Regions and soils: Coquimbo

Coquimbo, 500 km north of the capital Santiago primarily comprises the Limarí and Elqui Valleys (as well as the little-developed Choapa Valley) and was historically focused on table grapes and pisco. There is intense sunlight throughout the year and less than 100 mm of annual rainfall. Although some fine wines have emerged, water shortages are threatening the region’s survival. It was as recently as the mid 1990s that Viña Francisco de Aguirre started to produce exciting table wines in the Limarí Valley, 20 km from the Pacific coast where the likes of Tamaya and Tabalí had established themselves by the early 2000s. The cooling ocean influence plays an important part in delaying ripening in both Limarí and Elqui Valleys. The soils are rocky and clay, with a strong presence of alluvial stones near the rivers. The combination of clay and limestone, however, along with the proximity of the ocean, has yielded the best results in this northern zone. Tabalí and Tamaya Chardonnays and some Tamaya Pinot Noirs have been particularly impressive, while Falernia’s Sauvignon Blanc from Elqui and some cool climate reds such as Syrah and Carmenère are also promising.