Costa Rica wine?
When you think of Costa Rica, your mind likely drifts to lush rainforests, cloud-kissed volcanoes, and howler monkeys serenading you at sunrise. Maybe you think of rich, aromatic coffee, or dreamy Pacific sunsets framed by surfboards and swaying palms.
But wine? That’s not usually on the Costa Rican postcard.
Yet tucked away in this tropical paradise’s misty highlands and volcanic slopes, a small but passionate wine revolution is quietly uncorking its way into the country’s identity.
Tropical Terroir: An Unlikely Beginning
Costa Rica’s climate—warm, humid, and generally inhospitable to traditional viticulture—has long kept it off the global wine map. Unlike Mediterranean or Andean climates, which nurture grapevines in dry, sunny conditions, Costa Rica’s tropical rains and high humidity present enormous challenges. For decades, the idea of growing wine grapes here seemed like a fantasy better suited for European villas or Chilean valleys.
But that was before a few dreamers with bold palates, botanical curiosity, and a good deal of patience began to rewrite the rules.
Costa Rica Wine: It All Started in the Clouds
The story of Costa Rica’s boutique winery scene begins in Copey de Dota, a small mountain town southeast of San José. Known for its crisp air, apple orchards, and premium coffee, Copey sits at just the right altitude—over 2,000 meters above sea level—to tempt grapevines into growing. The cooler temperatures and well-draining volcanic soil mimic the conditions of some Old World wine regions, sparking intrigue.
Enter Don Julio Rojas, a local pioneer who, in the early 2000s, dared to plant Vitis vinifera—European grape varieties like Pinot Noir and Chardonnay—on these unexpected slopes. Friends and neighbors were skeptical. Wine grapes in Costa Rica? Better stick to coffee, they said. But Rojas had a vision.
Over time, his efforts bore fruit—literally and figuratively. His vineyard, now known as Vinos Don Julian, became the first to produce drinkable, even elegant, Costa Rican wine. That success opened the door for others to experiment, and a tiny but growing movement began to take root.
A New Generation of Winemakers
Copey Estate Winery
As word of Don Julian’s wines spread, so did curiosity. The highlands of Copey, Tarrazú, and parts of Zarcero became micro-laboratories for enologists and agricultural innovators.
One of the most notable offshoots is Copey Estate Winery, a collaboration between local and international wine professionals committed to refining high-altitude winemaking.
Here, you’ll find meticulous attention to terroir, small-batch production, and a deep respect for nature. Grapes are hand-harvested. Barrels are carefully selected. Bottles are few and precious—but increasingly respected. Copey Estate’s wines have even caught international attention, with sommeliers praising their bright acidity, subtle minerality, and unexpected depth.
Bodega Calle Cimarrona
Another name gaining traction is Bodega Calle Cimarrona, an emerging project in Zarcero that’s pushing the boundaries with hybrid grape varieties and tropical viticulture techniques. While still in its experimental stages, it represents the adventurous spirit that defines Costa Rica’s boutique wine culture.
Apples, Sparkling Wine & Tropical Innovation
One of the cleverest twists in Costa Rica’s wine story is the use of non-grape fruits—especially apples. In regions where wine grapes struggle, winemakers have embraced apples as an alternative base for sparkling wines. At Copey Estate, they craft apple-based sparkling brut that rivals anything from a French countryside fête.
This adaptability isn’t just practical—it’s poetic. It mirrors the Costa Rican ethos of “pura vida”—living simply, joyfully, and in harmony with what nature provides.
The Boutique Experience: More Than a Tasting
Visiting one of Costa Rica’s boutique wineries is not your average wine tour.
These aren’t sprawling estates with buses of tourists and cavernous cellars. Instead, you’re more likely to sip a crisp white wine at the winemaker’s kitchen table, surrounded by clouds rolling through the valley below.
Many wineries pair their tastings with culinary delights—local cheeses, farm-to-table meals, or freshly baked breads still warm from the oven. And because most of the wine is made in such small quantities, you often get to taste vintages unavailable anywhere else in the world.
It’s intimate, personal, and refreshingly unpretentious.
Challenges in the Glass
Make no mistake—Costa Rican winemakers still face a mountain of challenges. Tropical diseases, unpredictable weather, and low yields keep production expensive and inconsistent. There’s no national wine infrastructure or massive marketing machine. Everything is small-scale, handcrafted, and often driven more by passion than profit.
Yet perhaps that’s what makes it so special. In an age of mass production and commercial blends, Costa Rica’s boutique wines are a reminder that magic can come from the margins—that wine doesn’t have to be perfect, or famous, to be deeply enjoyable.
Costa Rica Wine — A Taste of the Future
Today, Costa Rica’s boutique wine scene is still in its infancy—but it’s growing. Tourists looking for authentic, off-the-beaten-path experiences are increasingly adding winery visits to their itineraries.
Culinary travelers, foodies, and curious oenophiles are discovering a new layer of Costa Rican culture—one filled with clinking glasses, volcanic soils, and stories aged to perfection.
So next time you’re exploring this vibrant country, take a detour from the beaches and the jungle trails of Machu Picchu. Head into the hills, find a cozy vineyard, and let a glass of tropical Pinot Noir surprise you.
You might just discover that pura vida pairs beautifully with wine.