Chateau Los Boldos, Tradition Réserve, Canernet Sauvignon

• Vintage: 2021
  
• Origin: Cachapoal Andes, Chile
• Taste guide: This wine is a deep ruby red in colour. On the nose are aromas of cherries and cassis mingled with herbal characters. The palate is balanced and fresh, with well-integrated tannins and an elegant finish.
• 75cl - 13.5% - Screwcap Opening
• Food pairing: Grilled meats, rich stews, and hearty vegetables, making it the perfect choice for any occasion.

Chateau los Boldos is a winery that is family owned. It is located in the Cachapoal Andes valley Chile where there are some exceptional soils.

It is not until 1991 that chateau los Boldos was created to produce high-end wines. The company thrived because of the use of the French traditional techniques of winemaking and the Cachapoal Andes Valley that has an extraordinary terroir. This resulted in premium wines. The French vinification processes paid off with great results.

In 2008, the company was acquired by Sogrape group. This is a Portuguese family company that is quite important, and it has a production process as well as distribution of their products in all continents in the world. The production presence of the Portuguese company covers New Zealand, Spain, and Argentina. To enhance the quality of the wines they produced, the company set up investment and reform programs on the different vineyards, the bottling line, and the winery.

In 2013, new vinification rooms were constructed and were finalised. There was also a new cellar for barrels created at the site. Chateau los Boldos embraces responsible development. This is how they can commit to sustainable growth for the environment and the community around. The company has been certified as sustainable and recognised for preservation of the ecosystem and biodiversity.

2021 began with a dry winter, which was followed by spring frosts that reduced yields by 20%. Summer was warm and dry, with some rainfall at the end of January that thankfully didn't compromise the quality of the fruit. Harvest began under sunny and cool conditions in the last week of February.