Deep ruby red color with purple edges.
Complex nose opening towards ripe and expressive fruit, such as blackberry, blueberry, cassis and dry figs. Spices such as clove, black pepper and a touch of lavender.
Intense, smooth 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.
Apalta vineyard, Valle de Colchagua, Chile.
70% Carmenère, 21% Cabernet Sauvignon, 7% Merlot and 2% Petit Verdot.
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.
This 2013 vintage brought great conditions in Apalta. In general, winter in 2012 was dry and cold in Apalta, except in June which showed higher temperatures and was also humid (+2ºC versus the last 10 years average). The springtime rains where average. All rains where concentrated in October. Summer was colder and more humid than the historic data. During December, rains of 68.1 mm at Apalta made it the wettest December known in last 10 years. These rains supplied our water reserves and allowed the grapevines to develop without the necessity of extra summer irrigation. Only February brought back normal recorded temperatures. The ripening process occurred slowly but, it was very balanced.
Fall and March brought normal conditions. Regarding temperatures, April was going well only the maxima were lower. 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 was going slowly, because of the fall characteristics: lower temperatures, shorter days, more clouds. So it was very important to be on top of the maturity records and then harvesting quickly considering the risk of rain.
100% hand de-stemmed in our Clos Apalta Winery. 100% native yeast. 77% fermented in French oak vats of 75 Hl and 23% 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 October 2015, 4,808 cases of 12 bottles.
Find out more with our detailed technical sheet