MONTES 'PURPLE ANGEL' COLCHAGUA 2019
| Grape: | 92% Carmenère 8% Petit Verdot |
| Vineyard: | Montes |
| Origin: | Colchagua Valley, Chile |
| ABV%: | 14.5% |
| Colour: | Deep Crimson red |
| Aromas: | Aromas of blackberries, ripe blueberry, dried plum and candied fruit combined with toasted notes of nutmeg, sweet spice, vanilla and pastry |
| Flavours: | On the palate, it is well-structured with rich tannins, a balanced acidity and a long, lingering finish. |
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.
Vineyard
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 where the soil is deeper, 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. The vineyards are managed in a double guyot system that aids the maturity of the fruit and reduces the threat of fungal disease, resulting in consistently healthy harvests.
2019 Vintage
The 2018-2019 season recorded lower than average rainfall and a mild winter. The growing season was cool and dry, which allowed the grapes to develop flavour while retaining freshness. Harvest began on 2nd May under perfect conditions, producing healthy, high-quality grapes that in turn gave clean musts of great potential.
Winemakers Highlights
All grapes were hand harvested into 10kg trays. Fruit underwent cold soaking for seven days to extract aroma and colour, before fermentation in temperature controlled stainless steel tanks for 12- 15 days. Following this, the must is kept in contact with the skins to enhance structure and colour, with daily tastings taking place to determine when the wine is ready. After malolactic conversion, the wine was aged in French oak barrels (80% new and 20% a year old) for 18 months. 8% Petit Verdot was added to the final blend to add spice, structure, colour and acidity.