Description

• Alcohol %: 15%
• Decant Time: 90 minutes
• Taste: deep black fruit, ripe red fruit, spice, cedar, toasted oak, tobacco, mineral, chalk, meaty, long finish, elegant tannins, fresh acidity
• Food Matching: Grilled or roasted beef (ribeye, sirloin), Venison and game dishes, Hanger steak with green peppercorn sauce, Braised short ribs or rich stews, Mature hard cheeses (e.g. Mimolette, aged cheddar)
• Grape Variety: Carmenere : 64%, Cabernet Sauvignon : 18%, Merlot : 18%,

Tasting note

深紫幾近不透光的酒色，打開杯蓋會先收到濃郁的黑色與紅色果實香，緊接著是香料、雪松與烘烤橡木的氣息。入口時單寧有份量但不粗糙，帶著絲滑感與紮實的中段，酸度鮮明讓豐厚果味保持清爽平衡，餘韻悠長而層次分明。酒莊由 Bournet–Lapostolle 家族經營，葡萄園位於阿帕達 El Condor 山坡（海拔185–385公尺），選植老藤與高密度新品種區塊，採低產量管理並通過有機與生物動力認證。釀造上以人工踩皮、4–5週長時間浸皮，75%在大型法國橡木槽發酵、25%在新桶中完成，接著在新桶中進行乳酸發酵，總計在法國桶中熟成25個月（87%新桶）。不做澄清也不過濾，保留質地與香氣細節。建議醒酒約一小時，搭配烤牛排或濃郁燉煮料理最為對味。

Deep, inky colour introduces a concentrated wine that melds ripe black and red fruit with spicy, cedar and toasted oak layers. The nose is intense and layered; the palate opens with polished yet firm tannins, a rounded mid‑palate that balances concentration with freshness, and an exceptionally long finish. Producer notes highlight 25 months in French oak (87% new), no fining or filtration, and biodynamic/organic certification. Vineyards sit in El Condor, Apalta at 185–385 m elevation, with selected blocks planted in early 20th century and newer high‑density plantings; yields are kept low to favour intensity. The 2018 season brought moderate heat and a slow, even ripening that preserved acidity while allowing full flavor development. Winemaking combines 4–5 weeks maceration with manual punch‑downs, fermentation (75% in large French oak vats, 25% in new French oak barrels), malolactic in new oak and controlled temperatures below 28°C. Best enjoyed after a short decant to let the structure relax.

Winery

Clos Apalta（Lapostolle）為家族旗艦酒款，酒莊坐落於阿帕達山坡，結合百年老藤與近年高密度重植區塊。田間以有機與生物動力法耕作，細心選果、低產管理並注重橡木熟成，目標是釀出有結構且適合陳年的高品質紅酒。

Clos Apalta (Lapostolle) is the estate flagship produced by the Bournet–Lapostolle family. Located in the Apalta sub‑zone of Colchagua, the estate combines old vineyard parcels with carefully planned replanting and high‑density blocks. Farming follows organic and biodynamic principles and the winery focuses on meticulous selection and extended oak ageing to produce concentrated, ageworthy wines.