# Outer Limits Pinot Noir (2021)

- **Producer:** Montes
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Aconcagua Valley, Chile
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €28
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–17 °C
- **Aromas & flavours:** damp earth, rose, blackcurrant, raspberry, blackberry, red cherry, strawberry, toasted bread, vanilla

## About this wine

The Montes Outer Limits Pinot Noir 2021 originates from the Zapallar DO in Chile's Aconcagua Valley, a region known for its pioneering spirit in viticulture. Montes, founded in 1987, is recognized for its commitment to exploring new terroirs, with the Zapallar vineyard representing their venture into these 'outer limits.' This coastal location, influenced by cool ocean breezes, provides an ideal environment for growing Pinot Noir. The 2021 vintage was characterized by a cooler summer and a slow ripening period, contributing to the wine's quality. The 'Outer Limits' name reflects Montes' philosophy of pushing boundaries and discovering unique viticultural sites.

## Interesting facts

- Zapallar vineyard is only 7km from the Pacific Ocean.
- Montes winery achieved B Corp certification in 2024.
- The 'Outer Limits' series signifies exploration of new terroirs.
- Granite soils with clay and silt contribute to drainage.

## Food pairing

The wine's medium body and balanced acidity make it versatile. Its fruit-forward character complements lighter proteins like salmon and tuna, while its subtle earthy notes and smooth tannins can stand up to richer dishes like duck and mushroom risotto. The acidity helps cut through richer sauces and fats.

## Wine making process

The Montes Outer Limits Pinot Noir 2021 is crafted through meticulous grape selection, with hand-picked grapes processed in small trays. A five-day cold soak is employed to enhance aroma and color. Fermentation takes place at controlled temperatures of 25°C, utilizing punch-downs for skin contact. A portion of the wine undergoes malolactic fermentation in concrete eggs, while another part ferments in stainless steel tanks. The wine is subsequently aged for 12 months in French oak barrels, with a mix of new and used barrels, followed by light filtration before bottling.