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.

Vineyards

Los Boldos has 190 hectares of vineyards which 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 whilst ripening to perfection. The nearby Cachapoal River also moderates temperatures, while stony alluvial soils in the vineyard ensure low yields. Los Boldos makes wine exclusively from estate vineyards, therefore controlling everything from grape to bottle.

Vintage Information

Due to El Niño weather patterns, 2016 had a relatively cool growing season with heavy rains in April. This reduced yield, but also lengthened the ripening season, allowing for the slow maturation of grapes which benefits flavour development.

Vinification

The must was fermented at a cool 13-15°C for a lengthy three week period in stainless steel tanks to retain crisp, clean varietal flavours. It rested for another three months in tank with no malolactic fermentation. The resulting wine is zesty and fresh with a bright fruit profile.