2019 Clos Apalta, Le Petit Clos, Colchagua Valley, Chile

2019 Clos Apalta, Le Petit Clos, Colchagua Valley, Chile

Product: 20198041858
Prices start from £33.00 per bottle (75cl). Buying options
2019 Clos Apalta, Le Petit Clos, Colchagua Valley, Chile

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Description

The second wine from Clos Apalta, the 2019 Le Petit Clos was produced with a blend of 49% Carmenere, 30% Merlot, 18% Cabernet Sauvignon and 3% Petit Verdot from granite soils. It fermented with indigenous yeasts with four to five weeks of maceration with manual punchdowns and malolactic in French oak barrels. The élevage was eight months in new barrels and a further 14 months in 50% new oak and 50% second use. It's a ripe and powerful red with 14.5% alcohol and a pH of 3.6. It has a nose of herbs and spices, and it's creamy and lush, with a juicy texture and a full body with an herbal finish. It has mellow acidity and a soft mouthfeel through round and fine tannins. 41,988 bottles produced. It was bottled in March 2021.

Drink 2022 - 2030

Luis Gutiérrez, Wine Advocate (Aug 2022)

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Critics reviews

Wine Advocate93/100

The second wine from Clos Apalta, the 2019 Le Petit Clos was produced with a blend of 49% Carmenere, 30% Merlot, 18% Cabernet Sauvignon and 3% Petit Verdot from granite soils. It fermented with indigenous yeasts with four to five weeks of maceration with manual punchdowns and malolactic in French oak barrels. The élevage was eight months in new barrels and a further 14 months in 50% new oak and 50% second use. It's a ripe and powerful red with 14.5% alcohol and a pH of 3.6. It has a nose of herbs and spices, and it's creamy and lush, with a juicy texture and a full body with an herbal finish. It has mellow acidity and a soft mouthfeel through round and fine tannins. 41,988 bottles produced. It was bottled in March 2021.

Drink 2022 - 2030

Luis Gutiérrez, Wine Advocate (Aug 2022) Read more

Jane Anson91/100

Grilled cedar oak on the first nose, and a punch of spice. Transports you to South America, with its red pepper spices, passionfruit and sweet black cherry fruit. This is enjoyable, unfussy, has a deliciously supple texture. Harvest March 13-May 13, taking a leisurely two months. Old vines head up to 100 years old, and the oldest ones are ungrafted. The first vintage of Petit Clos was in 2014, with the blend made in the cellar rather than specific plots. 8 months in new French oak, then 50/50 barrel and stainless steel.

Drink 2022 - 2032

Jane Anson, janeanson.com (Jul 2022) Read more

James Suckling95/100

Aromatic and herbal nose of thyme, bay leaves, currants, blackberries, licorice and pomelo pith. Medium-bodied with a fleshy, delicious and open palate. Ripe tannins. Plush and caressing finish. 49% carmenere, 30% merlot, 18% cabernet sauvignon and 3% petit verdot. Drink now or hold.

James Suckling, jamessuckling.com (May 2022) Read more

About this WINE

Casa Lapostolle

Casa Lapostolle

Casa Lapostolle owns two wineries, with extensive vineyard holdings in three different appellations.

The principal winery is in Cunaco in the Colchagua Valley, by the Apalta vineyard. About 100 kilometres to the north, in the Cachapoal Valley, is the Las Kuras vineyard. And more northerly still, near the west coast, is the Atalayas vineyard in Casablanca.

A second winery is dedicated to the production of Casa Lapostolle’s premium Bordeaux blend, Clos Apalta. This wine is produced under the management of Charles-Henri de Bournet Marnier Lapostolle, son of founders Alexandra Marnier Lapostolle and Cyril de Bournet. Michel Rolland has been personally involved in Clos Apalta production since the first vintage in ’97.

Clos Apalta is a blend in which the largest share is Carmenère, the region’s signature grape. This is supported by Bordeaux varieties Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. As a further parallel with its Bordeaux heritage, Clos Apalta has a second wine called Le Petit Clos. It was first produced in 2014 using fruit from younger vines, principally Cabernet Sauvignon.

The three vineyard sites owned by Casa Lapostolle provide ideal conditions, not only for Bordeaux varieties but also for Syrah, Chardonnay and Pinot Noir. Casablanca is acknowledged to be Chile’s most successful region for Pinot Noir and Chardonnay, thanks to its cooler climate and longer growing season.

Casa Lapostolle planted their Atalayas vineyard there in 1997, so vines have reached an age to provide good flavour intensity which will only improve.

Vines in Las Kuras in the Cachapoal Valley were planted from ’92 to 2000, consisting largely of Cabernet Sauvignon, Sauvignon Blanc and Syrah. The Apalta vineyard provides most of the Bordeaux varieties and boasts the oldest vines, some of which were planted in the 1920s. It benefits from a southerly exposure, which in the southern hemisphere reduces exposure to sunlight and heat. This allows the grapes to mature over a longer period and preserving freshness as the fruit reaches full maturity.

Yields are generally kept to 45 hectolitres per hectare, equivalent to that of Bordeaux, and viticulture is organic.

Grapes are sorted twice: once when they are hand-harvested, and again on arrival in the winery. Vinification is in stainless steel or wood, depending on the cuvée. Basic reds and whites are fermented in 100% stainless steel; reds aged about five months in wood; and whites may be aged in stainless steel, or briefly in wood.

Borobo is fermented with natural yeasts in 10% new French oak barrels, the rest in stainless steel tanks or older wooden cask. Clos Apalta is aged in oak (about 85% of which is new) for 26 months. Neither Borobo nor Clos Apalta are fined, cold stabilised or filtered.

The Apalta vineyard was certified organic in 2009, and some biodynamic practices have been introduced.

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Cab.Sauvignon & Carmenère

Cab.Sauvignon & Carmenère

Carménère is considered as an ideal blending partner with Cabernet Sauvignon, as well as with other Bordeaux varieties (Merlot and Cab. Franc)

Carmenère 
Chile is the bastion of the Carmenère grape today but during the early19th century it was one of the most widely cultivated grape varieties in the Médoc and Graves regions of Bordeaux where it dominated as blending partner of Cabernet Franc. However its susceptibility to the twin evils of phylloxera and oidium led to growers uprooting it in the 1860s and replacing it with better yielding grape varieties such as Merlot.

It was first introduced in Chile (where it is also known as Grand Vidure) in the 19th-Century where it thrived on the country’s phylloxera-free vineyards, as most of its vines are planted on native rootstock. For a long time it stayed in obscurity, as it was mixed with Merlot plantings in the vineyards but now is being identified, vinified and labelled separately.

In Chile it is typically blended with Cabernet Sauvignon and Merlot, imparting succulent and luxurious fuitness.  Many of the country’s flagship wines incorporate judicious proportions of Carmenère in blends; Almaviva, Neyen, Sena.  It is increasingly being bottled as a single varietal wine. Carmen and De Martino were two of the first wineries to champion the grape as the signature varietal of Chile.

Carmenère wines are deeply coloured and are usually well structured with smooth, well-rounded tannins, and ripe berry fruit flavours. Cooler climate regions, like the coastal Limari in Chile, produce an earthy, leaner, more elegant style with crunch red fruit and green pepper flavours. Warmer climates, like in Maipo, give concentrated, heady wines, inky-coloured and with opulent notes of dark chocolate, soy sauce and black pepper.

Cabernet Sauvignon
It is the most famous red wine grape in the world and one of the most widely planted.
It is adaptable to a wide range of soils, although it performs particularly well on well-drained, low-fertile soils. It has small, dusty, black-blue berries with thick skins that produce deeply coloured, full-bodied wines with notable tannins. Its spiritual home is the Médoc and Graves regions of Bordeaux where it thrives on the well-drained gravel-rich soils producing tannic wines with piercing blackcurrant fruits that develop complex cedarwood and cigar box nuances when fully mature.

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