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Montes
Wings Carmenère 2020
92 Points
Wine Enthusiast
May 13, 2024

Grapes come from vines that grow on the hillside of Apalta. This is a Carménère with a ripe character and lovely acidity. Aromas of berry jam join cinnamon, nutmeg and peppercorn on the nose. The palate is silky and fruity, with nice notes of cranberry sauce and red plum. Sweet spices add an extra layer of flavor

– Jesica Vargas
Montes
Wings Carmenère 2019
93 Points
Ken's Wine Guide.com
March 15, 2024

This dark garnet colored Carmenère based wine from Montes opens with an asphalt and green bell pepper bouquet with hints of blackberry and coffee grounds. On the palate, this wine is medium plus bodied with medium acidity. The mouthfeel is balanced, smooth and polished. The flavor profile is green bell pepper and anise blend with notes of tar and black olive. We also detected hints of graphite, oak, blackberry, oolong tea, & dark chocolate. The finish is dry, and its flavors, acidity and moderate tannins are nicely extended

– Ken Hoggins
Montes
Wings Carmenere 2021
96 Points
jamessuckling.com
March 6, 2024

The blue fruit combines with violets, lavender, sandalwood, iodine and mussel shells. Medium-bodied with very poised fruit and tannins that are integrated nicely in a refined and sophisticated way. Silky and very attractive at the end.

– James Suckling
Montes
Wings Carmenère 2020
94 Points
jamessuckling.com
January 31, 2024

This is really spicy and peppery, with cloves and nutmeg, as well as rose stems, dried herbs and currants. It’s full-bodied but polished and agile and shows a delicious finish. Fruity and flavorful, but accessible already. Better in a couple of years, but we like it now, too. New wine from Montes.

– James Suck;li
Montes
Wings Carmenère 2020
94 Points
jamessuckling.com
October 30, 2023

This is really spicy and peppery, with cloves and nutmeg, as well as rose stems, dried herbs and currants. It’s full-bodied but polished and agile and shows a delicious finish. Fruity and flavorful, but accessible already. Better in a couple of years, but we like it now, too.

– James Suckling
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