Montes Purple Angel

Montes Purple Angel 2014

Colchagua, Chile

Per bottle

£42.50 £33.50

Per case of 6

£255.00 £201.00

Per case of 12

£510.00 £402.00

Next day delivery

Standard delivery

Collect in shop

EXCLUSIVE WEBSITE OFFER. A blend of Carmenère with a little bit of Petit Verdot sourced from yields of less than 2 tons/acre and aged for 18 months in new French oak. Benchmark Carménère. Sandalwood, exotic spices, incense, a hint of chocolate, blueberry, and black currant…

In stock


Next day delivery: Order up to 10 for next day delivery

Standard delivery 2/3 days: Order up to 18 for standard delivery

Collect in shop: Order up to 10 to collect in shop



Bottle Size













Carmenere, Petit Verdot

The grapes destined for Purple Angel come from vineyards in Marchigüe and Apalta in the Colchagua Valley. The soils are of granitic origin with variations in clay content, organic
matter, depth, and especially in the types of rock found, which are of fluvial or glacial origin.

Apalta’s soils are very heterogeneous, with zones that are highly influenced by the Tinguiririca River and others influenced by floods and the detachment of material from high in the mountains that delineate the valley. The soils are generally deep in the lowlands and shallower at the foot of the mountains and higher areas. In the case of the Carmenère, the vineyards are preferably located in the flat zones, where the soil is deeper and has moderate moisture retention.

Marchigüe has flatter areas and low-to-moderate hills. The soils are shallow, and in some cases no more than 60 mm (24 in), with medium clay content and a high capacity for water retention. The vineyards are located in the flat areas. The vineyards are located in the zones with lower slopes, planted at a density of 5,555 plants/hectare (2,250 plants/ acre), and managed in a double guyot system with the aim of producing yields of approximately 3.5–4.0 tons/hectare (1.4–1.6 tons/acre). The leaves closest to the bunches are severely pulled in early January to fully expose the grapes for even ripening and, more importantly, to reduce the amount of pyrazines that are characteristic of the variety.