Amelia Chardonnay Limari Valley 2024

Amelia is Concha y Toro's flagship white, and it comes from one of the more surprising corners of the wine world: the Limarí Valley, a near-desert stretch of northern Chile just inland from the Pacific. What makes it work is the limestone — genuinely rare in Chile — and the cool coastal fog that rolls in each morning, both of which give this Chardonnay a nervy, mineral precision.

The fruit is drawn from the Quebrada Seca vineyard on those chalky soils, fermented in French oak with only around ten percent new barrels and aged about a year. It's a restrained, Burgundian-minded style rather than a tropical, buttery one.

Look for lime, waxed lemon and orange zest, a little green apple and pear, and a subtle vanilla spice from the oak. But the signature is the finish — racy, saline, almost oyster-shell in its salinity. Vibrant acidity keeps the whole thing taut and coastal. If you served this blind, plenty of drinkers would reach for white Burgundy.

At around £45 this is a serious Chardonnay that trades on terroir rather than power. Worth it if you like your whites mineral and cool-climate.

How to Serve

Serve at 10–12°C in a white Burgundy glass. Don't drown it in ice — the salinity and citrus need a little warmth to show. No decanting required.

Where to Drink It

Bentley's for the seafood counter. Wiltons for turbot done properly. Noble Rot for a mineral white and good conversation.

Food Pairings

Made for shellfish — ceviche, grilled langoustines, a plate of oysters. It also handles roast chicken with a squeeze of lemon with ease.