In Situ, 'The Riverside Blend', 2025, Aconcagua Valley (DO)

'One-Liner'
A richly textured Andean white – tropical fruit, ripe pear and flowers wrapped around fresh acidity and beautifully judged French oak.

Tasting Note
Golden yellow in the glass, with an expressive nose of ripe pear, peach and tropical fruit alongside apricot, white flowers and a gentle touch of toasted hazelnut. The palate is broad and creamy, with Chardonnay providing ripe orchard fruit and freshness while Viognier adds perfume, weight and exotic fruit character. Subtle smoky and buttery notes from the French oak sit neatly behind the fruit rather than dominating it. A streak of bright acidity and mineral freshness keeps the generous texture beautifully balanced. Full-flavoured yet poised, with a long, gently creamy and mineral finish.

Country: Chile
Region: Aconcagua Valley DO
Sub-Region: San Esteban
Grape(s): 60% Chardonnay, 40% Viognier
ABV: 13.5%
Friendly: Sustainable

Awards & Critics' Scores
Concours Mondial de Bruxelles 2026 – Silver Medal

The Story
The name Riverside is unusually literal here. In Situ is the terroir-focused range of family-owned Viña San Esteban, whose vineyards lie at the eastern end of the Aconcagua Valley, close to the Andes and alongside the river that flows down from the mountains. The combination of warm days, cool nocturnal breezes and free-draining riverbank soils allows Chardonnay and Viognier to ripen fully while retaining the freshness needed to balance their naturally generous fruit. Winemaker Horacio Vicente studied oenology in Bordeaux and gained experience at Château Mouton Rothschild and California’s Chalone Vineyard, and that French influence is particularly apparent in Riverside Blend. The wine is traditionally fermented in French oak and matured on its fine lees, giving richness and texture without losing the bright acidity and mineral character that define this high-altitude corner of Aconcagua.

Perfect With... (click me for the recipe)
- Meat/fish: Pan-fried trout with dill, parsley and lemon potatoes
- Vegetarian: Manchego and quince tart
- Vegan: Roast cauliflower steaks with almond, lemon and parsley dressing