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Montes Limited Selection Cabernet Sauvignon-Carmenere 2010

Other Red Blends from Chile
  • RP89
14.5% ABV
  • RP90
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14.5% ABV

Winemaker Notes

70% Cabernet Sauvignon and 30% Carménerè.

Our Cabernet Sauvignon/Carmenère has a beautiful and intense ruby red color, combined with very elegant aromas, notes of chocolate, cigar box, coffee, vanilla and butterscotch while on the mouth it shows wild blueberries and blackberries flavors. A medium to full bodied wine. On the palate it is ample, soft and generous, with the subtle spiciness typical of the Carmenère variety and long aftertaste. Aged in French oak for six month for added complexity and elegance.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
The 2010 Limited Selection Cabernet Sauvignon (70%) – Carmenere (30%) spent 6 months in American oak. It offers a bit more complexity than the two preceding wines in its alluring nose of cedar, lavender, Asian spices, incense, blackberry, and blueberry. In the glass it exhibits a firm structure, plush fruit, excellent balance, and a fruit-filled finish. This outstanding value is likely to evolve for 1-2 years but there is no reason to defer gratification. It should continue to provide pleasure over the next 5-6 years.
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Montes

Montes

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Montes, Chile
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With the release of the first Montes Alpha wine back in 1988, Montes became one of the first premium wineries of Chile. Their premise, a clear belief that Chile had an untapped potential as a producer of quality wines, made them a benchmark for other wineries to follow. Its original four partners' total involvement and the continuous help of the angels that decorate their labels was key to their success. Two decades later, Montes is the fifth most important winery of Chile where Aurelio Montes continues leading the winemaking area with the same passion as the first day. Hard work and total focus on quality has led Montes to be one of the most successful and respected quality-driven wineries in Chile as they continue pioneering and breaking new grounds in wine.

One of South America’s most important wine-producing countries, Chile is a reliable source of both budget-friendly wines and premium bottlings. Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile some time in the 1550s. But Chile’s modern wine industry is largely the result of heavy investment from the 1990s.

Long and narrow, Chile is geographically isolated, bordered by the Pacific Ocean to the west, the Andes Mountains to the east and the Atacama desert to the north. These natural borders allowed Chile to avoid the disastrous phylloxera infestation in the late 1800s and as a result, vines are often planted on their own rootstock rather than grafted (as is the case in much of the wine producing world).

Chile’s vineyards vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt Current. While historically focused solely on Pisco production, today this area finds success with Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on Pinot Noir, Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata make excellent Riesling, Chardonnay and Pinot Noir.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

CWC946901_2010 Item# 110018