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Viña Montes is a modern-day success story. Started in only 1988, Montes has quickly realized the dream of its founders: pioneering the production of premium quality, “first-growth” Chilean wine respected by critics and trade, while elevating the winemaking profile of Chile on the world stage. Reaching such lofty goals in a very short period of time makes one wonder if the original founders Aurelio Montes, Douglas Murray, Alfredo Vidaurre and Pedro Grand had an angel watching over their...
A deep golden yellow color, very clean and bright. The nose features standout ripe tropical fruit notes of pineapple, banana and apricot and the asparagus and artichoke hearts typical of coastal-climate wines. The 12 months in French oak confers elegant notes of toast and vanilla and heightens the lactic butterscotch tones. The palate is refreshing on the attack and enjoyably acidic, with great volume and a fruity persistence.
The 2014 season began in September, with long, intense polar frosts that affected much of Chile. The Aconcagua Valley had the lowest temperatures, leading to a major reduction in yields. Once the frost had passed, both budbreak and flowering occurred as usual. Spring featured alternating cloudy and sunny days, which enabled good fruit set. Higher temperatures in the early summer months, coupled with the low yields due to frost, led to a harvest that was several days earlier than usual. The rest of the season and harvest unfolded optimally. No rain fell in the Aconcagua Valley, and temperatures dropped considerably in March, which allowed more gradual ripening. It can be said that the 2014 season was characterized by healthy grapes, lower yields (mainly due to frost), and small, very concentrated berries. Together, this favoured the formation and expression of excellent aromas, intense flavours, and excellent acidity.
The grapes are hand picked into 300 kg bins very early in the morning to keep them cool until they reach the winery. Once there, the clusters are carefully selected and destemmed. The grapes for this Chardonnay are processed in one of three different ways—full-cluster pressed, destemmed then pressed, or cold-soaked for several hours. The three techniques have different purposes, allowing for both the customization of the aromas extracted from the skins and the degree of structure desired for the palate. In all cases the must is decanted to ensure its clarity before alcoholic fermentation begins. The juice obtained from pressing and maceration is piped to a static decantation tank where it remains for 24 to 48 hours, then is racked to a dedicated fermentation tank. Once there, the juice is inoculated with cereviciae yeast to begin fermentation, which lasts for around 25 days at 13º–14ºC (55º–57ºF). Almost 40% of the components that go into making the final blend are fermented in barrels (new and second and third use). Once fermentation is complete, 80% of the same components are sulfited to completely stop the action of the yeast and protect the wine from oxidation. Lactic bacteria is added to the remaining unsulfited wine to transform the malic acid into lactic acid. This portion embodies the wine with a smoother, more voluminous palate, and more complex flavors and aromas. Just 40% of the wine comes into contact with French oak barrels for 12 months. The wine undergoes protein and then tartaric stabilization to ensure it remains healthy in the bottle and to preserve its optimal appearance. Prior to being bottled, the wine is filtered through sterile membranes to ensure greater microbiological safety and stability in the bottle.
- 92 Points -
A chardonnay with lovely freshness yet shows light oiliness and richness. Full body, soft tannins and a rich and flavorful finish of cooked apples, cream and pie crust. 30% malolactic. Long and rich.See detailed press review