Los Boldos has 170 hectares of vineyards that 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, as does the 400 metre altitude, 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.
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.
The grapes were fermented in stainless steel tanks for eight days at a controlled temperature of 26°C. Following fermentation, the wine was transferred to a combination of tanks and used French oak barrels for four months during which time malolactic conversion took place.
A red which you can enjoy on its own, but would work well with simple casseroles, BBQ favourites and bangers and mash!