The 2018 Le Petit Clos, a second wine born in 2014, was produced with a blend of 53% Carmenere, 32% Cabernet Sauvignon, 12% Merlot and 3% Petit Verdot from organically and biodynamically certified vineyards even if the bottled doesn't carry the seals. It's ripe and powerful with the Apalta signature, earthy and stony. It fermented with indigenous yeasts in oak vats and matured in French barriques for some 22 months. It's full-bodied with a lush texture and round tannins, a softer version of the 2016. 89,472 bottles produced. It was bottled in October 2020.-LG

The 2018 Le Petit Clos is a blend of 53% Carménère, 32% Cabernet Sauvignon, 12% Merlot and 3% Petit Verdot from Apalta, Colchagua. Dark garnet in hue. The complex nose offers plum jam, hints of smoke, herbs and pepper against a backdrop of cigar box and graphite. A ripe, broad, full-bodied red with precise acidity and a juicy, grippy flow (quite accomplished for the style), it ends with an intense, ripe finish. A red to hold on to. -- Joaquín Hidalgo

The blend sees more than half Carmenere, and the character of that variety dominates the palate with its acidity, its white pepper freshness and its raspberry leaf fragrance. Chewy tannins and a long finish show the structure in this 2nd wine made from the youngest vines of the estate. 2018 is a great vintage in Chile and even with the trace of heat on the finish, this is an enjoyable easy drinker from Domaines Bournet-Lapostelle.

Well-defined, showing wet stone and floral notes up front, joining red currant and cherry flavors that swell around lively mineral acidity and linger nicely around notes of peppercorn and cinnamon bark. Carmenère, Cabernet Sauvignon, Merlot and Petit Verdot. Drink now through 2028. - A.R.

Dried herbs, green bell pepper, and black fruit are aromatic on the nose of this Carmenère-based blend (which also features a good amount of Cabernet Sauvignon and a splash of Merlot and Petit Verdot). A concentrated palate showcases plum, peppercorn, cumin, oregano, joining well-integrated oak flavors. It has supple tannins and a persistent finish with pleasant baking spices. Jesica Vargas