Field blends have deep roots in Chilean viticulture, particularly in regions such as Maule and Itata, “where small growers historically planted multiple varieties together to ensure consistency and to better adapt to local conditions,” Teresita Ovalle, winemaker for Viña Santa Rita’s Floresta range, told the drinks business in an exclusive interview.
However, it would be unwise to assume that field blends are a retro gimmick, dining out on their nostalgic appeal, or a novel way of fattening a producer’s portfolio. According to Ovalle, today “field blends represent a way of understanding wine that is gaining renewed attention”, with producers choosing to pursue them for their distinct stylistic advantages.
“Historically, field blends emerged as a practical solution, but today they are valued for the complexity and balance they can offer,” she explained.
It’s one thing making use of existing field blend plots, but are modern-day producers planting vineyards in this way from scratch? That’s the golden question and one that Ovalle gave due consideration.
“There is growing interest in replicating this model, although it requires a long-term vision and a different approach to vineyard management,” she said. The Floresta winemaker believes it is “likely” that in future “we will see a coexistence between the recovery of historic vineyards and new plantings under this logic”.
Varietal precision and price point
So, why should winegrowers consider interplanting varieties? The simple truth is that each one lends an ephemeral magic to the final blend.
“With multiple varieties coexisting in the same vineyard, each one responds differently to the conditions of a given year, allowing for a more natural balance between ripeness, acidity, and structure,” Ovalle said. “The result is a wine that reflects the place and the vintage; a wine with layers, texture and freshness, that does not seek varietal precision, but rather a more holistic expression.”
In many cases field blends can produce a better result than single-varietal wines, and they are more than capable of holding higher price points despite a common preconception that field blends are less premium wines.
“In many of the world’s great wine regions, some of the most highly regarded wines are, in fact, field blends,” revealed Ovalle. “Value does not lie in the purity of a single variety, but in complexity, balance, and expression of origin.”
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