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2015 LAPOSTOLLE Cuvée Alexandre Cabernet Sauvignon

LAPOSTOLLE Cuvée Alexandre Cabernet Sauvignon 2015 Organic / Biodynamic

26.00 CAD

$26.00

  • Portfolio
  • Portfolio
  • Trialto
  • Product code
  • Product code
  • 10767053
  • Format
  • Format
  • 12x750ml
  • Listing type
  • Listing type
  • SAQ Specialty by lot
  • Status
  • Status
  • Store Only
  • Country
  • Country
  • Chile
  • Regulated designation
  • Regulated designation
  • Region
  • Region
  • Valle Central
  • Subregion
  • Subregion
  • Valle del Rappel, Valle de Colchagua
  • Varietal(s)
  • Varietal(s)
  • Cabernet Sauvignon 85 %
    Carmenère 14 %
    Cabernet Franc 1 %
  • Alcohol Level
  • Alcohol Level
  • 14.5%
  • Color
  • Color
  • Red
  • Sugar
  • Sugar
  • Dry
  • Closure type
  • Closure type
  • Cork
  • Aging vessel type
  • Aging vessel type
  • French oak
  • About this winery

    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 made Grand Marnier a global success. Its objective is as simple as it is ambitious: to create...

    See the LAPOSTOLLE detail page for more information on this brand

  • Tasting notes

    Color: Deep red with dark purple hints. Nose: Fresh red fruit aromas such as plums and cherries and delicate notes of sweet spices. Very elegant. Mouth: Concentrated body with balance and length. Good tannic structure and round mid palate. Very persistent. Service and Food Pairing: Cellar for several years or decant for 1 hour and serve at 16°C (60°F). Ideal companion for meats such as lamb and slow cooking dishes.

  • Viticultural notes

    This 2013 vintage brought great conditions for growing our Cabernet Sauvignon. In general, winter in 2012 was dry and cold in Apalta, except in june which showed higher temperatures and was also humid (+2ºC versus the last 10 years average). The springtime rains where average. All rains where concentrated in october. Summer was colder and more humid than the historic data. During December, rains of 68.1 mm at Apalta made it the wettest December known in Lapostolle’s history. These rains supplied our water reserves and allowed the grapevines to develop without the necessity of extra summer irrigation. Only February brought back normal recorded temperatures. The ripening process occurred slowly but, it was very balanced. Fall and march brought normal conditions. Regarding the temperatures, April was going well only the maxima were lower. The grape lost early its vegetal flavors and was technically ready to make wine, but we had to wait for the aromatic and phenolic ripeness. The ripening was going slowly, because of the fall characteristics: lower temperatures, shorter days, more clouds. So it was very important to be on top of the evaluations, waiting for the maturity and then harvesting quickly considering the risk of rain.

  • Winemaking notes

    As a general winemaking philosophy, in our Cuvée Alexandre Cabernet Sauvignon we look for elegance, balance and ageing potential. To express the terroir of Apalta is our mission; so our winemaking philosophy remains very natural process with minimal intervention. Our key points are 100% hand harvest in small cases of 14 kilos, strict fruit selection by 82% optical state of the art grape selection, Vistalys and 12% hand de-stemming of the grapes at our Clos Apalta Winery, gentle extraction methods and a judicious use of oak to preserve the fruit but integrate the complexity that a wine of this quality deserves. Our Cuvee Alexandre Cabernet Sauvignon comes from an old block of Cabernet planted in 1920 with high density in special soil and geographic conditions. We add 14% of Carmenère and 1% of Cabernet Franc in this vintage to enhance the aromatic expression of this typical variety from Bordeaux. All fermentations were made with wild yeast in barrels, where the wine stays for 14 months, ageing patiently. There is no stabilization, no clarification and a very light filtration prior to bottling.