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.
The grapes for this wine are harvested by hand. They then undergo a prefermentative maceration, spending seven days in stainless steel tanks at low temperatures. The must is then fermented over a period of 30 days at a controlled temperature of between 26 - 28°C. Malaolactic fermentation is then allowed to take place before the wine is aged in French oak barrels for 12 months.
This wine is an intense ruby-red colour with violet shades. There are aromas of plums, raspberries, strawberries and cherries, with toasted, spicy and herbal notes. This wine is perfectly balanced on the palate, with soft, velvety tannins and a smooth and elegant finish. This wine has the potential to age well for up to 15 years.