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 Pedro’s 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 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 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. Château Los Boldos makes wine using fruit exclusively from their own vineyards, therefore retaining control from grape to bottle and ensuring consistently high quality.
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. The merlot grapes 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 which produce expressive fruit with excellent concentration. Los Boldos makes wine exclusively from their own vineyards, therefore controlling everything from grape to bottle.
The grapes were fermented in stainless-steel tanks at a controlled temperature of 26°C, followed by an early de-vatting to avoid the extraction of harsh tannins and preserve the youthful fruit character. After fermentation, the skins were pressed and the resulting wine remained on fine lees in tank (no oak was used), where it underwent malolactic conversion. It was then filtered and clarified before bottling.
Mild ruby in colour, with generous aromas of ripe plum, blackberry and blackcurrant with a hint of dried herbs. On the palate, it is bright and well-balanced with fine-grained tannins, lively acidity, and a soft, elegant finish.