South America

Easy drinking and juicy, with lemon curd, freshness, and a skillful touch of VA. Roberto trained with the famed René Mosse in Loire Valley. His commitment to biodynamic farming stems from this work, having brought those techniques back with him to Chile.

Pedro Ximénez is best known as one of the main grapes to make sherry, but it makes wonderful table wines as well (see: this bottle). Fruit from the highest vineyard in Chile, at 6000 feet. A substantial wine with rounded notes of melon, fresh green herbs,

Apple and pear fruit are at the forefront, with a beautiful creamy texture, balanced by good acid and mineral. The estate is filled with old ungrafted bush vines, and the soils are predominantly volcanic and granitic. All things that we want in wine!