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.
From the second week of February 2018 there was a sudden rise in temperature, with maximums above 35°C that accelerated the ripening processes of the early ripening varieties. March, a very important month for the development of the medium to late ripening varieties, experienced moderate to fresh conditions which ensured grapes accumulated sugars slowly and retained good levels of acidity. Harvest of these varieties was one to two weeks later than usual. Overall the 2018 season produced good yields of excellent quality grapes resulting in wines with balanced natural acidity, moderate alcohols and vibrant freshness.
The grapes were fermented in stainless steel tanks for eight days at temperatures between 25-28°C. Following fermentation, the wine was transferred to used oak barrels (a mix of French and American) for four months during which time malolactic fermentation took place.
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.
ABV = 13.5%.