Clos Apalta
Le Petit Clos
Apalta, Colchagua Valley
2020
Vintage
Varietal
Cabernet Sauvignon
Where it is, September 2026
At Peak: inside the peak window (2025-2030), within the full drinking arc.
This bottle is in its peak window through 2030, with a drinking horizon to 2036.
The ‘20 Le Petit Clos.
Clos Apalta Le Petit Clos 2020 is a Cabernet Sauvignon from Apalta, Colchagua Valley, Chile.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Clos Apalta Le Petit Clos 2020 has a full body, balanced acidity, and firm tannins.
The 2020 vintage
Clos Apalta's 2020 Le Petit Clos is a Cabernet Sauvignon from Apalta, Colchagua Valley, Chile.
About Clos Apalta
Clos Apalta's Le Petit Clos is a Cabernet Sauvignon from Apalta, Colchagua Valley, Chile.
From the cellar: pair with
Herb-crusted lamb loin with roasted rosemary potatoes
The pairing is scaled to the wine's full body.
Braised short ribs with black pepper jus
The wine's balanced acidity keeps the pairing lively.
Chargrilled ribeye with mushroom demi-glace
The pairing leaves room for the wine's firm tannins.
More from Apalta, Colchagua Valley
Frequently Asked
What is Clos Apalta Le Petit Clos 2020?
Clos Apalta Le Petit Clos 2020 is a Cabernet Sauvignon from Apalta, Colchagua Valley, Chile.
What does Clos Apalta Le Petit Clos 2020 taste like?
Clos Apalta Le Petit Clos 2020 has a full body, balanced acidity, and firm tannins.
When should Clos Apalta Le Petit Clos 2020 be opened?
The canonical CAI full drinking arc is 2023-2036. Within that arc, the peak window is 2025-2030. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Clos Apalta Le Petit Clos 2020?
Pair this wine with Herb-crusted lamb loin with roasted rosemary potatoes; Braised short ribs with black pepper jus; or Chargrilled ribeye with mushroom demi-glace.