Chile

91 points James Suckling
A medium-to full-bodied carmenere with lots of dark, grilled cumin, black beans, olives and smoked meat. Dry and tannic with a juicy core of fruit, without being sweet.

Organic / Natural

Located in the South of Chile, in the region of Bio-Bio, Tinto de Rulo is the project of three friends with the same dream, make artisanal, terroir driven wines. They work closely with small winegrowers, using only grapes from organic vineyards established at least a century ago. They aim to bring out the character of each place, emphasizing minimal intervention in order to showcase all of the vineyard´s characteristics to the bottle. The wine is electric with energy as red fruit seems to jump from the glass. Clean and precise.

Organic

#35 on The Wine Spectator's Top 100 Wines Of 2025

90 points Wine Spectator
Fans of savory styles will enjoy this red, with a bay leaf and olive cast to the plum and cherry pit core. Generous fresh acidity moves things along, picking up herb and loam accents on the finish around structured tannins. Cabernet Sauvignon, Syrah, Malbec, Petit Verdot, Carmenère and Cabernet Franc. Drink now.

Organic

The Cabernet Sauvignon Ungrafted Gravel Soil hails from Isla de Maipo, aged 12 month in used barrels. Light purple in hue, the mild nose offers blackcurrant and cherry soft piracine notes. Terse with polished, slightly reactive, finely grained tannins and a flavorful juicy finish. A nuanced and lively style.

Don’t let the vintage fool you, this is as fresh as can be, it seems as though it hasn’t aged a day! Pulso evokes intense aromas of sour cherries, red fruits and flowers. This medium-bodied red is delicate on the palate with great balance, elegance and mouthwatering acidity. This is a beautiful example of Malbec with character in excess.

Sustainable with very low intervention. 92% Malbec and 8% Cabernet Franc. Native yeasts with long post-alcoholic fermentation macerations. 3 different vinification techniques are used for Malbec:#1 Traditional vinification with whole berries. #2 Whole berries fermentation + 30% reincorporated stems. #3 Whole berries fermentation in Apollo Eggs for about 120 days.

The Cabernet franc is fermented as whole berries. Aged 12 months in old barrels and Apollo Eggs that allow micro-oxygenation. Only 404 cases were produced.

Located in the coastal region of the Colchagua Valley are the vines that give birth to this wine. The region enjoys a Mediterranean climate: 400 mm rainfall per year concentrated in winter, moderate to high temperatures in summer moderated by the breeze that comes from the mountains in the morning and the ocean in the afternoon. It is a small valley surrounded by mountains from which the soils with decomposed granite originated, in variable depths depending on the slope. A loamy-sand texture that provides the wine with its unique floral aromas. Yields: 8 tons/hectare

Here is a Malbec with a delicate and elegant structure, excellent acidity and a nose full of blueberries, figs, and hints of violets.

Sustainable with very low intervention. 94% Malbec 6% Cabernet franc. The grapes are hand-picked and hand-sorted and the vinification occurs with whole berries. The wine stays in contact with the skins for more than 30 days. A small portion of Malbec was fermented with stems. We are extremely careful with the extraction to obtain very fine tanins. To do this, the best tool is to work with native yeasts and to have good control of the temperatures during fermentation. Aged in old barrels, Apollo eggs and Flexcubes. Unfined and gross filtration. Only 183 cases produced.

Natural / Vegan / No Added Sulfites / Orange Wine

90 points James Suckling
Cloudy mid-orange hue. Stones, apricots and a touch of oranges. Nicely tart and chewy on the medium- to full-bodied palate with a tight, zesty finish. A well-made sauvignon blanc that has undergone skin contact. Drink now. Sauvignon Blanc

Organic / Biodynamic

The terrible floods of the Maule River in 2023 hit Gonzales Bastias hard. ??Their vineyards were flooded, although luckily, without damage to the plants, since their advanced age withstand such ocasional disasters. ??But their cellar and winery were wrecked. ??As a result they felt "headless", and that feeling lends its name to the new wine they made following the tragedy. Descabezado was made in their new winery, built above the hill where the old one stood, and it is one hundred percent Pais from their incredible 200 year old plus vines. It fermented from native yeasts, and macerated three days on the skin before a slower, extended three month fermentation. ??Unfined and unfiltered, it shows the loveliest side of Pais, soft on the palate with plenty of berry fruit. ??An easy drinking wine showing the versatility of the grape and the high standards of the wines coming from Chile these days..