Today’s theme is… confusion.

Where to start…

Ok, firstly, earlier this year I attended VINO2017 in NYC, the annual exposition of Italian wine, during which dozens of producers pour there wares. And so naturally, I am only going to talk about three of those dozens of producers.

Secondly, my highlights reel includes a sparkling… Gavi.

Thirdly, one of the producers I am about to mention has the word Grillo in the title, but hails not from Sicily in the south, but from Friuli-Venezia Giulia in the north. And they don’t produce a wine made from Grillo.

Oh, and for some of these wines, I don’t have prices or vintages. But I felt compelled to write about them anyway, because of their deliciousness.

See, it’s all perfectly clear, right?

No? Crap. Ok, look, just run with it an get these wines on your jaded little radar already, okay?…

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Those visiting Miguel Torres Chile‘s charming little restaurant spot, but without bringing a requisite sense of winemaking history along with their appetites, are likely to come away thinking that this  pioneering Spanish wine brand’s foray into Chile consists of some tasty juice and really good food, the end.

In the infamous words of the USA’s 45th president (who, incidentally, was elected to that office the night before I arrived at Miguel Torres Chile during a media tour):

Admittedly, the wine biz (spectacularly) overuses the concept of context, but Miguel Torres Chile is legitimately a brand that has to be experienced in context for it to make sense.

In 1855, Jaime Torres headed to Cuba and, a mere fifteen years later, returned to Spain stinking rich from time spent in the trade and oil businesses. The Torres family then began a successful wine business in the Penedès, and, in what I am guessing was the manifestation of Torres’ large-scale dreams, built the largest wine vat in the world. Everything went up in smoke during the Spanish Civil War, and it was after rebuilding that things started to get really interesting. The Torres clan eventually went on to pioneer mich of what we’d now consider normal winemaking in Spain, including the planting of international grape varieties, temperature controlled vinification, and the use of French oak barrels.

Fast forward to the present day, and you’ve got fourth generation family member Miguel A. Torres, a chemist by education and an author of several wine books, overseeing much of the family business (including giving approval to the final blends for some of the Chilean wines, to the point where samples sometimes have to be sent to him to taste in Spain)…

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The modest country stylings at Vina von Siebenthal in Panquehue

Chile’s wine business is dominated by producers that could charitably be described as “corporate.” Its movements are almost exclusively set by a small number of very, very large production houses.

In that environment, 30 hectares of vineyards – which comprises the entire holdings of Viña von Siebenthal – is basically a rounding error.

I was first exposed to the benevolently pernicious undercurrent of Chile’s micro-production wine brands (and to von Siebenthal itself) when I first visited the country in 2011, and was able to spend some time tasting the wares the independent vintners of MOVI. So I was piqued (and thirsty) when I saw that von Siebenthal was on the list of producers I was to visit for my return media jaunt to Chile late last year.

The brand began as a passion project of its eponymous Swiss founder, über-wine-consumer Mauro von Siebenthal, who at the age of forty decided to retire from his “adult” carrier (in law) and give the wine business a go (hey, this sounds familiar, doesn’t it?). In 1998, he planted ten hectares in Panquehue in Chile’s Aconcagua Valley, building a modest winery building (which is easy to miss, as it looks exactly like a number of Chilean country houses in the area) two years later.

Mauro von Siebenthal has described his winemaking philosophy (assisted by Doña Paula and  Santa Rita alumnus Stefano Gandolini) in similarly modest terms, as “interpreting each meter of land.” I loved that description, because it both betrays Swiss cultural fastidious while promising the potential for uniqueness across the portfolio. Fortunately, that’s precisely what you find – precision and uniqueness – when you taste through his wines…

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When you’re the “wine guy,” the one that everyone kind of expects to hit it out of the park when you bring wine to a party, what’s the vinous game plan when you’re invited to holiday dinner parties to ring in the new year?

In a word, ringers.

You grab items from the sample pool that you know (or, at least, are reasonably certain) are going to be high quality, and likely will go over well with everyone.

You bring the good juice.

Which is, unsurprisingly, precisely what I did.

There’s more to this little story than gee-whiz-the-wines-were-pricey-but-really-great, however. The reason I picked these – and in one case, it was an inaugural release – is that the brands themselves are proven quantities. So, get your saliva glands geared up, and let’s dive into the high-end of the sample pool, shall we?…

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