2017 Montes, `Purple Angel` Colchagua

2017 Montes, `Purple Angel` Colchagua

2017 Montes, `Purple Angel`



One of Chile’s most lauded Carmenères, Purple Angel is highly sought-after, with intense, ripe blackberry perfumes alongside sweet spices and patisserie notes. The palate has dark chocolate and vanilla characters from ageing in 100% new French oak.


Availability: In stock

Case size: 6 / Bottle size: 750ml

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£245.00

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£310.07

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Tasting Notes

Critics Score: 92

Publication: Joaquin Hidalgo, Vinous

Drinking Dates: 2020-2028

Blended with 8% Petit Verdot also from Colchagua, this Purple Angel Carménère has a mentholated, thyme-infused nose with clear hints of ripe blackberry and cherry and smoky wood. A delicate wine with good volume in the mouth. The lush feel and muscular but loose tannins add nutmeg and cedar at the end.

Product Description

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2017 Montes, `Purple Angel` Colchagua

Montes was established in 1988 by Aurelio Montes, Douglas Murray, Alfredo Vidaurre and Pedro Grand, with the aim of producing 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. Their wines are consistently good because they are meticulous throughout the entire production process.

The grapes for Purple Angel come from Montes' own vineyards in Apalta and Marchigüe, arguably two of the finest sites in the Colchagua Valley. In Apalta, vines are planted on 45° slopes, providing good exposure to achieve ripeness. Cool ocean breezes and low night-time temperatures moderate this warm area, permitting slow development and retention of varietal aromas and acidity. Marchigüe is slightly cooler because of its close proximity to the ocean. Conditions are dry, reducing the threat of fungal disease and resulting in consistently healthy harvests.

All grapes were hand harvested. Fruit underwent cold soaking for 10 days to extract aroma and colour, before fermentation in temperature controlled stainless-steel tanks for eight days. Following this, the wine spent 15-20 days on its skins to enhance structure and colour. After malolactic fermentation, the wine was aged in French oak barrels (80% new and 20% one-year-old) for 18 months. 8% Petit Verdot was added to the final blend which adds spice, structure, colour and acidity.