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Viña Montes is a modern-day success story. Started in only 1988, Montes has quickly realized the dream of its founders: pioneering the production of premium quality, “first-growth” Chilean wine respected by critics and trade, while elevating the winemaking profile of Chile on the world stage. Reaching such lofty goals in a very short period of time makes one wonder if the original founders Aurelio Montes, Douglas Murray, Alfredo Vidaurre and Pedro Grand had an angel watching over their...
A bright, vibrant straw-yellow color with greenish hues, this Sauvignon Blanc is extremely aromatic, evoking citrus fruits such as lime and ruby-red grapefruit, complemented by guava and passion fruit tropical fruit notes. The palate is light and fresh, with firm acidity and the aftertaste is fruity, with lingering aromas. A real treat.
The 2014-2015 season was normal in regard to precipitation and water availability during phenological stages that most require moisture. Winter was quite rainy, which helped to accumulate the water needed. Spring came with no frost in the entire region. The rather cool weather in January and February was quite favorable for Sauvignon Blanc production, allowing the aromas to ripen before harvesting without losing the natural freshness of the grapes. Compared to the 2014 season, the grape skins were thicker and healthier this year, mainly because of the favorable climate in spring. This situation allowed for a optimal harvest that achieved wines with great expression and fruitiness.
The grapes were hand picked into small 10 kg boxes then selected before processing to remove unripe and damaged berries. The berries were destemmed and conveyed to the maceration tank as they were cooled to 9º C (48º F), ensuring they spend 6 to 12 hours in contact with the skins to extract aromatic precursors from the skins. After this, the must is run into a static decantation tank, where it remains for 24 hours or more, before being racked to remove larger particles. The result is a clear liquid (60 NTU) that is suitable for alcoholic fermentation, allowing the Saccharomyces cereviciae yeasts to release and produce the volatile thiols and other aromatic molecules and preventing the production of undesired aromas.