MontGras, Handcrafted 4 Rare Cabernet Franc is distinguished by its remarkable aromatic intensity. Notable aromas of black and red fruits, along with sweet, elegant tannins and balanced acidity, make this wine a perfect pairing with starters, lean meats, and pasta dishes with seafood sauces. The subtle minerality of this handcrafted rare Cabernet Franc sets it apart.

This Cabernet Franc was fermented using the carbonic maceration method, which gives it a special complexity, so its ageing in the bottle will give ageing aromas and, thanks to its rich acidity, the wine will remain fresh for several years. In terms of years, we could say 10 years. 

Critic Review

Decanter Magazine: 91Pts
Drinking Window: 2023 - 2026

"Intense nose of brambly and blueberry fruit, with notes of blackcurrant leaves and sweet spice. Tobacco, bell pepper, pepper and blue fruit on the palate. Great energy and varietal typicity in this juicy pour."
Amanda Barnes, Vincenzo Arnese, Ben Gubbins

About the Producer

Montgras is a winery specialising in innovating and surprising, with a focus on sustainability, in a bold, dedicated, detailed, different and passionate way.

Producing wines in a sustainable way has always been a priority for MontGras. They care about the use of good practices in their vineyards, on their production lines and in their relationships with their workers and the community, as well as caring for the environment.

Vineyard and Winery

From ungrafted vines in vineyards planted in 2005 in Linderos. The soils are alluvial and stony for the first 50cm. They have good depth and drainage and are rich in calcium
carbonate. The great thermal amplitude in this area enables us to get superb quality from Chilean Cabernet. In Maipo during the 2022 season, the good temperatures and brightness stood out, especially in spring and summer. The most remarkable aspect of the season was the significant temperature variation, which is becoming increasingly common, and the health of the season, as we were free from rain during spring and summer. This, combined with proper irrigation management, allowed us to finish the season successfully. Consistent but controlled irrigation work is essential to achieve a good harvest.

The whole clusters were put into small concrete vats. They began to undergo carbonic maceration with no oxygen and then started to ferment naturally. A 15 day maceration with gentle daily pump overs. The wine was aged for 11 months in 225 litre French oak barrels and a 2,000 litre foudre. 3,200 bottles produced.