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Lapostolle Clos Apalta 2010

Bordeaux Red Blends from Colchagua Valley, Rapel Valley, Chile
  • JS97
  • WS94
  • WE93
  • WW92
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Winemaker Notes

#42 Wine Spectator Top 100 of 2014 and the 2005 vintage of this wine was #1 on the Wine Spectator's Top 100 Wines of 2008

Dark and deep inky purple red color. Still young, but opening on the nose towards ripe and expressive red and black fruit, such as plums, red cherries, dry figs and blueberries. Also, spices such as vanilla, clover and white pepper. With a concentrated structure, this wine has a round and packed attack followed by velvety and polished tannins filling the mid palate and a ripe and rich long lasting finish.

Open and leave to breathe for a couple of hours or carefully decant for minimum 1 hour and enjoy at room temperature; 16 to 18ºC (60 to 65°F). This wine is an ideal companion for game, lamb, and entrecote fillet. Also good with rich cocoa chocolate deserts.

Blend: 71% Carmenere, 18% Cabernet Sauvignon, 11% Merlot

Critical Acclaim

JS 97
James Suckling

The aromas in this wine are phenomenal with slate, blackberry, blue granite and lead pencil. Violet too. Full body, with seamless tannins and dense and reserved structure. It needs about three or four years to soften. 100% new wood and aged 26 months. From 71% carmenere, 15% cabernet sauvignon, and 11% merlot. From biodynamically grown grapes.

WS 94
Wine Spectator

Big and rich, this red is filled with powerful flavors of blackberry, dark currant, black olive and dark chocolate that are built on an ironclad frame. Notes of cocoa powder and cream chime in as well, and the muscular finish lingers with hints of savory herb. Carmenère, Cabernet Sauvignon and Merlot. Best from 2014 through 2022.

WE 93
Wine Enthusiast

Alluring aromas of cigar box, cedar shavings, olive and berry fruits are magnetic with this Carmenère-led blend. In its youth, it is pushy and vibrant in the mouth. Flavors of tobacco, chocolate and leafy, lightly herbal berry fruits finish smooth, long and with just enough acidic cut. Drink through 2022.

WW 92
Wilfred Wong of Wine.com

The 2010 Lapostolle Clos Apalta is quite a luxurious red wine. Layered, with loads of ripe fruit and oak, this wine shows plenty of tannins still. The wine's lasting richness makes it a superb candidate with well-charred beef. Drinking well now. (Tasted: August 18, 2016, San Francisco, CA)

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Lapostolle

Lapostolle

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Lapostolle, , South America
Lapostolle
Lapostolle was founded by Alexandra Marnier Lapostolle and her husband Cyril de Bournet in 1994. The Marnier Lapostolle family, founders and owners of the world-renowned liqueur Grand Marnier, is famous for producing spirits and liqueurs, but the family has also been involved in winemaking for generations. In creating Lapostolle, the family has pursued the same uncompromising approach to quality that make Grand Marnier a global success. Its objective is as simple as it is ambitious: to create world-class wines using French expertise and superb terroirs of Chile. Today, Lapostolle owns 370 hectares in three different vineyards and produces a total of 200,000 cases spread over Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot, Carmenere and Syrah. Lapostolle is distributed in more than 60 countries around the world.

Bordeaux

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One of the most important wine regions of the world both qualitatively and quantitatively, Bordeaux is a powerhouse producer of wines of all colors, sweetness levels, and price points. Separated from the Atlantic ocean by a coastal pine forest, the mostly flat region has a mild maritime climate marked by cool wet winters and a warm, damp growing season, though annual differences vary enough to make vintage variation quite significant. Unpredictable weather at harvest time may negatively impact the ability of cornerstone variety Cabernet Sauvignon to ripen fully, while humid conditions can encourage the spread of rot and disease (although in the case of the region’s sweet white wines, “noble” rot known as botrytis is highly desirable). The Gironde estuary is a defining feature of Bordeaux, splitting the region into the Left Bank and the Right Bank. The vast Entre-Deux-Mers appellation lies in between.

The Left Bank, dominated by Cabernet Sauvignon, contains the Médoc, Graves, and Sauternes, as well as most of the region’s most famous chateaux. Here, Merlot is commonly planted as an insurance policy in case Cabernet fails to fully ripen in difficult years. Cabernet Franc, Petit Verdot, and Malbec may also be used in blends. This tends to be the more structured and age-worthy side of Bordeaux. Merlot is the principal variety of the Right Bank, with Cabernet Franc as its primary sidekick, with the other three varieties available for blending. The key appellations here include St. Emilion and Pomerol, whose wines are often plush, supple, and more imminently ready for drinking. Dry and sweet white wines are produced throughout the region from Sauvignon Blanc, Sémillon, and sometimes Muscadelle or Sauvignon Gris. Some of the finest dry whites can be found in the the Graves sub-appellation of Pessac-Léognan, while Sauternes is undisputedly the gold standard for sweet wines. Small amounts of rosé and sparkling wine are made in Bordeaux as well.

Bordeaux White Blends

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Sometimes light and crisp, other times rich and creamy, Bordeaux white blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added interest. This blend was popularized in the Bordeaux region of France (where it also comprises outstanding sweet wines like Sauternes and Barsac), but is often mimicked throughout the New World, particularly in California, Washington, and Australia.

In the Glass

Sémillon provides the background to this blend, with a relatively full body and an oily texture. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime, and freshly cut grass. Used in smaller proportions, Muscadelle can contribute fresh floral notes, while Sauvignon Gris is less aromatic but offers ripe, juicy fruit on the palate. These wines run the gamut from unoaked, refreshing, and easy to drink to serious, complex, and barrel-aged. The latter style, usually with a higher percentage of Sémillon, can develop aromas of ginger, chamomile, and dried orange peel. The dessert wines produced by these blends, often with the help of noble rot, can have lush stone fruit and honey character.

Perfect Pairings

Crisp, dry Bordeaux white blends are the perfect accompaniment for raw or lightly cooked seafood, especially shellfish. A more structured, Sémillon-based bottling can stand up to richer fish, chicken, or pork dishes in white sauces. These blends also work well with a variety of vegetables and fresh herbs, like asparagus, peas, basil, and tarragon. Sweet dessert wines are traditionally enjoyed with strong blue cheeses, foie gras, or fruit-based desserts.

Sommelier Secret

Sauternes and Barsac are usually reserved for dessert, but smart sommeliers know that they can be served at any time—before, during, or after the meal. Try these sweet wines as an aperitif with jamón ibérico or oysters with a spicy mignonette, or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce, or even fried chicken.

ULL39724_10_2010 Item# 122467

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