Montes was established in 1988 by Aurelio Montes, Douglas Murray, Alfredo Vidaurre and...
Pedro Grand, with the aim to produce 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. The Montes Alpha Cabernet Sauvignon, first produced in 1987, broke the mould for premium wines in Chile. Since then, Alpha has gone from being a wine to being the core range in the Montes portfolio. The grapes and sites are carefully selected in order to ensure varietal integrity and complexity . Viticulture is hands on and individual rather than mechanical and industrial. The result is a range of wines that offer superb value within the premium wine market - whether from Chile or anywhere else.
The Pinot Noir vineyards are planted on gently rolling hills with different aspects and are trained to vertical shoot position. The sites are irrigated via a 'Sustainable Dry Farmed' system, developed by Aurelio and his team, which allows for extremely precise and minimal irrigating, reducing their water footprint by 65%. The vines only require minimal work with the canopy, which enables the growers to obtain healthy grapes with good balance at harvest time. Yields vary between 7,000 and 8,000 kilograms per hectare. The proximity of the vineyards to the Pacific coast endows the wine with tremendous freshness, minerality, and cold-climate typicity. The granitic soils of the Coastal Mountains have varying percentages of clay, which contributes elegance, creaminess and a unique sense of place.
The 2014-2015 harvest (from November to February) was a very cool vintage well below historic averages. Only in March did temperatures approach warm up close to annual averages. Due to the cold, slow ripening occurred yielding very expressive wines. Red varieties were marked by slow ripening until late March, especially with regards to sugar content. Then, halfway through April ripening suddenly accelerated, which allowed fruit to reach full maturity at a good point in the season avoiding disease threats.
The grapes were cold soaked at 10°C for five to seven days to extract aroma and colour, especially important for thin-skinned Pinot Noir. After that, the grapes were fermented in temperature controlled stainless steel tanks and then kept on their skins to give structure and colour for another 15-20 days. After malolactic fermentation, the final blend was aged in French oak barrels (25% new) for 10-12 months.
Bright ruby red colour. The nose presents aromas of ripe cherries and raspberries, white pepper and a touch of violets. Medium-bodied, the palate has silky, smooth tannins, fresh and vibrant acidity, and shows well-integrated French oak. The long and perfumed finish is smooth and elegant.
|Grape varieties||100% Pinot Noir|
|Winemaker||Aurelio Montes Baseden|
Liberty Wines customers can order this wine directly from us.