Clos Apalta is a superb ultra-premium Chilean red wine, with more than a nod of the head to the family’s French heritage. Clos Apalta is one of the most highly awarded Chilean red wines and gained notoriety when the 2005 vintage placed first in Wine Spectator’s Top 100 Wines of 2008.
Lapostolle Wines was founded by Alexandra Marnier Lapostolle and her husband Cyril de Bournet in 1994. The Marnier Lapostolle family, founders and owners of the world-renowned liqueur Grand Marnier, is famous for producing spirits and liqueurs, but the family has also been involved in winemaking for generations. In creating Lapostolle, the family has pursued the same uncompromising approach to quality that made Grand Marnier a global success. Its objective is as simple as it is ambitious: to create world-class wines using French expertise and the superb terroirs of Chile. The company was sold to Gruppo Campari 2016 as part of their take over of Grand Marnier – it was bought back, almost immediately, by Alexandra Marnier Lapostolle in 2017.
Clos Apalta is a single vineyard wine made with grapes sourced only from the Apalta vineyard. The vineyard is located at 170 kms South West from Santiago in the Colchagua Valley. It is situated on a North to South exposure, which is quite rare in Chile. The geographic conditions and micro-climate (semi-dry Mediterranean) ensures a slow maturation which 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. The soils are colluvial granitic soils, lightly textured with layers of clay.
Lapostolle Clos Apalta is a blend of Carmenère; Cabernet Sauvignon and Merlot. The fruit is hand harvested into small 14kg trays prior to 100% hand destemming at the Clos Apalta winery to maintain complete control over the quality of the grapes. 95% of grapes were fermented in French oak vats while 5% was fermented in new French oak barrels. The French oak vats are filled under gravity, to be as gentle on the grapes as possible, where the wine is fermented using indigenous yeasts. The maceration lasts for 4 to 5 weeks with manual punching down of the cap to extract enough compounds from skins and seeds to get the desired structure and concentration. The wine is racked into 100% new 225L French oak barrels by gravity. The barrels come from a variety of coopers: Saury, Taransaud, Seguin Moreau, Demptos, Sylvain and Radoux and are mainly medium toasted. Malolactic fermentation occurs in the barrels, where the wine was matured for 26 months. The wine is bottled by gravity without any treatment or filtration.
The 2016 vintage is 64% Carmenère, 19% Cabernet Sauvignon and 17% Merlot.