A benchmark organic Chilean red from Colchagua, layered with ripe dark fruit, savoury black pepper, and polished, earthy depth.

Tasting Notes & Food Pairings

Pours an intense, deep garnet with vibrant violet reflections in the glass. The nose opens with generous, layered aromas of ripe black cherries, wild brambles, and dark plums, underpinned by freshly cracked black pepper, bay leaf, dark cocoa, and a gentle floral lift of violets and pencil shavings.

On the palate, it delivers rich concentration without ever feeling clumsy or overheated. Juicy damson, blackcurrant, and crushed red berries take centre stage, framed by supple, fine-grained tannins and a lively streak of natural acidity that keeps the whole blend fresh and nimble on its feet. The finish is long, savoury, and satisfyingly dry, lingering with subtle hints of graphite, warm baking spices, and gentle cedar oak.

Food Pairings:

Built for proper, comforting scran. It is a natural partner for slow-braised beef brisket, roast lamb shoulder studded with garlic and rosemary, or venison sausages with onion gravy. If you are cooking plant-based, it has more than enough backbone and earthy depth to hold its own alongside a wild mushroom and lentil pie, grilled aubergine parmigiana, or a rich bean casserole.

About the Producer

Founded in the late 1990s, Viñedos Orgánicos Emiliana is one of South America’s true pioneers in regenerative, chemical-free viticulture. Rather than treating sustainability as a box-ticking exercise, Emiliana committed fully to organic and biodynamic principles across nearly 1,000 hectares of prime Chilean vineyard land.

Their showpiece estate at Los Robles in the Colchagua Valley functions as a thriving living farm—complete with roaming animals, insect hotels, and cover crops that restore natural vitality to the soils. Coyam is Emiliana’s flagship wine, named after the ancient native oak forests (coyam in the indigenous Mapuche tongue) that surround the estate. It is an unpretentious, world-class red that lets meticulous vineyard care and pure Chilean fruit do all the talking.

Vineyard & Winery

Viticulture & Terroir:

The fruit is sourced entirely from Emiliana’s certified biodynamic Los Robles vineyard in the Colchagua Valley. Situated roughly 245 metres above sea level on gentle, south-facing slopes, the site benefits from warm, sunny days tempered by cool afternoon breezes blowing in from the Coastal Mountain Range. The soils are deep and colluvial, formed from decomposed granite, sand, and river silt, encouraging the ungrafted vines to drive their roots deep in search of water and nutrients. These low-vigour soils naturally regulate yields, delivering small crops of intensely flavourful, balanced grapes.

Winemaking & Maturation:

Grapes were harvested by hand at optimal phenolic ripeness and sorted twice—first by whole bunch on a conveyor belt, then berry-by-berry across a vibrating sorting table. Fermentation took place in temperature-controlled stainless steel tanks using ambient indigenous yeasts (24°C–26°C), with selective pumpovers tailored to extract fine colour and soft tannins. Following an extended post-fermentation maceration on skins lasting 20 to 25 days, the wine was racked into a mix of seasoned French oak barrels, large wooden foudres (2,000–5,000 litres), and concrete eggs for 14 to 18 months. This balanced ageing regime softens the tannins and enhances texture while preserving the purity of the fruit. Bottled with minimal fining and filtration under certified biodynamic and vegan standards.