Viñedos de Alcohuaz, named after a small village high up in the Elqui Valley, was founded in 2005 by Patricio & Alvaro Flaño after a visiting friend suggested that the boulder-strewn, sandy granite soils of the area looked to be the perfect place to plant some vines. After confirmation of the area’s potential by viticulturalist Eduardo Silva, Patricio and his son Alvaro began planting Syrah, Malbec, Cabernet Franc, Merlot, Garnacha, Petite Syrah, Petit Verdot, Cariñena, and Touriga Nacional at elevations ranging between 1800-2200 meters above sea level. The Cabernet Franc and Merlot did not survive, but the other varieties thrived. Now totaling 18 hectares (with an additional 2 hectares Roussanne and Marsanne recently planted but not yet in production), Viñedos de Alcohuaz has the distinction of being the highest commercial vineyard site in the world.
The elevation and arid climate present some unique challenges for the production of fine wines at Alcohuaz. Luckily the valley is so steep and narrow this far up into the Andes that the vineyards are close enough to the River Elqui to benefit from groundwater deep underground. The property also has a spring-fed reservoir to keep the vines from suffering too much during the growing season. Another problem is the intense UV light at this elevation and latitude. Relying on the experiences of generations of Pisco producers, the vines are trained in pergolas locally known as parron elquino, which create a canopy of leaves to protect the fruit from the intense light of day. While daytime temperatures are hot, the evenings are quite cold, and diurnal shifts of up to 25ºC are not uncommon. Obviously, farming is easily sustainable under these conditions, but Patricio and Alvaro have tended their vineyards organically and biodynamically since inception.
A testament to the forethought and efforts Patricio and Alvaro put into locating and planting their vineyards came about in 2007 when Marcelo Retamal joined the project. Reta is an iconic Chilean winemaker and proponent of site expression, heritage vines, non-interventionist winemaking, and pioneer of championing wines made outside the Central Valley of Chile. From the start, each variety has been harvested by hand, crushed by foot, and fermented by indigenous yeasts in stone lagars. The wines are then aged in concrete eggs or Stockinger foudre. These steps reveal and preserve the natural acidity and freshness innate to this mountain fruit. These are pure, vibrant, and exciting wines.
- Grus De Alcohuaz Mezcla Tinta Valle del Elqui
- Tococo de Alcohuaz Syrah Valle del Elqui