The intensity and structure of a truly unique Chilean wine
A true masterpiece of the Viña Almaviva estate, situated in the Maipo Valley of Chile, the Almaviva 2017 showcases a happy marriage between traditional Bordeaux winemaking savoir-faire and the exceptional New World terroirs of Chile.
The 2017 vintage was characterized by particularly hot and dry weather conditions, resulting in significantly lower yields and an early harvest (three weeks ahead of schedule). Nevertheless, the winemaking team applied all of their skill to the creation of this vintage, and the result was magnificent: a vintage that truly captures the essence of the Puente Alto terroir, in the Central Valley wine region.
Produced in the style of a Left Bank Bordeaux blend, the Almaviva 2017 by Viña Almaviva consists of 65% Cabernet Sauvignon, 23% Carmenere, 5% Cabernet Franc, 5% Petit Verdot and 2% Merlot. The wine was aged in new French oak barrels for a period of 19 months.
The Almaviva 2017 shows off a very intense ruby red color in the glass. Its nose reveals layered and powerful aromas of ripe black fruit (cassis and blackberries), harmoniously intertwined with mineral touches, vanilla, coffee, black pepper and more earthy notes. This wine fills the mouth fully. Its ripe and elegant tannins coat the palate, appearing exceptionally balanced and lingering long after the finish. The Almaviva 2017 was the product of a hot and dry vintage, but is nevertheless endowed with a beautifully balanced acidity and a power that will guarantee a significant potential for age.
Parker : 94+ / 100
J. Suckling : 100 / 100
Wine Advocate-Parker :
2017 was an unusual year--warm and extremely dry, with 178 liters of rain, but there was some rain after the 2016 harvest, so the soil had some water]--and the harvest and the whole cycle were two to three weeks earlier than normal. That is the context for the 2017 Almaviva, whose vines saw extremely low yields (10 hectoliters per hectare in the older parts, 36 hectoliters per hectare in the young vines) and produced concentrated juice. The bottled blend is 65% Cabernet Sauvignon, 23% Carmenère, 5% Cabernet Franc, 5% Petit Verdot and 2% Merlot, quite similar to the 2016, and the alcohol level reached 14.6% with a pH of 3.65 and 4.9 grams of acidity (measured in tartaric acid). It matured in French oak barriques (825 of them new) for 19 months. It's a riper, rounder and softer vintage, with moderate acidity and a tender mouthfeel, and it is really marked by very high temperatures all year round. They used a little more Petit Verdot in the blend, but there is no over-ripeness. The wine shows some herbal aromas (I really notice the touch of the Carmenère this year). They harvested extremely early (three weeks earlier than normal!) and were able to keep the tension in the wine, and it has a polished mouthfeel and very round tannins. It's a nicely crafted red blend, and they were able to overcome the difficulties of the year; I see the style of something between 2016 and 2015, quite compact. It might require some more bottle age to open up, and it should develop nicely in bottle. 180,000 bottles produced. It was bottled in January 2019.