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Santiago, Chile, November 20, 2024 – The Chilean wine industry has achieved a significant milestone with Don Melchor 2021 being named #1 in Wine Spectator’s Top 100 Wines of 2024 list. This iconic Cabernet Sauvignon is produced by one of Viña Cocha y Toro’s subsidiaries, Viña Don Melchor. Wine Spectator,…
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A new version of Descorchados Brasil took place in June. Over two days, experts took part in four tastings daily, trying up to ten wines for each one, with brands from Argentina, Brazil, Chile, and Uruguay. Concha y Toro participated with its Don Melchor 2018 vintage. The brand’s winemaker, Enrique…
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On April 15, Don Melchor was part of the Masterclass “The New Cults of Chile,” where James Suckling participated, and discussions were held on Chilean red wines’ excellent quality. Along with Don Melchor, other renowned labels such as Alma Viva, Clos Apalta, Don Maximiano de Errázuriz, and Le Dix de…
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The launch featured 14 guests, including Katie Kelly Bell, an Atlanta-based wine and travel journalist; Susan Gordon, freelance journalist for magazines such as ForbesLife and Wine Advocate; Wanda Mann, founder and editor-in-chief of Wine With Wanda; and Brian Freedman, freelance journalist for outlets such as Food & Wine, Departures and…
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Conversations take place in real-time, and the great value of this new app is that it manages to create the same intimacy as a podcast or radio show. For this event, Don Melchor technical director and chief winemaker Enrique Tirado hosted a conversation about wine with the brand’s ambassador Ricardo…
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In this meeting, Enrique Tirado spoke about Don Melchor’s history, how the idea of making Chile’s icon Cabernet Sauvignon was born, and what has always been the objective: respect for the origin and expression of the vineyard through the wine. Tirado also talked about the production process of Don Melchor…
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Enrique told the audience about Don Melchor’s history, the wine’s conception, and his long-lasting goal: to make a wine that truly expresses its terroir. Tirado discussed the wine’s production process and how his travels to Médoc every year to join the Boissenot family helped define the final blend. Enrique explained…
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