Tabali Pedregoso Gran Reserva Viognier

Established in 2002, Tabali­ is a pioneer and iconic winery situated in Limari, on the edge of the Atacama Desert in one of the northernmost vineyard regions of Chile. They were one of the first wineries to settle in Limari­ and their wines faithfully reflect their place of origin in which climate and soils play a fundamental role, and bring out the potential of each of their vineyards.

After years of geological research, Tabali­ is the only winery that produces wines that cross Chile from east to west in the same valley (D.O.), from their incredibly high and remote site of Roca Madre (second highest vineyard in Chile) in the Andes Mountains' Rio Hurtado area down to their cool climate, 'Camanchaca' fog blanked vineyards by the Pacific Ocean. In their quest for the perfection, they now also have a site in the renowned Cabernet and Merlot region of Maipo Valley. The result is a range of truly distinctive wines with elegance, restraint and minerality which the dynamic team of Felipe Muller (winemaker) and Hector Rojas (viticulturalist) have attributed to their cabinet full of the wine world's most prestigious trophies.

In 2014, Felipe Muller was named 'Chilean Young Winemaker of the Year' and acclaimed for his ability to understand Tabali´s distinctive terroir and use it to create remarkable wines, unique to Chile. Tabali also has the honour of stewardship of the Limari­ Valley's most significant archaeological sites, the mystical Valle del Encanto (Enchanted Valley) which borders their vineyards. A sacred site of the ancient Molle and Diaguita culture, the many rock drawings and carved Tacita stones depict an ancient way of life. The Tabali mask logo has been taken from one of these rock carvings, which can only be seen at certain times of day when the sun's alignment makes them magically appear.

Viña Tabalí are currently working towards Sustainable Wines of Chile. This certification is a transparent and independent process, which is based on biannual audits carried out by certifying companies registered in the "registry of certifiers of the Sustainability Code". The requirements of the Code are framed in a long-term vision, based on the combination of environmental principles, social equity and economic viability.

Viognier,

The Espinal vineyard is located in the coastal part of the valley. In the coastal area where this vineyard is located (24km from the sea), the alluvial terrace reveals different levels of clay at the surface. This gives way to a matrix of alluvial soil (volcanic rock which was rounded by erosion as it was carried many kilometres from high up in the mountains). This soil is very stony but has veins of limestone in the form of dust, mainly consisting of calcium carbonate. The limestone rocks in the high peaks of the Andes mountains were dragged by melting ice to the lower parts of the valley and deposited there as dust mixed with alluvial soil. This phenomenon is what marks the Limari­ Valley as immediately different from Chile's other wine regions, as limestone produces very refreshing, mineral wines in a style quite different to those from the rest of the country, even cool areas.

The grapes were whole bunch pressed to obtain faster decantation of the must and greener colours maintaining the acidity of the grapes intact. The must is then decanted at low temperature for 12 hours and racked to a stainless steel tank. To start the alcoholic fermentation, selected yeasts are added maintaining controlled temperatures. After the fermentation the wine was kept in stainless steel tanks until the bottling.

Bright and expressive Viognier at its aromatic, uniquely brilliant best!

This Viognier presents rich aromas of citrus, orange peel and dried apricot, fresh pears and white peaches, plus hints of candied fruit. With floral honeyed and citrus flavours combining with chalky minerality, this is typical of Limari and really gives Viognier purity and a bright structure.

This beautifully aromatic and delicate wine is a good match to delicate and rich seafood such as langoustine but will equally stand up to aromatic Thai and Pan Asian cuisine. Try seabass in ginger.