Château Los Boldos Tradition Réserve Carmenère 2023
Ruby red in colour with purple hues. On the nose, aromas of black cherry and tobacco mingle with subtle hints of sweet spices. The fruit-driven palate is well structured, with ample tannins and a persistent sweetness on the finish.
Los Boldos has 170 hectares of vineyards that benefit from a Mediterranean climate. The clear, bright skies during the summer and the high diurnal temperature range are ideal for growing fruit that maintains fresh acidity while ripening to perfection. The grapes for this wine are sourced from the alluvial, black clay soils at the western foot of the Chilean Coastal Range, at 280 metres above sea level. The stony, alluvial soils and spur-pruned, trellised vines ensure low and healthy yields. Los Boldos makes wine exclusively from their own vineyards, therefore controlling everything from grape to bottle.
The grapes were mechanically harvested and then destemmed, before undergoing cold pre-fermentation maceration for four to five days at 6°C. Fermentation took place in stainless steel vats at controlled temperatures between 24-26°C. 30% of the wine was aged for 10 months in second and third-use barrels where it underwent malolactic fermentation, softening the tannins and adding complexity. The remaining seventy percent aged in stainless steel vats to preserve freshness and fruit character.
| RRP | £13.99 |
| Bottle size | 75cl |
| Vintage | 2023 |
| Alcoholic strength | 14% |
| Country | Chile |
| Region | Cachapoal Andes |
| Grapes | Carménère 85%, Cabernet Sauvignon 10%, Lacrima 5% |
| Residual sugar (g/l) | 4.43 |
| Vegetarian | Yes |
| Vegan | Yes |
| Organic | No |
| Biodynamic | No |
| Closure | Screwcap |
Château Los Boldos has transformed since being purchased by Sogrape in 2008. Based in Chile’s Cachapoal Valley, they hired renowned soil scientist and viticultural consultant Pedro Parra to assess their estate vineyards and match grape varieties to a myriad of soil types. Additionally advising on types of rootstocks, planting density, orientation and irrigation frequency, Pedro’s work has transformed these vineyards, resulting in exceptional fruit quality. This is well reflected in Château Los Boldos’ wines, which are carefully made by head winemaker Diego Veragara and renowned consultant, Alberto Antonini.
The estate’s first vineyards were planted in 1948 and today Château Los Boldos has 170 hectares of vineyards planted with Sauvignon Blanc, Chardonnay, Merlot, Cabernet Sauvignon, Carmenère and Syrah. The Cachapoal Valley, in the foothills of the Andes, has a Mediterranean climate and high diurnal range, making it ideal for growing grapes that retain fresh acidity while achieving optimum ripeness. The nearby Cachapoal River also moderates temperatures, while stony alluvial soils in the vineyard ensure low yields. Château Los Boldos makes wine using fruit exclusively from their own vineyards, therefore retaining control from grape to bottle and ensuring consistently high quality in their wines.
