Château Los Boldos Tradition Réserve Merlot 2023
This wine is an intense ruby red colour. Aromas of ripe red fruits including raspberries, strawberries, and sour cherries are blended with a light spicy touch. On the palate this wine is balanced and fresh with soft and pleasant tannins.
The vineyard is located in Requinoa within the Cachapoal Andes valley. This area has a mediterranean climate which is greatly influenced by the Andes Mountains and the Cachapoal river, which generate a large thermal oscillation between day and night (+/- 20°C). The grapes were sourced from plots planted in 2004. The soil is of alluvial origin and is derived from the terraces of the Cachapoal river. The soil texture varies from clay, clayey silt loam and silt loam for the first 50 to 70 cm. Below, there is an important presence of gravel and sand that increases with depth. The plantation was established with a density of 5.555 plants/ha in a VSP system and conducted with a double guyot pruning system. The yields of these plots are controlled between 10 to 12 tons/ha. During the growing season, early partial defoliation is carried out to increase the final yield. Irrigation is controlled from veraison to harvest to achieve an optimum maturity of the grapes and efficient and conscious use of water.
The grapes underwent maceration in stainless steel tanks with fermentation lasting eight days at controlled temperatures between 25-28°C. Complete malolactic fermentation followed to soften acidity and enhance complexity. The wine was aged for six months in stainless steel tanks with French oak staves, imparting subtle oak influence while maintaining freshness. Vineyard yields were maintained at 13 tons per hectare, balancing quality and concentration.
| RRP | £13.99 |
| Bottle size | 75cl |
| Vintage | 2023 |
| Alcoholic strength | 13.5% |
| Country | Chile |
| Region | Cachapoal Andes |
| Grapes | Merlot 85%, Syrah 15% |
| Residual sugar (g/l) | 4.06 |
| 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.
