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The 2005 harvest season for Almaviva was the longest and latest ever, lasting from April 14th to May 17th. Meticulou...Read more...
Food Pairings for Concha Y Toro Cabernet Sauvignon
External Reviews for Concha Y Toro Cabernet Sauvignon
hellip;the wine, while dark ruby/purple in color is not opaque. However, the bouquethellip; would probably merit a 96 or 97. Perfumed with oriental spices, soy sauce, leather, toasty oak, mocha, and gobs of black currants, the aromas are amazingly developed for such a young wine. In the mouth, however, despite the impressive concentration, the wine appears to lack weight and depthhellip; undoubtably an outstanding Moutonhellip; I suspect most admirers of the flashy, dramatic style of wine made at Mouton will want to consume it between 1994ndash;2010.
Gorgeous aromas of spices, berries, chocolate and raspberries introduce this pedigree bottling. A glorious young wine that gets better and better as you taste it, itrsquo;s full-bodied and incredibly silky, with super-integrated tannins and a long, long aftertaste. At its best after 2004.
One of the stars in every vintage, the rsquo;89 Mouton defines class and concentration. An exciting wine, with thick, chewy cassis, mint and berry flavors, full, silky tannins and great harmony. Try after 2000.
This classic wine is only showing a portion of what itrsquo;s got to offer, but itrsquo;s excellent even so. Inky in color, with masses of berry, violet, mint, mineral and cherry character, and full in body, with tons of velvety tannins and a moderate finish. Needs time to open. Best after 2004.
In a rainy harvest, there are the people who panic and pick while the fruit is still diluted, and the people who wait. With a fine terroir, waiting is often the best defense against the weather. And by the smell of the rsquo;94 Mouton, these are the people who waited. The wine shows a super maturity straight through. Itrsquo;s filled with potent, luscious, roasted fruit flavors. New oak boosts the richness further with caramelized sweetness. The wine is quite pretty, but it lacks the extra dimension of a first in this vintage.
Firm texture and complex aromas of chocolate, fruit and cedar. Itrsquo;s all held together with sleek, firm tannins. Very good fruit extraction.
A graceful Pauillac, not showy as Mouton can be in a great year, but complete. The texture is lovely, the fruit creating a savory balance of red currant, bee pollen and blacker tones, dynamic on a small scale. The succulence of the fruit shows its breed; this will probably be best eight to ten years from the vintage.
The 2005 harvest season for Almaviva was the longest and latest ever, lasting from April 14th to May 17th. Meticulous ripeness controls and triple selection helped to obtain a very fine wine. Winter was warmer than average and marked nearly 30% less rainfall than an average year. The warm temperatures throughout the winter days, together with high temperatures in September, contribute to an early and homogenous budbreak on September 20 for the Cabernet Sauvignon, five days earlier than the average. Assemblage Cabernet Sauvignon: 74% Carmenère: 21% Cabernet Franc: 5% Barrel Aging 18 Months, new French oak. Tasting Notes Dark ruby red, intense and opaque. The nose is deep and complex, remarkably rich and concentrated, revealing fresh ripe fruits aromas, wild strawberries, black currant and blackberries nicely associated with mineral notes, spices, tobacco and coffee. The attack is powerful, ample and silky, immediately revealing a well-balanced and harmonious structure. The tannins are ripe and round, nicely enveloped by flavorful hints of vanilla, toasted orange zest, lavender, chocolate, and licorice. The finish is long, mineral and silky, enhancing the richness of the ripe fruit and the elegance of the tannins. A superb wine of an exceptional finesse and remarkable expression.
|Sugar: 2.60 g/l grams per liter|
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