Clos Apalta 2018 is a truly remarkable wine that is sure to impress even the most discerning of connoisseurs. From the moment you pour it into your glass, you will be struck by its deep and inky purple red robe with dark blue edges, which is a testament to the wine's intensity and depth.
The nose of this wine is equally impressive, with a complex and multi-layered bouquet of intense, spicy notes that overlap with red and black fruit, and cedar notes. It is a true feast for the senses that will leave you wanting more.
On the palate, Clos Apalta 2018 is simply outstanding. The elegant tannins open up to reveal a mid-palate that combines finesse and concentration, which is round and fresh. The wine is perfectly balanced, with a beautiful harmony between its fruit and acidity, and a subtle hint of oak that adds to its complexity.
Critic Ratings
Robert Parker Wine Advocate Review - Published 31st Aug 2021 - Rated 96:
There is a lot of Carmenere character on the nose of the 2018 Clos Apalta, which was produced with 64% Carmenere, 18% Cabernet Sauvignon and 18% Merlot, a blend that is similar to the one used in 2016. The wine is not shy at all and hits the scale at 15% alcohol. It's showy, heady, hedonistic, aromatic, full-bodied and lush with abundant velvety tannins and a long and powerful finish where the notes of black peppercorns and tea and tobacco leaves dominate. This might not be a wine for everybody, but fans of the style will love it. 92,748 bottles produced. It was bottled in October 2020. - Luis Gutiérrez
James Suckling Review - Published February 3, 2022 - Rated 98:
So aromatic and fresh with dried flowers, sweet tobacco and hints of straw. Red fruit, cloves and green peppercorns. Medium-to full-bodied with fine tannins that are very fresh and refined. Fine, silky and beautiful. Hints of minerals and granite to the dark fruit. Such gorgeous length and beauty. 64% carmenere, 18% cabernet franc and 18% merlot. Extremely long and poised. Cooler wine. From biodynamically grown grapes. Delicious to drink already, but another three to four years will make it even better.
