MONTES PURPLE ANGEL 2020

Purple Angel 2020

Elegant on the nose, with aromas of ripe red and black berries over a background of sweet notes. Being stored in French oak barrels adds aromas of dark chocolate, coffee which go with the typical fruity aromas of this variety. Well structured on the palate, with smooth and full tannins.

VARIETIES: 92% Carmenère, 8% Petit Verdot
REGION: Chile / Central Valley / Rapel Valley / Colchagua Valley
AGEING: 70% of the wine was aged for 18 months in first use French oak barrels
GUARDING POTENTIAL: Enjoy now or will cellar well up to 10 years, under ideal cellar conditions: on its side in a consistent and cool place (16°C) and away from vibrations
SERVE: Serve at 17 – 19ºC
CRITICS SCORES: 98/JS
VIVINO: Average 4.4 ★★★★✰

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Purple Angel | Range | Viña Montes

The vineyards that produce our Purple Angel are located at our Finca de Apalta and El Arcángel de Marchigüe estates in the Colchagua Valley. Here, the soils are of granitic origin and vary in clay content, amount of organic matter, depth, and notably, types of fluvial and glacial stones, reflecting the tremendous diversity of soils in our vineyards. Apalta has heterogeneous soils with some blocks highly influenced by the nearby Tinguiririca River and others produced by the erosion of the mountains high above. Soils tend to be deep on the plain and shallower at the foot of the mountains and on the higher slopes.

The Carmenère vineyards for Purple Angel are optimally planted in flatter zones, where the soil is deeper and moisture retention is moderate. Marchigüe is flatter, with low hills and moderate slopes. Its soils are shallow—in some areas no more than 60 cm deep—with medium clay content and a high capacity for water retention. The vineyards are planted at a density of 5,555 plants/hectare (2,250 plants/acre) and are double Guyot-trained for a yield of approximately 3.5–4.0 tons/hectare (1.4–1.6 tons/acre). The leaves closest to the fruit were greatly thinned in early January, to leave the grapes completely exposed, which allowed us to achieve even ripening, and more importantly, to reduce the amount of bell pepper-character pyrazines.