Premium sites from our “Apalta” Vineyard; our “Atalayas” Vineyard in Casablanca Vineyards
and our “Las Kuras” Vineyard in Cachapoal
67% Carmenere from Apalta Vineyards in Colchagua
17% Pinot Noir from Atalayas Vineyards in Casablanca
13% Syrah From Las Kuras Vineyards in Cachapoal
3% Petit Verdot from Apalta Vineyards in Colchagua
In Colchagua and Cachapoal: We had an outstanding harvest in 2007: Spring-summer brought cooler temperatures, causing a delay in the fruit set. Good temperatures by the end of Summer allowed an extension of the season. In March, with the beginning of Autumn, we continued to enjoy great conditions: the right luminosity and temperature allowed us to wait patiently for the perfect phenolic maturity.
In Casablanca: In 2007 season, due to the special conditions in April, the harvest in Casablanca was longer than scheduled. We had to divide the vineyard into sectors of differentiated maturity and we started to harvest first in riper sectors while waiting for the remaining sectors to continue ripening.
A truly hand crafted wine, we hand harvest the fruit very early in the morning in small cases. The grapes are 100% hand de-stemmed in our Clos Apalta. We fill our French oak tanks by gravity and then native yeasts slowly ferment the must into wine, with temperature control less than 28°C. Manual pigeages during the fermentation and skin contact is done depending on the variety. We rack the young new wine straight into 100% new French oak barrels by gravity. Malolactic-fermentation happens in barrels, where the wine stays for 24 months, ageing patiently. The wine is bottled by gravity without any treatment or filtration.
Color: Pretty and deep red inky color with purple layers. Nose: Fragrant and intense with red and black fruit at first, followed by layers of spices and fresh herbs. Charming and complex.Palate: Very good weight, with a very pleasant mid palate and concentration. Very long at the finish.Service and Food Pairing: Open and leave to breathe for a couple of hours or carefully decant for minimum 1 hour and enjoy at room temperature; 16 to 18ºC (60 to 65°F). The ideal companion of duck, salmon, turbot among many others.
