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Thedrinkshop.com Limited (“the Company”) was placed into Administration on 18 January 2023, with Adrian Paul Dante and Joanna Kim Rolls appointed as Joint Administrators. Adrian Paul Dante is licensed to act as an Insolvency Practitioner in the UK by the Institute of Chartered Accountants in England & Wales and Joanne Kim Rolls is licensed to act as Insolvency Practitioners in the UK by the Insolvency Practitioners Association. They are bound by the Insolvency Code of Ethics when carrying out all professional work relating to an insolvency appointment.

The affairs, business and property of the company are being managed by the Joint Administrators, who act as agents of the Company and without personal liability.

Any queries relating to the Company or the Administration should be made to the Joint Administrators via the Administration team, mark.percival@opusllp.com and adam.seymour@opusllp.com.

Casa Lapostolle - Grand Selection Casa Carmenere 2015

Complex Nose
Casa Lapostolle - Grand Selection Casa Carmenere 2015


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Country of Origin

Chile

Key Information

Grape Information

Other Information

  • ABV13%
  • Fermentation MethodStainless Steel Tank
  • Grape TypeCarmenere
  • Type of closureScrew Cap
  • Vintage2015

Intense, complex nose full of different aromas: white pepper and red fruit at the start, then runes and black cherries with some hints of sweet spices.

Juicy on the palate, with soft structure and balance; fresh fruit flavours on the finish.

The Rapel Valley is one of the few places with ideal conditions for Carmenere. The climate is semi-arid Mediterranean with winter-only rainfall and warm, dry days during the growing season. Both the Andes Mountains and the Pacific Ocean have a cooling influence on the vineyards. The soils are of alluvial origin with a layer of clay and good drainage. The grapes for this vintage are partly from Lapostolle's own Apalta vineyard and partly from long term contract growers in the region.

All grapes were harvested by hand in small cases of 14 kilos and carefully transported to the winery. Winery All grapes were macerated for upto four weeks to extract structure and colour. During maceration, fermenation in stainless steel tanks lasted for about two weeks, utilising the native yeasts. Fifty-eight percent of the wine was aged for six months in French oak, a mixture of new and used barrels.

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