# Montes Alpha Syrah (2024)

- **Producer:** Montes S.A.
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah
- **Region:** Rapel Valley, Chile
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €19
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, blackberry, raspberry, violet, mint, eucalyptus, black pepper, vanilla, chocolate, cedar, toast, coconut, leather, dried fig

## About this wine

Montes S.A. was established by Aurelio Montes and partners to elevate Chilean wine production onto the global stage. Aurelio Montes pioneered planting Syrah in Chile in 1993, recognizing the immense potential of the Apalta area within the Colchagua Valley. The estate's Apalta winery is designed around Feng Shui principles, operating entirely via gravity-flow processing to minimize mechanical stress on the wine. Viña Montes is also a certified B-Corp, emphasizing sustainable stewardship across its vineyard operations in the Rapel and Colchagua Valleys.

## Interesting facts

- Aurelio Montes pioneered planting Syrah in Chile in 1993, initiating the country's ultra-premium Rhone-style wine movement.
- Gregorian chants play 24 hours a day in the Apalta cellar to serenade the barrels during the aging process.
- Montes practices Sustainable Dry Farming in Colchagua, reducing vineyard irrigation water consumption by up to 65%.

## Food pairing

Full-bodied red wines with firm tannins and high flavor concentration require structured, protein-rich foods. The proteins in red meats bind with the grape tannins, smoothing the palate while rich sauces complement the wine's intensity.

## Wine making process

The grapes are harvested by hand using sustainable dry farming techniques, which significantly restrict water usage in the vineyard. Fermentation takes place after five days of cold skin maceration to extract rich color and fine phenols. The wine undergoes ten to fourteen days of alcoholic fermentation and skin contact before completing malolactic fermentation. It is aged for 12 months in French oak barrels (split evenly between first-fill and multi-use barrels), with a small portion rested in concrete vats prior to final master blending.