Established in 2002, Tabalí is a pioneer and iconic winery situated in Limarí, 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 Limarí 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. Tabalí 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.

The vineyard is situated 12km from the Pacific Ocean, where there is a constant cool sea breeze. These extraordinary conditions mean that we experience much lower temperatures than the rest of the valley, making this the vineyard with the coolest climate in the whole Limarí Valley. In summer, the maximum temperature is 23.5°C, which means that we can harvest 2-3 weeks later than the other coastal areas in Chile. The vineyards are planted in calcareous soils where the rock is limestone. This is a place with a geological phenomenon that is unique in Chile and that gives a very particular characteristic to the wines. This has come about because it is an ancient marine terrace that is now on the surface. It has a very porous, fractured limestone soil, which enables the roots to easily explore the rock, which in turn acts as a hydric regulator and an extraordinary source of calcium carbonate. This mineral has a significant effect on the quality of the great wines produced in some of the world's most famous wine regions.

The harvest began on the 10th of March. The clusters were then subject to a careful selection process. Different methods were used to produce small quantities of concentrated, high-quality grapes. The fermentation took place in small stainless steel tanks at very low temperatures (11°C-13°C) in order to retain all the freshness and fruit flavours and aromas in the wine.

Longs for ceviche and other fresh seafood dishes.