At a glance

Producer

Clos Apalta (Lapostolle)

Region

Apalta, Colchagua Valley, Chile

Grape variety

Primarily Carmenère, with Merlot, Cabernet Sauvignon, and Petit Verdot

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$140-$185 (USD) retail

Tasting profile

Powerful black fruit (blackberry, plum), licorice, coffee, spice, fine oak, mineral notes.

Evolution: Fruit-driven in youth; will see more leather, cigar, earth, and truffle with 8+ years.

At peak: Elegant, complex, seamlessly integrated tertiary notes and persistent finish at peak maturity.

Structure

Acidity

Fresh, supportive, medium-plus

Tannins

Firm, finely grained, substantial but polished

Alcohol

14-15% ABV (varies yearly)

Aging potential

Exceptional; 15-20 years plus in prime storage

Drinking window

Peak drinking

2030 to 2038

Optimal window

2028 to 2042

Current status

Young and powerful; can be decanted now but best with age

Current condition

Structured, vibrant, tannic, with concentrated fruit and balanced acidity

Clos Apalta is designed for longevity relying on core structure and quality. Fruit, tannin, and acid balance suggest a peak plateau starting around year 9, gradually transitioning into mature secondary and tertiary expressions for at least another decade before decline.

Food pairing

Slow-roasted lamb, dry-aged beef, braised short ribs, mushroom ragout, hard cheeses.

Serving

Decant

Yes (1-2 hours) — The wine has firm tannins and is medium-bodied, which can benefit from aeration to soften the tannins and enhance the aromatic profile.

Sustainability

Sustainability score: 9/10

Hand-harvested, gravity-flow winery (minimal energy for pumping), native flora corridor in vineyards for biodiversity, solar and hydroelectric power usage, extensive water conservation (drip irrigation, catchment), recycled packaging, lightweight glass bottles since 2019.

Clos Apalta demonstrates industry-leading environmental stewardship for a premium estate: certified organic since 2018, certified sustainable, proactive vineyard and winery practices (energy, water, biodiversity), and ongoing improvements in packaging/carbon. Not 100% biodynamic but uses many principles. Only a slight deduction for global shipping footprint prevents a 'perfect' 10.