Clos Apalta

Valle de Apalta Red Blend

9.483 ratings
9.511 pro ratings
Colchagua Valley, Rapel Valley, Central Valley, Chile
Red Blend
Game, Baking Spices, Duck, Goose, Potato, Chili & Hot Spicy, White Rice, Exotic Spices, Pasta, Herbs, Beans & Peas, Onion, Chicken, Pork, Venison, Salami & Prosciutto, Pungent Cheese, Soft Cheese, Mushrooms, Tomato-Based, Turkey, Veal, Hard Cheese
Top Notes For
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9.6

The 2018 Clos Apalta is 64% Carménère, 18% Cabernet Sauvignon and 18% Merlot from Apalta, Colchagua, aged for 24 months in 85% new barrels. The ripe, complex, clear nose offers prune, blueberries and blackberries along with pepper, tobacco, rosemary, cigar box and a whiff of smoke. Creamy and broad in the mouth with good volume, a firm flow and contained structure. The tannins set the tone while the mellow freshness underlines the sugary profile. A genuine Michel Rolland wine made during a year of subtle flavors. (Joaquín Hidalgo, Vinous, June 2022)

The 2018 Clos Apalta is 64% Carménère, 18% Cabernet Sauvignon and 18% Merlot from Apalta, Colchagua, aged for 24 months in 85% new barrels. The ripe, complex, clear nose offers prune, blueberries and blackberries along with pepper, tobacco, rosemary, cigar box and a whiff of smoke. Creamy and broad in the mouth with good volume, a firm flow and contained structure. The tannins set the tone while the mellow freshness underlines the sugary profile. A genuine Michel Rolland wine made during a year of subtle flavors. (Joaquín Hidalgo, Vinous, June 2022)

Jun 10th, 2022
Bob McDonald

Impenetrable in colour - incredibly dark. Noticeably oaky as an initial impression, dusty amongst the red and blue berries but generally contained to begin with. The palate is full bodied with that oak influence - very polished. 46% Carmenere, 30% Cabernet Sauvignon,, 19% Merlot and 5% Cabernet Franc. If tasted blind I would swear this was Cabernet Sauvignon dominant but when you realise that Carmenere has its origins in Bordeaux it makes sense. With more time in the decanter more cassis and blackberry coming through on that rich full bodied and brooding palate. Tannins resolving. Oak not as dominant as initially. James Suckling gave this 100 points and stated that this was South America’s greatest red wine, which is a big call. Interestingly Clos Apalta is owned and the wine is made by the French.

Impenetrable in colour - incredibly dark. Noticeably oaky as an initial impression, dusty amongst the red and blue berries but generally contained to begin with. The palate is full bodied with that oak influence - very polished. 46% Carmenere, 30% Cabernet Sauvignon,, 19% Merlot and 5% Cabernet Franc. If tasted blind I would swear this was Cabernet Sauvignon dominant but when you realise that Carmenere has its origins in Bordeaux it makes sense. With more time in the decanter more cassis and blackberry coming through on that rich full bodied and brooding palate. Tannins resolving. Oak not as dominant as initially. James Suckling gave this 100 points and stated that this was South America’s greatest red wine, which is a big call. Interestingly Clos Apalta is owned and the wine is made by the French.

May 2nd, 2022
Aaron Tan

Honestly, after the two massive Bordeaux’s, this was hard to palate. It’s an even bigger wine! Instantly stood out as being from the new world to me due to the fruit quality, which was sort of glossy when compared to the Bordeaux’s. On the nose, ripe black fruits, liquorice, vanilla, capsicum, mint, tobacco, and a whiff of volatile acidity. For me, the flavours on the palate seemed a little one dimensional when compared to the nose (just creamy cassis from start to end), but it may well have been just closed at the time of my tasting. Again, like the other big wines of the night, I enjoyed the tannin structure the most, which was quite distinct, starting at the edge of the tongue before enveloping the inner walls of the gums. The finish was warm and undeniably long, but it doesn’t compare to the length of the 11’ Troplong Mondot. A JS 99-pointer, but a no-no for me. Probably needs heaps of cellaring to be palatable for me, that is if the fruit doesn’t dry out first.

Honestly, after the two massive Bordeaux’s, this was hard to palate. It’s an even bigger wine! Instantly stood out as being from the new world to me due to the fruit quality, which was sort of glossy when compared to the Bordeaux’s. On the nose, ripe black fruits, liquorice, vanilla, capsicum, mint, tobacco, and a whiff of volatile acidity. For me, the flavours on the palate seemed a little one dimensional when compared to the nose (just creamy cassis from start to end), but it may well have been just closed at the time of my tasting. Again, like the other big wines of the night, I enjoyed the tannin structure the most, which was quite distinct, starting at the edge of the tongue before enveloping the inner walls of the gums. The finish was warm and undeniably long, but it doesn’t compare to the length of the 11’ Troplong Mondot. A JS 99-pointer, but a no-no for me. Probably needs heaps of cellaring to be palatable for me, that is if the fruit doesn’t dry out first.

Apr 24th, 2022
Jonathan Wall

The most Bordeauxy wine I’ve had not from Bordeaux. And the best I’ve had from South America. … must try more!!

The most Bordeauxy wine I’ve had not from Bordeaux. And the best I’ve had from South America. … must try more!!

Mar 1st, 2022
Pierre Costa

Outstanding. No words

Outstanding. No words

Sep 30th, 2018
Garen Staglin

Beautiful flavor and color. Much higher percentage of Cabernet which is evident.

Beautiful flavor and color. Much higher percentage of Cabernet which is evident.

Mar 18th, 2018
Elizabeth Rice

My "Best of Show" at James Suckling Great Wines of the Andes tasting in San Francisco. I can see why he gave it 100 points and why there was an enormously long line to taste it.

My "Best of Show" at James Suckling Great Wines of the Andes tasting in San Francisco. I can see why he gave it 100 points and why there was an enormously long line to taste it.

Oct 2nd, 2017
Jim Stehli

Hell yeah.

Hell yeah.

Jul 3rd, 2022
Vincent Wang

Red berries, perfume very elegant bu5 need to let it open for at least 2.5 hours. And served at 16 degrees

Red berries, perfume very elegant bu5 need to let it open for at least 2.5 hours. And served at 16 degrees

Nov 27th, 2021
Paul Jakubowski

1+hr decant. Deep, dark purple color. Complex nose of dark fruit and spices. Absolutely massive wine! Requires small pours and sips. Concentrated dark fruit with slight hints of vanilla and tons of spices and herbs on the palate. Complex but varies between a velvet and spicy texture. Decent finish. Definite aging potential. I enjoyed it but the wife was so so.

1+hr decant. Deep, dark purple color. Complex nose of dark fruit and spices. Absolutely massive wine! Requires small pours and sips. Concentrated dark fruit with slight hints of vanilla and tons of spices and herbs on the palate. Complex but varies between a velvet and spicy texture. Decent finish. Definite aging potential. I enjoyed it but the wife was so so.

Jan 9th, 2021