Situated 100 kilometres south of Santiago in the Cachapoal Valley in the foothills of the Andes, this estate has been transformed since being purchased by Sogrape in 2008. Renowned soil scientist and viticultural consultant Pedro Parra was brought in to assess the plots and match the appropriate grape variety with the different soils around the estate. The type of rootstock, planting density, orientation and the frequency of irrigation were all within Pedros remit. The results of his work, which have significantly improved grape quality, are now reflected in the wines which are carefully made by head winemaker Meinard Jan Bloem with support of renowned consultant, Alberto Antonini.

The estates first vineyards were planted in 1948 and today Chteau Los Boldos has 170 hectares of vineyards planted with Sauvignon Blanc, Chardonnay, Merlot, Cabernet Sauvignon, Carmenre and Syrah. The Mediterranean climate with clear, bright skies and a high diurnal temperature range due to the proximity of the Andes mountains, are both ideal for growing fruit that retains fresh acidity while achieving optimum ripeness. The nearby Cachapoal river also moderates temperatures, while stony alluvial soils in the vineyard ensure low yields. Chteau Los Boldos makes wine using fruit exclusively from their own vineyards, therefore retaining control from grape to bottle and ensuring consistently high quality.

Vineyards

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 (+/- 20C). 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.

Vinification

The grapes were mechanically harvested and destemmed. Pre-fermentation cold maceration took place for 4-5 days at 6C. Following this, fermentation was carried out in Inox tanks with a controlled temperature between 24-26C. After fermentation, 30% of the wine was aged for 10 months in second and third fill oak barrels to soften the tannins. The remaining 70% of the wine was aged in Inox tanks.

Tasting Notes

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.