Intense, complex nose full of different aromas: white pepper & red fruit at the start, then runes & black cherries with some hints of sweet spices. Juicy on the palate, with soft structure & balance; fresh fruit flavours on the finish. The Rapel Valley is one of the few places with ideal conditions for Carmenere. The climate is semi-arid Mediterranean with winter-only rainfall & warm, dry days during the growing season. Both the Andes Mountains & the Pacific Ocean have a cooling influence on the vineyards. The soils are of alluvial origin with a layer of clay & good drainage. The grapes for this vintage are partly from Lapostolle's own Apalta vineyard & partly from long term contract growers in the region. All grapes were harvested by hand in small cases of 14 kilos & carefully transported to the winery. Winery All grapes were macerated for upto four weeks to extract structure & colour. During maceration, fermenation in stainless steel tanks lasted for about two weeks, utilising the native yeasts. Fifty-eight percent of the wine was aged for six months in French oak, a mixture of new & used barrels. ...

Tasting Notes:

Colour: Bright yellow with beautiful greenish hints. Nose: Attractive & fresh, notes of

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A bright light yellow colour. Fresh & expressive on the nose. Sweet flowers & tropical fruit such as pineapple & papaya. The palate reveals vibrant acidity with a persistent & long lasting finish. The ideal companion for appetizers & seafood in general, ceviche, fish & white meat. ...

Colour: Brilliant ruby red colour with violet hints. Nose: Very expressive nose of fresh red fruit such as cherries
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Colour: Brilliant pale lime yellow. Nose: Intense fruit aromas of sweet citrus, tropical fresh fruit & mineral notes.
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An expressive, complex wine offering a mix of plum, red cherry, dried fig, mocha, vanilla & hints of clove. The palate shows great concentration & structure, as well as a long & vibrant finish. The grapes in this wine all come from premium sites in the Apalta vineyard in the Colchagua Valley. The Carmenere & Cabernet that form the majority of the blend are from pre-phylloxera vines planted in 1920. They grow on hillside colluvial granitic soils, lightly textured with layers of clay. Unusually for Chile, the Apalta vineyard is exposed north-south, & has a different mesoclimate from the rest of the Colchagua Valley. The fruit was h&-harvested at night into small baskets. Grapes were h&-destemmed, & the must transferred to small French oak vats, where native yeasts were allowed to ferment the it slowly. The new wine was racked directly into all new French oak barrels, where it underwent malolactic fermentation. The wine was aged for twenty-four months before bottling, without fining or filtration. ...

Colour: Deep red with dark violet hints. Nose: Dense nose full of black & red fruit aromas such as plums; dry tea leaves
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A deep inked red violet colour. An expressive & intense nose, ripe black fruit aromas, spicy notes such as black pepper & bitter chocolate. Well integrated oak. Balanced & elegant mouthfeel. Velvety texture. Medium tannins structure with a round mid palate & a long finish. Ideal companion for elaborated dishes such as marinated duck breast & well seasoned angus steak. 96% Carmenere, 4% Merlot. ...

Intense fruit aromas of sweet citrus fruit, white flowers, fresh tropical fruits & sweet spices. Elegant & concentrated in the mouth, with a creamy texture balanced by a crisp citrussy edge. The grapes for this single-vineyard wine are sourced exclusively from the biodynamically-farmed Atalayas Vineyard in the Casablanca Valley. Its rolling hills offer steep exposures which are the source of an array of mesoclimates. The soils are of a granite origin, slightly acidic, with low fertility. Sensitive to erosion, they need to be protected by green cover management. The grapes were carefully h&-harvested in the early hours of the morning over a period of about a month, & transported to the winery in refrigerated trucks. Winery For the 2009 vintage, there was forty-seven percent whole cluster pressing & fifty-three percent of maceration into the press before fermentation. Just over half the juice was fermented in new & used French barrels, while the rest was fermented in stainless steel tanks. Following fermentation, the barrel-fermented juice was aged in barrels for ten months (36% new oak) with lees stirring twice a month. Twenty percent of the wine underwent malolactic fermentation. ...

Colour: Intense ruby red with a violet edge. Nose: Intense, with aromas of red fruit such as raspberry & strawberry
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