Country: Chile Region: Itata Valley
Vintage: 2014 Colour: Red Style: Dry
Montes was established in 1988 by Aurelio Montes, Douglas Murray, Alfredo Vidaurre and Pedro Grand, with the aim to produce 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 25 years. Their wines are consistently good because they are meticulous throughout the entire production process. The Outer Limits wines were born out of Aurelio Montes' desire to push Chilean viticulture in a new direction. The 45 hectare Zapallar Vineyard in the Aconcagua Valley was Montes' first venture into the 'outer limits'. Due to the balance and concentration in the Outer Limits wines, they can be enjoyed now or allowed to age for a few years, rewarding with a wonderfully complex bouquet.
The Cinsault vineyards are located in the Bularco sector of the Itata Valley in southern Chile. It was here that the first vines were planted nearly 500 years ago. The soils are of granitic origin and present deep red clay and a high quartz content. They also have a high water retention and organic matter content. The vines are "head trained" and the vineyard density is 10,000 plants per hectare. The Mourvèdre vineyards are located in Apalta, in the Colchagua Valley and are planted on steep hillsides with a 45º slope. The soils are very poor, of granitic origin and have a high presence of rocks. The vines are planted using the L' echalas (Pole) system, which allow a high density of 15,000 plants per hectare.
The season began with concern about the effects of the frosts that affected Chile in September. However, budbreak, flowering, and veraison occurred in accordance with historic dates. A dry summer led to harvest taking place two weeks earlier than usual. In the early months of 2014, the maximum temperatures in the Colchagua, Casablanca, and Leyda Valleys were higher than normal, while the minimum temperatures were lower than usual. There was no precipitation in the Leyda and Casablanca Valleys. Red yields were approximately 25% lower than in a normal year. A healthy harvest with high concentration; grapes that normally weigh one gram came in weighing 0.7 grams.
Upon arrival the fruit was crushed and pressed before fermentation took place in open-top fermenters. The wine was then aged in third-use barrels for four months and lightly filtered prior to bottling.
Bright and intense ruby red in colour with a distinct purple edge. The nose has aromas of fresh berries, forest fruits, sweet and sour cherries and blackberries that intermingle with wild blueberries. The well-balanced palate is fresh and light with tannins that subtly support the fruit expression for even greater complexity.