The grapes to produce the Cinsault “Old Roots” Itata Outer Limits by Montes were hand harvested and underwent various pre-fermentation maceration techniques, including destemming and a cool maceration at 9°C, and destemming and cryomaceration. Fermentation during these processes occurred at 22-25°C and the grapes were left on their skins until the process had finished. A small portion of grapes was partially fermented in whole bunches, then transferred into concrete egg tanks to complete fermentation. The wine was racked and spent five months ageing in third-use barrels before being filtered and bottled.
The Cinsault vineyards are located in the Guarilihue region of the Itata Valley in southern Chile. It was here that Chile’s first vines were planted nearly 500 years ago. The soils are granitic in origin with a predominance of red clay and high quartz content, which produces expressive and intensely concentrated fruit. The vines, which are at least 100 years old, are bush-trained. They benefit from a high water retention ability which enables dry farming to be practised. The vines are head trained and the vineyard density is 4,444 plants per hectare.
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. The Montes wines are consistently good because they are meticulous throughout the entire production process. The Outer Limits wines were born out of Aurelio Montes’ desire to push Chilean viticulture in a new direction. The 45 hectare Zapallar Vineyard in the Aconcagua Valley was Montes’ first venture into the ‘outer limits’. Due to the balance and concentration in the Outer Limits wines, they can be enjoyed now or allowed to age for a few years, rewarding with a wonderfully complex bouquet.