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The term "Pais" refers to a grape variety that holds a significant place in the wine history of the Americas, particularly in Chile and Argentina, where it is known as "Criolla Chica." Its roots can be traced back to the Spanish conquistadors, who brought Vitis vinifera (the common grape vine) to the New World. Over centuries, Pais adapted to its new environment, flourishing especially in Chile's rural, traditional settings.
In Chile, Pais grapes were the dominant variety for wine production until the late 19th and early 20th centuries when they were gradually replaced by more internationally recognized varieties like Cabernet Sauvignon, Merlot, and Carmenere. However, Pais has experienced a renaissance in recent years, as winemakers and consumers alike have started to appreciate its historical significance and unique characteristics.
Wines made from Pais grapes are typically light to medium-bodied, with fresh red fruit flavors (such as strawberry, raspberry, and cherry), herbal notes, and a distinctive bright acidity. They are often produced in a style that emphasizes drinkability and fruit expression, sometimes using carbonic maceration (a fermentation method that enhances fruity flavors and softens tannins) to create a more approachable, youthful wine.
In Argentina, where it's called Criolla Chica, the grape plays a similar role, contributing to the country's viticultural diversity. Although not as prominent as Malbec, Argentina's flagship variety, Criolla Chica is gaining attention for its role in traditional and historical wines.
Pais is part of a broader interest in reviving heritage grape varieties and traditional winemaking practices. This interest supports more sustainable viticulture, as these old vines are often dry-farmed (grown without irrigation) and adapted to local conditions, reducing the need for chemical inputs. Winemakers focusing on Pais are often passionate about expressing terroir—a wine's sense of place—believing that these vines can uniquely reflect the landscapes and climates of their regions.
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Wachau Riesling is dry and often defined by high levels of dry extract (due to a lengthy ripening period) and a pleasing freshness (due to dramatic temperature swings between day and night). Sedimentary soils of sand and stone give Kirchweg Riesling a dense mineral texture and fine fruity flavors.
Review:
I love the deep and delicate, peachy nose of this extremely attractive Wachau dry riesling. Wonderful fresh fruit with a touch of mint and lemon balm on the ripe but rather sleek and very precise palate. The power and concentration show themselves first at the stunningly long and pristine finish.
-James Suckling 96 Points
Jip Jip Rocks Shiraz is made from 100 percent Shiraz.
Jip Jip Rocks wine is synonymous with premium wines from South Australia’s Padthaway wine region. The vineyard is planted in some of the world’s oldest mineral rich soils and in the most temperate of maritime climates. The Jip Jip Rocks vineyard consistently produces excellent fruit quality from low yielding vines.
Only the best parcels of fruit are carefully selected throughout the vineyard and utilized in the Jip Jip Rocks label. Great attention to detail with the integration of fruit flavors and fine oak barrels helps produce classic handcrafted wine styles.
Lifted spice and ripe mulberry/blackberry aromas are complimented with chocolate, cedar and cinnamon on the nose. Well-integrated oak tannin provides flavors of clove and supple texture, which supports the rich plum, blackberry and mocha. The overall structure is supple and generous with fine-grained tannin and a lingering finish.
Pairs well with venison, ribeye steak, lamb.
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