In 1870, Don Maximiano Errázuriz spent two days straight on horseback, travelling 100km north of Santiago on a quest to find a terroir he felt did justice to Chile’s wild spirit. In the shadow of the mountains at Aconcagua Valley, he found it. Maximiano was the first to introduce French grapes to the valley, founding a family winery which is still flourishing nearly 150 years later. It’s grown just a few kilometres inland of the Pacific, and the sea has a big impact on flavour. So it\'s incredibly fresh. It’s crisp. It’s zingy. But it’s also ripe with those delicious gooseberry and passion-fruit flavours we love in a Sauvignon. It’s incredible with ceviche – or tangy, dairy-based dishes.