The vineyards are located just 12 km from the Pacific Ocean, hidden away in a small valley of Limarí. 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.
Established in 2002, Tabalí is a pioneer and iconic winery situated in Limarí, on the edge of the Atacama Desert in one of the northernmost vineyard regions of Chile. They were one of the first wineries to settle in Limarí and their wines faithfully reflect their place of origin in which climate and soils play a fundamental role, and bring out the potential of each of their vineyards.
Tabalí is the only winery that produces wines that cross Chile from east to west in the same valley (D.O.), from their incredibly high and remote site of Roca Madre (second highest vineyard in Chile) in the Andes Mountains’ Rio Hurtado area down to their cool climate, ‘Camanchaca’ fog blanked vineyards by the Pacific Ocean. In their quest for the perfection, they now also have a site in the renowned Cabernet and Merlot region of Maipo Valley. The result is a range of truly distinctive wines with elegance, restraint and minerality which the dynamic team of Felipe Muller (winemaker) and Hector Rojas (viticulturalist) have attributed to their cabinet full of the wine world’s most prestigious trophies. In 2014, Felipe Müller was name ‘Chilean Young Winemaker of the Year’ and acclaimed for his ability to understand Tabali´s distinctive terroir and use it to create remarkable wines, unique to Chile.
The fruit was hand picked in the second week in April 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.
Roast chicken, creamy fish and pasta dishes.