Almaviva 2021

Plum red with a slight terracotta tint around the edges. Perfumed with floral aromas and notes of smoky tobacco and loam. Dried rose petals and ripe plum evolve toward resin and leather. The whole is enveloped in aromas of fig conserves and bay leaf. The attack is silky and balanced with nice, fresh, supple tannins. Dried flowers, pine bark and forest undergrowth. A very harmonious and ethereal wine with a long lasting and smooth finish.

98 Points - James Suckling

A fresh and discreet Almaviva with subtle pencil shavings and cigar box to the cassis and hints of chili chocolate and peppermint. Nuanced and subtle on the nose. This is medium-bodied and subtle on the palate with silky tannins in the seamless finish. Very long. 71% cabernet sauvignon, 22% carmenere, 5% cabernet franc and 2% petit verdot. Drinkable now, but it will take its time to deliver complexity.

96 Points - Wine Spectator

A real head-turner, this detailed and nuanced red opens with notes of Mexican spiced chocolate and crème de cassis before revealing a sleek yet rich core, which is built around pepper and graphite-laced berry, cassis and damson plum flavors that fan out around fresh acidity. Features taut but well-integrated tannins, crescendoing harmoniously with elements of molasses and cocoa. Cabernet Sauvignon, Carmenère, Cabernet Franc and Petit Verdot. Drink now through 2043. 15,000 cases made, 2,400 cases imported.

96 Points - Robert Parker's Wine Advocate

The 2021 Almaviva leads with a lively bouquet centered around black fruits, sweet tobacco, fresh herbs and well-integrated, high-quality oak. The palate is precise and coiled, finishing with a delicious combination of expansive, juicy sweetness framed by structured, finessed tannins that gradually gain grip with aeration. The seductive style at Almaviva dovetails very nicely with the effortlessness of this vintage, offering a darker, more open-knit drinking experience than the comparatively buttoned-up, red-fruited 2022. This is accessible now, but an additional two or three years in the cellar is recommended.