Clos Rozier

Lolol, Colchagua, Chile. Can a neglected vineyard in Chile become a great one? We’re going to find out. Field notes =

[Clos Rozier @ClosRozier]

@hburgosd Me encanta el entusiasmo. La próxima vez que pase por Peralillo los pruebo — Santa Ana queda al lado de donde estamos en Lolol.

[Clos Rozier @ClosRozier]

@thehappyhigh @SiegelWines @WinesofChile @DrinkChile @prochile_in Nice story. Thanks. Western Colchagua is less “valley floor heat” than people think; mist and wind on granite do a lot of the work.

[Clos Rozier @ClosRozier]

@mageeclegg Peumo sits a bit warmer than the coastal Rapel hills. We just planted Cab Franc on granite in Lolol. With morning mist and afternoon wind off the Pacific, the bet is mid-weight rather than dense.

[Clos Rozier @ClosRozier]

@laricchiahugo Chicago es mi ciudad natal. Vivo en Chile, pero vuelvo allí a menudo. Solía ​​ir a clubes de blues, pero hace ya algunos años que no voy. Siento que me he estado perdiendo algo. Ella es buena.

[Clos Rozier @ClosRozier]

@mageeclegg Great map. Where did you find it? Here in Lolol the granite hills catch the Pacific mist that slows ripening—the goal is elegant, cool-climate wines.

[Clos Rozier @ClosRozier]

Five dangerous years. I’m told dreaming is healthy.

https://t.co/LQUU53oW41

[Clos Rozier @ClosRozier]

@WineEnthusiast Here in Lolol we love those Camanchaca mists too. Slows the ripening fruit and gives an elegance and power to our wines.

[Clos Rozier @ClosRozier]

@hammed_rasaq1 And on the Colchagua coast, they sit on our vines allowing the fruit to ripen slowly and deeply. 🍷

[Clos Rozier @ClosRozier]

@BoulonSurMer @Nherdmit Estoy completamente de acuerdo. Me encantan los syrahs chilenos porque saben complejos sin ser jammy.

[Clos Rozier @ClosRozier]

Wine is bad business. But so is art.

https://t.co/EQR92gOe7u

[Clos Rozier @ClosRozier]

We could have replanted the vineyard the way it had always been. Instead, we started asking a different question: if the only thing that matters in the end is what’s in the glass, how should we build the vineyard?

https://t.co/3i0HP6OqzI

[Clos Rozier @ClosRozier]

@AdvancingEcoAg @AltaColina We are starting to do the same thing on our granite and rocky soils here in Lolol. We are only in our first year. Now I see the goal. 😊

[Clos Rozier @ClosRozier]

Five years of neglect left broken posts, tangled wires, vines on the ground, weeds—and small trees growing between the rows.

A year later, the vineyard is finally ready for spring.

https://t.co/w4mABFO29H

[Clos Rozier @ClosRozier]

@PeonyLaneWine Agree. Flavor, structure, and whether you want another glass matter more than hitting a textbook profile.

[Clos Rozier @ClosRozier]

Que se vendan esas bebidas, de acuerdo. Que se llamen vino, no. El vino es uva fermentada con el grado y la identidad de un sitio; lo otro es otra categoría. Llamar vino a un producto de 8–9° con agua y saborizante es como llamar casa a un galpón. En laderas de granito como Lolol, el lugar solo aparece si lo que hay en la botella es fruta de verdad.

[Clos Rozier @ClosRozier]

The surprise of our 2026 harvest was a grape I had never tasted.

When the first juice fell from the press I caught it in a glass. It was so full of flavor I was momentarily somewhere else.

Memo said Chileans call that Lágrima — the tears of the vine.

We bottled it last week. Green apple, apricot, and unexpectedly the sea.

We call it First Light. The first wine 100% from these hills.

https://t.co/k75Cesxtkd

[Clos Rozier @ClosRozier]

@CoastCabCritic @PVtheWoodlands Patience gets talked about for cellaring. Less so for the glass. Valuable reminder. 💪

[Clos Rozier @ClosRozier]

We bought 6.5 ha on a hillside in Lolol. Five of those hectares had just been left. Not mothballed — abandoned. The first year (last year) we lost the entire crop to oidio that had already taken over those blocks. Bringing a vineyard back is not like restarting an idle factory. We think two or three years of recovery.