MONTES Limited Selection
Sauvignon Blanc 2018
100% Sauvignon Blanc
91 Points - James Suckling (for 2018 Vintage)
Commended - Decanter World Wine Awards, 2012
Silver Medal - TEXSOM International Wine Awards, 2009
Gold Medal - Indy International Wine Competition, 2006
The vineyards are located in the Leyda Valley, approximately 15 km from the Pacific coast on moderately sloping hillsides with granitic soils and a predominance of clay. The vines are planted to a density of 5,555 plants per hectare and trained to vertical shoot position. Pruning is aimed at achieving low yields (up to 7,000 kg/ha) to allow the grapes to ripen a little earlier. The canopies of the vines are kept intact until harvest to preserve a very good level of bunch coverage, which enable the fruit to reach harvest with a very good level of aromas in the skins.
The grapes are picked during the night and transported to the winery in refrigerated trucks. This method takes advantage of the naturally low nighttime temperatures and helps protect the grapes against oxidation. In the winery, the bunches are destemmed, the individual berries are sorted, and the selected fruit is deposited into stainless steel tanks for a cold maceration (< 10ºC/50ºF) for at least 10 hours to ensure good extraction of the aromatic components in the skins. The juice is then separated from its skins and transferred to a static decantation tank, where it remained 12–24 hours prior to racking off the larger solids. The clean juice is then co-inoculated with two types of yeast, Metschnikowia pulcherrima and Saccharomyces cereviciae to increase the liberation and production of the terpenes and volatile thiols for higher aromatic potentials and more generous palates. Alcoholic fermentation lasts approximately 21 days at 11º–12ºC, which conditions the velocity of the tightly controlled fermentation kinetics. Once fermentation is complete, the new wine is sulphited and separated from the smaller solids. The wine has no contact with oak at any time. Preparing the wine for bottling begins with protein stabilization through the use of small doses of bentonite and cold stabilizing to prevent the excessive precipitation of tartaric crystals. The final step is to use sterile membrane filters to ensure a long and healthy life in the bottle.
Crystalline light greenish-yellow in color. The very expressive nose shows great typicity with fresh aromas of tropical fruits such as passion fruit and guavas. Citrus notes of grapefruit and limes appear on the backdrop over subtle notes of green chilies. The smooth palate offers the rich natural fresh and juicy acidity characteristic of the coastal zone. It has medium volume and subtle sweet sensations that lend an elegant, prolonged finish very much in line with the aromas perceived on the nose.
Region: Leyda Valley, Chile
Acidity: 3.87 g/l
Residual Sugar: 2.63 g/l
MONTES Limited Selection
Cabernet - Carmenère 2017
70% Cabernet Sauvignon, 30% Carmenère
92 Points - JamesSuckling.com (for 2017 Vintage)
Gold Medal - TEXSOM International Wine Awards, 2009
Bronze Medal - Indy International Wine Competition, 2006
Silver Medal - Indy International Wine Competition, 2005
The vineyards that give rise to our Limited Selection Cabernet Sauvignon- Carmenère are located in two very representative wine regions in the Colchagua Valley, Apalta and Marchigüe. Apalta is very heterogeneous, with some zones that are very much affected by the Tinguiririca River and others influenced by alluvions and material that breaks off from high above in the mountains. The soils tend to be deep on the plain and shallower at the foot of the mountain and higher areas. The Cabernet Sauvignon vineyards are planted at the foot of the mountain with slopes that are not very steep but that do have shallow soils with highly variable textures. The Carmenère vineyards are best suited to the flatter areas, where the soils are deeper and have moderate moisture retention. Marchigüe has flatter lands and low hills with moderate slopes. The soils are rather shallow, and in some cases are no more than 60 cm deep with moderate clay content and a high capacity for water retention. The Cabernet Sauvignon and Carmenère vineyards are located in flat areas with no slopes whatsoever. Our vineyards are planted with a density of 5,555 plants/hectare (2,250 pl/acre) and are double guyot managed for yields of approximately 9,000 kg/hectare (3.6 ton/acre). The Carmenère leaves closest to the clusters were severely pulled in early January to leave the grapes completely exposed to the sun to ensure even ripening and good parameters of acidity and phenolic potential.
47% of the wine was aged for 10 months in French oak barrels.
A bright and intense purplish-ruby red colour with an expressive, perfumed nose which offers fresh aromas of red and black fruits, along with spicy notes of red peppers and nutmeg leading to tobacco, dark chocolate, and coffee. Very well balanced on the palate, with rich acidity that turns fresh and juicy. The tannins are perfectly rounded and lend structure and volume. A sweet sensation increases toward the mid-palate, which lends way to a long finish that is very much in accordance with the nose.
Region: Colchagua Valley, Chile
Acidity: 3.19 g/l
Residual Sugar: 3.33 g/l
95 Points - Dan Murphys (for 2013 Vintage)
93 Points - James Suckling (for 2016 Vintage)
The vineyards are located on Aconcagua Costa region. The proximity of the vines to the Pacific Ocean and the pronounced influence of sea breezes provide ideal conditions for Chardonnay to ripen slowly and completely. High variability in the soils, which range from sandy to clay-loam, lend this wine enormous complexity with cold climate typicality, but with an impressive aromatic palate. All the vineyards are vertical shoot position trellised and drip irrigated. Yields are usually less than 9,000 kg/ha with bunches very well distributed among the vines, aiding very good ventilation and overall excellent health from the cool temperatures of the entire ripening period.
The grapes were hand picked into 300 kg containers during the early hours of the morning so that the grapes would reach to winery at the coolest temperatures possible. Grapes for this Chardonnay are processed in three different ways: i) whole cluster pressed ii) destemmed and pressed iii) cold-macerated for a few hours. Juice obtained from the press and maceration is transferred to a static decantation tank, left for 24-48 hours and then racked to its final tank for fermentation. It is then inoculated with cereviceae yeast to begin fermentation, which takes approximately 25 days at 13-14C. Abut 35% of the components of the final blend is fermented in barrels with different degrees of toast. Once fermentation is complete, 75% is sulfered to stop immediately the yeast action and protect against oxidation. Lactic acid bacteria are added to the remaining 25% unsulfered portion to initiate malolactic fermentation.
The intense, complex nose offers tropical fruit aromas such as pineapple, banana, and ripe mango, while pleasing notes of peaches and pears round out the fruity profile. The coastal climate is very much present in the subtle notes of grapefruit and white asparagus. Smooth attack on the palate with perfectly balanced acidity, resulting in a very fresh wine that also has generous volume. This Alpha Chardonnay ends with a long and elegant finish that invites another glass.
"This is a very serious chardonnay with pie-crust and cooked-apple character. Full body, tight and focused. Beautiful and long. Small percentage of new wood and malolactic fermentation. Excellent. Drink now." - James Suckling
Region: Aconcagua Valley, Coast, Chile
Acidity: 3.36 g/l
Residual Sugar: 3.38 g/l
90% Carmenère, 10% Cabernet Sauvignon
93 Points - Tim Atkin, MW (for 2017 Vintage)
92 Points - James Suckling (for 2017 Vintage)
Grand Gold Medal - Catador Wine Awards Chile 2019
The vineyards that give rise to our Montes Alpha Carmenère are located in two very representative zones in the Colchagua Valley—Apalta and Marchigüe. Apalta is very heterogeneous, with zones that are highly influenced by the Tinguiririca River and others influenced by floods and the detachment of material from high above in the mountains. The soils tend to be deep on the plain and thinner at the foot of the mountain and upper areas. In the case of the Carmenère, the vineyards are preferably planted in the flat zones, where the soil is deeper and has moderate moisture retention. For the Carmenère, the leaves closest to the bunches are rigorously removed in early January, leaving the bunches completely exposed to achieve even ripening and good levels of acidity and phenolic potential.
55% of the wine was aged for 12 months in first, second, and third-use French oak barrels.
The intense nose offers pleasing notes of ripe black and red fruits such as blackberries, figs, and dried plums. Spicy notes of nutmeg and black pepper lie over a back of tobacco and leather with a subtle balsamic aroma that envelops aromas of pastry and dark chocolate. The palate is well balanced, lush, and structured, while soft tannins lend the wine a sweet sensation that opens way to a long and very elegant finish.
Region: Colchagua Valley, Chile
Acidity: 3.31 g/l
Residual Sugar: 3.14 g/l
Purple Angel 2015
92% Carmenère, 8% Petit Verdot
99 Points - James Suckling (for 2015 Vintage)
99 Points - Natalie Maclean (for 2015 Vintage)
95 Points - DESCORCHADOS (for 2015 Vintage)
Harvest Date: Date: May 7–15. The 2014–2015 season was normal in terms of precipitation and the availability of water during the development of the phenological stages that need it most. Enough rain fell during the winter months to allow enough water to accumulate in the irrigation reservoirs to supply the growing season. There were no significant spring frosts in any of the areas where our Carmenère is grown. The temperatures were particularly high during the summer, with historic peaks in March and an average temperature that was 1.5ºC higher than that registered in the past 10 years. However, the grapes reached harvest without any dehydration problems and with balanced potential alcohol levels and good levels of pH and natural acidity. It was a year with considerable luminosity and very good temperatures, which allowed the fruit to develop disease free, with good skins, very good color, and an excellent degree of phenolic ripeness.
The vineyards destined for our Purple Angel are located in the Marchigüe and Apalta sectors of the Colchagua Valley. The soils are of granitic origin and vary in their clay content, amount of organic matter, depth, and especially in the types of stones of fluvial and glacial origin, which reflects the tremendous diversity of soils in our vineyards. Apalta has very heterogeneous soils and zones that are highly influenced by the Tinguiririca River and other sectors that are the product of floods and the detachment of material from high above in the mountains. The soils tend to be deep on the plain and thinner at the foot of the mountain and upper areas. The Carmenère vineyards are preferably planted in flat zones, where the soil is deeper and has moderate moisture retention. Marchigüe is flatter and has lower hills with moderate slopes. Its soils are shallow—in some cases no more than 60 cm—with medium clay content and a high capacity for water retention. The vineyards are located in the flatter zones and are planted at a density of 5,555 plants/hectare (2,250/acre) and are double guyot trained for a yield of approximately 3.5–4.0 tons/hectare (1.4–1.6 tons/acre). The leaves closest to the fruit were vigorously pulled in early January to leave the grapes completely exposed, which allowed us to achieve even ripening, and more importantly, to reduce the amount of pyrazines.
100% of the components of this wine were aged for 18 months in new French oak barrels.
Impressive deep purplish-red in color. The nose presents its habitual elegance with outstanding aromas of ripe red and black berries over a backdrop of sweet spices. Dark chocolate and mocha notes from aging in French oak combine very well with the variety’s characteristic fruity aromas, resulting in a wine with tremendous aromatic complexity that continues to open with layer after layer of new and delicious sensations. Being stored in French oak barrels adds aromas of dark chocolate, coffee which go with the typical fruity aromas of this variety. The palate is well structured with soft, ample tannins. Acidity from the Petit Verdot lends juiciness and central nerve, qualities that predict excellent evolution and exceptional aging potential. The remarkable finish is elegant and very much in accordance with the nose. This is clearly an ideal wine to enjoy now—or in years to come.
"This is perhaps the greatest Purple Angel ever. Full body, tight and compressed with an amazing texture and density. Fantastic fine tannins that are silky and polished. I love the energy and intensity. One for the cellar but I can't wait to drink it again." - James Suckling
Origin: Colchagua Valley, Chile
Total Acidity: 3.70 g/lt.
Residual Sugar: 3.35 g/lt.