Montes Alpha Carmenere (750ml)
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
In 1987, Aurelio Montes and Douglas Murray, both highly experienced wine professionals, wanted to realize their dream of producing Chilean wines a quantum-leap higher in quality than the standards of the time and were the first winery to officially make a premium wine with their 1987 Montes Alpha Cabernet Sauvignon. In 1988, they joined up with the other two founders, Alfredo Vidaurre and Pedro Grand, who brought their own complementary skills and expertise to the venture. Montes is a pioneer in the Chilean wine industry and today produces a range of wines in various category levels, from entry level easy drinking wines to premium and ultra premium wines.
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.
Colchagua is one of the Chilean wine valleys with the most international prestige, in which Viña Montes was a pioneer in establishing its production. This valley is located in the central zone of Chile, less than two hours driving from its capital, Santiago. The beautiful vineyards are located in one of the best terroirs in the area, Apalta. Its unique characteristics and location, allow a mild exposure to the sun of the vines, which contributes to a slow, although more complete maturation of the grapes.
The Carmenere grapes are harvested by hand. Bunches are manually selected prior to destemming and macerate in fermentation tanks for 5 days, before selected yeasts are added to begin the perfectly controlled fermentation. Next, the wine was racked into stainless steel or concrete tanks, maintaining the wine at the optimal temperature for malolactic fermentation, which can occur quickly or take up to 20 days. Once this second fermentation finished, the wine was racked into French oak barrels where it remained for 12 months; a proportion remained in concrete tanks waiting to be part of the final blend, prior to bottling.