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Purple Angel 2020 - Montes
Montes Wines


ADD TO CART At your doorstep in 1 - 3 days

A masterpiece with 98pts from James Suckling!


Why do we love it?
Speaking of New World wines, you already know that many wineries have taken the quality to the next level and have vividly captured the uniqueness of the Chilean vineyard. There are some, however, that have entered the sphere of excellence and are a station for the wine production of the region. Montes Purple Angel, from the Montes winery, also belongs to this "station" category and the 98pts from James Suckling, just confirm it.
The winery was founded in 1987, originally by Aurelio Montes and Douglas Murray. The two became the beacon of Chilean wines since they were the creators of the first premium wine exported from the country, Cabernet Sauvignon. Then, with new plantings, they became pioneers in the cultivation of new varieties and opened the way for many other producers in the region. From then until today, they fully understand and take advantage of the sensational location of their vineyards, located in the Colchagua Valley, an area between the Andes Mountains and the Pacific Ocean, which, simply put, has the right climate and combined with the soil, it is the holy grail for creating world-class wines.
Purple Angel consists of 92% Carmenère and 8% Petit Verdot harvested by hand when the grapes were optimally ripe. The grapes are transported in 10 kg trays, which ensures perfection and prevents their injury during transport. After strict selection, the best fruits are soaked for 5-7 days, while fermentation with selected yeasts lasts 15 days. The wine stays in contact with the grapes, absorbing all the unique elements to gain extra body and complexity. After de-stemming, 80% of the wine is transferred to new French oak barrels and 20% to second and third-use barrels. It stays there for about 17 months and creates a rare harmony between fruit, vanilla, and cedar aromas.
You don't want and shouldn't miss this masterpiece, just remember to decant it into a carafe and pretend you forgot about it for about an hour before enjoying it.









Tastes Like
In the glass, it is deep purple. Rich aromas of raspberry, blueberry, black cherry, plum, candies, brioche, vanilla, with hints of cinnamon and mocha.
In the mouth, it has a special velvety texture, depth, juicy tannins, and balanced acidity. Intense ripe fruit, mainly plum, cherry, and blueberry, combined with notes of lavender, cedar, vanilla, tobacco, and chocolate, create an excellent result.
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14.5%
Origin Colchagua, Chile
Variety Carmenere, Petit Verdot
Aromas Raspberry, blueberry, black cherry, plum, candies, brioche, vanilla, cinnamon, mocha
Bottle Size 750ml
Barrique 18 months
Serving temperature 16°C
Aging 8+ years
Closure Cork
Organic No



Pair it with slow-cooked spiced beef brisket, burgers, pork chops with hoisin sauce.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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