Deep ruby red color with purple edges.
Complex nose opening towards ripe black fruit such as cassis, balckberry and fig, along with nuts, cinnamon and liquorice notes. Mouth: Intense creamy attack with black fruit flavors. Long lasting velvety tannins. Intense and elegant finish.
Intense, smooth a silky structure filling the mid palate with a ripe and unique personality. Black fruit such as blackberry and blueberry with a long and slightly smoked finish.
SERVICE AND FOOD PAIRING
Open and leave to breathe for a couple of hours or carefully decant for minimum 1 hour or age for several years. Enjoy at 17ºC (64°F). Ideal companion for a canard à l’orange, rack of lamb with rustic mashed potatoes or to finish a meal with a selection of a high percentage cacao chocolate.
Apalta vineyard, Valle de Colchagua, Chile.
48% Carmenère, 31% Cabernet Sauvignon and 21% Merlot.
Organic certified vineyards by CERES (Germany). Biodynamic certified vineyards by DEMETER (Germany). Carmenère and Cabernet Sauvignon Pre-filoxera old vines planted in 1920 not grafted. Morning sun leaf removal and green harvest to fine tune yields. 100% hand harvested from 7th March until 16th May 2012.
The 2014 growing season is characterized by a spring with low temperatures, and a summer with normal hot & dry conditions. The 2013 winter was exceptionally cold and dry (118mm vs 237mm of rain). The bud break was 10 days late and the dry weather followed over the springtime. Finally march brought normal conditions, but the fall came with a cold April. The grape lost early its vegetal flavors and was technically ready to make wine, but we had to wait for the aromatic and phenolic ripeness. The ripening process was slow, because of the normal fall characteristics: lower temperatures & shorter days. The cold nights of April allowed us to preserve a good level of acidity and fruit expression. So finally, the challenge during this 2014 season was to wait to r each the desired phenolic maturity.
100% hand de-stemmed in our Clos Apalta Winery. 100% native yeast. 95% fermented in French oak vats of 75 Hl and 5% in new French oak Bordeaux barrels. Skin contact up to 5 weeks. 100% of the blend in 225 lts new French oak barrels for 28 months. Not fined, cold stabilized or filtered. Bottled in June 2016, 5199 cases of 12 bottles.
Find out more with our detailed technical sheet