70% Cabernet Sauvignon and 30% Carménère from Apalta in Colchagua Valley, arguably one of the finest sites for red wine grape growing in Chile.
Grapes were cold soaked at 10°c for 5 days to extract aroma and colour. Then fermented in temperature controlled stainless steel tanks for 12 days and kept on their skins to give structure and colour. After malolactic fermentation 48% of the final blend was aged in French oak barrels for 10 months to add complexity and roundness.
The nose has aromas of chocolate, vanilla and black fruits with a wonderfully complex palate, round tannins and a long finish. Delicious now but can be aged.
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