Montes Purple Angel (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.
A blend of 92% Carmenère and 8% Petit Verdot. A dark, ambitious red. Elegant on the nose, with aromas of macerated plum skin, dark cherry and grilled fig with ample toast and mocha. Being stored in French oak barrels adds aromas of dark chocolate, coffee which go with the typical fruity aromas of this variety. Well structured on the palate, with smooth and full tannins.
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.
Bunches were selected and destemmed, with only the grapes in optimal condition used. Selected yeasts were then added that ensured proper fermentation and allowed us to keep all the desired qualities of the grapes. Once fermentation was complete, the wine remained in contact with the skins, and its development was monitored by daily tastings. The objective of this maceration was to make a wine with good body and extract all of the positive elements that the skins provide. Next, the wine was racked to separate it from the skins. Then 80% was transferred to new French oak barrels, and 20% to second- and third-use barrels, where it remained for 16–18 months before bottling.