The Traveling Steve's

Friday the 13th wine tour

Ok, so I’m not superstitious, but it sounded like a catchy name for a post.  To start the day, we had a quick breakfast at the Hyatt Concierge lounge, DSC01260 DSC01256 DSC01258and met our tour bus promptly at 8:30am.  We were the first ‘winos’ on the ‘Uncorked’ Wine tour, and the mini-van then picked up the others.  We had a great group of 8 people: 3 guys (2 Chris’s, and Jay) who were in Santiago as part of an international MBA course, DSC012992 ladies from Peru (Shirley and ‘Lola’), and Shirley’s friend from Switzerland who was visiting. We had a woman tour driver, and our host was Stefan.  The full day tour was outstanding – truly a top notch event.

We toured and tasted at three boutique-like vineyards in the Casablanca Valley, and had lunch served to us at the third vineyard.  We had an English-speaking private guide at each winery, and they all made us feel  like VIPs with the service we got.  We toured the vineyards, the production areas, the barrel storage rooms etc at each place, and all three of the wineries were beautifully landscaped and designed.  The weather was gorgeous; pleasantly warm, without that Florida humidity.

DSC01269DSC01268 DSC01272

Bodegus RE, was the first vineyard we went to, and our guide explained the climate of the Casa Blanca region we were in, and why it was initially difficult to grow grapes there due to the occasional winter frost they receive.  Bodegus RE uses a drip method in the vineyards which protects the grapes, vs other vineyards that us windmill fans with gas heaters, which aren’t as environmentally friendly.  The palm trees aligned next to the vineyards gave a tropical feel, as well as enhanced the beauty of the vineyards.DSC01275 DSC01277

The tasting room was fun, with its’ eclectic collection of items; DSC01305some real, DSC01273some fake replicas like this Titanic bell at the entrance.

 

 

DSC01292  DSC01290 DSC01287

DSC01297An interest aspect of this winery was their use of clay pots for fermentation.  They would then transfer the wine to French or American oak barrels for aging.  A French oak barrel costs upwards of $1000 + and can only be used used for five years.

 

DSC01300 DSC01301

 

 

 

 

 

The next winery we went to was Loma Larga Vineyards.

DSC01319DSC01336DSC01323

Our guide took us thru the fermenting tank facility and barrel aging room. Loma Larga produces some outstanding reds, and we ended up buying a case to have shipped home.  If buying a case, they include free shipping, which is hard to believe considering the distance involved back to Florida! They have roses planted amongst the vines, not just for added beauty, but as a warning sign of any impending diseases.  The roses are very susceptible to insect and other damage, more-so than the vines, so they can use the roses as a warning sign if they go bad.  Here are a few pics of the fermentation tanks,

DSC01330 DSC01328 DSC01325

The barrel aging room: DSC01335

and the best part – our tasting!DSC01341 DSC01344 Here’s a parting shot of our excellent guide for Loma Larga vineyards.

Our last stop was at Quintay VineyardsDSC01385

 

Here we were served an authentic Chilean lunch with wine pairings for each course.  DSC01345 DSC01347 DSC01349DSC01350

Of all the wineries I’ve ever been to, including Napa in harvest season, I’ve never gotten to see an actual wine production process in the making. Here we were literally standing next to the machinery and could watch the de-stemming of grapes.  DSC01363 DSC01360

 

It is harvest season in Chile now, so we were glad to see this process in action. DSC01381 Clip #1 Clip #3

We didn’t get back to the hotel until nearly 6:30pm, so it was definitely a full day.  Here’s one last pic of us and our Uncorked Tour guide Stefan.

DSC01395

Leave a Reply

Your email address will not be published. Required fields are marked *