Behind Door #7
Montes Limited Selection
About this winery
Some may say that divine intervention played a key role in the quick growth and success of Montes wines. Us in the wine world know that a commitment to sustainable farming, and careful vine management are key when it comes to producing quality wines that show character and place. However, event the ownership of Montes would agree that someone must have been watching over them – and thus decided to us an Angel as the marker of their branding.
Founded in 1988 – and home of many Chilean 1st Growth Vines, the team at Montes has done a great job at leading the way in progressive vineyard planting. While many other wineries opted to plant their grapes on the valley floor, Montes vines took up residence hillside, meaning that only the winter rains, and minimal drip irrigation could be used. With the vines on the hillside struggling with thirst, the resulting grapes are concentrated in flavour… allowing for concentrated wines to be produced.
A Cabernet that has been softened with the addition of 30% Carmenere, this is a lovely big, round and juicy wine. Classic Cabernet Sauvignon notes of Cassis, Black Plum, Green Pepper, and Cigar Box waft out of the glass. On the palate this wine is big, and soft. Lacking the grippy tannic structure that normally comes with a 100% Cabernet, the Carmenere does a great job in adding plushness to the wine. Flavour on the palate aptly echo the nose and offer youthful hints of Blackberry, Black Currant, Black Cherry, Leather, and cigar box.
This is a wine that begs to accompany a beautiful steak. Even better is one with a Red Wine Reduction to accompany it! Try this recipe with your favourite Prime Rib Roast, Striploin Steak or Filet. We recommend that your steak is simply prepared with salt/pepper seasoning, so as not to add competing flavours with the wine and reduction.
Ultimate Red Wine Reduction
- 4 Large Shallots – very finely diced
- 3 Tbsp Olive Oil
- 1 Garlic Clove, lightly crushed
- 1 Sprig Fresh Rosemary
- 5 Tbsp Balsalmic Vinegar
- 400mL Dry Red Wine
- 400mL Beef Stock
- 2 Tbsp Raspberry or Blackberry preserve/jam
- 3 Tbsp VERY COLD butter – cut into cubes
Saute the shallots in a saucepan over Med/High heat for about 3 mins until they begin to brown. Season with black pepper, then add the garlic and rosemary. Continue to saute until fragrant, stirring frequently to prevent the shallots from burning.
Pour in the vinegar and cook until evaporated away. You should be left with a syrupy consistency. Pour in your wine and simmer over medium heat until reduced by 2/3 (this will take awhile, but is a very important step to take your time with!)
Pour in your beef stock and bring to a boil. Continue to let simmer until the liquid has reduced again by 2/3. At the end you should be left with approx 250ml. Remove the Garlic and Rosemary.
Whisk in your jam.
Add a little salt to taste, and finally whisk in your very cold cubes of butter – one at a time.
Serve over your favourite cut of beef, with a glass of your remaining wine on the side!
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