2008 French, Chilean & California Red Horizontal

“Clos Apalta, depending on your point of view, is arguably Chile's best wine. And this vintage is outstanding! Earth, minty spice, ripe berry, minerality and smoky aromas cover the bases. It’s superbly structured, with a fine texture and depth. Tastes lush and complex, with blackberry, crème de cassis, fine herbs and tobacco. Finishes classy. *Editors' Choice* (MS)” (02/2012)

“Fine-tuned and expressive, yet focused, this red has terrific display of dark, racy blackberry, boysenberry and braised fig flavors finely woven with spice, mesquite and cured olive hints. Silky tannins frame the long finish, with an aftertaste of fruit and mocha. Carmenère, Cabernet Sauvignon and Merlot. (JM)” (02/2012)

“A blend based on old-vine Carmenère, this latest vintage of Clos Apalta is faithful to its style: a tremendously ripe wine full of fig flavors, fresh roasted coffee and chestnut scents. The structure is as big as it is powerful, and though the texture is youthfully rough, there's so much concentration of flavor that the astringency moves to the background. This is built to cellar, or to decant for braised lamb.” (06/2011)

“Vivid red. Sexy, highly aromatic bouquet evokes musky raspberry, potpourri and smoky herbs. Silky-sweet and light on its feet, with ripe red fruit flavors growing spicier with air. Finishes long and tangy, with a distinctly floral character and lingering spiciness.” (06/2011)

“This strong, brawny wine is furry in tannins and brambly in wild blackberry and cassis flavors. There’s a sweetness to it that suggests liqueur, though the finish is dry. The new oak is strong, but proportionate to the wine’s inherent volume. Entirely drinkable now with grilled steak, but if you have a cellar, try stashing some for up to six years.” (12/2012)

“Smooth and rich with plenty of cherries and spices. Full and juicy with plenty of fruit and a velvety texture. Lots of berry and toasted oak too. Alcohol is a little strong at the finish but comes together in the end. Leave it for two or three years more before opening.” (06/2011)