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Montes Wines

Parcela 15 - Millahue de Apalta Santa Cruz CHILE

Phone: +56 222 484 805
Website: www.monteswines.com

PURPLE ANGEL CARMENÈRE 2013

Intense carmine red in color with tremendous aromatic potency and a predominance of ripe red and black fruit, dairy notes, and a certain contribution of sweet spices, biscuits, and pastries.
18 months in oak barrels contributed aromas of vanilla, dark chocolate, nutmeg, and toast that harmonize very well with the ripe fruit. The palate has good structure, is correctly balanced, and has very well-rounded tannins in perfect harmony with the acidity from the 8% Petit Verdot in the final blend. It is creamy and lush with a long and persistent finish. Flavorful and very much in synch with its aromatic side.

HARVEST
Harvest Date: April 24th to May 24th, 2013.
The 2012–2013 season was cooler than normal in all of Chile’s wine regions, which delayed the onset of budbreak and flowering with respect to the previous season. December was rather cold and registered precipitation in the central zone, resulting in a vigorous elongation of the berries, which in turn tended to make the bunches heavier.
A cold January not only delayed veraison, but extended its duration. Furthermore, precipitation put the most sensitive varieties at risk. Daytime temperatures were definitely cooler during the ripening period, although February presented days with high temperature peaks that put the grapes at a level of ripeness that was very similar to that of 2012 on the same date.
The wines of the 2013 vintage are fresh and have moderate potential alcohol levels and tremendous concentration of the skins due to the slow ripening. The bunches were loose and hung freely from the plants, making them less susceptible to the effects of freestanding water on the surface of the grapes.

VINEYARDS
The vineyards destined for our Purple Angel are located in the Marchigüe and Apalta sectors of the Colchagua Valley. The soils are of granitic origin and vary in their clay content, amount of organic matter, depth, and especially in the types of stones of fluvial and glacial origin, which reflects the tremendous diversity of soils in our vineyards.
Apalta has very heterogeneous soils and includes zones that are highly influenced by the Tinguiririca River and others that are the product of floods and the detachment of material from high above in the mountains. The soils tend to be deep on the plain and thinner at the foot of the mountain and upper areas. In the case of the Carmenère, the vineyards are preferably planted in the flat zones, where the soil is deeper and has moderate moisture retention.
Marchigüe is flatter and has lower hills with moderate slopes. Its soils are shallow—in some cases no more than 60 cm—with medium clay content and a high capacity for water retention.
The vineyards are located in flat sectors.
The vineyards are located in the flatter zones and are planted at a density of 5,555 plants/hectare (2,250/acre) and are double guyot trained for a yield of approximately 3.5–4.0 tons/hectare (1.4–1.6 tons/acre). The leaves closest to the fruit were vigorously pulled in early January to leave the fruit completely exposed, which allowed us to achieve even ripening, and even more importantly, to reduce the amount of pyrazines.

SUGGESTIONS
Cellaring Recommendations: Store in a cool, dry place at no more than 15ºC (59°F) and away from sources of light.
Recommended Serving Temperature: 17º–19ºC / 63º–66ºF.
Decanting: At least 1 hour.
Pairing Suggestion: Highly recommended with red meats, lamb chops with rosemary, pork ribs, and cannelloni.

General properties

Denomination of Origin: Marchigüe, Colchagua Valley.

Clone Selection: Clones developed by the Catholic University of Chile.

Oak Aging: 100% of the components of this wine were aged for 18 months in new French oak barrels.

Filtration: Average filtration through micropore filters.

Vineyard Yield: 3.5–4.0 tons/hectare (1.4–1.6 tons/acre).

Grape Varieties: 92% Carmenère - 8% Petit Verdot.

Detailed specifications

Alcohol: 14.5º

Total Acidity (H2SO4): 3.61 g/lt.

Residual Sugar: 2.19 g/lt.

pH: 3.55

Volatile Acidity (C2H4O2): 0.46 g/lt.

Free SO2: 0.033 g/lt.

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