OENOFOROS Product Details 0019 Oenoforos Montes Alpha ''M'' 2015/2017
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MONTES ALPHA ''M'' 2015/2017
Country: Chile, Colchagua Valley.
Varieties: Cabernet Sauvignon 80%, Cabernet Franc 10%, Merlot 5%, Petit Verdot 5%.
AWARDS for montes "M" 2017
James Suckling: 96/100

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.

Food Pairing: 
Red Meat, Lamb, Cheese
Case Bottles: 6
Product Id: 0019




Available Stock: 150 items
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The Grape
Cab.Sauvignon Blend
Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.

In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.

In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and Australia.