Did you know that Chile is one of the longest countries in the world? The country has a length of 5000 km and is approximately a 350 km wide. Chile is separated through three natural borders, the Andes Mountains, the Coast Mountains and by deserts. These natural borders ensure micro, macro and meso climates. Depending on these different climate areas, grape races can be planted with several different physiological maturation periods.

We visited different wine regions. First we visited the wine area Colchagua (from Navidad to Pardones and Chimbarongo); it is situated south of the capital Santiago. Arnaud Frennet welcomed us and gave us a clear explanation concerning the Microterroir De Los Lingues and Lolol. At this place the temperatures vary from 32 degrees by day to 12 degrees at night. Nevertheless, the temperatures ensure that the grape keeps fresh acidity and can entirely mature without heatstress. In their Syrah Lolol Gran Reserva wine from 2006 I taste a round gentle taste of black currants, spicy peppers, and a slightly mineraly aftertaste. If I think of elderberries, I taste the Carmenère with sweetness in blackberry fruit, spicy and a touch of terrestrial from the Lolol area of the harvest year 2005.

In the American Wine Magazine “Wine Spectator”, the Chilean Clos Apalta 2005 of the house Casa Lapostolle has been selected as best wine of 2009. This house is founded by Alexandra Marnier Lapostolle (of the family Marnier also the owners of liquor Grand Marnier) and its partner Cyril the Bournet in 1994. They also own the vineyards Las Kuras, 295 ha Cachapoal Valley, Atalayas, 168 ha Casablanca Valley, Apalta and 462 ha Colchagua Valley.

With 34 degrees we can say that it is a warm day. However, we do not complain because a nice glass of gently tingling fresh wine helps us to cool down. I could taste Clos `Apalta from 1999. This wine exists of a blend of 35% Carmenère (elderberries), 30% Merlot (blackcurrants), 22% Cabernet Sauvignon (cassis) and 30% Malbec. It resulted in a ripe bouquet of blackcurrants and its animal character. A gentle matured taste of currants, nuts, light tannins (light sticky feeling) and a light sparkling feeling (minerals) on the tongue with a long feeling afterwards. Do you already taste it?

Best regards from Chile

Noël Vanwittenbergh
Sommelier Ciel Bleu