2016 Montes, Alpha `M`
Sustainable, Vegan, Vegetarian
80% Cabernet Sauvignon , 10% Cabernet Franc, 5% Merlot, 5% Petit Verdot
From the one of the finest sites for red wine in Chile comes this wonderfully complex wine with cassis, cigar box and vanilla aromas.
Availability: In stock
Case size: 6 / Bottle size: 750ml
- Tasting Notes
Critics Score: 96
Publication: James Suckling
Very subtle and complex aromas of currant bush and blackberries. Flowers and sweet tobacco, too. Medium to full body, very fine tannins and a polished and beautiful finish. A more elegant style. Polished and finely crafted. So delicious and ready now. About half the production of previous years. Drink now. Why wait?
- Product Description
2016 Montes, Alpha `M` Apalta Vineyard
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.
Grapes are sourced from the best parcels from the 'Finca Apalta' in Apalta, arguably one of the finest sites for red wine grape growing in Chile. Vines are planted on 45° slopes providing good exposure to aid ripening. Even being 60 kilometres from the ocean, its influence is felt with cool breezes moderating this warm area. Low night-time temperatures further prolong ripening, allowing for the slow development and retention of varietal aromas and acidity. All grapes are hand harvested and yields are very small at 3.5-4 tonnes per hectare.
The grapes underwent a meticulous dual-sorting process in the winery, once by machine using camera 'eyes' to reject less than perfect grapes and once by hand. Only perfect berries made the final cut for this wine. 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 skins to enhance structure and colour. After malolactic fermentation, the wine was aged in 100% new French oak barrels for 18 months.