Montes Alpha Special Chardonnay (750ml)
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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 nose features standout ripe tropical fruit aromas of pineapple and banana accompanied by white fruits that recall peaches, while the coastal climate makes itself felt in the subtle notes of artichoke hearts. The palate is quite fresh, but with generous volume, very enjoyable acidity, and a wonderfully persistent finish.
The Chardonnay grapes for this special cuvee are sourced from the appellation of Zapallar in Valparaso. Just 7 kilometers from the Pacific Ocean and located in the northern part of the Aconcagua Costa winemaking region, Viña Montes is the only winery with vines planted in this new DO, characterized by cool, cloudy summer mornings, with sun at midday, and afternoons that see clouds reappearing with low temperatures. These conditions favor a slow ripening of the grapes that allow them to develop complexity and powerful aromas.
The grapes are handpicked, destemmed and batches were processed in three different ways: whole-cluster pressed; destemmed and pressed; and cold-macerated for a few hours. The three techniques have different objectives that help work with aromatic extraction from the skins and with the level of structure we want on the palate. Some of the juice undergoes Malolactic fermentation. About 40% of the components of the final blend is fermented in French oak barrels with differing degrees of toast for 12 months.