Chateau Los Boldos Carmenere

Chateau Los Boldos Carmenere

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, Carmenere 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.

Vineyards

Los Boldos has 170 hectares of vineyards at an altitude of 400m, that benefit from a Mediterranean climate. The clear, bright skies during the summer and the diurnal temperature range are ideal for growing fruit that maintains fresh acidity while ripening to perfection. The nearby Cachapoal river also moderates temperatures, while stony alluvial soils in the vineyard ensure low yields. Los Boldos makes wine exclusively from their own vineyards, thereby controlling everything from grape to bottle.

Vinification

The grapes were harvested mechanically. Once at the winery, they were transferred to a concrete tank and inoculated with selected yeasts. Fermentation took place at a controlled temperature of 28°C, with regular pump overs to increase structure and stabilise colour. After fermentation, the skins were pressed and the resulting wine underwent spontaneous malolactic conversion. It was then filtered and clarified before bottling and release.

Tasting Notes

This Carmenere is deep ruby in colour. On the nose are intense aromas of ripe red and black fruits, with subtle hints of black pepper and chocolate. The fruit-driven palate is well structured, with rounded tannins and a persistent finish.

Vintages: Important Note

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Vintages may vary. If you require a specific vintage please contact us in advance to check.

Reviews

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Please note: Vintages may vary. If you require a specific vintage please contact us in advance to check.

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