To produce the “Purple Angel” Colchagua Montes all grapes were hand harvested. 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 wine 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 fermentation, 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.
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.
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.