Montes was established in 1988 by Aurelio Montes, Douglas Murray, Alfredo Vidaurre and Pedro Grand, with the aim of producing the best wines in Chile from the best regions. We have long admired Montes and what they have done for Chilean wine over the past three decades. Their wines are consistently good because they are meticulous throughout the entire production process
Grapes are sourced from the best parcels from the 'Finca Apalta' in Apalta, arguably one of the finest sites for red wine grape growing in Chile. Vines are planted on 45° slopes providing good exposure to aid ripening. Even being 60 kilometres from the ocean, its influence is felt with cool breezes moderating this warm area. Low night-time temperatures further prolong ripening, allowing for the slow development and retention of varietal aromas and acidity. All grapes are hand harvested and yields are very small at 3.5-4 tonnes per hectare.
The 2013-2014 season was marked by a very cold and dry winter and cold spring, rainfall was 30% lower than previous years and frosts during the second half of September affected many hectares of vines particularly those closest to the coast, Apalta however avoided any significant frost impact. The first phenological stages of grape development began at least two weeks later than usual due to the cold weather although the very hot summer meant the grapes ripened quickly. This vintage's naturally lower yields meant good health in the fruit was maintained. The bunches had small berries with good concentration of colour and phenological maturity, which produced wines of excellent quality.
The grapes underwent a meticulous dual-sorting process in the winery, once by machine using camera 'eyes' to reject less than perfect grapes and once by hand. Only perfect berries made the final cut for this wine. Fruit underwent cold soaking for 10 days to extract aroma and colour, before fermentation in temperaturecontrolled stainless steel tanks for eight days. Following this, the wine spent 15-20 days on skins to enhance structure and colour. After malolactic fermentation, the wine was aged in 100% new French oak barrels for 18 months.
This wine is deep ruby-red in colour. The nose is perfumed and complex with aromas of ripe red and black fruits over subtle notes of crème de cassis, tobacco and leather. Spice aromas of red and black pepper mingle with nutmeg, dark chocolate and butterscotch notes. The palate is smooth but structured, with silky tannins.
|Grape Varieties||80% Cabernet Sauvignon
10% Cabernet Franc
5% Petit Verdot
|Winemaker||Aurelio Montes Baseden|
|Notes||Sustainable, Vegan, Vegetarian|