This week we have a special episode to kick off a celebration of our 40th Anniversary at Wine Insiders. We'll travel by glass to the southern hemisphere to sip wines from the gorgeous vineyards of the Maule Valley in Chile. Our guest is Sebastian Cremaschi, CEO of Cremaschi Furlotti family vineyards. He and his siblings are the fourth generation to continue his family's winemaking tradition. We'll learn more about the family history and vineyards, Chilean terroir, Carmenere, etc. While chatting, we'll pour three of their delicious wines.
This week we have a special episode to kick off a celebration of our 40th Anniversary at Wine Insiders. We'll travel by glass to the southern hemisphere to sip wines from the gorgeous vineyards of the Maule Valley in Chile. Our guest is Sebastian Cremaschi, CEO of Cremaschi Furlotti family vineyards. He and his siblings are the fourth generation to continue his family's winemaking tradition. We'll learn more about the family history and vineyards, Chilean terroir, Carmenere, etc. While chatting, we'll pour three of their delicious wines.
For our tasting, we begin with 2021 Santa Vita Carmenere Rosé, a delightfully dry wine, before moving on to 2018 Pajarito Gran Reserva Syrah. We'll top the episode off with 2018 Primera Impression Gran Reserva Cabernet Sauvignon.
Sniff Sip Repeat is brought to you by Wine Insiders, leaders in online wine. Wine Insiders makes buying great wine easy. Founded in 1982 as a club for California wine enthusiasts, Wine Insiders now offers high-quality wines from around the world for the best value and conveniently shipped to your door in just days. The collection is curated by a host of food and wine industry and lifestyle experts, such as Martha Stewart, Chef Geoffrey Zakarian, and Chef Ludo Lefebvre. Learn more about the wines or shop now to taste alongside our podcast guests.
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Kristin:
From Wine Insiders, this is Sniff Sip Repeat—a monthly podcast for lively discussions all about Wine. In each episode, we'll be speaking with industry experts from vineyards and tasting rooms to restaurants and retail to give you a little inspiration for what to pour next.
I'm your host, Kristin, and I've worked in the wine industry for many years now; and I'm excited to bring conversations with my peers directly to you. Are you ready? Let's take a sip.
Kristin:
Today is going be great because we have Sebastian Cremaschi with us. Sebastian is the CEO of the Cremaschi Furlotti, which is a family run estate in the Mai valley and Chile and someone that wine insiders has been working with for many years. Now. Sebastian's the fourth generation in his family to continue a wine making tradition. And they've recently partnered with us on a very special ground Reserva. That's going be part of an upcoming collection to celebrate our 40th anniversary. I'm super excited to chat with him about his family history, about the vineyards, Chilean wine Carmen air, and a whole lot more. And hopefully he's going give us a little sneak peek at what we can expect in the red blend. That's going be coming in June. So for our 40th anniversary, special episode. Let's welcome, Sebastian.
Kristin:
Welcome Sebastian.
Sebastian:
Thank you, Christine. Thank you for inviting me.
Kristin:
Oh, thank you so much for being here. I'm really excited to have you, so I'm really excited for your wine in the 40th anniversary collection. But before I get to that, I'd like to introduce you to everybody and talk a little bit about Cremaschi Furlotti. So I understand that your family is actually originally from Italy and that the winery was founded in 1899 in Argentina, and then you all moved to Chile. So can you give us a little bit of a more detailed background?
Sebastian:
Sure, sure. Uh, well, as you said, we, we, we started, um, in Argentina, but that is our, our history in, in America because really our family started in, in, in the Lombardia in the north part of, of Italy. Um, we don't really have all the details and I cannot guarantee that everything we know actually happened because they're pretty fantastic stories, but our family started there with, with wine. Uh, it's obviously, um, it's a location where there is a lot of wine in Italy and then after the, the war, the war, um, there were, um, some family member moved to America. Everybody wanted to go to Argentina at that time. So we, we ended there, some part of them went to Brazil. Other ones stayed in in Argentina and eh, it wasn't fancy. They, they, they were in any sort of jobs. Uh, Argentina was, uh, agriculture power at that time, but very quickly they start moving to Mendoza.
We, it looked to be a, our allocation where wine could be, you know, develop planted, grow, and, and, and that's how, eh, we moved to Mendoza. It was building the railroads. Um, and then working in beards very quickly, we start growing and growing and, and our family at some point had, uh, the third largest winery in Argentina, which again, Argentina at that time was pretty powerful. So it was a very, very fast, successful, interesting story. Um, some innovation happened there. We have some patents on how to ferment it, some wines. So it was a, it, it, it's a very, you know, um, we're very proud of that, that part of our history.
Kristin:
That's really neat. I love that. You mentioned a fantastical story. I'm gonna interrupt your flow for a minute and tell you, my family has a family book actually. And one part of our family came from France through England and supposedly the guy was a Huguenot refugee hid in the hogs head barrel of wine.
Sebastian:
Sure. So, so this, it was all success. It was all great in Argentina, um, you know, thousands and thousands of actors and leaders and growing. And my, my, my uncles, or, you know, uncles from past, they went to Europe all the time. We raised on the F1 in Europe and it was all great, but, but then suddenly Argentina started going in the wrong direction and I'm not gonna get into politics, but, but sure things start going wrong. And in the, you know, 1940s, fifties things start going, going really, really wrong. And, um, and then my father who was the youngest of eight, uh, and, and my, my grandfather also start traveling to Chile, um, and start looking at opportunities on this side of the world. Nobody understood why he will go to Chile. At that point, Chile was, was really, really a small thing, like a province of Argentina, nobody look at Chile. Um, but he, he saw that, that it was, you know, a good idea to start diversifying a little bit. And then my father, my father being the youngest one, he, he, he will come to Chile and then he will go back and forward. Um, and in, in one of those, eh, trips, which start becoming longer and longer, um, my father got married with Italian.
Kristin:
Oh, there's romance in the story.
Sebastian:
There is romance. Perfect story.
Kristin:
That's a great story. Oh, yay.
Sebastian:
And then, eh, and then they moved back to, they got married, they moved back to Mendoza and eh, but, but my mother was, you know, after a couple years there with all these problems happening, she, she felt that it was time to definitely come back to Chile and stay in Chile. So that's how we, we, they moved, uh, they had to cross the, the mountains. There is, I don't know, 5,000 miles height right. In the middle. So these, these things were big at that time. I mean,
Kristin:
Still on Sundays mountains. Is it the ons
Sebastian:
Mountains? Yes. Yes. Um, so, so it was big, very big at that time to, to relocate and to cross the mountains in a little car with a baby and, and all those things. They, they, they told me that they had some part, you need to go and cross it on reverse in the car because the car wasn't, it didn't have, you know, the power to go in first year. So you have to go in reverse, which has more traction. So things like that. And, and, and then they move here. They start from, from nothing. And, um, after probably 20 years, then my father was able to buy some land and, and, and, you know, continue our tradition. And that's how we, we have the winery now in Chile and eh, and the wine in Argentina, but it's smaller and it's more touristic.
Kristin:
Okay. Wow. That's interesting. So it sounds as though you, I mean, I don't know if you still have Italian influence in the family tradition and technique, but it does sound like you have a mixture of Italy, Argentina, and Chile that probably come to bear on the wine. Yeah. At least even in the taste or the things that you wish to produce. I know sometimes that there's some legacy that creates something that's complex and unique.
Sebastian:
That's right. We, we, you know, as most of the things, we, we are the four generation, so we have a mix of, of things, uh, uh, of, of Argentina, but after four generations, Argentina and, and Italy are very close, um, in terms of culture, uh, and now Chile as well. And, and so, so I, I couldn't tell which one is Argentina or, or Italian, but I can tell that that, that it's definitely an influence and that we haven't been too long in Chile. So my family is more in Argentina, in Italy than in Chile. Um, so definitely there is, there is a lot of influence.
Kristin:
So let's talk a little bit about Chile and the Molly valley. Um, I have to admit, I've never been there. My geography in school is all I
Sebastian:
Yeah, yeah, you're right. It it's for, it's easy to remember our geography because it's so, so unusual. Huh?
Kristin:
Yeah. On the map you look, it's just like a straight up and down and our
Sebastian:
Name and our name in English, Chile, which obviously, and the funny part is that we don't, we are not good for, we don't need a lot of, uh, spicy or hot food here in Chile.
Kristin:
It's the Chile pepper is not from Chile.
Sebastian:
Kristin:
A lot of people also know Patagonia. Um, which we're not gonna talk about cuz that's further south. Right. However, I do, I, I will say like for people who are geography, um, deprived like myself a little bit, like I think there is a lot about Chile that I do know. Um, so the Malay valley is near Santiago. Correct. So it's further north. I mean, I, I don't wanna say it's in the middle, but it's closer to middle than Patagonia obviously is at the end. Yes.
Sebastian:
Yeah. Okay. Normally Chile, you know, it's known by three main things, which is Patagonia with the glaciers and, and all that beautiful landscape, a lot of fly fishing and, and, and a lot of things to, to see, to be impressed. Um, then the, the Eastern island, uh, that's another big reason why people come to Chile to visit Eastern island. Um, and then San Pedro, the, the desert, uh, the north Northern part, which has all the, you know, the equipment to see stars and it's beautiful and the mountains and all the mining is there. So those are kind of for very basic, how you can summarize Chile, which is impressive because you have in one country, you really have from the driest desert to the Arctic, it's, it's a as diverse as the us, the us also has that beautiful diversity in the geography. Chile has also also something similar in that sense.
Sebastian:
And, and you're right. Um, the central part, which is called a lot of time, you will see in wines bottles from Chile, say in central central valley, central valley is huge, is maybe a thousand miles mm-hmm
Kristin:
Oh, wow. Okay.
Sebastian:
Is, is by far the biggest by far, by far, by far the biggest and, and, and also the oldest together with IATA, but IATA, didn't develop as, as large as moly Maly. Okay. At more so, so a lot of wine come from moly and, and, and also, and, and that was from 200 years ago to, until today, uh, it has all the influence from, from the mountains. There is plenty of water, um, until today, which we're very lack in that sense. Mm-hmm,
Kristin:
Sebastian:
Los Angeles mountains, uh, and coastal mountain. So that gives you that in, in our case, we have, um, different locations in, within the valley and they are totally different. They could be raining in one and the other one is sunny and, and totally different soils weather. So that gives Chile the ability and the ability to, to have so many different varieties of grapes and, and be able to have a good C a good Pinon Mar if it's coastal or a good covered as well in, in the central part of the Dubai.
Kristin:
That was gonna be my next question. Okay. But you've answered it. So it does allow you to grow a range of bridals, and you've named a few that are either native to Europe, or, you know, brought over from Europe, maybe from this Spanish missionaries that came. So I guess my next question would be what are the popular varietals that are grown there, whether it's because people in Chile them, or because you export, and then is there anything that's distinctively Chile in, in terms of a grape?
Sebastian:
Yeah. So the definite Chile is set up for export we're. We are only, you know, 18 million people spread on a huge territory. So local market, anything we do not, not only wine, but everything we do, it's all about export. Okay. Um, and cover nasion, it's the biggest that, okay. We produce and also chili, I think we are the second largest, let's say producer making wine off of, of cover nasion. So cover nave is, is very, very big in Chile. So as well, uh, Chardon Merlo very influenced by, by BAU and French influence. Okay. For sure. Um, unique Carmen years been growing a lot, Carmen here. I don't know if, if you're familiar, the people who is listening is familiar to
Kristin:
Carbon. I am, you know, and I'm not sure if we've talked about it on the podcast, but we can revisit it. So carer is originally a European grape, but it was thought extinct. Correct. And it was found in, was it found in Chile or Argentina? Do you, do you know the story
Sebastian:
In Chile in Chile? We can say,
Kristin:
Oh, you guys are take credit for it. Okay.
Sebastian:
That's exactly right. And, and this is something that I, that I love because we, we leave it every day. And, and now we are in, in, at the end of our harvest, we still have a couple more weeks. And, um, and I can tell you that it's just amazing that we can get back to the geography and, and how protected Chile is. And that, that affects, you know, our, our fruits and everything, but because of this mountains and ocean and deserts, and, you know, it's, everything is so tight and close. Um, it's, we are very protected to diseases. And also our government does a very good job, controlling everything, everything, everything, everything that moves and gets in. If you visit Chile, if you bring, you know, a bag of nuts or, or any kind of food, you are in trouble, okay, you're very, very cautious about this.
Sebastian:
So, um, you travel around and you can visit a small area where they have one acre of vineyards that are 200 years old and they are still producing and they produce not only, you know, a good amount enough to keep it going and not to plant something else, but also a great quality, even better than 200 years ago. And, and it's amazing to travel around and see these small producers that have one acre and they get together and they sell you a truck, you know, or, or, and there is a huge economy in, in our region with this, uh, that works, that, that way, you know? Wow.
Kristin:
That's really neat.
Sebastian:
And it's really, really pretty.
Kristin:
Yeah, that's fantastic. So, Carmen air, I'm excited. We're gonna talk about that when we get into the tasting, um, because we have your Carmen air rose that we're gonna taste, but before we move on to the tasting, one last question for you. I was really excited to talk to you because I read a little bit about how your family is making some efforts towards sustainability, which is a hot topic right now, also a passion for me personally. Um, but I think is becoming important for everyone for various reasons. So could you talk a little bit about what that means both to you and to the vineyard in terms of like just a high level on practice, but also what motivates you?
Sebastian:
Sure, sure. Well, um, I think we're all, it's part of our, our top of mind and concerns on every decision we make. Uh, as, as a, as a, we work with nature. We, we, we live things to rain and, and soil. And so sustainability when, when we started, um, bottling wine in the early or late nineties, we started with sustainability, not only as a concept, but also as a, as a action plan. And, and we got certified and get serious in sustainability. There are so many things we have done and, and we can continue doing to, in terms of sustainability, sustainability, we, we see it in three concepts, um, everything related with environment, um, the people who collaborate with us, employees and community. So, so it's, it's a very wide concept. It's very, very, it's a, it's 160 degree concept, but in terms of environmental, if you think that years ago, uh, water, um, which still is very easily available in our region, but, but nonetheless, we still control it and try to, to keep it as low as possible in years ago, we will, we will water the vineyards just by, I don't know if the right word inundating, we just float the whole, the whole area.
Sebastian:
And today everything is done, you know, by very precise. And, and, and as you were saying, you know, it's according to what the plan needs, but also adding a little bit of stress or to get more concentrate. But the amount of water we use today compared to 10 years ago is, is maybe, you know, one, one 50th of, of what we
Kristin:
Use. Oh, wow. That's great.
Sebastian:
Also the, the, the chemicals Chile, because it's so protected in general terms, you don't need to use a lot of, uh, fertilizers or, or herbicides or anything. Um, but even the little we, we, we had to use today, we, we, we use only, only when there is something really bad, like a rain on harvest or, or some, some something to control, but naturally we don't need to use, we don't need to use a lot. And we use as little as, as we, as we can. And all this is, is regulated on the certification. Um, and so many other things like that, you know, um, different source of energy, um, renewable energies, um, how do you treat the water that we use for cleaning our bottling lines or, or the seller? We, we use a lot of water to clean. This is a, a process that if you think about it, we produce a, a bottle of wine and you expect that bot, that bottle will be even better that before, after 10 years that you kept it in your seller, in your home for that to happen, we need to have a very, you know, secure hygiene, uh, trustability, a lot of concept that needs a lot of cleaning and water to be clean.
Sebastian:
So we have a large water cleaning plan that gets reused to, to irrigate our vineyards and many things like that, that, that we are doing.
Kristin:
That's fantastic. That's so good to hear. I'm glad. And I like to highlight, um, wine wineries that are doing that. Cause it's so important.
Sebastian:
Yes, of course.
Kristin:
Um, maybe we should talk about some wine. Maybe we should taste some wine. Now, how about we start with the rose today, the Carmen air?
Sebastian:
Sure, sure. And we talk a little bit about carbon air. Um, you, you said that carer was supposed to be extinct and, uh, and, uh, and, and we founded in Chile brought by the Spanish, but it was mixed with Merlo. So we didn't know that part of the Merlo was carer. And that was very close to where we are, um, located and carer has this beautiful, it's one of my favorite varieties. Uh, it has this spicy, fresh aromas and, and taste, um, which we think is perfect for our RoCE, uh, that, that pepper, that spicy, that acidity that in, in white wines are very characteristic characteristic for having high acidity, but reds know. So that's why, you know, recess from Pinot or carbon air. I think they're great. And this is something different carer is not, you know, not so popular and in we, we just think it's perfect and you have their glass people can,
Kristin:
No, I do. Okay.
Sebastian:
What do you think about
Kristin:
This photo? I was listen saying I, I have a, I have a white wine glass, but
Sebastian:
Right.
Kristin:
Right. So it's fall for you right now. So this would be this time 2021. Okay.
Sebastian:
This time 2021. That's right. And I love that you have this, this Roeder are, are pretty fresh because I think the, the, the closer to the harvest, I think the better, more, more, more of that freshness comes to life.
Kristin:
Um,
Sebastian:
That crisp,
Kristin:
Is it, is it apricot or Tangerine? What's the, what are some of the aromas that I'm getting?
Sebastian:
Yeah. Those citric citric aromas, um,
Kristin:
I, and it tastes, I feel like I taste a little, either cantaloupe or stone fruit. I'm not sure what that is, but I, I love the taste also. And I get a little bit of that same citrus on the, on the palette.
Sebastian:
The thing is that everybody associated with whatever you are used to, to taste,
Kristin:
So, oh yeah. That's true. Like sometimes I taste like, you know, sour patch kids, cuz I ate like them. Every time I went to the movie theater, the
Sebastian:
Yes. We, we, we normally keep it in, in, in those terms general, so,
Kristin:
Okay.
Sebastian:
Whatever, if, if you are unknown, somebody from, from Florida who is used to mango, he, or, or I don't know what he might, he might find those flavors in the, in the wine
Kristin:
It's really crisp and refreshing. I, I like how crisp and refreshing it is, which is fantastic for rose cuz some people associate rose with like a, sometimes a sweeter thing, you know? And it's nice and dry and refreshing.
Sebastian:
Yeah, yeah, yeah. We try, we make it dry and, and, and try to be honest to the fruit mm-hmm
Kristin:
And this is a perfect, um, we're going into, you know, we're in spring right now going into summer. And so this is actually a perfect wine for this season, which I know in general, people think of rose as spring and summer, but I think it definitely goes with that food. So, you know, SA like spring salads and seafood and all the things that you eat when you're going to the beach for the summer
Sebastian:
Yeah, yeah. Fish and, and any, you know, appetizers. And it depends normally, you know, the whole science, um, if, if you are having food, that is that, that has that freshness, that a C D data C that that type of crisp, it goes to go, it goes well with a wine that matches, matches that. So even, you know, some light cheese could be, or, or, or, or some type of appetizers that, that fit that will, will, will be great. And also the RO gives character to the, the Carmen gives character to this RO. So, so it's not plain, it, it has some complexity and, and some end finish. So, so, so it could go well with so many different, different types of, of foot
Kristin:
For people who don't know Carmen air, I it's similar to Merlo. Is that right? In terms of the characteristics or not in Chile,
Sebastian:
It's similar. You're right. It's similar at the beginning, there were, there were mixed, but when you start tasting, you know, a hundred percent Carmen air, it has a lot, a lot more aromas and these spicy pepper aromas Melo, which it's beautiful, very soft, very silky wine. It doesn't have this, this, these spikes of, of, of, uh, of flavors that carer. So for me, obviously today, I, I, it's easy to recognize them and, uh, and we invite everybody to try more carer it's really? Yeah.
Kristin:
Sebastian:
Kristin:
Okay, great. Before we move on to the next wine, I think it would be nice to share a traditional ch Chilean dish that pairs to this wine. I assume there's a lot of seafood in Chile, but anything that you think would go well with this wine that would be traditional to Chile?
Sebastian:
No, of course. Yes, of course. Yeah. Obviously we, we, when you ask that, I always say, I will think on oysters,
Kristin:
Um, oh, oysters. Okay.
Sebastian:
Of course I love oysters and, and seafood and shellfish. I, I love it. And, and any kind of fish, um, but also also when you get, you know, not so sophisticated, any, any, um, salad, uh, salmon, which we also have a lot of salmon, uh, in Chile, um, it will go perfect, but a, a, a white need could be a, a, a chicken that is not, you know, so spicy or so elaborated could go well. So when we talk about pairing food, we always talk about the, the, the really, really, you know, sophisticated things. But these wines are, are, are to enjoy at home as well. And it could go with, with everything. Um, so until chicken, I will, I will probably have a, for me, it's more about the, the, where you are located, if you're at the mm-hmm
Kristin:
Okay, perfect. Wow. Okay. We have so many wines, so I'm gonna move on to the next one. And I think the next one that we were gonna do is the Pajarito. Is that right? Am I saying that right? PA Hato okay. Let me see if I can pour it in the correct glass. You tell me, is this okay? So Paha ground reserve.
Sebastian:
So this one comes from, from the Mali again, but at the totally different place than the previous one, this goes, this comes from a more warmer, um, lower altitude, uh, so in the central part to the south, but it's a whole different valley. And, and, you know, Australia is very popular for C and, and they have a very warm climate. Um, even in, in, in, in the wine region of Australia is warmer than where, where we normally have. Um, so this is, is kind of a similar weather and, uh, and you can feel that more maturity, um, more, a little bit more a colleague, um, than, than the carbonate that we were trying before. Um, it brings that perfume, those spices of, of C, which everybody loves, uh, that rounded. Um, we, this C we feel that it needs wood. Um, so we, we have it for few months, eight months around eight months in, in barracks to give that toasted, um, notes. And, uh, and we love the, the result. It, again, it's different than Australian is a different style. Uh, it goes back, keeps that Chi style of more, more acidity, more freshness. Um, but it definitely, uh, a acid.
Kristin:
I mean, it's delicious, like definitely get like the cherry, but like black cherry almost up front. And then I definitely get the Sara peppery side to it. Um, yeah, it's really delicious. I feel like it could stand up to a much bigger meal maybe, or a much more savory meal. Um, so I don't know. I mean, it's in the valley. Is there also a lot of farming of, is, is there a lot of like things like pork and lamb and, and, or is it gamey? What kind of meals would you have in Chile with a wine like this
Sebastian:
Definitely meat, uh, beef. I think that this is something that, that, that goes very well with, with, it could be with a barbecue or something on the stove, but, eh, and, and you know what, um, because of that spices and of C I feel that a lot of time, it, depending on the temperature, if you drink it a little bit colder, um, let's say 60 degrees fre high, that freshness will come out better. So you can have it with, with lighter food. Let's say, if you have it warmer, I don't know, 70 maybe H Heights or, or around that, then, uh, with heavy meat, I don't know, full pork, or I don't know what is typical and what will will you think? But, um, steak for sure. Those well,
Kristin:
Yeah, I grew up in the south. I could see a pulled pork sandwich or something it's, but it's like a, it'll be a good, I think here at home, I'd say it's a good 4th of July wine, right? Cuz 4th of July is our big barbecue holiday. Although I guess actually Memorial day is coming up first. So it's a good Memorial day wine also.
Sebastian:
Is always a good reason to have a, a barbecue.
Kristin:
Yeah.
Sebastian:
It's it's a little bird. It's very colorful. It's a tiny bird that, that we have and inspire us to, to make this, uh, this line of wine, this,
Kristin:
Okay. I love it. I love it. Okay. I'm going quickly, but we have a lot of wines to cover and I wanna give you time to talk about the anniversary wine let's move on to the premier. And pres is that correct? Ground Reserva, which is the Cabernet seven, Y which as you said, is the most, one of the most popular varietals produced in Chile. I'm myself a little bit
Sebastian:
That's right. Ting or first impression, which are always important. So mm-hmm,
Kristin:
Cheers. Oh, the aroma is the first impression and I love it.
Sebastian:
So if you see, we, we are kind of started from something really fresh. The, the, the rose now uncover it. It's, we're getting to our meat eaters, meat lovers, the big, big wines, heavy wines, um, from the core you can, you, once you just see the, the wine, you can tell that it it's, it's, it's powerful.
Kristin:
It's absolutely
Sebastian:
Deep color. Um, this is 2018. It has been already a couple years in the bottle. Um, so you know, that that's something we're talking about, our influence from, from Italy. And I think that that's one of the things, uh, um, in, in the new world wine, sometimes you can find a wine that is an excellent quality, a grand reserve, 2018 at this year, or, or even younger in our case, we, we, we keep, give wine a little bit more time for, for the style of chili, at least. Um, and this ness soybean, even though it's very powerful, we do everything we can, and we give it some time for those tannins to go a little bit smoother and not being so sharp in the mouth or drying. And so it's a powerful, heavy, bold wine, but still elegant is not something that will, will, um, you know, feel too invasive in your mouth, even if you're, you know, not eating something with, with it.
Kristin:
Yeah. I, my comment was going to be that it was more sophisticated, which I like, cuz it's show showing a little of the artistry of your winemaker clearly. Um, exactly, because it does have all that complexity, but it also doesn't feel rough. Like it's very, um, sophisticated. I really like it. It's really good wine. Thank you. What does, could you talk to me a little bit about the what's on the label? I noticed that it says D valet de ma Mali is the do just that it's appellated for the, for that valley. Is that what that means?
Sebastian:
Right. When, when, um, do is, uh, the, the demo denomination
Kristin:
Denomination.
Sebastian:
So in, in Chile, when you have do it means that the government with an associated lab and all the documents, paper, it it's to guarantee that this one is actually what the label says it is and the location where it comes from, it's actually from what, what we're saying that it comes from. Okay. So it's kind of a it's to keep things, uh, honest and, and that people can really, you know, be sure that what they're getting and tat is what, what they think.
Kristin:
Okay, great. I, I recognize we're running out of time. So I do wanna give our listeners a teaser for what's coming this summer. So if it's, if it's okay. Oh, actually before we move on, I should do a pairing for this line where you already mentioned me, but this is like the big, um,
Sebastian:
Yeah. Yeah, for sure.
Kristin:
Okay, sure. So yes, I do wanna, I, uh, I wanna do diligence on all these lines, but I'm really excited to talk about the 40th anniversary. So you, as you know, because we approached you early, we really love working with you as a, as your, your family as winemakers. And our 40th anniversary is this year. So 40 years is huge. I, of course haven't been around for 40 years, but wine insiders were started in 1982. And so this year we wanted to do something very special. So for our listeners, um, we haven't really, this is sort of a teaser, but we are doing a special collection, um, a limited collection of very great wines with some of our, uh, various esteemed winemakers, like your family. And so what we're doing is we're collaborating on wines to create a collection for wine insiders anniversary collection. Um, so the wines are gonna be out this summer, so they're not quite out yet, but I thought we could give a little sneak peek to the wine that's coming. So do you think you could talk just briefly about what we can expect from the grand reserve, the red blend that we're gonna be seeing in this anniversary collection?
Sebastian:
We, you know, I can tell how excited we are to be part of this celebration. Um, for us wine insider is being, uh, partner and, and, and seconding part to a big, a big friend of the family. And, and to have us part of this collection is, is big. So, so we have taken a lot of care and have done our best effort on this wine. And we're really, really excited to, to, to be part not only one inside for us, wine inside is great, but also to be able to be on, on, on so many different tables across the us through, through, through wh side is, is just a, an honor and, and, and great. And, and, and again, this, this is, uh, is big for us. So, so, and think to everybody that is listening for, I hope that they can try it.
Kristin:
Oh, we're gonna make, 'em try it. We're gonna, I'm gonna talk about it on every podcast for the next three months.
Sebastian:
So, yeah, it's a, it's a blend. Um, and with a blend, we at this level of wine, um, it's, it's very carefully thought and, and tried, and we tried to combine the best things of each one of the varieties of on that particular year. Um, this is a blend of, of grapes that were harvested on 2019. So it's already give us some time to, as we were saying to, to make it sure that they are at the right time, the right moment, it's a wine that you can, it's a limited collection. So I think it's, it's a wine that is meant that you can keep and hold it for maybe four or five years or more. If you want before, if you, before you drink it, it's hard to keep a wine this good for so long without trying it, but you can do that if you want. Um, it has covered nasion that, as we were saying, it's one of our flagships in, in Chi for us as well. Um, 60% of covered, nasion obviously carbon air 25%. Um, and then KA
Kristin:
Has,
Sebastian:
Okay. Has 15%. Yes.
Kristin:
Oh, I'm really excited. I'm so excited for this really great blend to come out. I wish we were tasting it today, but well, for our listeners, it's we are gonna be getting it in June. So you'll be getting it soon,
Sebastian:
Very soon, only a couple more months. And, um, and, and we think that these three, well, we didn't invent at this combination. This is a typical Bordeaux mix. Um, but with our own style, with our own climates and our experience and, um, and, and I think it, it just came so, so good.
Kristin:
Yeah. I'm so excited. We really, Sebastian, thank you so much for your time today. I'm really excited for the new wine. That's gonna be hitting a collection and, um, yeah, I'm really excited for our listeners to taste it. So for everyone listening, um, you're gonna have to wait a month, but it'll be here soon and we're gonna have a whole new collection. And one of the stars of the collection will definitely be the grand reserve of red blend from the Molly valley. So
Sebastian:
I hope, I hope that people like it.
Kristin:
You're gonna love it. Feedback
Sebastian:
Summary.
Kristin:
I think the feedback will get is why are you sold out?
Sebastian:
Well, we will have to be celebrating the, for the 41st year.
Kristin:
Yeah. I mean, 40 has a nice ring to it, but there's no reason not to celebrate every year.
Sebastian:
Thank you so much for, for inviting me again. And whenever there is a chance or, or you wanna chat again, I will be happy to, to do it. And I hope that the people that, that listen us felt that it was interesting fun that they like it and welcome to visit us in team
Kristin:
Kristin:
Today on the podcast, we tasted three wines from Chile, the 2021 Santa Vita, Carmen air rose, the 2018 Pahata grand Reserva D and the 2018 Perera imp presion grand Reserva Cabernet Seon D podcast. Listeners can get a big discount on these wines and more with the promo code, Chile, 40 that's, C H I L E forty@wineinsiders.com leaders in online wine, get better wine delivered in just days.