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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 Conchay Y Toro "Castillero del Diablo" Cabernet Sauvignon
External Reviews for Conchay Y Toro "Castillero del Diablo" Cabernet Sauvignon
Even in a so-called off vintage, Mouton proves why its a first growth and can command such a price. Loads of black raspberry and spice box on the nose just make your mouth water in anticipation of how good this wine will taste. Initially on the palate there is black cherry and hints of strawberry underneath that evolve into more licorice, tobacco, and smoke. It has a medium- to full-bodied structure with a finish of waves and waves of fruit that last and last. The wine needs a few hours to open up, 4ndash;5 in the bottle, or about 2 in a decanter, but I would not let it cellar for too much longer.
Blackberry, cherry and currant with just a hint of toasted oak. Full-bodied, with silky tannins and a lovely combination of ripe fruit and vanilla character. Goes on and on. Long and very stylish. Balanced and refined. Best after 2011.
The wine has an intense, vivid color with a lovely violet tint. The nose opens rapidly, offering very rich aromas, combining juicy ripe fruit, blackberry and crushed black currant with more complex notes of fine oak that usher in aromas of vanilla, mocha and cedarwood. Full on the palate, showing roundness and refinement as well as stylish and well-rounded tannins, it mingles very ripe fruit jam with touches of toast, caramel and spice, building to a highly expressive finish that has power and length. The style of this Mouton strikes a fine balance bewteen fruit, freshness and elegance. Robert Parker 95.
Wine Advocate ReviewBackward, powerful, and extremely tannic, the dense purple-colored 2003 Mouton-Rothschild, a blend of 76% Cabernet Sauvignon, 14% Merlot, 8% Cabernet Franc, and 2% Petit Verdot, fashioned from yields of 28 hectoliters per hectare, with a finished alcohol of 12.9%, improves dramatically with aeration. With full-bodied, meaty, powerful, dry flavors as well as a huge finish, this high class wine should be at its finest between 2012-2040+.
($279-$370) Good medium ruby. This is downright exotic on the nose: mocha, coffee, graphite and coconut, lifted by sandalwood and cinnamon spice. Then dense, supple and fine-grained without coming across as heavy. Suggestion of aromatic tree bark. A ... Stephen Tanzer. A Bordeaux Blend wine from Bordeaux in France. 2003 Mouton-Rothschild 1500ml
Blackberry, cherry and currant with just a hint of toasted oak. Full-bodied, with silky tannins and a lovely combination of ripe fruit and vanilla character. Goes on and on. Long and very stylish. Balanced and refined. Best after 2011. 23,330 cases m... Wine Spectator. A Bordeaux Blend wine from Bordeaux in France. 2003 Mouton-Rothschild 1500ml
The evolution of this wine will be fascinating to follow. I say that because the wine, while dark ruby/purple in color, is not as opaque as the 1986 and 1982 were and still are. However, if one were to evaluate the bouquet on a 50ndash;100 point scale, it would probably merit a 96 or 97. Perfumed with oriental spices, soy sauce, leather, toasty oak, mocha, and gobs of blackcurrants, the aromas are amazingly developed for such a young wine. In the mouth, however, despite what is undoubtedly excellent concentration, the wine appears to lack the weight and depth one anticipates in a top vintage such as 1989. Moreover, the finish is surprisingly brisk given the great up-front fragrance. This is undoubtedly an outstanding Mouton, comparable stylistically to the ready-to-drink 1985 rather than the compellingly perfect wines produced in 1986 and 1982. It should be drinkable early and I suspect most admirers of the flashy, dramatic style of wine made at Mouton will want to consume it between 1993 and 2010. Tasted seven times. Consistent notes.
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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