Limari Valley Wine Region Guide

Geography and terroir

The vineyards of Limari are among the most important in northern Chile. Indeed, this is the biggest quality wine district in Coquimbo, with approximately 2557 hectares planted in the zone. Founded by the Spanish conquistador Francisco Pizarro in the 16th century, this lush oasis in the middle of the Atacama desert has been a center of wine production for over 500 years. Today, the region’s deep-rooted, irrigated vines yield exceptional cool-climate styles, basking in the warm sunshine and clean air that defines South American viticulture.

Chile’s geographical isolation and a judicious quarantine policy have prevented phylloxera from invading Limari, allowing most vines to remain ungrafted and planted directly into the soil. This gives local producers a decisive advantage when propagating clonal material from older plants.

Water Conservation and Vine Training Techniques

Limari is a relatively large appellation, extending from the regional capital Ovalle (eastern Limari) to the coastal areas that benefit from marine breezes and cool air – these help to moderate heat in the summer months. Moreover, unlike the vineyards of the Central Valley, for example, there are no coastal ranges to block Pacific influences that drift in from the west. Average rainfall, meanwhile, is less than 110mm per annum.

Thus, agriculture in northwestern Chile is almost totally reliant on irrigation, with sophisticated technology used to deliver the precise amount of moisture required. However, this is only made possible by a supply of meltwater from the Andes to the east, partially responsible for maintaining the Hurtado and Grande rivers.

In the 20th century, builders constructed several dams to conserve water in reservoirs, a precious resource in this part of the world. Growers have mastered the art of pergola vine training, adapting a method pioneered by Pisco farmers that involves using a single, long branch angled at 45°. This provides great shade, protecting the berries from excessive sunlight and raisining. Such ingenuity is vital in a region that lies very close to the equator, flanked by the world’s driest desert!

Perhaps as significant are the coastal fogs that cover the valley floor in the morning, reminiscent of the dense mists that float into Napa Valley in California. Known locally as “Camanchaca,” this natural phenomenon plays no small part in the freshness and vibrant acidity that defines top-quality Limari whites, particularly the Sauvignon Blanc. This was one of the factors that encouraged Tabali to plant vines just 12km from the Pacific, harnessing the benefits of cool maritime air and calcareous soils.

These limestone terroirs are somewhat unusual in Chile, as alluvial and loamy terrain dominates in many appellations; the sedimentary soils of Limari, porous and rich in minerals, are ideally suited to producing aromatic dry whites.

Changing Trends

According to Wines of Chile, Pinot Noir and Chardonnay now account for over 25% of the total acreage, with Moscatel de Alejandria (used to make Pisco) and Cabernet Sauvignon also playing a significant role in the regional wine economy. Thirty years ago, the signature grape of Bordeaux accounted for a larger percentage of red plantings; however, a new wave of ambitious winemakers are far more preoccupied with Burgundy’s two-star varieties. Exceptional Sauvignon Blanc, Pinot Gris, Riesling, and Viognier are also big hitters in Limari, albeit Riesling accounts for fewer than two hectares.

But a growing volume of very commendable Malbec is produced in the valley, joined by tangy Carmenere and a smattering of Cabernet Franc. Merlot’s classic blending partner can shine when cultivated on the most favored clay-limestone soils, yielding very elegant and perfumed wines. As always, site selection is the key to success. The same could be said for Limari-grown Syrah, another of Chile’s great international triumphs. It is one of the region’s most dependable varieties, producing spicy elixirs of black fruit, pepper, and oak.

Winemaking and regional classifications

For many years, Elqui’s wine culture was dominated by one concern: a cooperative founded to produce large volumes of super-strong Pisco. Yet, after Concha y Toro purchased the business and renamed it Viña Maycas Del Limarí in 2005, the Chilean wine establishment began to take Limari seriously. Indeed, the past 20 years have been revolutionary. Many leading producers (based in the Central Valley) now source grapes from the appellation.

At the same time, headline wineries such as Tabali have invested capital and earnings into new vineyard technology and state-of-the-art cellar equipment. The initial years of experimentation have given way to unrestrained creativity and (understandable) confidence as winemakers hone their craft and perfect their technique. This is especially true of the Burgundy varietals, which outperform almost every other style made in Limari today.

Award-winning Wine Portfolio

In the hands of Concha y Toro, De Martino, and Tabali, Limari Pinot has established itself as a competitor to Patagonia: elegant and complex, with crunchy red fruit and vibrant acidity. It proves this is a very special terroir by producing award-winning labels that sell easily in New York, London, and Hong Kong restaurants.

Meanwhile, Chardonnay from Santa Rita and Undurraga often showcases intense nectarine flavors and real precision, supported by a fine acid line. Limari has also established a reputation for wonderfully aromatic, citrus-fresh Sauvignon Blanc – a rival to the best wines of Stellenbosch and Marlborough. Great plummy reds with excellent structure are also made from Syrah, Malbec, and Carmenere. The best examples will age – and improve – in bottle for at least five years.

Yet one should not discount Cabernet Sauvignon – it is still one of Limari’s greatest triumphs. Lost in the hype that engulfs Pinot Noir, it is nonetheless a worthy contender to Bordeaux-grown Cabernet and the prestigious concoctions of the Central Valley. With the exception of a few badly made, over-extracted wines, local expressions seek to emulate Cru Classé Medoc, emphasizing subtlety and nuance over jammy fruit and lavish oak.

Tabali continues to be a benchmark example. At this exceptional winery, hand-harvested berries are sorted, and less-than-perfect grapes are discarded. Producers remove the stalks from the bunches; crushing and destemming are almost universally practiced in Bordeaux. However, a growing number of Chilean producers include a percentage of whole berries in the vat. The juice is then fermented in stainless steel tanks at controlled temperatures, with different plots vinified separately.

Tannin Management and Oak Maturation

The next stage is arguably the most crucial. A very high ratio of skin to juice (Cabernet has very thick skins) makes this variety very tannic. The winemaker’s job is to extract just enough tannin to provide adequate structure without creating an aggressively tannic monster that is unpleasant to drink on release. Of course, no two vintages – or wines – are the same. Therefore, the maceration time after fermentation can vary significantly, from about five days to thirty. In this case, Tabali’s effort is matured in French oak barrels for 18 months, a third of which are new.

All winemakers agree that Cabernet Sauvignon has a natural affinity with wood; some estates in Chile, California, and Bordeaux leave their wines in new oak barriques for up to two years.

The results in bottle are simply magnificent. Supple and harmonious, Tabali’s Cabernet has the intensity of a Napa red allied to Gallic finesse. In the vineyards of the Limari Valley, the twin virtues of quality and craftsmanship have taken hold.

Limari gastronomy

Discrete and relatively unremarkable (at least in terms of architecture), Ovalle nonetheless offers a lively and enjoyable dining scene. Some good Italian restaurants add panache to the somewhat ubiquitous burgers, steaks, tasty empanadas, and Peruvian ceviche. Local seafood, meanwhile, is usually fresh and excellent value. Service with a smile, chilled Limari Chardonnay, and grilled tuna—what more could you wish for?