Clos Apalta 2023

Characteristics and tasting tips for Clos Apalta 2023

Tasting

Colour
This wine displays a deep, dark red colour, enhanced by delicate violet highlights at the rim.

Nose
Particularly expressive and intense, the aromatic bouquet opens with notes of fully ripe black fruit. Aromas of black cherry, plum and liquorice intertwine harmoniously, giving way to a finish marked by fresh spices and perfectly integrated oak.

Palate
The texture is remarkably elegant, carried by tannins that are both refined and velvety. The whole shines with freshness and extends into an exceptionally long finish.

Food and wine pairings
This great red wine will pair beautifully with full-flavoured meats such as duck breast or leg of lamb. It will also make a superb match for potato-based dishes and for lightly sweetened dark chocolate desserts.

Serving and cellaring
To fully appreciate this vintage, serve it at a temperature of 16–17°C, after decanting or aerating it for thirty minutes to an hour. Built to age, it can be cellared and enjoyed until around 2045.

The excellence of a great Chilean wine

The estate
Founded in 1997 by the Bournet Marnier Lapostolle family, Clos Apalta quickly established itself as a benchmark in South America. Located in the Central Valley, this exceptional estate covers 140 hectares. Today, Charles-Henri de Bournet heads the estate, carrying on the high standards and Franco-Chilean expertise of his parents. The true flagship of the brand, this vineyard stands out for its biodynamic practices and spectacular gravity-flow winery, producing wines of remarkable longevity and complexity.

The vineyard
Nestled in the Apalta Valley, some 170 kilometres south-west of Santiago, this Chilean vineyard enjoys an exceptional terroir. The 53 hectares selected for this cuvée lie at altitudes of between 185 and 365 metres. The very ancient soils, of granitic origin, consist of well-drained, stony slopes with clay subsoils and areas of sandy loam. Sheltered by the hills and influenced by the Tinguiririca River, the vines benefit from a semi-arid Mediterranean climate and a rare north-south orientation. Farmed organically, this terroir naturally limits its yields to 20 hl/ha.

The vintage
2023 was marked by an early and particularly hot season. Winter saw below-average rainfall, though higher than the previous year, along with rather cool temperatures. From mid-October, spring gave way to heatwaves. Thanks to meticulous vineyard management, disease pressure remained very low, allowing for an early hand harvest and yielding grapes in impeccable health.

Winemaking and ageing
Production begins with a five- to six-week maceration, punctuated by manual punch-downs. Fermentation takes place at a controlled temperature of 28–30°C, 85% in French oak vats and 15% in French oak barrels. The wine is then aged for 19 months in French oak barrels, 70% new and 30% second-fill.

Grape varieties
66% Carmenère
21% Cabernet Sauvignon
13% Merlot