Montes Alpha M 2017

Montes Alpha M 2017

$119.00

Beautiful richness and intensity on the nose with sliced plums, chocolate and some meat and earth. This is full-bodied with loads of fruit and ripe tannins. Smoky and rich. Flavorful finish. Still a baby. Please give this three or four years to come together. Drink after 2022.

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SKU: 440094-201775 Categories: , ,

Source: jamessuckling.com. Issue Date: Thursday, December 17, 2020 (JS-96)

Beautiful richness and intensity on the nose with sliced plums, chocolate and some meat and earth. This is full-bodied with loads of fruit and ripe tannins. Smoky and rich. Flavorful finish. Still a baby. Please give this three or four years to come together. Drink after 2022.

Source: Winemaker,

VINEYARDS
The vineyards that give rise to our Montes Alpha M are located in the Apalta area of in the Colchagua Valley. The soils are of granitic origin and they vary in clay content, depth, organic matter, and in particular, the rocks and stones found in them, which range from fluvial to glacial in origin, highlighting the great diversity of soils. Some areas also show the influence of the nearby Tinguiririca River while higher up, material from the long-term erosion of the valley's mountainside is evident. The soils are deep in the flatter areas and thinner at the foot of the mountains, where the Cabernet Sauvignon is planted on 30º slopes. The vines are trained to a simple double Guyot system and planted at a density of 5,555 vines/hectare (2,250/acre) giving yields of approximately 3.5–4.0 tons/hectare (1.4–1.6 tons/acre). This produces wines with characteristic concentration, good structure, outstanding colour, and excellent ageing potential.

HARVEST
Cabernet Sauvignon: March 23–April 27
Cabernet Franc: April 11–12
Merlot: March 15–24
Petit Verdot: April 22–26
The 2016-17 season was characterised by the low levels of precipitation in winter, which meant we had to be very efficient in gathering rainwater and administering irrigation until harvest, adhering to our philosophy of sustainable irrigation.
In spring there were only a few isolated spots of frost, making it a rather benign season. However in general, yields of red grapes were somewhat diminished, because of reduced floral induction the year before, and the restricted availability of water. Unusually high temperatures in January and February greatly influenced grape ripening. These peaks accelerated the accumulation of sugars, compared to the same dates in previous years. However, March had cooler afternoons, shrinking the number of hours of heat and improving diurnal temperature range, beneficially extending the maturing time for tannins. We started harvesting the Cabernet Sauvignon and Cabernet Franc two weeks earlier than in 2016, while the Merlot and Petit Verdot were harvested only one week earlier. Being a very dry year, all grapes were smaller in size and weight, something positive for the concentration of aromas and colour. Additionally, the grapes reached harvest in excellent health, allowing the gentle and precise work in the winery to begin.

VINIFICATION
The grapes were collected in 8-kg trays at the coolest time of the day. Bunches were selected before destemming, followed by individual grape selection, eliminating any that were shriveled or green. The grapes were then moved to stainless steel tanks located on the highest storey of the winery, uncrushed, to then fall into the tanks below and be crushed by their own weight, freeing the juice and avoiding crushing the seeds. The grapes remained in the tank for five days at 9ºC in order to extract their colour and preliminary aromatics. Next, selected yeasts were added and fermentation took place at 28ºC for 10 days. Post-fermentation maceration lasted for no more than 10 days, allowing the wines to become more rounded from the malolactic fermentation that takes place under these conditions. Afterwards, the wine was separated from the solids, clarified by static decanting, then put into French oak barrels where in which it remained for 18 months.

TASTING NOTES
The 2017 vintage has a beautiful, deep, ruby-red colour. On the nose the notes are of ripe red fruit, such as cherry, strawberry, and plum. With 18 months in French oak barrels, the wine shows good complexity, with notes of tobacco, sweet spice, and very well balanced toast in the background. On the palate the aroma profile reappears, with the wine showing balance and an enveloping character, medium body and a long finish, full of creamy sensations and persistent fruit character.

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