Montes Limited Selection Pinot Noir 2018


Size: 750 ml
Alcohol: 14%

Grape Variety:

100% Pinot Noir

Tasting Notes:

Ruby red in colour with lively touches. On the nose it’s very expressive, with intense, entertaining notes of sour cherry and fresh strawberry, against a floral, wild herb background. Smooth caramel aromas are well integrated with the varietal character. On the palate it’s balanced, with rich, natural acidity that makes it juicy and fresh. The rounded tannins give structure and a nice sensation of sweetness. With medium body and good staying power, the finish is fruity and in line with the sensations on the nose.

Food Pairing:

Highly recommended with razor clams parmesan, salmon ceviche, Chilean rock cod, shrimps in garlic.

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Montes Limited Selection Pinot Noir

The vineyards that produce the grapes for our Montes Limited Selection Pinot Noir are located in the Casablanca, Leyda, and Zapallar Valleys, subsectors of the Aconcagua Costa wine region. All of the vines are vertically positioned, drip irrigated, and produce yields of 9,000–11,000 kg/hectare. The vineyards show excellent vegetative/reproductive balance,. Therefore, it’s not necessary to adjust the crop load meaning we only do minimal work on the canopy. This also allows us to obtain healthy grapes with good balance at the time of harvest.

All the vineyards are close to the sea — Casablanca is 25 km from the coast, Leyda 9 km, and Zapallar is 7 km inland. This brings tremendous freshness, minerality, and typicity to this cool-climate wine. The soils are granitic, with varying amounts of clay the Coastal Range slopes that lend elegance and creaminess to the wine, showcasing the varietal character and potential of Pinot Noir along the Aconcagua coast.

TECHNICAL DATA – Montes Limited Selection Pinot Noir
Denomination of Origin: Aconcagua Costa
Grape variety: 100% Pinot Noir
Barrel ageing: Oak ageing: 35% of the blend spent 6–7 months in contact with French oak; the rest remained in stainless steel tanks.

Cellaring Recommendation: Store in a cool, dry place at no more than 15ºC and away from all sources of light.
Recommended serving temperature: 14º–15ºC / 57º–59ºF
Decanting: Recommended for 15 minutes.
Food pairing: Highly recommended with razor clams parmesan, salmon ceviche, Chilean rock cod, shrimps in garlic.




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