The grapes to produce the Sauvignon Blanc Zapallar Outer Limits by Montes were hand picked very early in the morning and transported to the winery in refrigerated 12kg containers, to keep them at the lowest possible temperature. The bunches were then carefully selected, destemmed, and cold-soaked for 12–24 hours for optimal extraction of aromatic components from the skins. The juice was drained and statically decanted for 24 hours before alcoholic fermentation took place over approximately 30 days at 10–12ºC. The wine was held on its lees for six to eight months before filtration and bottling.
The grapes come from a single vineyard situated at 680 metres above sea level, in the Zapallar region of Aconcagua. Just seven kilometres from the Pacific coast, Montes is the first producer to plant vines and make wines here. The soils have a high clay content and the climate is influenced significantly by both the proximity to the ocean and the Andes mountains. The resulting wines have racy acidity, minerality, elegance and distinct aromatics. The grapes are all hand harvested each year in the middle of April, later than other areas, owing to the cool climate.
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.