• Many ungrafted vines.

• Effectively a 19th C Bordeaux style blend, due to the inclusion of Carmenere.

• Established in 1997.

• 15,000 cases produced on average.


My tasting notes:

2001 Almaviva

Intense beeswax, leather and dried cherries. Succulent and ripe. Plenty of red fruits and spice. Cherries, strawberries and redcurrants. Supple tannins and crisp acidity. Subtle fruitcake nuttiness on the long finish. Fully mature but will not decline significantly for a few years yet.


2006 Almaviva

Highly perfumed. Violets, hyacinths, cedar and plum. Fuller and rounder than the 2001. Succulent and fresh. Juicy raspberry with black cherry and Victoria plum skins. Rich and fleshy. Mature and probably at its peak. Showing complexity and evolution. Give this up to another 5 years.


2009 Almaviva *

Lifted dark fruit aromas of Damson, mulberry and blueberry, with cracked black pepper and hins of smoked meats. Grippy tannins and dense, ripe, succulent fruit. Structured and confident, with balancing fresh acidity. This is the most harmonious vintage tasted so far today. Enjoyable now with a full flavoured steak but will be even better as the tannins integrate and layers of subtlety unfold. Keep for up to 8-10.


2012 Almaviva

Dark and brooding aromas of plum, orange, cocoa and spice. Subtle and elegant. Duty tannins and seamless balance. Understated. Ripe red berries. Will need time to open out. 10+


2015 Almaviva **

Piercingly pure and focussed aromatics. Floral and ripe fruit filled. Highly concentrated and ripe. Firm tannic backbone, layered with plush dark plum and cherry character. Creamy crème anglaise. This delivers both more power and more finesse than any of the previous wines tasted here. Very enjoyable now but should improve at least 12-15. Clearly the finest expression of Almaviva to date, based on this showing.


Almaviva bots