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Flat front label of wine

Almaviva Red (3 Liter) 2014

Bordeaux Red Blends from Chile
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Winemaker Notes

The 2014 vintage displays a dark ruby red color, deep and opaque. The nose reveals a generous, layered and powerful bouquet of blueberry, blackberry, and blackcurrant, associated with hints of cedar and spices, fine notes of vanilla, walnut, licorice and dark chocolate. Dense and full-bodied, this wine fills the mouth with round, ripe and refined tannins, leaving an overall impression of balance, finesse, and persistence.

Produced from a superb vintage, this wine strikes a wonderful combination of elegance and power.

Blend: 68% Cabernet Sauvignon, 22% Carmenère, 8% Cabernet Franc and 2% Petit Verdot

Critical Acclaim

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JS 97
James Suckling
A wine with wonderful blueberry, blackberry and hints of cedar and spice. Full body, dense and beautiful fruit. Chocolate, walnut and berry. It goes on for minutes. A fabulous wine. Better in 2020 but gorgeous now.
RP 94
Robert Parker's Wine Advocate
The current release is the 2014 Almaviva, the classical Bordeaux blend from Puente Alto, one of the most prestigious appellations in Maipo. This is a late and slow ripening terroir. This was the reason why the frost of September 2013 didn't affect them, because the vines had not yet sprouted. In the last few years they have been on a quest in search of more purity, precision and character, improving the quality of the tannins to make them silkier without losing length and volume. It's easier said than done, but they are getting there. The harvest started on April 1st with the first Merlot and finished on May 16th with the last Carmenere. The final blend is 68% Cabernet Sauvignon, 22% Carmenère, 8% Cabernet Franc and 2% Petit Verdot; they didn't use any Merlot this time. After a sorting of bunches and individual grains, the grapes fermented in stainless steel tanks, some with native yeasts, others with selected ones. Malolactic was in oak barrel or tank, especially in warmer years. The élevage was in 77% new French oak barrels, the remaining ones second use, and it lasted 18 months. 180,000 bottles were produced. There is one single lot that was bottled between January 6th and 20th of 2016. I retasted the 2012 and 2013 for comparison, and they are developing as expected, showing the character of the vintages. 2012 was warmer and riper, an early, warm vintage, harvested two weeks before average. 2013 was the opposite, a late and cool harvest with bigger bunches and higher yields, harvested mostly in May, and as a result, it's a more harmonious and subtle vintage. 2014 would be something in between 2012 and 2013, without the excesses of heat or cold from those years but with lower yields in 2014. The last weeks before the harvest were a little cooler, so it has some of the freshness of 2013 and part of the power of 2012. For winemaker Michel Friou, 2014 could be a similar style to what they got in 2007.
WS 92
Wine Spectator
Elegant, with good cut to the pure-tasting dark plum, green herb and dried cherry flavors that feature plenty of loamy notes. Espresso and dark chocolate accents fill the refined finish. Cabernet Sauvignon, Carmenère, Cabernet Franc and Petit Verdot. Drink now through 2022.
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Almaviva

Almaviva

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Almaviva, Chile
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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.

A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

MIA385389_2014 Item# 385389