Le Petit Clos de Clos Apalta

Le Petit Clos de Clos Apalta

Le Petit Clos is a different interpretation of the Clos Apalta Terroir, using the mastery of blending that is the heart of the winemaking philosophy from the Domaines Bournet - Lapostolle.

Wine Production

Our Petit Clos was hand harvested in small cases of 14 kilos. The grapes are then hand de-stemmed in our Clos Apalta Winery so we maintain complete control of the quality. We fill our fermentation French oak vats by gravity. We use native yeast to ferment the grape juice into wine, with temperature control max. 28° C. We estate bottled the wine by gravity without any treatment or filtration.

Tasting Notes

Deep and intense red color with violet edges. Intense fruit expression with black fruit such as blackberry and cassis well mixed with red fruit such as cherry and plums. Slightly spiced with anise and cedar notes. Delicate fresh violets fragrance. Big structure and good volume, balance with a remarkable acidity

Food Pairing

Enjoy with an Angus loin in myrtle berry sauce, beef tenderloin and spinach cooked with cream cheese and almonds; venison with grilled seasonal vegetables.

Le Petit Clos is a different interpretation of the Clos Apalta Terroir, using the mastery of blending that is the heart of the winemaking philosophy from the Domaines Bournet - Lapostolle.

Wine Production

Our Petit Clos was hand harvested in small cases of 14 kilos. The grapes are then hand de-stemmed in our Clos Apalta Winery so we maintain complete control of the quality. We fill our fermentation French oak vats by gravity. We use native yeast to ferment the grape juice into wine, with temperature control max. 28° C. We estate bottled the wine by gravity without any treatment or filtration.

Tasting Notes

Deep and intense red color with violet edges. Intense fruit expression with black fruit such as blackberry and cassis well mixed with red fruit such as cherry and plums. Slightly spiced with anise and cedar notes. Delicate fresh violets fragrance. Big structure and good volume, balance with a remarkable acidity

Food Pairing

Enjoy with an Angus loin in myrtle berry sauce, beef tenderloin and spinach cooked with cream cheese and almonds; venison with grilled seasonal vegetables.

Vineyard & Production Info

Vineyard name:
Condor de Apalta
Soil composition:
Colluvial granitic soils well decomposed over different layers of clay.
Training method:
Espalier
Exposure:
Northern
Year vineyard planted:
1920
Harvest time:
March - April
First vintage of this wine:
2014
Bottles produced of this wine:
48,960
Average Vine Age:
90
Certified Eco-Friendly Practices:
Biodynamic-Demeter
Certified Vineyards:
Ceres
Certifying Organizations:
Demeter

Winemaking & Aging

Prefermentation Technique:
Native yeast
Time on its skins:
Up to 5 weeks
Varietal composition:
40% Cabernet Sauvignon, 30% Carménère, 28% Merlot, 2% Petit Verdot
Fermentation container:
French oak small vats
Maceration technique:
Gentle manual punch down
Fining agent:
Not fined, cold stabilized or filtered.
Type of aging container:
Barrels
Type of oak:
French
Length of aging before bottling:
8 months
Age of Aging Container:
New

Analytical Data

pH level:
3.6
Alcohol:
14.5 %
Residual sugar:
2.8 g/L

About the Vineyard

Apalta is located at 170 Kilometers South West from Santiago in the Colchagua Valley. The Vineyard is situated on a North to South exposure, which is quite rare in Chile. This geography is responsible for the conditions that ensure balance for our vines and a slow ripening for the grapes.