Winemaker Notes
Critical Acclaim
All Vintages
Arboleda wines were born in 1999 as part of the shared dream that inspired Robert Mondavi and Eduardo Chadwick to realize the potential of Chile as a world class producer of fine wines. The name "Arboleda" in Spanish means "grove of trees" and is a tribute to the native Chilean trees that have been preserved within the vineyards that produce the Arboleda grapes. The source of the Arboleda grapes comes from two self contained estates within the valley. A stunning hillside property some 40kms inland was acquired and planted in 2000 with a selection of red grape varieties. This property was named "Las Vertientes" due to its natural springs of water. Arboleda red wines aim for complete ripeness, full bodied with high concentration of fruit, complexity and balance.
Arboleda white wines aim to be fresh, crispy with high acidity and intense aromatics. Therefore the vineyards were planted during 2005 in the proximity to the sea, only 14 kms from the Pacific Ocean in a property called "Chilhue", the place of sea gulls in native Mapuche indian language.
An officially recognized sub-zone in the southern part of the San Antonio Valley, the Leyda Valley was the original settlement of the wine pioneers who came to the area in the 1990s. They were in search of cooler and wetter growing conditions—as compared to more eastern, drier and often warmer locations.
Planting, which began only in the late 1990s, focused on Sauvignon blanc, Chardonnay, Pinot noir and some limited spots for Syrah. The area continues to receive well-earned accolades for wines of these varieties.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
