Château Los Boldos was founded in 1991 and is situated 100km south of Santiago in the foothills of the Cachapoal Andes. Working with a portion of old vines originally planted in 1948, the focus from the onset has been on the production of premium wines. The estate has been transformed since it was purchased by Sogrape in 2008. Renowned soil scientist and viticultural consultant Pedro Parra (of Clos des Fous) was brought in to assess the plots and match the right variety to the different soils around the estate. The type of rootstock, planting density, orientation and the frequency of irrigation were all within Pedro’s remit, and the results are now being seen in the wines, especially since Victor Arce, previously of Perez Cruz, joined as winemaker in 2015.
Los Boldos has 170 hectares of vineyards which 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 whilst 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, therefore controlling everything from grape to bottle.
2017 was notable for the severely damaging fires that spread across large areas of Chile in the first part of the year. Fortunately there was no damage to the Cachapoal Andes area. A generally warm summer produced ripe fruit flavours and the grape harvest started earlier than usual.
The wine was fermented in stainless steel tanks for eight days at temperatures between 25-28°C. 60% of the wine spent six months in French oak barrels before bottling to soften the tannins and add complex layers of flavour.
This Merlot is bright ruby-red in colour, with aromas of sour cherries, blackberries, blackcurrants and a touch of vanilla. On the palate, the wine is balanced with velvety tannins and a soft, elegant finish.
This wine is suitable for vegetarians and vegans.