2015 Almaviva Puente Alto Red
Jancis Robinson | Rating: 1769% Cabernet Sauvignon, 24% Carmenere, 5% Cabernet Franc, 2% Petit Verdot. Tremendous richness and plushness to this. Excellent fruit intensity, which isn't just generic black fruit but has nuance and detail. Far more satisfying than plenty of Bordeaux 2015s! (RH)Author: Richard Hemming
JamesSuckling.com | Rating: 100A glorious and complex nose of tobacco, blackberries and hints of stones and flowers. Hints of bitter chocolate. Full-bodied, very tight and compacted. Linear backbone gives this form and tension. It has the same character on the palate as well as cayenne and other spice. Loved the 2014 but this shows more fine-grained tannins. So balanced and harmonious. A blend of 69% cabernet sauvignon, 24% carmenere, 5% cabernet franc and 2% petit verdot. Needs four or five years in bottle but a joy to taste now.Author: James SucklingIssue: 20 Apr, 2017
Wine Spectator | Rating: 95Powerful and rich, this is full of juicy dark plum, cherry tart and berry compote flavors that are creamy and lush. Hints of French roast and spice emerge midpalate, with a long finish that is elegant and savory. Cabernet Sauvignon, Carmenere, Cabernet Franc and Petit Verdot. Drink now through 2023. 15,000 cases made.Drink Dates: 2018-2023Author: Kim MarcusIssue: May 31, 2018
Wine Advocate | Rating: 932015 was a dry and warm year, and the 2015 Almaviva shows ripe and voluptuous, with a full body and sweet fruit on the finish. The varietal breakdown is 69% Cabernet Sauvignon, 24% Carménère, 5% Cabernet Franc and 2% Petit Verdot; the high percentage of the Carménère, a constant in warmer years, comes from Puente Alto and also Peumo, the classical zone for the grape in Cachapoal. The élevage was in 82% new barriques and lasted 18 months. It's creamy and sleek, with polished tannins. It was a ripe and dry year, with higher yields than 2014, which is more concentrated; in 2015 the yields were a little higher with slightly larger grapes and bunches, and for winemaker Michel Friou, this results in better balance, with a ratio of skin to juice that is more balanced than in years when the grapes are smaller and might produce very tannic wines. However, the wines show very consistent in the last few years, always harmonious and combining power with elegance while showing the nuances from the year, which tend not to be huge. This has a little less alcohol than the 2014, and the day I tasted it, it showed more Cabernet Sauvignon personality. This is more approachable than the 2014. 180,000 bottles produced. It was bottled in January 2017.Drink Dates: 2018 - 2030Author: Luis GutierrezIssue: Mid-September New Releases
Self | Rating: 92Author: Balakumar Jit
Cabernet Sauvignon is a thick-skinned variety that is high in color, flavor, tannin, and body, displaying aromas of black currant, blackberry, violet, bell pepper, and black cherry. It is late-ripening and therefore struggles to grow in cool climates. Quality can vary tremendously depending on terroir, vineyard management, and winemaking style, with the highest quality wines coming from the and in , and and in .
The powerful flavors, tannin, and body of Cabernet Sauvignon make it well suited to ageing and allow it to stand up to a large proportion of new oak without overpowering the wine. 225-litre barriques are the most popular size barrel and French oak is commonly used by the best producers to add structural complexity and flavors of chocolate, vanilla, and clove to the nose and palate. The best wines, many of which are below, can age further in the bottle for decades.
Old-World Cabernet Sauvignon is often blended with , which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this . These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. producers such as , , and consistently produce some of the highest-quality Cabernet Sauvignon-based blends.
New-World Cabernet Sauvignon is seen both as a blend and single varietal. Warmer climates and long sunlight hours result in an extended growing season, bearing grapes with richer fruit, bigger tannin, higher alcohol, and lower acidity than their Old-World counterparts. Some of the best expressions of these full-bodied wines come from producers like , , and .
All Cabernet Sauvignon pairs phenomenally well with meat-forward dishes such as rib-eye steak, short ribs, lamb shank, or a cheeseburger. Vegetable-forward dishes featuring mushrooms are also a great choice for this variety.
Collector Data For This Wine
- 946 bottles owned
- 84 collectors
- Average collector rating: 92
(Out of 84 collectors)