Clos Apalta 2019

Professional Ratings

• 99 James Suckling

  A generous array of ripe black and blue fruit with pink peppercorns, green olives, dried flowers, toffee and chocolate orange. It’s full-bodied with firm, creamy and velvety tannins. Long and polished. Lovely salted caramel and olives at the end. Keeps going. Unfolds on the finish.

• 96 Jeb Dunnuck

  Coming from the Colchagua Valley region of Chile, the 2019 Clos Apalta is based on 70% Carménère, 18% Merlot, and 4% Petit Verdot that saw an extended maceration and aging in 90% new French oak. It's a legit brilliant wine, sporting a dense purple hue as well as complex notes of ripe black fruits, ripe herbs, graphite, spice box, and perfectly integrated oak. It has a solid herbal edge and is medium to full-bodied on the palate, with silky tannins, flawless balance, and a great finish.

• 96 Vinous

  The 2019 Clos Apalta from Apalta, Colchagua, was aged for 24 months in 90% new French barrels. Dark purple in the glass. The complex, nuanced nose offers mild notes of mint, pyrazines, ash and ripe dark fruit such as blackberry and blueberry with hints of undergrowth and tobacco, cedar and other aromas from the aging process. In the mouth, it's indulgent and compact initially with refined, slightly reactive, young tannins, an expansive flow and a rich palate that delivers herbal flavors before the sustained, fruity finish. The good year has helped to enhance the depth of an already accomplished red with a well-proven ripe style.

• 95 Wine Spectator
  Balances muscle and grace in a complex package, with geranium and floral peppercorn-accented red currant notes up front, while the core is densely packed with blackberry and plum flavors that swirl around spiced chocolate details and swell with lively acidity. Ends with mineral twinges, firming tannins and a final wave of kirsch and chocolate. Carmenère, Merlot, Cabernet Sauvignon and Petit Verdot. Drink now through 2035.
• 95 Robert Parker's Wine Advocate

  The 2019 Clos Apalta was produced with a blend of 70% Carmenere, 18% Merlot, 8% Cabernet Sauvignon and 4% Petit Verdot, extremely high in Carmenere and low in Cabernet Sauvignon in a ripe and warm year. It fermented with indigenous yeasts for four to five weeks, with manual punch-down of the cap, 67% in 7,500-liter French oak vats and 33% in new French oak barrels followed by malolactic in new French oak barrels. The élevage was 24 months in 90% new barrels and 10% second use. It's powerful, big and ripe, with 15% alcohol and a pH of 3.57. It's creamy and juicy, with very high ripeness and a notable absence of herbal notes; it's oaky, smoky and decadent, coming through as luxurious, round, lush and velvety. It's full-bodied and has abundant, small and powdery tannins.