Almaviva 2020 (OWC 6)

Description

By James Suckling in 2022 (JS98)
Fresh and Deep nose, full of blueberries, minty cassis, mussels, cigars, dark spice and roasted sesame oak, which will need a year or two to fully integrate. A medium-to full-bodied Almaviva with supple, silky tannins and a wealth of black and blue uit that provides a lot of charm now. Voluptuous and atteri on the palate, hallmarked by its tension and taut texture. Very long. is is the 25th anniversary bottling. 68% Cabernet Sauvignon, 24% Carmenère, 6% Cabernet Franc and 2% Petit Verdot. Drinkable now, but better from 2024.

By Wine Advocate in 2022 (WA96)
2020 was exceptionally dry, with 75% less rain than usual in the period between May and September, which resulted in an earlier harvest to produce a 2020 Almaviva with 68% Cabernet Sauvignon, 24% Carmenère (from Peumo), 6% Cabernet Franc and 2% Petit Verdot, so with no Merlot this time. The process was as careful as possible, without using any bombs, doing manual and optical sorting of the grapes, pressing in small vertical presses and aging of 20 months in French oak barrels, 73% of them new and the rest second use. The wine reached good ripeness with 14.9% alcohol. It still shows the effect of the élevage a bit, with abundant notes of sweet spices, a creamy touch and some smoke. I tasted it next to the 2019, and the wines have a very similar aromatic palette with a clear note of baked peppers. What was amazing in 2020 was that they harvested the Carmenere almost five weeks earlier than they normally would, and the result is not a green wine at all. As in all dry years, the wines show a little more tannic, a little in the style of the 2017—but the 2020 has more tension than the 2017, and the 2017 was more powerful and with a bigger tannic structure. The 2019 had more volume than the 2018, and the 2020 is closer to the 2019 than the 2018. 200,000 bottles produced. It was bottled during the second half of February 2022

By Descorchados in 2023 (PT97)
According to winemaker Michel Friou, the 2020 season was the driest in Almaviva’s quarter-century history. It also had high temperatures, all of which forced them to harvest very early, a month earlier for the cabernet sauvignon, which this year occupies 68% of the blend, along with 24% carmenere (from Peumo, in the Cachapoal Valley), 6% cabernet franc, and 2% petit verdot. Despite the early harvests, the wine still has about 15º of alcohol, which is fortunately not perceived on the nose or palate. This is certainly a ripe and enveloping wine, but it also has sharp acidity and firm, fine tannins that provide balance and, in a certain way, hide that super voluptuousness of a wine from a warm year with low yields in the vineyard. This is an Almaviva to wait for.