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Caballo Loco 17 NV (1x75cl)

Awarded 92 points and Highly Recommended status by Decanter in their June 2019 panel tasting of South American Icon Wines (see blue link below).

Caballo Loco 17 NV - June 2019 Decanter review

The winemaker's own technical sheets appear below (click blue links) - the Spanish inclusion may seem a little leftfield, but includes regional and other info that have yet to be put onto the English version

Caballo Loco 17 - fiche technique - English

Caballo Loco 17 - fiche technique - Spanish

For our article on 'the' (this) Caballo Loco, the appellation/Grand Cru Caballo Locos and the better wines of the Valdivieso fleet, click this link.

Valdivieso's top wine and stable star, the Caballo Loco is known around the world and each year changes merely its edition and, technically, not its vintage. It brings together every Cabollo Loco made since 1992 (the year of version 1), in what is, effectively, a solera system (as used for sherry and brandy de Jerez).

The idea for Caballo Loco was inspired by the legendary Ribera de Duero, Vega Sicilia Único Gran Reserva, which is produced using the solera method. This is the winemaking technique used for sherry and brandy de Jerez production, in which barrel-aged wines from different years are progressively and fractionally blended for reasons of both complexity and consistency.

The first Caballo Loco was produced in 1994 (Caballo Loco 1) and made from a blend of 50% of that year’s vintage with an aged blend from 1992. 

The resulting wine is bottle-aged for at least 18 months before release onto the market, and being a blend of wines from different years, there is, of course, no vintage on the label.

The grapes for the premium Caballo Loco come from four different vineyards in central Chile. The blend of the new wine varies each time it is made. Number 1 for example was a blend of Cabernet Sauvignon with Cabernet Franc, Merlot and Pinot Noir, whilst later editions have contained varieties as diverse as Syrah, Malbec, Petit Verdot and Carménère. Only Cabernet Sauvignon and Cabernet Franc are ever-present, these being blended with the best grapes from the other varieties that were most successful in the particular year (and best suited to create the intended balance of the Caballo Loco).

Each bottle of this version 17 therefore comprises:

- 50% version 16 and

- 50% of grapes from harvests from 2012 and 2013. New for version 17 was Carignan from Melozal (a sub-region of Maule) and Syrah from Limarí. This variety brings to the Caballo Loco another dimension of complexity, with balanced freshness and acidity.

The result is a wine of great concentration, quite unlike any other on the market. There is intense mature berry fruit on the nose and richness on the palate with velvety tannins, and so many layers of flavours that the wine is almost impossible to describe in detail. The secret blend of grapes from different vintages create intense aromas of dark cherry, coffee, and rich fruitcake. Full bodied on the palate with a beautiful lingering structure. 

It is a unique - some say crazy - wine, which is quite incomparable. It has great aromatic complexity and in the mouth, and an ageing potential of at least 10 years.

£33.75

Caballo Loco Grand Cru Apalta 2015 (1x 75cl)

The Caballo Loco Grands Crus were created by Valdivieso to show the different wines that are fundamental components of the icon Caballo Loco wine. For this reason, specific wines from specific valleys wine were born, where each strain/blend reflects the maximum expression of that valley.

One can arguably see these wines as understudies for the "true" Caballo Loco, but they are more than that, being quite superb - and full-throttle - wines in their own right, made with all the care, attention and know-how of the NV/"solera" version.

This Grand Cru Apalta represents all the fruit power and smoothness of the Colchagua Valley, with a blend of Cabernet Sauvignon and Carmenere.

See blue link below for the fiche technique/technical note from the winemakers themselves.

Caballo Loco Grand Cru Apalta 2015 - fiche technique

£24.00

Caballo Loco Grand Cru Limari 2015 (1x75cl)

The Caballo Loco Grands Crus were created by Valdivieso to show the different wines that are fundamental components of the icon Caballo Loco wine. For this reason, specific wines from specific valleys wine were born, where each strain/blend reflects the maximum expression of that valley.

One can arguably see these wines as understudies for the "true" Caballo Loco, but they are more than that, being quite superb - and full-throttle - wines in their own right, made with all the care, attention and know-how of the NV/"solera" version.

This Grand Cru Apalta represents all the fruit power and smoothness of the Limari Valley, showcasing the excellent Syrah (100% here) of this region.

See blue link below for the fiche technique/technical note from the winemakers themselves.

Caballo Loco Grand Cru Limari 2014 - fiche technique

A big, full-bodied wine with delicious aromas and flavours of ripe red cherries, coffee and dark chocolate. It has a luxurious texture and a lingering finish.

£23.55

Caballo Loco Grand Cru Maipo 2014 (1x 75cl)

** UK STOCKS ARE CURRENTLY LOW (although new stocks are expected by the end of May) - WE STRONGLY RECOMMEND CALLING TO CHECK BEFORE ORDERING **

The Caballo Loco Grands Crus were created by Valdivieso to show the different wines that are fundamental components of the icon Caballo Loco wine. For this reason, specific wines from specific valleys wine were born, where each strain/blend reflects the maximum expression of that valley.

One can arguably see these wines as understudies for the "true" Caballo Loco, but they are more than that, being quite superb - and full-throttle - wines in their own right, made with all the care, attention and know-how of the NV/"solera" version.

This Grand Cru Maipo gives the elegance and typical structure of Alto Maipo Valley, with a blend of Cabernet Sauvignon and Cabernet Franc.

See blue link below for the fiche technique/technical note from the winemakers themselves.

Caballo Loco Grand Cru Maipo 2014 - fiche technique

A big, full-bodied wine with delicious aromas and flavours of ripe red cherries, coffee and dark chocolate. It has a luxurious texture and a lingering finish.

£23.55

Caballo Loco Grand Cru Sagrada Familia 2016 (1x 75cl)

The Caballo Loco Grands Crus were created by Valdivieso to show the different wines that are fundamental components of the icon Caballo Loco wine. For this reason, specific wines from specific valleys wine were born, where each strain/blend reflects the maximum expression of that valley.

One can arguably see these wines as understudies for the "true" Caballo Loco, but they are more than that, being quite superb - and full-throttle - wines in their own right, made with all the care, attention and know-how of the NV/"solera" version.

See blue link below for the fiche technique/technical note from the winemakers themselves (new 2016 data sheet expected imminently).

Caballo Loco Grand Cru Sagrada Familia 2016 - fiche technique

This Grand Cru Sagrada Familia represents all the fruit power and smoothness of the Curico Valley (and specifically the Sagrada Famila DO within it) with a blend of Cabernet Franc (43%), Petit Verdot (43%), 7% Syrah and 7% Carmenere.

£24.00

Chateau Los Boldos Grande Reserve Cabernet Sauvignon 2016 (1x75cl)

Chateau 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, their focus from an early stage has been on the production of premium wines. The estate has been transformed since being 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 – significantly improved grapes – 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 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, therefore controlling everything from grape to bottle. The wines for the Grande Réserve range are produced with hand-harvested grapes sourced from vineyards that are more than 15 years old.

Due to El Niño weather patterns, 2016 had a relatively cool growing season with heavy rains in April. This reduced yields but also lengthened the ripening season, allowing for the slow maturation of grapes which benefitted flavour development.

The must saw three days of maceration in stainless steel tanks to aid colour and flavour extraction from the grape before undergoing a 20 day fermentation and further maceration at 25-28°C. The wine spent 10 months in French oak barrels before bottling.

The wine’s intense ruby colour echoes its aromas of cherry, plum and cassis, with touches of leather and smoke. The palate is fantastically balanced, with ripe tannins and a long persistent finish.

£13.25

Chateau Los Boldos Grande Reserve Merlot 2016 (1x75cl)

Chateau 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, their focus from an early stage has been on the production of premium wines. The estate has been transformed since being 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 – significantly improved grapes – 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. Clear, bright skies during the summer and a high 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, therefore controlling everything from grape to bottle. The wines for the Grande Réserve range are produced with hand-harvested grapes sourced from vineyards planted in the early 2000's.

The Merlot grapes were macerated for 25 days in stainless steel tanks, with fermentation taking place at temperatures between 25-28°C. The wine underwent malolactic fermentation, and was then aged for 10 months in French oak prior to bottling.

This wine is 100% Merlot.

This wine is ruby red in colour, with youthful hues. Bright aromas of red fruits, plums and raspberries are complemented by spicy notes and toast aromas from its time in oak. On the palate, it has soft tannins and good length.

£13.25

Chateau Los Boldos Tradition Reserve Cabernet Sauvignon 2017 (1x75cl)

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 wide 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 drastic 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.

Fermentation took place in stainless steel tanks over a period of eight days at temperatures of 25-28°C. After malolactic fermentation, the wine was aged in French and American oak for four months prior to bottling.

Deep ruby red in colour, this wine has ripe red fruit aromas of wild strawberries and redcurrants mingling with black cherry fruit characters and hints of spice from oak ageing. The palate is balanced and fresh, with integrated tannins and an elegant finish.

£9.35

Chateau Los Boldos Tradition Reserve Carmenere 2018 (1x 75cl)

Awarded 84 points and Commended status by Decanter in their April 2019 Panel Tasting on Chilean Carmenère. 

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 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.

The wine was fermented in stainless steel tanks for eight days at temperatures between 25-28°C before undergoing malolactic fermentation. The wine was then aged for six months in oak (60% French, 40% American) to soften tannins and add complexity.

With an intense, deep ruby colour, the wine has red and black cherry notes with black pepper and chocolate on the finish. Its rounded texture and fruitiness give it an appealing, plush mouthfeel.

£9.55

Chateau Los Boldos Tradition Reserve Merlot 2018 (1x75cl)

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 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.

£9.50

Chateau Los Boldos Tradition Reserve Syrah 2015 (1x75cl)

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.

A rainy winter at the start of the 2014/2015 season helped to accumulate enough water for the entire growing season. January was very cloudy, but February was partially clear and a bit warmer than usual, which allowed harvest to begin at the end of the month with concentrated and aromatic grapes with balanced sugar and acidity levels.

The Syrah grapes for this wine were macerated in stainless steel tanks. Fermentation lasted eight days, at temperatures between 25-28°C. The wine underwent malolactic fermentation before 60% of the wine was placed in French oak barrels and aged for six months.

A deep, dark red wine, with aromas of ripe red fruits and spiced notes of black pepper and tobacco. On the palate, this wine is balanced and spicy with velvety tannins and a soft, fruity finish.

This wine is suitable for vegetarians and vegans.

£9.35

Chateau Los Boldos Vieilles Vignes Merlot 2015 (1x75cl)

Chateau 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, their focus from an early stage has been on the production of premium wines. The estate has been transformed since being 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 – significantly improved grapes – 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 with clear, bright skies during the summer and a high diurnal temperature range, ideal for growing fruit that maintains fresh acidity while becoming perfectly ripe. 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 Vieilles Vignes range is produced with the best hand-picked grapes sourced from vineyards that are more than 60 years old.

A rainy winter at the start of the 2014/2015 season helped to accumulate enough water for the entire growing season. January was very cloudy, but February was partially clear and a bit warmer than usual, which allowed harvest to begin at the end of the month with concentrated and aromatic grapes with balanced sugar and acidity levels.

The must had seven days of pre-fermentation maceration in stainless steel tanks to aid colour and flavour extraction from the grapes. It then underwent 30 days of fermentation in temperature controlled stainless steel tanks at 26-28°C. The wine then spent 20 months in French oak barrels before release.

This wine is intense ruby red colour with violet tones. On the nose, it has aromas of plums, raspberries and cherries, with toasted, spicy and herbal notes.This wine is well-balanced with soft, velvety tannins and a smooth and elegant finish.

£17.80

Clos des Fous Pour Ma Gueule 2016 (1x 75cl)

Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2018 edition feature on the Pais/Criolla grape in South America (see blue link below).

Clos des Fous Pour Ma Gueule 2016 - Oct 2018 Decanter review

Clos des Fous is an exciting project between four Chilean friends: Pedro Parra (the viticulturalist), François Massoc and Paco Leyton (the winemakers), and Albert Cussen, who looks after the business. 'Fous' is the French word for 'crazy men', a reference to what their peers described as their 'craziness' in crossing the traditional vineyard boundaries of Chile to source grapes from vineyards in the extreme conditions further south and east. Pedro is credited with discovering many of the top vineyard sites across Chile, as well as revolutionising the way in which iconic wineries, such as Montes plant and manage their vineyards. The winery is based in Maule, to the south of the main vineyard area, where the 'Fous' make an enviable range of top quality varietal wines.

The name is a French expression "for my gob", a term used to describe a stash of wine for the producer to drink with friends and family. The grapes for Pour Ma Gueule are sourced largely from Itata Valley located 400 km south of Santiago. This is a cool, wet region without Coastal Mountain protection and lower sunshine hours, which gives elegance to the wines. All the vineyards are very small and measure between two and six hectares. The soil is paleozoic with a small amount of quartz.

The 'El Niño' effect (fluctuations in the temperatures of the Pacific Ocean) made 2016 an unusual year, the average temperature was lower and the harvest was delayed. This allowed the grapes to retain excellent acidity, resulting in well-structured and perfumed wines.

Each of the three varieties used in this blend were hand harvested, vinified and aged separately. After crushing, the musts were fermented in concrete and stainless steel, with malolactic fermentation taking place in tank and old barrels for 12 months. No new oak was used. Once finished, the wines were blended together, making a unique and distinctive wine.

Outstanding fruit with a noseful of red berries, black cherry, black pepper and a hint of violet. The aromas follow through on the palate, with fresh black and red fruit and revealing a lush, full-bodied wine. The mid-palate is round and velvety with very fine tannins, and excellent acidity enhances its liveliness and balance.

£12.80

Clos des Fous Tocao 2013 (1x 75cl)

Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2017 edition article on Malbec in South America (see blue link below).

Clos des Fous Tocao 2013 - October 2017 Decanter review

Clos des Fous is an exciting project between four Chilean friends: Pedro Parra (the viticulturalist), François Massoc and Paco Leyton (the winemakers), and Albert Cussen, who looks after the business. 'Fous' is the French word for 'crazy men', a reference to what their peers described as their 'craziness' in crossing the traditional vineyard boundaries of Chile to source grapes from vineyards in the extreme conditions further south and east. Pedro is credited with discovering many of the top vineyard sites across Chile, as well as revolutionising the way in which iconic wineries, such as Montes plant and manage their vineyards. The winery is based in Maule, to the south of the main vineyard area, where the 'Fous' make an enviable range of top quality varietal wines.

The Clos des Fous Tocao is a mesmerizing Malbec from a vineyard planted in 1914 in the southern Bío-Bío Valley, producing fruit with marvelously fresh acidity and fine tannins. Today there are only 27 hectares of Malbec in San Rosendo and Clos des Fous farm four of them. Funnily enough, the word 'Tocao' means 'a bit touched in the head', as nobody else would be crazy enough to work with Malbec in this area!

The grapes are hand harvested and transported to the winery. Traditional fermentation took place in concrete vats. The wine is aged in French oak from the Allier forest, 30% of which is new. It spends almost two years ageing in oak and is not racked.

This wine is made using 80% Malbec, 20% Carignan.

An incredible wine with ripe and rich fruit, boasting aromas of dark berries and mahogany. It is fulled bodied on the palate with ripe, well-structured tannins and long, intense finish.

£30.40

Dominique Derain Las Nubes Pinot Noir 2018 (1x 75cl)

Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2019 edition panel tasting of Chilean Pinot Noir (see blue link below).

Dominique Derain Las Nubes Pinot Noir 2018 - October 2019 Decanter review

Dominique Derain has farmed vines and made biodynamic wines in his estate located in the old presbytery in the village of Saint-Aubin (Hautes Cotes de Beaune) for thirty years, ever since he bought the estate in 1988. Before being a vigneron, he was a cooper. He is now retired, but has passed his estate on to Julien Altaber and Carole Schwab. He still helps them out in the vineyard and in the winery. Now that he is “an old man” (his own words) and has so many years of experience farming and making wine biodynamically, he regularly receives requests from many vineyard owners throughout the world to vinify wines for them. Dominique enjoys these challenges at this late stage in his life. He met the Chilean vigneron who farms these Pinot vines, one Julio Denoso, through a mutual friend who owns a wine and photograph shop in Paris called Faute ‘O Vin. The friend took Julio to visit Dominique; Julio tasted the wines and proposed to Dominique that he come out to Chile to vinify some of his wines there. A firm friendship has now been forged (Dominique refers to it as “une histoire humaine très sympathique”).

This north-east corner of Casablanca region is only 20 minutes from the ocean, benefiting from relatively mild temperatures, and decent rainfall. The young Pinot vines are planted on terraces at an altitude of 350 metres on granitic-clay soils rich in manganese, and farmed biodynamically.

The grapes for Las Nubes were manually harvested at night to retain acidity, whereupon Dominique did a saignée of the grapes destemming 60% with the remainder whole bunches. Transferred to a cuve tronconique béton, the wine was macerated with skins overnight, whereupon 7hl of juice was drawn off. The wild ambient ferment proceeded in a cement egg, then free-run juice and the press juice were blended and transferred to 40-hectolitre stainless steel vat with adjustable lids, and containing an air chamber, where the wine subsequently spent a further three months ageing and completing its alcoholic fermentation.

Las Nubes was bottled without filtration and fining and zero sulphur was added. The lab analysis gives a total SO2 of just 0.001. You can taste (the lack of) it! The name means “the clouds” and it’s derived from the name of the area in which the vineyard called Montsecano is situated. The owner of the vineyard (Julio’s uncle) asked Dominique to put the name Las Nubes on the label.

A delightful light red, closer to a mid-rosé in colour, with lifted primary red fruit on the nose and on the palate. With its delicate extraction, we are reminded of a really cracking Beaujolais, a kind of Pinot-primeur. This is a very Chilean cuvée by Dominique, a super fruity and very expressive Pinot Noir. The intention here is for a fresh, immediately enjoyable wine, and it hits the spot!

£25.15
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