Aurelio Montes is widely credited with pioneering Chile’s quality revolution. Aurelio first came to the area in his 20s and became fascinated by the then-barren landscape of Apalta, where Montes are based today. Apalta translates to ‘poor soils’, referencing the area’s alluvial soils comprised predominantly of sandy loam and clay, as well as granite on the steep hillsides. Aurelio sensed its potential for high-quality grape growing. Starting in these vineyards, he applied a rigorous, quality-focused approach to farming, resulting in low yields and perfectly ripe fruit. Their long-standing dedication to sustainability also led to them becoming B-Corp certified in 2024.
Since the 1990s, Montes have made some of their finest red blends in Apalta, including ‘Folly’ and ‘Alpha M’. The ‘Folly’ Syrah is sourced from a single parcel known as ‘Finca Apalta’ on Apalta’s highest, steepest slopes. ‘Alpha M’, which hails from the same site, is a classic Bordeaux blend of predominantly Cabernet Sauvignon with a touch of Merlot, Cabernet Franc and Petit Verdot. Since the 90s, the estate has campaigned extensively for the area to receive DO status, which was finally achieved in 2018.
The grapes for Montes Folly grow on the steepest hillsides of the Finca de Apalta estate, where the Syrah has adapted best and found equilibrium between fruit yield and vegetative growth. The soils are of granite origin are rather thin and poor in organic matter. This all results in plants producing low yields of grapes with tremendous concentration and character.
Harvesting was done by hand, ensuring the delicate handling of bunches and grapes, which were then in prime condition during their transport to the winery at Apalta. Bunches underwent selection before destemming. Then individual grapes were checked and chosen, with underripe or dried berries discarded. Only grapes in optimal conditions continued to a cool maceration at 10ºC for 5–7 days. Selected yeasts were then added to ensure successful fermentation, while also allowing us to preserve varietal character. Fermentation took between 12 and 15 days, at temperatures of 26º–29ºC. The objective was to obtain wines with good body that also retain all the positive characteristics obtained from the skins. The wine was then drained and separated from the skins, then racked into both new French oak barrels (70%) and second- and third-use (30%) barrels, where it remained for 14–18 months prior to bottling.
The Montes Folly presents an intense carmine-red colour with violet tones on the edge. The aromas are reminiscent of ripe red and blue fruit, including blueberry, blackberry, and cherry, as well as black plum. There are cookie notes accompanied by sweet spices such as nutmeg and vanilla, acquired during the 18 months of aging in French barrels. There are also hints of leather, dark chocolate, and toast. The palate is very balanced with smooth tannins that contribute to a long finish, which leaves behind dairy flavours that add to the overall sensation.