The vineyards that produce our Montes Alpha Special Cuvée Pinot Noir are located in Zapallar, within the Aconcagua winegrowing region. The vineyards are situated on gently rolling hills with different solar exposures and are vertically trained. Yields range from 6000 to 7000 kg/ha (2.400 to 2.800 kg/acre). The vines display excellent balance, their proximity to the coast and the Andes Mountains naturally regulating the fruit load to produce small grapes with very concentrated flavors and aromas. Zapallar is just 7 km from the coast and 150 m above sea level, which leads to wines with tremendous freshness, minerality and cold-climate typicity. The granitic soils have varying proportions of clay and silt and an upper layer of gravel, which provides moderate drainage and endows the grapes with finesse and typicity.
HARVEST Harvest Period: March 16–April 10 The 2014 season began in September with long, intense polar frosts that impacted much of the country, particularly Zapallar, where temperatures were among the lowest. The effects were greatest in lower-lying areas, however, so fortunately the hillside grapes were unharmed. Once the frosts were past, both budbreak and flowering occurred as usual. Spring came with a mixture of cloudy and sunny days, which enabled good fruit set. The rest of the season and the harvest unfolded optimally, with no rainfall and lower temperatures in March, allowing the grapes to ripen gradually. We can say that the healthy grapes, lower yields due mainly to frost, and small, very concentrated berries of the 2014 season led to the excellent flavors and aromas of our Pinot Noir.
VINIFICATION The grapes were hand picked into 10 kg trays early in the morning to keep them cool and preserve aromas. Once in the winery, the clusters were carefully selected then destemmed, then the grapes were selected a second time. The grapes were then gravity-fed directly into open stainless steel tanks, without crushing. The temperature was raised slightly to favor the development of native yeasts and start fermentation, a process that lasted approximately 7 days at 22º to 25º C (72º to 77º F). Two punchdowns were performed daily to extract colors and aromas, keep the skins at an optimal temperature and favor the action of the yeast. Once fermentation was complete, the wine was racked to 225-liter French oak barrels (20% new, the rest third-use), where malolactic fermentation occurred. The wine remained there for 10 to 12 months before being lightly filtered then bottled.
TASTING NOTES Deep ruby-red color. The nose is elegant, offering red fruit aromas of cherries, raspberries, redcurrants and ripe plums, along with perfumed notes that heighten freshness while integrating perfectly with the French oak. The medium-bodied palate features smooth, silky tannins. Excellent acidity and freshness that support fruit flavors like strawberry and cherry, with a touch of cinnamon. The finish is long, with prominent varietal characteristics.
SUGGESTIONS Cellaring Recommendations: Store in a cool, dry play at no more than 15ºC / 59º F and away from light sources. Recommended Serving Temperature: 14º–15º C (57º–59º F). Decanting: 15 minutes. Food Pairing: Highly recommended for pasta with pesto, light and creamy soups (mushroom, chicken), veal chops, salmon, Camembert cheese, mushroom risotto, arugula salad with herbs and bruschetta.
TECHNICAL DATA Denomination of Origin: Aconcagua Coast. Vine Selection: 777 – 115. Filtering: 2 and 0.8 micron cartridges. Vineyard Yield: 6 – 7 tons/ha (2.4 – 2.8 tons/acre). Grape Variety: 100% Pinot Noir. Barrel Aging: 100% of the wine was aged for 10 to 12 months in French oak barrels, 20% of them new. BASIC ANALYSIS Alcohol 13.9º Total Acidity (H2 SO4) 3.61 g/lt. Residual Sugar 2.27 g/lt. pH 3.53 Volatile Acidity (C2H4O2) 0.51 g/lt. Free So2 0.027 g/lt.