In recent years, Chile's cool coastal climates have earned a reputation for providing viable alternatives to the country’s traditional strong suit—ripe and full-flavored reds produced in the warmer Central Valley. And deservingly so. After a decade and a half of heavy investment and research in various combinations of climates, soils and grape types appellations such as Casablanca and Limarí have become dependable sources for high quality Sauvignon Blanc, Chardonnay, Pinot Noir and, to some extent, Syrah. Wine Spectator's Nathan Wesley explains.
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