Country: Chile Region: Colchagua Valley Vintage: 2013
Category: Red Wine Color: Red
These wines were created as a result of the latest challenge that Aurelio Montes set himself. He wanted to push Chilean viticulture further in the premium direction by finding sites that hadn't previously been planted. The 45 hectare Zapallar vineyard in the Aconcagua Valley was Montes' first venture into the 'outer limits'. It is seven kilometres from the sea, so cool nights and foggy mornings ensure a long growing season, making it ideal for Sauvignon Blanc and Pinot Noir. The Pinot is lively yet elegant, the fruit intense thanks to yields of five tonnes per hectare. The Sauvignon, fermented and aged solely in stainless steel, is pungently aromatic on the nose and dry and steely on the palate. The CGM is from the Apalta estate (where the vines are planted at a density of 12,000 per hectare). The blend, rather than the location, is the 'outer limit' here. Made from 50% Carignan, 30% Grenache and 20% Mourvèdre, it is a classic Rhône blend with lovely freshness allied to a liquorice-scented intensity. The latest addition to this range is the Old Vine Cinsault, made from dry farmed, head trained vines grown in the Itata Valley, where the first grape varieties where planted in Chile 500 years ago. This wine is wonderfully fragrant and structured and displays bright fruit and acidity.
Product Features: Sustainable;Vegan;Vegetarian
Product Allergens: Sulphites Label
Winemaker: Aurelio Montes Baseden
All the grapes come from Montes' own single vineyard 'La Finca Apalta' in Apalta, arguably one of the finest sites for red wine grape growing in Chile. Vines in Apalta are planted on 45° slopes providing good exposure which helps achieve ripeness. Even at 60km away, the ocean holds influence, with cool breezes moderating this warm area. In addition, low night-time temperatures prolong ripening, allowing for the slow development and retention of varietal aromas and acidity. All grapes were hand harvested.
The grapes were cold soaked at 10°c for seven days to extract aroma and colour. Fermentation occurred in temperature controlled stainless steel tanks for 10 days following which the juice was kept on its skins for a further 20 days. After malolactic fermentation, the final blend was aged in French oak barrels (20% new) for 12 months to add complexity and roundness.
The nose offers red fruit such as plums and wild berries, notes of herbs, dried figs and liquorice, accompanied by subtle chocolate and cinnamon touches from the French oak aging. The palate is refreshing, with good acidity and fruit expression and smooth, juicy tannins. Black and red fruit emerges here, with an elegant and persistent finish.
Food Suggestion: Pair with hearty red meats; braised, roasted or fillet beef, rich stews, ribs or creamy Beaufort cheeses.
Closure: Natural Cork ABV: 14.5% Acidity [g/l]: 6.7