Viña Pérez Cruz

Pablo Pérez and Mariana Cruz purchased the Huelquén property in 1963, though viticulture came decades later. It was their 11 children who planted the first vines in 1994, establishing what would become one of Chile's notable single-estate producers. The first harvest followed in 2002 under the direction of winemaker Germán Lyon, who remains the estate's technical director and chief oenologist. The property also features an Incan 'chaski' trail with stone-lined paths, a reminder of the land's deep historical roots.

• Property purchased 1963; vines planted 1994 by the founders' 11 children
• First commercial harvest took place in 2002
• Germán Lyon has led winemaking since the inaugural vintage
• An Incan chaski trail with stone-lined paths runs through the estate

Pérez Cruz sits in the Maipo Andes sub-zone, also referred to as Maipo Alto, at elevations ranging from 1,450 to 1,700 feet (440 to 520 meters) above sea level. The soils are stony, clayey, and alluvial-colluvial in character, rich in minerals, and well suited to producing wines with structure and concentration. The Mediterranean climate delivers dry, sunny summers, while cooling influences from the Andes Mountains and Pacific Ocean breezes create significant diurnal temperature variation. This slow, even ripening is central to the style of the wines.

• Elevation ranges from 440 to 520 meters across the 250-hectare estate
• Soils are stony, clayey, and alluvial-colluvial with high mineral content
• Mediterranean climate with pronounced diurnal temperature variation
• Andes and Pacific Ocean influences moderate summer heat and slow grape ripening

Cabernet Sauvignon is the dominant variety, accounting for approximately 70% of plantings, which reflects both the Bordeaux heritage of Maipo Valley and the winery's stylistic focus. Alongside Cabernet, the estate grows Carménère, Syrah, Malbec (also known as Cot), Merlot, and Petit Verdot. The Liguai vineyard is considered the crown jewel of the estate, positioned at the upper end of the elevation range at just under 1,700 feet. Pérez Cruz produces red wines exclusively, with a clear emphasis on Bordeaux varieties.

• Cabernet Sauvignon represents approximately 70% of total plantings
• Additional varieties include Carménère, Syrah, Malbec, Merlot, and Petit Verdot
• Liguai vineyard is the estate's top site at close to 1,700 feet elevation
• The estate produces red wines only, with no white or rosé in the portfolio

The winery at Pérez Cruz is built on a gravity-fed design, allowing fruit and wine to move through the facility without mechanical pumping, which minimizes stress on the grapes and the finished wine. All wines in the portfolio are sourced exclusively from estate-grown fruit, giving Germán Lyon precise control over quality from vineyard to bottle. Annual production reaches slightly over one million bottles, a significant volume for a single-estate operation. The family-owned structure and boutique classification remain central to the winery's identity.

• Gravity-fed winery design used throughout production
• 100% single-estate fruit across the entire portfolio
• Annual production is slightly over one million bottles
• Family-owned and classified as a boutique single-estate producer