Chile

Le Petit Clos (2017)

Product Information

Country: Chile

Area: Colchagua Valley

Wine style: Red

Varietal: Merlot, Petit Verdot, Carmenere, Cabernet Franc, Cabernet Sauvignon

Style: Dry

Alc(%): 14.5

Producer: Clos Apalta

Serving Temperature(℃): 17

Size: 750ml

9279431

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Description

Tasting Note:   Superb color, dark garnet red, deep and intense. Spicy and subtle nose with great elegance and aromatic complexity, with notes of ripe fruit (blueberry, blackcurrant, black cherry, blackberry…), opening on toasted and fine woody notes. On the palate frank and soft attack with savory, silky and well-integrated tannins. Full, round and fleshy palate ending with a magnificent aromatic persistence full of finesse.

Grape Variety:  68% Cabernet Sauvignon, 16% Carmenère, 9% Cabernet Franc, 5% Merlot, 2% Petit Verdot

Terroir/Vinification

Soil:  Apalta has very old soils originated mainly in the Cretacious (145-66MY) from granitic and granodioritic material. In the hillside, the soils present angular stones, well decomposed with moderate to fine texture and clay underlying subsoils. On the semi and flatter areas, colluvial and some old alluvial material, from receiving the material
from the piedmont and the river. With a thicker texture (sandy to sandy loam) & quartz gravel in the whole profile. Good drainage and slopes of 2-15%.

Climate:  Apalta has a special meso-climate that is different from the rest of the Colchagua Valley. Its climate could be described as semi-dry Mediterranean with a winter only rainy season and a long dry summer season. During the growing season, warm temperatures with no rain due to the height of the Coastal Mountains which partially block the cold influence of the Pacific Ocean. We benefit from a wide temperature fluctuation between night and day which is a key quality factor for color and tannins in reds. Slow maturation allows the grapes to reach their ideal maturity with high concentration and character, preserving the fruit and high levels of natural acidity, ensuring a long ageing potential.

Fermentation: 100% in 75hL French oak vats. Malolactic in new French oak barrels. Fermentation Temperature: < 28oC

Ageing: 6 months in new French oak barrels. Then another 16 months in 15% new French oak barrels, 25% in second use and 65% in third use French oak barrels. 

Acidity:  3.75g/l
PH: 3.55
Residual sugar:  3.19g/l

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