Viña Almaviva : Almaviva 2013

The Almaviva 2012 is produced in Puente Alto from a blend of 65% Cabernet Sauvignon, 24% Carmenere, 8% Cabernet Franc, 2% Petit Verdot and 1% Merlot. The wine is aged in new French oak for 19 months. Its color is an enticing and intense ruby-red with pure and pronounced aromas of blackberries, licorice and blackcurrant. Notes of vanilla, dark chocolate, spices and incense slowly emerge after aeration. In the mouth, the attack is concentrated with elegantly refined tannins. The finish is fruity and powerfully long. A complex and well-balanced wine with many layers. 

Wine Advocate-Parker :
The 2013 Almaviva couldn't have had a more different growing season from 2012, as 2013 was wetter and cooler than the average. It was a good year for Cabernet Sauvignon, which took the leading role with a 72% in the final blend alongside 19% Carmenère (a grape that tends to suffer in cooler years), 6% Cabernet Franc, 2% Petit Verdot and 1% Merlot. It had a classical vinification in stainless steel and an élevage of 18 months in 74% new French barriques. In the last few years, the blend comes from approximately two-thirds older vines (37-years-old) and one-third from younger ones (11-years-old); for other parts of the world, this might seem young, but in this part of Chile where the vines do not tend to have a long life, they are relatively old. 2013 was also a higher yielding vintage, which somehow helped produce balanced juice. The wine is fresher and more fluid, not as concentrated as previous vintages. It has a subtle nose with very nicely integrated spicy aromas from the élevage. The palate is very approachable, soft and velvety, with very good balance and a fine texture because of the very fine tannins. In a way it reminds me of the texture of the 2006, which is possibly the most Burgundian of their vintages. Yes, it's still a baby, but a baby that is approachable from now on, and should have a long life and development in bottle. 165,000 bottles were filled between January 5th and 14th of 2015.