Montes Late Harvest Gewurztraminer 2012 (375ml)
WE 90 points (2010)
The Gewürztraminer vineyards that give rise to our Montes Late Harvest are located in the Curicó Valley. The vines are vertically trained, spur pruned and planted 1 meter apart, with 2 meters between rows. Canopy management limits the length to 80 cm, enough to ensure high quality clusters and the fruit is evenly distributed among the small clusters to yield no more than 10,000 kg/ha of fresh berries, or 6,500 kg/ha of botrytized fruit at harvest time. The soil is deep, with moderate moisture retention and includes typical riverbed material and a good level of organic material. The winegrowing sector is quite humid owing to its proximity to the Lontué River and to the generally cloudy weather from mid-May onward, which encourages the growth of botrytis on the fruit, which is crucial for obtaining the wine’s desired complexity and aromatic profile.
Harvest Date: June 3–4 The 2011–2012 season saw unusually high winter temperatures, especially near the end, with the arrival of spring triggering a rather early budbreak. Flowering and fruit set were also characterized by good temperatures, a lack of rainfall and cool days, which allowed the fruit to set evenly and led to very well formed clusters. Good ventilation in the canopy and a dry ripening period produced very healthy clusters, because of this, harvesting had to be delayed until a good level of noble rot was obtained, as well as optimal sugar levels in the berries. Rainfall was low this season, but there was enough water for irrigation. No rain fell during the summer ripening period and high peak temperatures were recorded on several days.
The grapes were hand picked into 8-kg boxes then taken to the cellar, where they were put directly into the press to obtain the must. The must was cold static decanted at 10ºC (50ºF) to separate out the heavier matter in a process that often lasts more than 24 hours. Fermentation of the clean must began with commercial cerevisiae yeast. Alcoholic fermentation was carried out at 14ºC (57ºF) and continued until the residual sugar was close to 100 g/l and the alcohol approached 12º v/v. At that time, the wine was brought to a very low temperature (-2º to -4ºC / 28 to 25ºF) in order to stop the yeast’s action on the sugar. The cold caused the yeast to decant, and then the precipitate was separated from the wine. The wine then underwent protein followed by tartaric stabilization to ensure a healthy life in the bottle and optimize its visual appeal. Before being bottled, the wine was filtered through sterile membranes to ensure microbiological safety and stability after bottling.
A deep, very bright golden color. Aromatically very complex and delicate, with standout notes of fresh green apple, apricots and palm syrup against a subtle yet noticeable backdrop of chamomile flowers. On the palate this wine has great volume and acidic expression and a long, very enjoyable finish.
Cellaring Recommendation: Cellar in a cool, dry place at no more than 15ºC (59ºF), away from any light source.
Serving Temperature: 10º – 12º C (50º – 54º F).
Decanting: Not required.
Pairing: The honeyed flavors of this wine are a perfect match for Roquefort cheese, fruit flans, pies, cakes, pumpkin pie, crème brûlée and any crunchy apple dessert.
Denomination of Origin: Curicó Valley.
Filtering: Sterile cartridge (membrane) filtered.
Vineyard Yield: 10 tons/ha (3.8 tons/acre)
Grape Variety: 100% Gewürztraminer
Oak aging: None
Alcohol 12 % v/v
Total Acidity (H2SO4) 4,53 g/lt.
Residual Sugar 104,3 g/lt. pH 3,05 g/lt.
Volatile Acidity (C2H4O2) 0,45 g/lt
Free SO2 10 mg/lt