Kingston Family Vineyards

Kingston Family Vineyards occupies hillside vineyards in Las Dichas, in the heart of Chile's Coastal Mountain Range, approximately 12 miles from the Pacific Ocean. The estate sits in the far western reaches of Casablanca Valley, where the climate is cooler and more maritime than the eastern part of the valley. Morning fog and afternoon breezes driven by the Pacific moderate temperatures and extend the growing season, while the soils, a combination of red clay loam and decomposed granite, promote excellent drainage and vine stress that concentrates flavors and preserves acidity.

• Located in Las Dichas, western Casablanca; cooler and more maritime than eastern valley due to proximity to the Pacific
• Soils are red clay loam and decomposed granite on hillside terrain; excellent drainage and low fertility focus vine energy
• Morning fog and afternoon coastal breezes moderate temperatures, enabling extended hang time and balanced ripening
• Organic viticulture conversion began in 2016; vines farmed on their own roots across 140-plus cultivated hectares

In 1906, Carl John (CJ) Kingston, a mining engineer from Michigan's Upper Peninsula, traveled to Chile searching for gold and instead acquired a 7,500-acre dairy and cattle ranch in the western hills of Casablanca Valley. For three generations the Kingstons operated the property as a working farm. In the 1990s, Courtney Kingston, CJ's great-great-granddaughter, wrote a business plan to plant cool-climate red grape varieties on the land while in graduate school at Stanford University. The family planted their first 20 hectares of Pinot Noir and Syrah in 1998, a bold gamble in a valley known exclusively for whites, and made their first 400 cases under the Kingston Family label in 2003.

• CJ Kingston arrived 1906 from Michigan's Upper Peninsula; established cattle and dairy ranch 12 miles from the Pacific
• Courtney Kingston (Princeton undergraduate, Stanford graduate school) wrote the vineyard business plan in the 1990s
• First 20 hectares of Pinot Noir and Syrah planted in 1998; first vintage of 400 cases produced in 2003
• Still a working farm: cattle still graze alongside the vines on the multi-generational Kingston property

Kingston Family focuses on small-lot, handcrafted production that emphasizes terroir expression and balance over extraction and power. The estate uses approximately 15 percent of its vineyard grapes to produce around 5,000 cases annually, selling the remainder to other Chilean wineries. Winemaking was guided by California consulting winemaker Byron Kosuge, who worked at Saintsbury, from the first 2003 vintage; Chilean winemaker Amael Orrego joined as head winemaker in 2015 and moved the cellar toward ambient yeast ferments and no added sulfur until bottling. Current winemaker Andres Campana continues this philosophy. The cellar uses a combination of French oak barrels, large foudres, and concrete vessels, with techniques brought from California refined over decades for the coastal Chilean climate.

• Approximately 5,000 cases per year from 15 percent of estate grapes; balance sold to other Chilean producers
• Byron Kosuge (California, ex-Saintsbury) was consulting winemaker from 2003; Amael Orrego became head winemaker in 2015
• Current head winemaker is Andres Campana; production uses ambient yeast ferments and minimal sulfur additions
• Cellar tools include French oak barrels, large foudres, and concrete egg vessels for different lot expressions

Kingston Family has earned consistent critical recognition for its red wine work in Casablanca. Wine and Spirits Magazine named them Value Brand of the Year in 2010 and Winery of the Year in 2011, and that same year the family hosted a James Beard dinner in New York City. Master of Wine Tim Atkin recognized Kingston as a First Growth in his 2021 Chile Report, and named the 2022 Cuartel 8D Pinot Noir, 2022 La Cantera Pinot Noir, and 2022 Bayo Oscuro Syrah as Wines of the Year in his April 2024 issue. Forbes honored the winery in its 2021 Small Giants list. The portfolio spans five expressions of Pinot Noir (Tobiano, Alazan, CJ's Barrel, La Cantera, Cuartel 8D), two Syrahs (Lucero, Bayo Oscuro), Sauvignon Blanc, Chardonnay, a Rosé of Syrah, and Merlot, with every wine named after one of the estate's horses.

• Wine and Spirits: Value Brand of the Year 2010; Winery of the Year 2011; hosted James Beard dinner NYC same year
• Tim Atkin First Growth 2021 Chile Report; 2022 Cuartel 8D, La Cantera, and Bayo Oscuro named Wines of the Year in 2024
• Forbes 2021 Small Giant; wines on lists at Jean Georges (New York), Boulevard (San Francisco), Four Seasons (London)
• All wine names derive from the estate's herd of approximately 80 partially feral horses that roam the property freely

Kingston Family began converting its vineyards to organic agriculture in 2016, a natural fit for a property that also runs cattle and horses whose manure supports soil health. Winemaker Amael Orrego, who came to Kingston from Emiliana Organic Vineyards, drove much of the transition. Sustainable practices include cover cropping, composting, minimal tillage, and solar-powered operations. All vines are farmed on their own roots. The estate's integration of livestock, native forests, and vineyards reflects a broader commitment to long-term stewardship of the Las Dichas landscape.

• Organic viticulture conversion began 2016; Amael Orrego brought organic expertise from Emiliana Organic Vineyards
• All vines farmed on own roots; estate integrates vineyards, cattle, native forest, and a herd of free-ranging horses
• Solar-powered operations and composting programs return nutrients to soil and reduce environmental footprint
• Cover cropping and minimal tillage protect soil structure on steep hillside terrain

Kingston Family Vineyards offers daily tours and tastings at the estate in Las Dichas, with a tasting room that has earned TripAdvisor's Certificate of Excellence for multiple consecutive years. The tour covers the family's history, the organic conversion, and the cool-climate winemaking philosophy, followed by a five-wine tasting typically including the Cariblanco Sauvignon Blanc, Sabino Chardonnay, Tobiano Pinot Noir, and Lucero Syrah, paired with local cheeses and chocolates. A cooking school and guest house allow visitors to extend their stay and experience farm-to-table dining with wine pairings. The winery, located about an hour from Santiago, remains a fifth-generation family business that operates a working farm alongside its boutique wine production.

• Daily tours at 10am, 12pm, 2pm, and 4pm; multiple TripAdvisor Certificates of Excellence; advance reservations recommended
• Standard tasting includes Cariblanco, Sabino, Tobiano, and Lucero; five-course paired lunches also available
• On-site cooking school and guest house for extended visits; farm-to-table menus use locally sourced seasonal ingredients
• About one hour from Santiago; wine club (Old Corral Club) offers twice-yearly allocations and complimentary estate tastings