Color: Dark and deep inky purple red color.
Nose: Complex nose opening towards ripe and expressive red and black fruit, such as plums, red cherries, dry figs and blueberries. Spices such as vanilla, clover and black pepper.
Palate: With a concentrated structure, this wine has a round attack followed by velvety and polished tannins filling the mid palate and a ripe and rich long lasting 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 17ºC (64°F). Ideal companion for game, lamb, and entrecote fillet. Also good with rich bitter cocoa chocolate desserts.
34% Cabernet Sauvignon
Winter 2010 brought a cold july and delayed the bud break by approximately 10 days, and that delay was maintained during spring. Summer was colder than normal with limited sunlight and december and january brought some rainfall which was unusual but beneficial for the vineyard after the dry winter and spring conditions.
The cloudy summer resulted in decreased lightening, so maturity came at regular but slow pace and we didn’t have the excess of sun that can occur sometimes.
February was, on the contrary, hot and sunny as usual. Fall brought threatening clouds so it was very important to harvest fast, considering the risk of rain.
Our winemaking philosophy is to reflect the terroir from Apalta by crafting a wine based in Carmenère. A truly hand crafted wine, we nurture our vines and attend to every detail to preserve the potential of the grapes. We hand harvest the fruit in small cases of 14 kilos. The grapes are 100% hand de-stemmed in our Clos Apalta Winery so we maintain complete control of the quality. We fill our French oak vats by gravity. Then nature does its work, allowing native yeasts that slowly ferment the must into wine with temperature control less than 28° C. Macerations lasted for about 4-5 weeks and during all that period we did manual punch downs to extract enough compounds from skins to get the desired structure and concentration. We rack the young new wine straight into 100% new French oak barrels by gravity.
Malolactic happens in barrels, where the wine stays for 24 months, ageing patiently.
The wine is bottled by gravity without any treatment or filtration.
Cool aromas of cola, coffee, blackberry, stewed plum, herbs and minerals make for a highly attractive and complex bouquet. In the mouth, wall-to-wall power and tannins suggest that this needs a few more years to mellow out. Flavors of stewed plum, blackberry, Carolina barbecue sauce and a hint of citrus peel are complex and set up a deep finish with dark flavors and intensity to spare. Drink from 2016 through 2025. The blend is 57% Carmenère, 34% Cabernet Sauvignon and 9% Merlot. - M.S. - Wine Enthusiast Magazine 95 Points
The 2011 Clos Apalta is a blend from a cold vintage aged in 100% new barrels for about two years, depending on how they find the wine, and the wine that makes it into the bottle is a barrel selection. 2011 was a cool vintage, perhaps something between 2010 and 2013, warmer than the former, more moderate than the latter; it’s the freshest of all the vintages that I tried, with good acidity, finer tannins, density, freshness and finesse as well as very good balance and a silky texture. As for future vintages, the 2012 will be bottled earlier, as it was a warm vintage and needs less maturing in oak. The 2013, which is still very young and was pre-blended the day before my tasting with Michel Rolland, will be bottled a year from now and will be re-evaluated before being bottled, when the blend might be adjusted at the last minute. I also tasted an impressive new wine from very old vines that were traditionally blended into the Clos with a long aging in the T5 barrels from Taransaud. Drink 2016-2026. - Robert Parker 93 Points
This is redolent of milk chocolate and raspberry preserves, with plenty of cream and spice in the mix. Offers a mocha-filled midpalate, with savory notes on the spicy finish. A rich and well-crafted red. Drink now through 2018. 3,550 cases made. –KM - Wine Spectator Magazine 92 Points