Field blends make a comeback, but this time as the protagonist

The story is being rewritten for field blend wines, according to one Chilean winemaker, who insists that “value does not live in the purity of a single variety”. Sarah Neish discovers why the planting method is transitioning from one of necessity to a conscious style choice.

Field blends have deep roots in Chilean viticulture, particularly in regions such as Maule and Itata, “where small growers historically planted multiple varieties together to ensure consistency and to better adapt to local conditions,” Teresita Ovalle, winemaker for Viña Santa Rita’s Floresta range, told the drinks business in an exclusive interview.

However, it would be unwise to assume that field blends are a retro gimmick, dining out on their nostalgic appeal, or a novel way of fattening a producer’s portfolio. According to Ovalle, today “field blends represent a way of understanding wine that is gaining renewed attention”, with producers choosing to pursue them for their distinct stylistic advantages.

“Historically, field blends emerged as a practical solution, but today they are valued for the complexity and balance they can offer,” she explained.

It’s one thing making use of existing field blend plots, but are modern-day producers planting vineyards in this way from scratch? That’s the golden question and one that Ovalle gave due consideration.

“There is growing interest in replicating this model, although it requires a long-term vision and a different approach to vineyard management,” she said. The Floresta winemaker believes it is “likely” that in future “we will see a coexistence between the recovery of historic vineyards and new plantings under this logic”.

Varietal precision and price point

So, why should winegrowers consider interplanting varieties? The simple truth is that each one lends an ephemeral magic to the final blend.

“With multiple varieties coexisting in the same vineyard, each one responds differently to the conditions of a given year, allowing for a more natural balance between ripeness, acidity, and structure,” Ovalle said. “The result is a wine that reflects the place and the vintage; a wine with layers, texture and freshness, that does not seek varietal precision, but rather a more holistic expression.”

In many cases field blends can produce a better result than single-varietal wines, and they are more than capable of holding higher price points despite a common preconception that field blends are less premium wines.

“In many of the world’s great wine regions, some of the most highly regarded wines are, in fact, field blends,” revealed Ovalle. “Value does not lie in the purity of a single variety, but in complexity, balance, and expression of origin.”

In Chile, she said, many field blend vineyards are also old, low-yielding, and farmed in a largely artisanal way, “which naturally positions them within a higher-quality segment.”

Hidden gems

In the case of Floresta Field Blend Blanco, the wine hails from a tiny plot of just 0.6 hectares, squirrelled away in the heart of Apalta Valley. “In a region best known for Carmenere, it is unusual to find this small vineyard—a true hidden gem—of dry-farmed vines over 80 years old, where more than five varieties coexist and are worked together,” Ovalle shared with db.

The blend of the final wine is a combination of Moscatel, Semillon, and Sauvignon Vert (2020) and has received a deluge of plaudits from wine critics including Tim Atkin and James Suckling in recent years.

Arguably, one reason for the wine’s success is its use of Semillon. While neighbouring country Argentina holds Torrentes aloft as its signature indigenous white grape, Semillon is making a name for itself as Chile’s equivalent native white variety. Despite Sauvignon Blanc and Chardonnay making up the lion’s share of Chile’s white plantings, with around 12% and 8% respectively of the total white hectarage, Ovalle explained that “from a historical and identity perspective, Semillon plays a very relevant role”.

“In the 1950s, Semillon was the most widely-planted white variety in Chile, accounting for around 75% of the country’s white grape surface,” she added. “Today, around 700ha remain, mainly in Maule, Itata, Bío-Bío, and Colchagua—many of them old, dry-farmed vineyards planted over half a century ago. In that sense, rather than being a dominant commercial variety, Semillon represents a viticultural heritage that is being rediscovered and could play an important role in shaping a more distinctive identity for Chilean white wines.”

According to Ovalle, Semillon also has excellent ageing potential, “evolving beautifully over time.”

Climate change tool

In addition to the consistency and high quality that field blends can provide, they might also become a useful weapon against climate change in the coming years. “In a sense, they can provide resilience in the face of variable climatic conditions,” Ovalle said.

“Panting this way makes strong sense. The mix of varieties helps achieve acidity, colour, and fruit in a natural way, without external adjustments, reinforcing a more genuine expression of place.”

The result, when done well, are “naturally balanced and complex wines, with less intervention in the cellar.”

Teresita Ovalle, Floresta winemaker
White wine expertise

Certainly, field blends are not the only quality white wines that Chile, or Floresta, produces. In fact the winery launched the first vintage of an intriguing late-harvest Sauvignon Blanc (2023) last year, which spoiler alert…. is not a sweet wine, but dry.

“Floresta’s Sauvignon Blanc is harvested later than a typical Leyda Sauvignon Blanc, usually during the first week of April,” said Ovalle. “This allows for greater concentration and the development of a distinct aromatic profile, quite different from what is commonly found in Chilean Sauvignon Blancs.”

Although the later harvest implies greater ripeness, the fermentation is carried out in a way that results in a dry wine. Proving this point, Ovalle highlighted that “late harvest wines typically have more than 90g per litre of residual sugar, while this wine has around 1.2g-2g per litre, with alcohol close to 13%.”

More than sweetness, the late harvest wine “brings texture, ripeness, and depth”, Ovalle said. “It also moves away from more pyrazinic aromas, giving way to a more floral and citrus-driven profile.”

Sales growth

The drinks business can reveal that the white varieties within the Floresta range were the main drivers of growth for the label last year. “In 2025, white wine sales increased by 62% compared to 2024, reflecting the growing interest in this style of wines,” said Ovalle

She believes that Chile has strong potential to be a global leader in the white wine space, whether through its Sauvignon Blanc, when allowed to express its fully diverse profile through “coastal influence, altitude, and old vines”, or through its Chardonnay and Semillon.

“Limarí has established itself as a benchmark for Chardonnay, thanks to its calcareous soils and strong Pacific influence, while areas such as Apalta and Maule show great potential for Semillon, particularly from old vines that bring added depth and texture,” Ovalle summarised.

When considering whether to look to Chile or another nation for quality white wines, it’s worth considering Chile’s significant heritage of old white-vine vineyards, hidden away in valleys such as Maule, Itata, Bío-Bío, and Colchagua.

“What truly defines them is their patrimonial value and their ability to bring identity to Chilean white wines,” said Ovalle.