Montes Outer Limits ‘Old Roots’ Cinsault (2018)


Cellaring Recommendations: Can be enjoyed immediately or cellared for up to 5 years.
Recommended Serving Temperature: 12o–14o C (53o–57o F)
Decanting: Not necessary
Pairing: Rabbit stew, slow-cooked legumes such as lentils, and very juicy cuts of meat are ideal with this great wine.



Red in colour with a magenta rim, this version of our Outer Limits Cinsault comes with a tremendously intense fruitiness in the nose with the typical notes of raspberries, sour cherries, and blueberries.

In addition, it presents fresh notes due to a portion that was macerated cold under dry ice. Despite being aged in third and fourth-use barrels for 5 months, subtle notes of toasted oak come through while maintaining maximum fruitiness. It is light bodied on the palate and vibrant with rich natural acidity that lends electricity and length to the finish.

The Cinsault vineyards that produce the fruit for our Outer Limits Cinsault are located in the Guarilihue sector of the Itata Valley, just 25 km from the Pacific Ocean. This is where Chile’s first grapevines were planted over a century ago, and vines still grow on those original roots.
The soils are of granitic origin with a predominance of red clay, low organic matter, and high quartz content in the first 60 cm of the profile. The roots reach deep into the soil in search for water, and the soil presents good moisture retention and are therefore able to sustain the plants without the need for irrigation (dry farming). The vines are ‘head trained’ and planted to a density of 4,444 plants/hectare. This allows the vines to develop a free canopy with good illumination and ventilation. All of these factors are very complementary when the solar exposure is appropriate. In our experience, the north-east to south-east orientation is the best for achieving ripeness with good maturation and concentration. Cinsault is a very fructiferous variety, and therefore managing the number of bunches per plant is key to obtaining high-quality fruit. This management includes giving the bunches enough room to take advantage of the light and maintain a well-ventilated microclimate. This helps keep incidences of disease at bay and results in healthy bunch development throughout the entire season. One of the characteristics of Cinsault is that it reaches harvest with high natural acidity, which also ensures good parameters for the conservation of the wine.