Montes Purple Angel represents a whole new dimension for Carmenère, the long-lost grape variety that recently resurfaced in Chile after being presumed extinct in Bordeaux, its original home. Purple Angel, has been recognised as Chile’s best Carmenère. Critics all over the world have named this wine a “wine from another planet”.
The vineyards where we produce the grapes for our Purple Angel are located in the Marchigüe and Apalta sectors of the
Colchagua Valley. Here, the soils are of granitic origin and vary in their clay content, amount of organic matter, depth, and
especially in their types of fluvial and glacial stones, reflecting the tremendous diversity of soils in our vineyards.
Apalta has heterogeneous soils, zones that are highly influenced by the Tinguiririca River and other sectors that are the product of floods and the detachment of material from high above in the mountains. Soil tend to be deep on the plain and shallower at the foot of the mountain and upper areas. The Carmenère vineyards are preferably planted in flat zones, where the soil is deeper and has moderate moisture retention.
Marchigüe is flatter and has lower hills with moderate slopes. Its soils are shallow—in some cases no more than 60 cm—with
medium clay content and a high capacity for water retention.
The vineyards are located in the flatter zones and are planted at a density of 5,555 plants/hectare (2,250/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 vigorously pulled in early January to leave the grapes completely exposed, which allowed us to achieve even ripening, and more importantly, to reduce the amount of pyrazines.
Denomination of Origin: Colchagua Valley
Barrel Ageing: 18 months in French oak barrels
Cellaring Recommendations: Store in a cool, dry place at no more than 15ºC and away from sources of light.
Recommended Serving Temperature: 17º–19ºC / 63º–66ºF
Decanting: At least 1 hour.
Food Pairing: Highly recommended with red meats. Pink roasted lamb cutlets encrusted in rosemary, black pepper and salt flakes. Pork ribs and cannelloni.