This unique blend offers a complex, intense & elegant nose with expressive notes of red & black fruit, spices & tobacco. Balanced, supple mid-palate with some more spices & red fruit, followed by a long finish. Lapostolle is owned by the Marnier-Lapostolle family (of Grand Marnier fame), & since the winery's foundation in 1994 has pursued an uncompromising approach to quality. Their objective is simple as it is ambitious: to create world-class wines using French expertise & the superb terroir of Chile. The five varieties in Borobo are h&-harvested from three of Casa Lapostolle's premium sites: in Apalta (Cabernet, Petit Verdot & Carmenere), Casablanca (Pinot Noir) & Cachapoal Valley (Syrah). All of the grapes were h&-destemmed. The must was wild fermented in small French oak casks for ten to fifteen days at less than 28&176;C, followed by post-fermentation skin contact lastgin from just a couple of days in the case of the Pinot Noir to three weeks for the Cabernet Sauvignon. The wine was then racked to barrels to undergo malolactic fermentation, & aged for twenty-four months in 100% new French oak barrels before bottling unfined & unfiltered. 30% Cabernet Sauvignon; 25% Syrah; 20% Carmenere; 15% Pinot Noir & 10% Merlot. ...

Colour: Intense violet colour. Nose: Expressive nose full of fresh red fruit aromas such as plum & cherries. Palate:
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Colour: Intense violet colour. Nose: Expressive nose full of fresh red fruit aromas such as plum & cherries. Palate:
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Intense, complex nose full of different aromas: white pepper & red fruit at the start, then runes & black cherries with some hints of sweet spices. Juicy on the palate, with soft structure & balance; fresh fruit flavours on the finish. The Rapel Valley is one of the few places with ideal conditions for Carmenere. The climate is semi-arid Mediterranean with winter-only rainfall & warm, dry days during the growing season. Both the Andes Mountains & the Pacific Ocean have a cooling influence on the vineyards. The soils are of alluvial origin with a layer of clay & good drainage. The grapes for this vintage are partly from Lapostolle's own Apalta vineyard & partly from long term contract growers in the region. All grapes were harvested by hand in small cases of 14 kilos & carefully transported to the winery. Winery All grapes were macerated for upto four weeks to extract structure & colour. During maceration, fermenation in stainless steel tanks lasted for about two weeks, utilising the native yeasts. Fifty-eight percent of the wine was aged for six months in French oak, a mixture of new & used barrels. ...

Tasting Notes:

Colour: Bright yellow with beautiful greenish hints. Nose: Attractive & fresh, notes of

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Colour: Brilliant ruby red colour with violet hints. Nose: Very expressive nose of fresh red fruit such as cherries
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Colour: Brilliant pale lime yellow. Nose: Intense fruit aromas of sweet citrus, tropical fresh fruit & mineral notes.
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Subtle nose with white flowers, pears & sweet spices from the oak at the finish. Medium-bodied & nicely concentrated on the palate, with a long, fresh finish. Lapostolle's remarkable Semillon plantings consist of eighty year old vines at their Apalta Estate. The fruit was harvested by hand in 15kg baskets following a strict block-by-block selection. The must was settled in stainless steel tanks, then went through a 3-4 week fermentation in used French oak barrels, kept under 20 degrees C, followed by five months ageing on lees. ...

An expressive, complex wine offering a mix of plum, red cherry, dried fig, mocha, vanilla & hints of clove. The palate shows great concentration & structure, as well as a long & vibrant finish. The grapes in this wine all come from premium sites in the Apalta vineyard in the Colchagua Valley. The Carmenere & Cabernet that form the majority of the blend are from pre-phylloxera vines planted in 1920. They grow on hillside colluvial granitic soils, lightly textured with layers of clay. Unusually for Chile, the Apalta vineyard is exposed north-south, & has a different mesoclimate from the rest of the Colchagua Valley. The fruit was h&-harvested at night into small baskets. Grapes were h&-destemmed, & the must transferred to small French oak vats, where native yeasts were allowed to ferment the it slowly. The new wine was racked directly into all new French oak barrels, where it underwent malolactic fermentation. The wine was aged for twenty-four months before bottling, without fining or filtration. ...

Colour: Deep red with dark violet hints. Nose: Dense nose full of black & red fruit aromas such as plums; dry tea leaves
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