Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their June 2018 edition article on Chile's Colchagua Valley (see blue link below)
Montes Outer Limits Wild Slopes CGM 2016 - June 2018 Decanter review
Montes was established in 1988 by Aurelio Montes, Douglas Murray, Alfredo Vidaurre and Pedro Grand, with the aim to produce the best wines in Chile from the best regions. We have long admired Montes and what they have done for Chilean wine over the past three decades. Their wines are consistently good because they are meticulous throughout the entire production process. The Outer Limits wines were born out of Aurelio Montes' desire to push Chilean viticulture in a new direction. The 45-hectare Zapallar Vineyard in the Aconcagua Valley was Montes' first venture into the 'outer limits'. Due to the balance and concentration in the Outer Limits wines, they can be enjoyed now or allowed to age for a few years, rewarding with a wonderfully complex bouquet.
All the grapes come from Montes' own single vineyard, 'La Finca Apalta', in Apalta, arguably one of the finest sites for red wine grape growing in Chile. Vines in Apalta are planted on 45° slopes providing good exposure which helps achieve ripeness. Even at 60km away, the ocean has an influence, with cool breezes moderating this warm area. In addition, low night-time temperatures prolong ripening, allowing for the slow development and retention of varietal aromas and acidity. All grapes were hand-harvested.
The 2015-2016 season began with a normal winter in terms of precipitation, followed by a cool spring that enabled optimal budbreak and foliage development. Rainfall in October meant soils had correct levels of moisture to support growth throughout the rest of the season. The summer also began very cool, but February was one of the hottest in recent years. March was colder, which slowed ripening by 2 or 3 weeks, although the weather conditions were favourable up until harvest.
50% Carignano/Carignan, 30% Grenache/Garnacha, 20% Mourvedre.
The grapes were cold-soaked at 10°c for 7 days to extract aroma and colour. Fermentation occurred in temperature-controlled stainless steel tanks for 10 days following which the juice was kept on its skins for a further 20 days. After malolactic fermentation, the final blend was aged in French oak barrels (20% new) for 12 months to add complexity and roundness.
This wine is suitable for vegans.
The nose offers red fruit such as plums and wild berries, notes of herbs, dried figs and liquorice, accompanied by subtle chocolate and cinnamon touches from the French oak ageing. The palate is refreshing, with good acidity and fruit expression and smooth, juicy tannins. Black and red fruit emerges here, with an elegant and persistent finish.