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Chateau Los BoldosAmalia Grand Cru 2019
Dry, Medium Bodied style of Syrah Blend
Pairs well with Beef
About this product
Dry, Medium Bodied style of Syrah BlendPairs well with BeefAmalia Grand Cru is created from vines up to 65 years old, and crafted only in remarkable years.
This wine is made with a selection of outstanding grapes from our best lots in the Cachapoal Valley, contiguous to the Andes Mountains. The vineyard has alluvial soils, derived from the Cachapoal river and layered through with ancient silt loam and stony soils.
This is an elegant blend with depth, complexity and structure that we recommend to decant for at least 30 minutes before consumption.
VARIETAL COMPOSITION
47% SYRAH, 40% MERLOT & 13% CABERNET SAUVIGNON
Ageing - Malolactic Fermentation: New french oak barrels
Ageing Process: 6 Months in new french oak barrels and
18 months in bottle.
Tasting Notes
Deep dark rubi red, brilliant with purple sides. Ripe red fruit aromas such as black cherry and strowberry, slighly spicy with notes that reminds black trufles and chocolate, a bit mineral with cedar and tobaco notes at the end due to its aging process in french oak. Wide, smooth, silky and elegant. Fresh with vibrant mineral acidity from the stony soils of Cachapoal Andes Valley. Vertical wine, persistent with round and ripe tannins in good balance. Long finish with oak well integrated.
Cellaring and Food Pairing
Wine with a good concentration and elegant, silky tannins. Ideal for food pairing with slow cooked red meat like beef, lamb and wild boar ragu; charcuterie, prosciutto and ripe cheeses like gorgonzola, blue cheese and camembert. Suggestions: Braised lamb shank with rosemary and rustic mashed potatoes. Beef bourguignon. Wild boar chops over mashed peas in balsamic reduction with alfalfa sprouts.
Serve at 15-17 °C
Cellaring
Up to 15 years in a fresh, ventilated and humid place. Temp. Not less than 10ºC Or 50 ºF, not more than 18 ºC Or 64 ºF. MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.
This wine is made with a selection of outstanding grapes from our best lots in the Cachapoal Valley, contiguous to the Andes Mountains. The vineyard has alluvial soils, derived from the Cachapoal river and layered through with ancient silt loam and stony soils.
This is an elegant blend with depth, complexity and structure that we recommend to decant for at least 30 minutes before consumption.
VARIETAL COMPOSITION
47% SYRAH, 40% MERLOT & 13% CABERNET SAUVIGNON
Ageing - Malolactic Fermentation: New french oak barrels
Ageing Process: 6 Months in new french oak barrels and
18 months in bottle.
Tasting Notes
Deep dark rubi red, brilliant with purple sides. Ripe red fruit aromas such as black cherry and strowberry, slighly spicy with notes that reminds black trufles and chocolate, a bit mineral with cedar and tobaco notes at the end due to its aging process in french oak. Wide, smooth, silky and elegant. Fresh with vibrant mineral acidity from the stony soils of Cachapoal Andes Valley. Vertical wine, persistent with round and ripe tannins in good balance. Long finish with oak well integrated.
Cellaring and Food Pairing
Wine with a good concentration and elegant, silky tannins. Ideal for food pairing with slow cooked red meat like beef, lamb and wild boar ragu; charcuterie, prosciutto and ripe cheeses like gorgonzola, blue cheese and camembert. Suggestions: Braised lamb shank with rosemary and rustic mashed potatoes. Beef bourguignon. Wild boar chops over mashed peas in balsamic reduction with alfalfa sprouts.
Serve at 15-17 °C
Cellaring
Up to 15 years in a fresh, ventilated and humid place. Temp. Not less than 10ºC Or 50 ºF, not more than 18 ºC Or 64 ºF. MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.
Amalia Grand Cru is created from vines up to 65 years old, and crafted only in remarkable years.
This wine is made with a selection of outstanding grapes from our best lots in the Cachapoal Valley, contiguous to the Andes Mountains. The vineyard has alluvial soils, derived from the Cachapoal river and layered through with ancient silt loam and stony soils.
This is an elegant blend with depth, complexity and structure that we recommend to decant for at least 30 minutes before consumption.
VARIETAL COMPOSITION
47% SYRAH, 40% MERLOT & 13% CABERNET SAUVIGNON
Ageing - Malolactic Fermentation: New french oak barrels
Ageing Process: 6 Months in new french oak barrels and
18 months in bottle.
Tasting Notes
Deep dark rubi red, brilliant with purple sides. Ripe red fruit aromas such as black cherry and strowberry, slighly spicy with notes that reminds black trufles and chocolate, a bit mineral with cedar and tobaco notes at the end due to its aging process in french oak. Wide, smooth, silky and elegant. Fresh with vibrant mineral acidity from the stony soils of Cachapoal Andes Valley. Vertical wine, persistent with round and ripe tannins in good balance. Long finish with oak well integrated.
Cellaring and Food Pairing
Wine with a good concentration and elegant, silky tannins. Ideal for food pairing with slow cooked red meat like beef, lamb and wild boar ragu; charcuterie, prosciutto and ripe cheeses like gorgonzola, blue cheese and camembert. Suggestions: Braised lamb shank with rosemary and rustic mashed potatoes. Beef bourguignon. Wild boar chops over mashed peas in balsamic reduction with alfalfa sprouts.
Serve at 15-17 °C
Cellaring
Up to 15 years in a fresh, ventilated and humid place. Temp. Not less than 10ºC Or 50 ºF, not more than 18 ºC Or 64 ºF. MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.
This wine is made with a selection of outstanding grapes from our best lots in the Cachapoal Valley, contiguous to the Andes Mountains. The vineyard has alluvial soils, derived from the Cachapoal river and layered through with ancient silt loam and stony soils.
This is an elegant blend with depth, complexity and structure that we recommend to decant for at least 30 minutes before consumption.
VARIETAL COMPOSITION
47% SYRAH, 40% MERLOT & 13% CABERNET SAUVIGNON
Ageing - Malolactic Fermentation: New french oak barrels
Ageing Process: 6 Months in new french oak barrels and
18 months in bottle.
Tasting Notes
Deep dark rubi red, brilliant with purple sides. Ripe red fruit aromas such as black cherry and strowberry, slighly spicy with notes that reminds black trufles and chocolate, a bit mineral with cedar and tobaco notes at the end due to its aging process in french oak. Wide, smooth, silky and elegant. Fresh with vibrant mineral acidity from the stony soils of Cachapoal Andes Valley. Vertical wine, persistent with round and ripe tannins in good balance. Long finish with oak well integrated.
Cellaring and Food Pairing
Wine with a good concentration and elegant, silky tannins. Ideal for food pairing with slow cooked red meat like beef, lamb and wild boar ragu; charcuterie, prosciutto and ripe cheeses like gorgonzola, blue cheese and camembert. Suggestions: Braised lamb shank with rosemary and rustic mashed potatoes. Beef bourguignon. Wild boar chops over mashed peas in balsamic reduction with alfalfa sprouts.
Serve at 15-17 °C
Cellaring
Up to 15 years in a fresh, ventilated and humid place. Temp. Not less than 10ºC Or 50 ºF, not more than 18 ºC Or 64 ºF. MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.
Medium bodied red wines have a lightly textured mouthfeel with moderate flavour impact. Often medium in colour.
Dry wines have no trace of sweetness at all.
- TypeSyrah Blend
- Size750ML
- RegionRapel Valley
- Current Vintage2019
- Standard Drinks8.3
- Alcohol Volume14%
- CountryChile
- Brand NameChateau Los Boldos
- Food MatchBeef
- Wine SweetnessDry
- Wine BodyMedium Bodied
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