viticulture team. Then the wine fermented in French oak barrels from prestigious sources such as Fontainebleau, Jupille and Vosges and was aged in them for 10 months.

2010 Production

The Talinay vineyard is located in the Limarí Valley on the indomitable cool coast of northern Chile just 12 km from the Pacific Ocean. It is next to the Fray Jorge National Park, in an area that UNESCO has declared a World Biosphere Reserve. Caliza comes from a small plot of 0.7 hectares, where the highest concentration of limestone is found in the soil, planted in 2006 with a density of 5,000 plants per hectare. This unique location provides truly excellent conditions for cool climate viticulture and is the only vineyard site in Chile to be planted over pure chalky limestone soil – producing elegant and refined wines. The constant breeze that drifts from the ocean and over the vines creates the coolest vineyards in Limarí. Maximum average temperatures in the summer months never go above 23.5°C so the harvest is 2-3 weeks later than other Chilean coastal regions. The small grapes were gently ripened by the cool summer days, freshened by the coastal breeze and "irrigated" by the local autumn mist, the famous “Camanchaca”. Proximity to the Atacama desert means that the vineyard is virtually rot and disease free. The fruit was hand picked at the end of February and underwent a careful bunch selection by the viticulture team. Then the wine fermented in French oak barrels from prestigious sources such as Fontainebleau, Jupille and Vosges and was aged in them for 10 months.