Montes, `Purple Angel` Colchagua, Chile
We are supremely happy to be able to stock the mighty Purple Angel by Montes. This is a wine that has always been special to us. Iconic and extremely sought after. Here is a little more info about the wine:
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.
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, 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. Conditions are dry, reducing the threat of fungal disease and resulting in consistently healthy harvests.
The 2015– 2016 season began with a drier winter than the previous year (rainfall was -15% in Marchigüe and -7% in Apalta). However, the unusual rainfall during the second half of October helped maintain water reserves to ensure sufficient availability in the vineyards. The spring was frost free, which allowed for optimal bud break, foliage development, and flowering. There was no significant rainfall during the summer, which began cool, especially in January. February, however, was one of the hottest in recent years. Temperatures dropped in March, which slowed ripening by approximately two weeks. The weather conditions remained favourable until April, despite some heavy downpours. The El Arcángel de Marchigüe vineyard, being nearer the coast, registered 60% less rain than the Central Valley, which enabled the harvests to take place as planned.
All grapes were hand harvested. Fruit underwent cold soaking for 10 days to extract aroma and colour, before fermentation in temperature controlled stainless-steel tanks for eight days. Following this, the wine spent 15-20 days on its skins to enhance structure and colour. After malolactic fermentation, the wine was aged in French oak barrels (80% new and 20% one-year-old) for 18 months. 8% Petit Verdot was added to the final blend which adds spice, structure, colour and acidity.