Established in 2002, Tabalí is a pioneer and iconic winery situated in Limarí, on the edge of the Atacama Desert in one of the northernmost vineyard regions of Chile. They were one of the first wineries to settle in Limarí and their wines faithfully reflect their place of origin in which climate and soils play a fundamental role, and bring out the potential of each of their vineyards.

Tabalí is the only winery that produces wines that cross Chile from east to west in the same valley (D.O.), from their incredibly high and remote site of Roca Madre (second highest vineyard in Chile) in the Andes Mountains' Rio Hurtado area down to their cool climate, 'Camanchaca' fog blanked vineyards by the Pacific Ocean. In their quest for the perfection, they now also have a site in the renowned Cabernet and Merlot region of Maipo Valley. The result is a range of truly distinctive wines with elegance, restraint and minerality which the dynamic team of Felipe Muller (winemaker) and Hector Rojas (viticulturalist) have attributed to their cabinet full of the wine world’s most prestigious trophies. In 2014, Felipe Müller was name 'Chilean Young Winemaker of the Year' and acclaimed for his ability to understand Tabali´s distinctive terroir and use it to create remarkable wines, unique to Chile.

Tabalí also has the honour of stewardship of the Limarí Valley’s most significant archaeological sites, the mystical ‘Valle del Encanto’ (Enchanted Valley) which borders their vineyards. A sacred site of the ancient Molle and Diaguita culture, the many rock drawings and carved Tacita stones depict an ancient way of life. The Tabalí mask logo has been taken from one of these rock carvings, which can only be seen at certain times of day when the sun’s alignment makes them magically appear.

Cachapoal, in Chile’s O’Higgins Region, forms the northern half of the wider Rapel Valley (with Colchagua to the south). The climate is Mediterranean: warm, dry summers and cool, wetter winters. The Coastal Range shields the valley from direct ocean influence, making the central and eastern zones warmer, while evening downslope breezes from the Andes deliver marked diurnal swings that preserve acidity and aromatics. The Rapel River and its reservoir (Lago Rapel) add a moderating influence and morning mists, particularly around Peumo, extending the ripening season.

Soils are varied. On the valley floor, deep alluvial clays and silts interlayer with gravel and rounded stones near river terraces, giving generous structure and plush fruit. Toward the Andean foothills (Alto Cachapoal), colluvial slopes and decomposed granite provide better drainage and yield more linear, aromatic wines.

Carmenère is the calling card—especially from Peumo—showing ripe plum, black cherry, sweet spice and a gentle green-herb nuance with supple tannins. Cabernet Sauvignon is widely planted, delivering cassis, mint and graphite with firmer structure; Syrah excels on warmer, stony sites with black fruit, olive tapenade and peppery lift. Merlot and Malbec appear in both varietals and Bordeaux-style blends. Whites are less common but include fresh, herb-tinged Sauvignon Blanc and crisp Chardonnay from cooler pockets.

Styles range from plush, approachable reds with soft tannins to more focused, ageworthy wines from higher, rockier parcels. Across the valley, expect ripe fruit, polished textures and a balancing freshness that reflects Cachapoal’s warm days, cool nights and diverse geology.

Carmenère (often styled Carmenère) originated in Bordeaux, where it was once a staple of the Médoc and Graves before phylloxera and tricky ripening saw it largely disappear. Its modern renaissance began in Chile, where vines long assumed to be Merlot were identified in the 1990s as Carmenère. Today Chile is the global reference—especially sites such as Peumo in Cachapoal and parts of Colchagua and Maule—with smaller plantings in northern Italy, Argentina, the United States, China and Brazil.

Viticulturally, Carmenère is late-ripening and needs a long, warm, dry autumn to achieve full flavour maturity. It can suffer coulure and millerandage during a cool, windy flowering, and in humid zones it is vulnerable to mildew. Careful canopy management is essential: moderate yields and good sunlight exposure help reduce green pyrazine notes and build riper fruit characters, while well-drained, warm soils are preferred. Picked too early, it shows overt herbaceousness; harvested ripe, it delivers plush fruit with supple tannins.

Styles range from juicy, early-drinking reds to more structured, ageworthy examples. Typical flavours include dark plum, black cherry and blackberry layered with cocoa, coffee and sweet spice (often a paprika/pepper lift), plus a gentle herbal thread. Acidity is usually medium, tannins rounded and velvety, and sensitive oak use adds chocolate, tobacco and cedar without overwhelming the fruit. At its best, Carmenère combines generous, sable-textured richness with savoury complexity and a distinctive, Bordeaux-meets-Andean personality.