Price:  £19.50 | Case Rate: £18.49
Ex Tax: £16.25

Vina Montes - Outer Limits Apalta Vineyard CGM 2016

Information

  • Country: Chile
  • Wine Region: Central Valley
  • Wine Area: Apalta, Casablanca and Requinoa Vineyards
  • Wine Maker: Aurelio Montes
  • Grape: Carignan/Carinena
  • Grape Percentage: 50% Carignano, 30% Grenache, 20% Mourvedre
  • Alcohol Percentage: 15%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now 2017
Duty/Vat Paid
WA: 91 (2012) WS: 89 (2010) JS: 92 (2012) WE: 90 (2010)

Wine tasting notes

The nose is ripe and enticing with brambly wild berry fruit, dried figs and spice. The wine is round and balanced with mouth-watering acidity and fine firm tannins. To drink now or age. The blend of Carignan, Grenache and Mourvèdre is unique to Chile and is pushing ‘limits.‘

Winery Information

Vina Montes

A winery like no other, Montes has driven Chile?s ultra-premium wine image from the outset. Since 1988 founder Aurelio Montes and his partners have captivated us with wines of the highest quality and singular design, setting a global standard to follow. Montes Winery brings Chile?s most unique vineyard sites to life capturing their expression through disciplined winemaking, modern technology, and meticulous attention to detail.A true vanguard of Chilean winemaking, Aurelio Montes? greatest.. read more

Expert Reviews

Wine Advocate/Robert Parker (2012)91 pts

Wine Advocate # 213. June 2014. Reviewer : Luis Gutierrez - The 2012 Outer Limits GCM is a blend of Garnacha, Carinena and Monastrell, three Mediterranean grapes that make complete sense in the Colchagua zone. The Carinena was regrafted on some Cabernet Sauvignon with material from Cauquenes, the Garnacha is high up in terraces and slopes up to 55-degree gradient and planted at very high density, 16,600 plants per hectare, each vine with a post in a Northern Rhone style. Contrary to common belief, I find the Garnacha from barrels a little reductive (tasted separately). Finally, the Monastrell was planted on the slopes. The blend is 50/30/20, and it has a blue and red fruit nose with notes of cherries and blueberries, very Mediterranean, with intense aromas of dry herbs, thyme, lavender, pollen, beeswax and well-integrated wood, (it aged for 12 months in used barrels). The palate is medium-bodied, silky, with very fine tannins and good freshness. They have been fine-tuning this wine since the initial 2010 vintage, where the oak was more evident than in the 2013. which is fresher and vibrant, and was about to be bottled when I visited them. I also tasted the separate components, which was a great experience. 12,000 bottles were produced, the limit set by their vineyards. Drink now-2017.

Wine Spectator (2010)89 pts

Web Only 2012 - A food-friendly red, with juicy acidity backing the tasty dark cherry and wild berry fruit that expand with nuances of grilled herb, mocha and mineral. Shows good cut to the tangy finish. Carignan, Grenache and Mourvèdre. Drink now through 2017.

James Suckling (2012)92 pts

Balanced and delicious with spice, cedar, hints of oak and berry character. Full body yet reserved and refined. Turns savory and salty. Cool red. Old vine carignan! A blend of carignan, grenache and mourvedre. 2,000 cases. Drink now.

Wine Enthusiast (2010)90 pts

After a dark, earthy, leathery opening, this blend of Carignan, Grenache and Mourvèdre presents itself as a lively, bright wine with dark fruit flavors, leather, dry spice, oak and a touch of heat on the finish. This is a serious blend with a chewy body and no shortage of power. Drink now–2017. — M.S. (6/1/2013)

Miscellaneous (2012)

Terry Kirby, Independent.co.uk - Wine of the Week Oct 26 2014 - "A big and ballsy red from Chile's Apalta area, using the southern French staples of Carignan, Grenache and Mourvèdre. Bursting with flavours of poached plums, blueberries and dried figs, with a spicy underpinning, this will age well, but can be drunk now with autumnal casseroles."

Vinification Notes

The grapes were cold soaked at 10°c for seven 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, 40% of the final blend was aged in French oak barrels (a 1/3rd new) for twelve months to add complexity and roundness.