Clos Apalta 2001

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum

Tasting Notes

COLOR

Deep and intense red purple color.

NOSE

Complex and explosive nose of red fruits, blackberries, black cherry and raspberry, mixed with toasted notes of vanilla, cedar, black chocolate and coffee.

PALATE

On the palate, the wine shows density, volume, concentration and fullness. Firm, round tannins give the Clos Apalta a well-structured character, highlighting the fine, smooth texture of the fruit. The end palate is long, with velvety, silky highlights predominating on the finish.

Vintage Report

APPELLATION

Apalta vineyards. Colchagua Valley, Chile.

BLEND

80% Merlot-Carmenere 20% Cabernet. Sourced from our very best lots of old vine fruit.

HARVEST

From April 2nd to April 12th 2001. The crop was hand picked in small baskets to avoid bruising, with further hand sorting performed to remove leaves and unripe fruit.

GROWING CONDITIONS

Following the winter rains in 2000, the growing season (from October 2000 to March 2001) was marked by very dry and warm climatic conditions, particularly in January-February. With adequate water in the soils and generous sunshine, our non-irrigated Apalta vineyards slowly entered into progressive stress levels, achieving optimal fruit ripeness as April arrived. Under these notably dry conditions, the yields produced in 2001, were naturally low with 20hl/ha (1.25 tons/acre) on Cabernet Sauvignon, and 38hl/ha (2.4 tons/acre) on Merlot and Carmenere. These conditions contributed to produce a Clos Apalta of exceptional concentration, complexity and character. This is a classic wine that is worthy of proper cellaring.

VINIFICATION

The must was fermented 15 days with native yeasts, followed by 16-18 days of postfermentation maceration. Fermentation temperature was between 26-28°C (78-82°F). All the wine was aged 22 months in new French oak barrels, unfined and unfiltered. Bottled in March 2003.

 

 Clos Apalta image

Technical sheet

Find out more with our detailed technical sheet

Download

THE ABUSE OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH STYLE, DRINK RESPONSIBLY

To visit the Clos Apalta site, you must be of legal drinking age in your country of residence. If there is no legal age for consuming alcohol in your country, you must be over 21.

Yes
No