Marques de Casa Concha – Exploring the Microclimates of Chile’s Central Valley

Chile’s Central Valley is the country’s ancestral home for winemaking, with sun-drenched valleys, cooling breezes from the Andes Mountains and the Pacific Ocean, and well-drained, infertile soils. Here, there is a kaleidoscope of microclimates for a winemaker to work with and winemaker Marcelo Papa has made it his life’s work to discover and match the right grape with its ideal terroir, creating the wines of Marques de Casa Concha.   

In the Cachapoal Valley, Peumo Vineyard is one of Concha y Toro’s oldest, and is the ideal microclimate for growing Carmenere, creating internationally renowned varietal wines. With a moderate climate with wide diurnal swings, the grapes ripen slowly and develop their intense berry, chocolate, bell pepper, and black currants flavors that are the hallmarks of truly exceptional Carmenere. As part of a narrow longitudinal valley running parallel to the Andes, the vines are protected from frost in spring and fall, extending the growing season so the tannins can develop and soften, creating elegant wines.

• Marques de Casa Concha Carmenere 2020 ($24.99) Deep dark red in color, with  intense notes of ripe plums, black currants, and dark chocolate, along with firm tannic structure and pronounced acidity

As one of the oldest subregions in Chile, abutting the city of Santiago and just steps from the Andes Mountains, Maipo Valley is the spot for Cabernet Sauvignon, winning awards and accolades consistently for over twenty years. For Concha y Toro, the best sites are undeniably the Puente Alto and Pirque Vineyards, with rocky, alluvial hillsides providing multiple exposures, days that are warm and dry with cold nights, and rainfall mostly limited to the winter months. The Cabernet Sauvignon grown here has firm tannins and a smooth structure with lush dark red fruit.

• Marques de Casa Concha Cabernet Sauvignon 2019 ($24.99) Deep red with lush cherry, black currant, and blackberry aromas with a touch of tar and smoke. The texture is smooth—almost silky—and masks the firm tannic structure that lies below and only appears on the lingering finish.

Finding the exact microclimates for these classic varieties has created success for Chile and the Marques de Casa Concha series, thanks to Marcelo Papa’s efforts and the foresight of Concha y Toro’s founders.