Roberto Henriquez 7 Items
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Roberto Henriquez Santa Cruz de Coya 2021Pais from Bio Bio Valley, Chile
- JS
0.0 0 Ratings28 99Ships today if ordered in next 5 hoursLimit 0 per customerSold in increments of 0 -
Roberto Henriquez Tierra de Pumas 2019Pais from Bio Bio Valley, Chile
- RP
3.2 26 Ratings25 99Last call - only 1 left!Ships today if ordered in next 5 hoursLimit 0 per customerSold in increments of 0 -
Roberto Henriquez Fundo La Union Semillon 2021Semillon from Bio Bio Valley, Chile0.0 0 Ratings28 99Ships today if ordered in next 5 hoursLimit 0 per customerSold in increments of 0
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Roberto Henriquez Tierra de Pumas 2020Pais from Bio Bio Valley, Chile
- RP
0.0 0 Ratings27 99Ships Fri, Apr 5Limit 0 per customerSold in increments of 0 -
Roberto Henriquez Rivera del Notro Tinto 2023Pais from Bio Bio Valley, Chile0.0 0 Ratings24 99Ships Fri, Apr 5Limit 0 per customerSold in increments of 0
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Roberto Henriquez Molino del Ciego 2021Semillon from Bio Bio Valley, Chile0.0 0 Ratings29 99Ships today if ordered in next 5 hoursLimit 0 per customerSold in increments of 0
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Roberto Henriquez Rivera del Notro Blanco 2021Other White Blends from Bio Bio Valley, Chile0.0 0 Ratings25 99Ships today if ordered in next 5 hoursLimit 0 per customerSold in increments of 0
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Red White Sparkling Rosé Spirits GiftsPaís vines embody the culture, history, tradition and character of the...
País vines embody the culture, history, tradition and character of the Chilean terroir, and they are a driving force for the journey into winemaking for Roberto Henríquez.
Roberto Henríquez studied agronomy and enology at the University of Concepción. From there, he travelled and worked with winemakers in Canada, South Africa and finally in the Loire Valley with Rene Mosse. Rene had a profound effect on Roberto’s perspective on winemaking and his progression into organic and biodynamic farming.
Roberto, originally from Concepción, returned home after his time in abroad to begin making his own wine. Returning to the traditional Pipeño methods of the original winemakers of Chile felt intuitive to the winemaking style he had adopted. The rest of his story to present is pure progression to the pursuit of the purest wines in a true Chilean context.
His vineyards were personally and carefully selected. Working with long term fermage agreements, he farms all the land himself (with the help of farming animals). To the north, in Itata, he is working with a vineyard of old vine Semillon and blends that with Corinto (aka Chasselas) and Muscat d’Alejandria producing an orange style wine. A little further south, in Bío Bío, he is farming Pais, from which he makes the Pipeño and the Santa Cruz de Coya. He works with carbonic macerations and ages in old Rauli wood barrels. His wines are light-bodied, translucent, refined, and full of character.