Lapostolle Le Rosé

Lapostolle Le Rosé

Wine Description

We envisioned a Rosé inspired in the French Provence with a delicate salmon color and a charming nose of fresh fruit & spicy aromas.

Apalta in autumn
Lapostolle
Lapostolle Winery
Andrea Leon
Charles de Bournet
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Acclaim
“The 2021 Le Rosé is a blend of 42% Cinsault, 28% Syrah, 24% Grenache and 6% Mourvèdre from Apalta, Colchagua. Onion-skin pink in the glass. The nose presents notes of sour cherry and white peach and faint hints of rose and strawberry. Dry and vibrant in the mouth, with an easygoing expression; the flavors linger at length before the peachy finish.”
— Vinous, Jun 2022
“A pure, subtle and mineral rosé with nice tension on the palate. Nectarines and hints of cherries. Medium to full body with very fresh and bright acidity that gives this elegant rosé a lot of stamina. 42% cinsault, 28% syrah, 24% grenache and 6% mourvedre.”
— James Suckling, May 2022
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Vineyard & Production Info
Production area/appellation:
Apalta Valley
Vineyard name
San Jose de Apalta
Harvest time:
March - April
First vintage of this wine:
2014
Bottles produced of this wine:
69,600
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Winemaking & Aging
Varietal composition:
42% Cinsault, 28% Syrah, 24% Grenache, 6% Mourvèdre
Fermentation container:
Stainless steel tanks
Fermentation temperature:
14 to 16 ºC °F
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
5 months
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Analytical Data
pH level:
3.68
Acidity:
3.33 g/L
Alcohol:
12.5 %
Residual sugar:
2 g/L
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Wine Production

Le Rosé is sourced from a selection of the best lots of Cinsault, Syrah, Grenache and Mourvèdre. All grapes were harvested earlier in the season to keep high level of acidity
and a fresh fruit expression. The grapes are carefully pressed and the free run juice is  decanted naturally at low temperature. All fermentations were made in stainless steel tanks, between 14Cº and 16Cº. The wine was stored for 3 months in stainless steel tanks before bottling. 

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About the Vineyard

In general terms the 2019 season began with a significant water deficit, followed by a complex spring, where precision management in control of fungal diseases due to the water fallen in spring was essential. The summer brought benevolent conditions in relation to the health of the vineyard, but with a very hot period that brought lack of water and high radiation affecting the physiology of the vineyard and the dynamics of maturity, making the decision of the date Harvest a challenge. This harvest leaves us expressive white wines in the fruit of a lot of character as well as red, deep wines with potential for aging.