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Almaviva Red 2006

Bordeaux Red Blends from Chile
  • WS93
  • RP92
0% ABV
  • JS100
  • JS97
  • RP94
  • JS97
  • RP94
  • WS92
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4.2 3 Ratings
0% ABV

Winemaker Notes

A Bordeaux blend of 63% Cabernet Sauvignon26% Carmenère, 9% Cabernet Franc and 2% Merlot.

A superb wine of exceptional finesse and remarkable expression, Almaviva is dark ruby red,intense and opaque. The nose is deep and complex, remarkably rich and concentrated,revealing fresh ripe fruit aromas, plum, cassis and blackberries associated to mineral hints,vanilla and coffee. The attack is powerful, ample and silky, immediately revealing awell-balanced and harmonious structure. The tannins are ripe and round, nicely enveloped byflavorful hints of vanilla, grilled orange zest, chocolate and tobacco. The finish is long, mineral and silky, enhancing the richness of the ripe fruit and the elegance of the tannins.

Critical Acclaim

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WS 93
Wine Spectator
Muscular and broad-shouldered, with lots of bittersweet cocoa, dark currant and braised fig notes, followed by a long, loam- and coffee-filled finish. There's also plenty of iron-tinged grip for the cellar. Cabernet Sauvignon, Carmenère, Cabernet Franc and Merlot. Best from 2010 through 2015. 12,500 cases made.
RP 92
Robert Parker's Wine Advocate
The 2006 Almaviva continues a series of successful vintages for this Chilean icon. Dark ruby-colored, it exhibits an expressive bouquet of wood smoke, pencil lead, blackcurrant, and blackberry. Elegantly styled and impeccably balanced, it will evolve for several more years and drink well through 2021 at the least.
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Almaviva

Almaviva

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Almaviva, , South America
Almaviva
Almaviva is the name of both winery and wine born of the joint venture between Baron Philippe de Rothschild and Viña Concha y Toro. It is also that of Pierre de Beaumarchais' character, the "Count of Almaviva" in his Marriage of Figaro, a work Wolfang Amadeus Mozart later turned into one of the most popular operas ever. The classical epithet, laid out in Pierre de Beaumarchais' fair hand, shares the label with insignia of pre-hispanic roots symbolizing a union of European and American cultures that at every level has created successive bonds over centuries that have evolved a unique identity. The recent synthesis of French tradition and American soil has delivered an exceptional wine embodying the best of both worlds, a Primer Orden that really shines.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

LIT97585_2006 Item# 97585

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