Tersina Shieh
智利的葡萄酒产业几乎完全遵循八二比例原则。超过80%的出口市场由大型酒厂主导，如干露酒庄、伊拉苏酒庄、蒙特斯酒庄和桑塔丽塔酒庄，另外的20%则是由350家小型酒厂组成。小规模的酒庄往往不会受到国际市场和酒评家的关注。在2017年，来自科尔查瓜山谷产区（中央山谷产区子产区兰佩谷内的3个分区之一）的12家生产商创立了“非凡的科尔查瓜”组织（Colchagua Singular），旨在彼此扶持并在智利葡萄酒出口市场中打出一片天。
Chilean wine industry is pretty much a 80/20 rule. Over 80% of the export market is shared among the big producers like Concha y Toro， Errazuriz， Montes and Santa Rita which represented only around 20% of the 350 wineries. The smaller guys are often out of the radar of international markets and critics. In 2017， 12 producers from Colchagua， one of the three zones within Rapel sub-region in Central Valley， established Colchagua Singular， an organization to support each other and to craft a space in the Chilean wine export market.
“非凡的科爾查瓜”只欢迎年产量不超过5万瓶且酿酒葡萄全部产自科尔查瓜山谷的酒庄。此外，庄主必须积极参与所有的酿酒过程，从葡萄栽培、酒窖工作到销售以及营销等种种环节。他们团结一心，大声告诉世界科尔查瓜山谷产区正在发生的一切。
Colchagua Singular only welcomes wineries producing no more than 50，000 bottles per year and grapes must all be sourced within Colchagua. In addition， the owners must involve actively in all processes of winemaking from viticulture and cellar work to sales and marketing. United， they become a bigger voice to show the world what is happening in Colchagua.
智利是一个狭长的国家，但由于东部是安第斯山脉，西部是海岸山脉，地形的原因导致东西方的气候很可能会有显著的差异。科尔查瓜山谷从西到东只有120公里，其中大部分地区夹在这两个山脉之间，处于地中海炎热气候中。但佩拉多尼斯的葡萄园则位于沿海山脉的西侧，距离太平洋海岸仅有20公里，受到南极洲秘鲁寒流吹来的风影响，温度较低。圣费尔南多附近的葡萄园也是一样的，虽然几乎位于安第斯山脉的山麓间，但由于山上冷空气的影响，这里拥有强烈的昼夜温差，海岸山脉的海拔约500米，土壤类型是侏罗纪土壤，以花岗岩和板岩为主，湿度较高。而安第斯山脉则湿度较低，土壤比较年轻并以粘土为主。佳美娜和赤霞珠或许是主要的葡萄品种，但也有佳丽酿、神索、派斯和赛美蓉。
Chile maybe a narrow country but the climatic difference between east and west can be significant because of its topography — the Andes mountain range in the east and the Corderillas de la Costa （coastal mountain range） in the west. Colchagua measured only 120km from west to east， a large part of which is sandwiched between these two mountain ranges with hot Mediterranean climate but the vineyards in Peradones， at the west side of the coastal mountain and just 20km from the Pacific coast， are cooled by winds blowing off the cold Humboldt current from Antarctica. Similarly， vineyards around San Fernando， pretty much at the foothills of the Andes， enjoy high diurnal temperature because of the cold air from the mountain. The coastal mountain， about 500m above sea level， has jurassic soil mainly of granite and slate， and higher humidity while the Andes has lower humidity with younger and more clayey soil. Carménère and Cabernet Sauvignon may be the dominant varieties but there are also Carignan， Cinsault， Pais and Semillon.
我們经常会把科尔查瓜山谷产区和大酒联系在一起，但“非凡的科尔查瓜”却并不一样，它倡导创新和个性，用老藤和与众不同的混酿生产出一些原汁原味，令人为之一振的葡萄酒。这个组织的部分成员是葡萄栽培者或是来自其他行业，却勇于冒险从事酿酒这份事业。他们之中有的人仍在寻找自己的风格，也有一部分人已经在酿造前途大好的葡萄酒。酿酒是一个技术活，任何人都可以通过学习来酿造出一款做工精良的葡萄酒。但这并不意味着每个人都可以酿出有灵魂的葡萄酒，因为酿酒必须要有激情。别小看这群来自科尔查瓜山谷产区的家伙，他们的产量可能很小，但他们的心却很大。
Most of us associate big red wines with Colchagua but Colchagua Singular， championing innovation and character， produces some original， exciting wines from old vines and unusual blends. Some of the members are grapegrowers venturing into winemaking or from total different trade. They are still finding their styles but already making promising wines. Winemaking is a skill and anyone can produce a well-made wine after learning. However， not everyone can make a wine with soul if he does not have the passion. Watch out for these guys from Colchagua. Their production may be small but they have big hearts.
“非凡的科尔查瓜”邀请了来自不同国家的4个人进行为期4天的酒庄游访，我是幸运儿之一，接下来就谈谈我对这些酒庄成员的印象。
Colchagua Singular invited four persons from four different countries for a four days visit. I was one of the lucky ones and here are my impressions of the members.
马图拉纳酒庄 Maturana Wines
来自马图拉纳酒庄的何塞·马图拉纳是该集团经验最丰富的成员之一。1998年，他曾担任白银酒庄的酿酒师，直到2011年时他决定酿造自己的葡萄酒。何塞的酒庄在他父母家，离科尔查瓜山谷产区的首府圣费尔南多很近。他从分布在该产区内的32公顷葡萄园中收集葡萄，其中包括一个1910年的古老葡萄园。它位于佩拉多尼斯，里面种植着派斯、黑麝香、赛美蓉和雷司令葡萄。何塞将这些葡萄一起发酵，酿造出了一款名为“Pa-tel”的红葡萄酒，这款酒充满芳香的水果味道，酒精度只有12%。附近还有个4公顷的葡萄园，种植着1928年的赛美蓉，何塞把它酿造成一款单一园葡萄酒。这款2018年的葡萄酒用4个月进行了40%的浸皮，拥有白色水果的芳香以及矿物质味道。
José Maturana from Maturana Wines is one of the most experienced member of the group. He was the former winemaker at Casa Silva since 1998 but decided to make his own wine in 2011. His winery is at his parents house close to San Fernando， the capital of Colchagua， and sources grapes from 32 ha of vineyards spread across the region， including a 1910 vineyard planted with Pais， Muscatel Negra， Semillon and Riesling in Peradones. José co-ferments the grapes and makes Pa-tel， an aromatic fruity red wine with only 12% alcohol. Close by is the 4ha， 1928 Semillon vineyard that José makes into a single vineyard wine. The 2018 wine had 40% skin contact for four months， is textural with white fruits aroma and a mineral note.
“MW”是马图拉纳酒庄的旗舰酒款，由佳美娜和赤霞珠混酿而成。佳美娜是这里最主要的葡萄品种，我们品尝了2018年份的佳美娜葡萄酒，它在酿造过程中既用了混酿土罐也用了2016年之前的500升旧橡木桶。这是一款经典的葡萄酒，具有复杂性和结构感—看得出来它为什么是旗舰酒款。
MW， a blend of Carménère and Cabernet Sauvignon， is Maturanas flagship wine. Carménère is the majority grape and we tasted the 2018 Carménère components from both concrete tank and old 500l barrels prior to the 2016 vintage. I can see why this is the flagship - a classic wine with complexity and structure.
何塞也会从马乌莱山谷收集葡萄并酿造出了2款令人惊喜的葡萄酒。奈格拉葡萄种植于1938年，是一个100%产于旧金山的葡萄品种。2012年出版的《杰西斯·罗宾逊酿酒用葡萄指南》中并没有记录这个葡萄品种，根据2018年的《品醇客》所言，奈格拉葡萄近些年才在比奥比奥山谷中被发现。这是我第一次品尝它，它让我想起了佳美和神索！另一款葡萄酒叫做“VOX（Viognier Oxidativo）”，即氧化型的维欧尼，这种葡萄酒会在旧橡木桶中注满酒液发酵10个月，但并不会被惰性气体所保护。它的味道新鲜可口，虽然不是典型的维欧尼，但却让人喜闻乐见。
José also sources grapes from Maule and there are two pleasantly surprise wines. Negra is 100% San Francisco grape planted in 1938. This variety was not recorded in Jancis Robinsons Wine Grapes published in 2012 and according to Decanter in 2018， it was only identified recently in Bío Bío. It was the first time I tasted it and it reminded me of Gamay and Cinsault！ The other one is VOX - Viognier Oxidativo （oxidative style Viognier）， fermented in old oak for 10 months with topping up but not protected by inert gas. It is fresh with a savoury palate which is untypical of Viognier in a positive way！
维亚洛博斯酒庄 Villalobos
维亚洛博斯可以说是一个偶然成立的酒庄。雕塑家安立奎·维亚洛博斯在他家的树林里发现了一个废弃的佳丽酿葡萄园。这些灌木丛是种植于1945年的葡萄藤。来自法国的酿酒师马修·卢梭随后在2009年酿造了一款实验性葡萄酒。这款酒在2011年智利葡萄酒年鉴Descorchados Guide中被评为智利最佳佳丽酿葡萄酒，接下来的事情就世人皆知了。维亚洛博斯酒庄如今正在酿造3款葡萄酒，而安立奎的儿子马丁也辞去了全职工程师的工作，专注于在这个家族酒庄里酿酒。
Villalobos is pretty much an accidental winery. Sculptor Enrique Villalobos discovered an abandoned Carignan vineyard among the trees in his land. They are bush vines planted in 1945. French winemaker Mathieu Rousseau then made an experimental wine in 2009. When this wine was awarded the Best Carignan of Chile by Descorchados Guide 2011， the rest is history. Villalobos is now making three wines and Martin， Enriques son quit his full time engineer job and focuses on making wine at this family estate.
“Vi？edo Sivlvestre”来自于一个完全废弃的佳丽酿葡萄园。当这片葡萄园被发现时并没有用任何化学药品也没有灌溉，庄主并没有改变它。由于葡萄采用全手工采摘，他们必须使用梯子或者站在别人的肩膀上摘葡萄。即便如此，也只有60%的葡萄可以摘到，其余的只好留给动物们。我们品尝了2017年份的葡萄酒，这款优雅的葡萄酒只有12%的酒精度，主要由红色水果（李子、酸樱桃、覆盆子）和胡椒气息为主导。
Vi？edo Sivlvestre is 100% from the abandoned Carignan vineyard. The family leaves the vineyard as it is when it was discovered with no use of chemicals or irrigation. Harvest is manual and they have to use ladders or sit on others shoulders to pick the grapes. Even so， only 60% of the grapes can be picked and the rest have to leave to animals. We tasted the 2017 vintage， an elegant wine with only 12% alcohol dominated by red fruits （plums， sour cherry， raspberries） complemented by a peppery note.
“Zarrito Salvaje”由來自马乌莱山谷的神索和派斯混酿而成。直到20世纪90年代，派斯都是智利种植最广泛的葡萄品种。由于产量高，它通常会被酿制成口感粗糙、酒体轻薄的红葡萄酒。然而，如果葡萄园管理得当，它完全可以成为有前途的葡萄酒。酒庄2016年份的葡萄酒就将单宁、红色水果和草本植物气息融合得很好。
Zarrito Salvaje is an equal blend of Cinsault and Pais from Maule. Pais was the most widely-planted grapes in Chile until 1990s and it is usually made into rustic and thin red wine because of high yield. However， given proper vineyard management， it can be made into promising wine. The 2016 vintage has integrated tannin with a mix of red fruits and herbs.
卢格瑞侯酒庄 Vinos Lugarejo
艾丽娜·卡博内尔也是偶然成为酿酒师。她和家人在美国待了一段时间并回到智利后决定种植葡萄，酿造葡萄酒。由于丈夫费尔南多是历史学家和大学教授，所以酿酒的责任就落到了艾丽娜的身上。他们的葡萄酒品牌叫卢格瑞侯（Lugarejo），意为遥远的地方，酒标则是根据1643年酒庄所在的区域图绘制而成。他们的土地只有0.1公顷（种植着慕合怀特以及佳美娜），并会从她婆婆的葡萄园里采摘葡萄。酒庄的第一个年份是2014年的梅洛葡萄酒，并且只有一桶。今年他们将会扩展生产至4500瓶葡萄酒。这款葡萄酒主要在圣地亚哥的餐馆出售，艾丽娜打算将最终产量翻一番。我喜欢这家由小小的酒罐和小小的采收篮构成的酒庄。
Elina Carbonell is another unintentional winemaker. When the family returned to Chile after a stint in the US， they decided to plant grapes and made wines. Since husband Fernando is a historian and a university professor， the winemaking responsibility falls on Elina. The brand is called Lugarejo which means a remote place and the label is based on a 1643 drawing of the area where the house/winery is located. They have only 0.1ha at their house（Mourvèdre and Carménère）， and source grapes from her mother-in-laws vineyard. The first vintage was 2014 Merlot with only one barrel and this year they expanded to 4，500 bottles. The wine is mostly sold at restaurants in Santiago and Elina aims to double the production eventually. I love the winery set up with all the mini tanks and a tiny basket press！
我们品鉴了酒庄第一个年份的葡萄酒，这是一款在橡木桶中已经陈酿了3年的慕合怀特，它的花香和果脯味道比我想象的要更好。2017年份的派斯葡萄酒则简单而令人愉悦，酿酒葡萄来自凉爽的佩拉多尼斯。
We tasted their first vintage of the three-year-old Mourvèdre from barrel which is better that I expected with pleasant floral note and candid fruit. Pais 2017， where grapes were sourced from the cooler Peradones， is unpretentious and agreeable.
我最喜欢的酒款名為“Zafarrancho”，意思是英语中的喧闹或争吵。这款酒由酒庄内所有剩余的葡萄酒混酿而成，因此艾丽娜将其译为喧嚣的混酿（a noisy blend）。大多数酿酒师会告诉你，他们会如何挑选最好的葡萄酒来作为旗舰酒款或是珍藏级别的酒款，但他们不会和你说如何去处理那些没有入选的葡萄酒。艾丽娜则坦率地表示：他们不能浪费任何葡萄酒，所以才酿造了“Zafarrancho”，并且不会为此感到羞耻。2018年份的Zafarrancho混合了西拉、赤霞珠、梅洛和佳美娜，这是我品尝过最好的“剩酒”，带有花香和胡椒的气息。
My favourite is Zafarrancho， meaning brawl or quarrel in English. It is a blend of all the leftover wine that Elina translated as a noisy blend. Most winemakers will tell you how they select the best wine for the flagship or reserve wine but they wont tell you what do they do with the wine that doesnt make into the selection. Elina was frank to say that they cant afford to waste any wine therefore they make Zafarrancho and they are not ashamed of it. The 2018 vintage was a blend of Syrah， Cabernet Sauvignon， Merlot and Carménère， the best leftover wine I tasted with flora and pepper notes.
艾丽娜说，在没有任何酿酒经验的情况下，他们就是凭着直觉来酿酒。他们认为葡萄酒是用来分享的，不一定要与任何特别的食物来搭配，所以葡萄酒应该更有果味。也正因如此，他们采摘葡萄的时间会比较早，以获取更多水果气息，避免高酒精度，否则所有的葡萄酒尝起来都是一个味儿。我发现卢格瑞侯葡萄酒很精致，我也很乐意净饮这些葡萄酒。
Without any prior winemaking experience， Elina said they make wine following instinct. They believe wine is for sharing and not necessarily to pair with any special meal therefore it should be fruitier. Therefore， they pick the grapes earlier for the maximum fruit expression and to avoid high alcohol otherwise the all wine will taste the same. I found Lugarejo wine delicate and certainly happy to only drink them on its own.
法诺亚酒庄 Fanoa
法诺亚家族酒庄的劳尔·纳瓦兹是那种带点疯狂又充满热情的酿酒师之一，他在2009年购买了22公顷的土地，但在10年间只在缓坡上种植了2.3公顷的葡萄，其中包括14个高密度种植的葡萄品种，准确来说是12121株葡萄，包括从佳美娜到赤霞珠、丹魄、桑娇维塞以及维欧尼和白皮诺。这些葡萄藤被修剪成1公斤左右的产量，每公顷可生产12吨葡萄酒。他承认每公顷12000株葡萄藤有点太多了，将来会减少到每公顷1万株。在斜坡的更顶端，劳尔在树下种植了蒙特布查诺，以提供荫凉？和限制供水。他坚信生物动力农业，也遵循鲁道夫·斯坦纳的原理种植西红柿和花生。
Raúl Narváez from Fanoa Family Vineyard is one of those half-crazy， enthusiastic winemakers. He purchased his 22ha plot of land in 2009 and planted only 2.3ha with vines in 10 years on a gentle slope， which include 14 varieties in high density planting - 12，121 vines/ha to be exact. The varieties range from Carménère and Cabernet Sauvignon to Tempranillo and Sangiovese as well as Viognier and Pinot Blanc. The vines are Gobelet pruned to around 1kg yield/vine to give 12 tons/ha though he admitted that 12，000 vines/ha is a bit too much and will reduce it to 10，000 vines/ ha in future planting. Further up the slope， Raúl planted Montepulciano under trees to provide shade and restrict water supply. A firm believer of biodynamic farming， he also grows tomatoes and peanuts following Rudolf Steiners principle.
法諾亚酒庄的第一款葡萄酒于2016年诞生，名为“Seis Tintos（Six Reds）”，是由劳尔当年最喜欢的6个葡萄品种混酿而成。这个混酿每年都会改变，以发挥创造力。我们品尝的是2017年份，由马尔贝克、小西拉、佳美娜、丹魄、佳丽酿和赤霞珠混酿而成。这是一款美味的葡萄酒，带有黑色水果和甜香料气息，单宁融合得很好。这款酒的酒标是一种藤蔓植物，枝条指向星星，根部则指向“Fanoa”这个名字。星星代表着生物动力农业，嫩芽表示手工作业，而根则代表家族。Faona是他们整个家族成员的缩写：FA代表Family，N代表纳瓦兹（Narváez），O代表爱人ángela Ovalle，A则是Associates，代表孩子们。
Fanoas first wine was made in 2016 under the name Seis Tintos（Six Reds）， a blend of his most favoured six grape varieties of the year. The blend changes every year to allow for creativity and the 2017 blend we tasted is Malbec， Petit Syrah， Carménère. Tempranillo， Carignan and Cabernet Sauvignon， a delicious wine with black fruits and sweet spices and integrated tannin. The label is a vine with shoots pointing up to the stars and roots pointing down to the name Fanoa. The stars represent biodynamic farming while the shoots are working hands and the roots anchor to the family. Fanoa is the abbreviation of the family - FA for family， N for Narváez， O for wife ángela Ovalle， and A for associates referring to the children.
我们还品尝了劳尔从酒罐里舀出的葡萄酒。2019年份的Cosmos桃红葡萄酒是一款由马尔贝克、丹魄和慕合怀特组成的混酿，有迷人的淡三文鱼色泽，迷人的花香以及香水味，但却是干型葡萄酒，略带咸味。我最喜欢的是2019年份的Cosmos佳丽酿葡萄酒，它有新鲜的树莓和大黄茎香气，浓度很高。这款葡萄酒只需要几个星期就可以装瓶了，劳尔非常友好地装了一瓶给我带回家。
We also tasted Raúls wine from tanks. Cosmos Rosé 2019 is a Malbec-Tempranillo-Mourvèdre blend， with an attractive pale salmon colour， a deceptive floral and perfumey nose but dry with a touch of salinity on palate. My favourite is Cosmos Carignan 2019 which has fresh bramble and rhubarb aromas and a nice concentration. The wine would only be bottled in a few weeks and Raúl was very kind to bottle one for me to take home.
拉帕斯卡拉酒莊 La Pascuala
在拉帕斯卡拉酒庄，一对迷人且耿直的年轻夫妻接待了我们。这是他们从事酿酒的第二个年头，但这个家族自1998年以来就一直种植葡萄。女儿兼酿酒师丹妮拉对于自己的葡萄酒非常坦诚。第一个年份的葡萄酒由不锈钢罐制成且并没有经过橡木桶，她对此不太满意。在另一位顾问的指导下，丹妮拉对2019年份的葡萄酒进行了试验，采用旧橡木桶和野生酵母来进行发酵。她仍在不断的学习中，不过有一件事丹妮拉很确定：至少到现在为止，她并不喜欢新橡木桶。
We were greeted by a charming and honest young couple at La Pascuala. They are only in their second year of winemaking but the family has been grapegrower since 1998. Daughter and winemaker Daniela， was frank about her wine. The first vintage was made in stainless steel tank and no barrel but she was not too happy about it. With the guidance of a different consultant， she experimented with old barrel and both commercial and wild yeast fermentation in 2019 vintage. She is still learning but one thing she is sure， at least now， is that she doesnt like new oak.
虽然没有经验，但丹妮拉充满激情和好奇心。她在2018年建造了粘土罐并用它来酿酒。一款由佳美娜和赤霞珠制成的混酿就此诞生，这款葡萄酒的酒体清新，并带有迷人的水果和花香，单宁和谐。另一款值得一提的葡萄酒是2018年份Artesana：一款由赤霞珠、马尔贝克、佳美娜和佳丽酿制成的混酿葡萄酒。
Although inexperienced， Daniela was passionate and curious. She built tinajas （clay jar） and made wine in them in 2018. An equal blend of Carménère and Cabernet Sauvignon， the wine is fresh with attractive fruit and floral notes and integrated tannin. The other wine worth a note is Artesana blend 2018， a blend of Cabernet Sauvignon， Malbec， Carménère and Carignan.
在拉帕斯卡拉酒庄的烧烤午餐中，丹妮拉的哥哥问我家族经营在葡萄酒世界中是否算得上重要的卖点，我的回答是：重要与否取决于这个家族的参与程度。后来我发现，他们整个家族都参与到了这件事中。父亲贝尼托建立了酒庄并制造了一个罐子（他经营着一家金属厂），叔叔管理着葡萄园。整个家族包括姐妹们都在准备着我们的烧烤午餐和拍照。一个家族若能在葡萄酒事业上有如此投入就会是个好故事，我相信他们的未来一定充满光明。
During the barbecue lunch at the in the vineyard of La Pascuala， Danielas brother asked me about if family is an important marketing message in the world of wine and I answered yes or no depending on the level of involvement of the family. Then later I found out that the whole family is involved in the business. Father Benito set up the winery and makes the tanks （he runs a metal factory） and the uncle manages the vineyard. The entire family including sisters were preparing our barbecue lunch and taking photos. This level of family commitment is a good story to tell and I am sure they will shine.
古特拉酒庄 Cultra Vinos
古特拉酒庄是一个位于罗洛尔产区的合资企业，由何塞·路易斯·雷耶斯和马尔西亚·贝里奥斯共同创建而成。2017年份的Chiflao派斯葡萄酒由150年前老藤葡萄酿制而成，葡萄来自一个干燥的葡萄园。派斯是一个被智利遗忘的葡萄品种，主要用来酿造散装酒和桃红葡萄酒，口感又酸又涩。古特拉酒庄的派斯葡萄酒证明，如果用心打理葡萄藤，派斯也可以被酿造成集中度高且严肃的葡萄酒。
Cultra Vinos is a joint venture between two winemaker friends， JoséLuis Reyes and Marcial Berrios in the Lolol Valley. The Chiflao Pais 2017 is made from 150 years old grapes from a dry farmed vineyard. Pais was the forgotten grape in Chile used mainly for bulk and rosé wine that were tart and astringent. Cultra Vinoss Pais is a proof that when the vines are taken with care， Pais can be made into concentrated and serious wine.
特拉维西亚酒庄 Vi？a Travesia
特拉维西亚酒庄（意为：计划之旅）由胡安·肯纳斯于2014年创建，当时他只拥有一个家族葡萄园以及一座翻新的酒庄，完全没有酿酒经验，因此他将酒庄命名为Travesia。他的2017年份Infiltra葡萄酒由100%佳美娜酿制而成，是一款令人印象深刻的葡萄酒，拥有丰富的水果香气，余韵悠长。
Vi？a Travesia （means journey of the project） was founded by Juan Canales in 2014 with only the family vineyards， a refurbished winery and no winemaking experience， hence the name Travesia. His Infiltra 2017， a 100% Carménère is impressive with rich fruits that carried through to the palate.
卡文酒庄 Bodega Caven
弗朗西斯科·卡罗卡是一位葡萄栽培者，他居住在红葡萄酒之乡马奇奎（Marchigüe），将大部分的葡萄出售给大型生产商。2011年他创立了卡文酒庄，如今生产3款葡萄酒，分别名为：Caven Uno、Caven Dos和Caven Tres，并为注重健康的人士和儿童提供赤霞珠和佳美娜果汁。
Francisco Caroca is a viticulturist based in the red wine town of Marchigüe who sells most of the grapes to big producers. He created his label Bodega Caven in 2011 and now making three wines： Caven Uno， Caven Dos and Caven Tres， as well as Cabernet Sauvignon and Carménère juice for the health-conscious and kids.
“非凡的科尔查瓜”就像是智利葡萄酒产业里的一股新鲜空气，智利葡萄酒工业主要由大型生产商主导，生产技术精良、可靠，但没什么惊喜的葡萄酒。而来自“非凡的科尔查瓜”的葡萄酒可能并不是明星级别，但却有它们自己的个性与特点。它们是匠人葡萄酒，充满了激情。成员们也都非常慷慨，我们曾多次享受家庭烹饪的款待。他们还很体贴地在本塔·罗布斯组织了一场告别午宴，让我们可以体验到太平洋带来的影响。我很感激能与他们度过4天美好时光，尽管我不得不再花4天的时间在路上。但这也提醒了我，为什么葡萄酒在我的心中占據如此特别的地位。
Colchagua Singular is like a breath of fresh air in the Chilean wine industry dominated by big producers churning out technically well-made， reliable but somewhat predictable wine. Their wines may not be all of star quality but they have individuality and characters. They are artisan wine made with passion. They are also generous and we were treated with home cooking in several occasions. They were thoughtful to have organised a farewell lunch at Pasaje Punta de Lobos so we could experience the Pacific Ocean influence. I am thankful to have spent four days with them despite the fact that I had to spend another four days travelling. It reminded me why wine has a special place in my heart.
除了马图拉纳酒庄外，其他的酒庄在中国均未有进口商。
Except for Maturana Wines who has an importer in China， none of their wines are available in our part of the world.
