|Fine Wines International||USD 97.00 $97.00 750ml|
|Wine.com (CA)||USD 129.00 $129.00 750ml|
Conchay Y Toro "Castillero del Diablo" Cabernet Sauvignon 2003
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.
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In 1997, Baroness Philippine de Rothschild, Chairman of the Advisory Board of Baron Philippe de Rothschild SA, and Eduardo Guilisasti Tagle, Chairman of Viña Concha y Toro S.A., sealed a partnership agreement with a view to create an exceptional Franco-Chilean wine called Almaviva. Produced under the joint technical supervision of both partners, the first vintage achieved immediate international success upon its launch in 1998.
External Reviews for Conchay Y Toro "Castillero del Diablo" Cabernet Sauvignon
This wine is dominated by new wood which goes right through the big dark fruit flavors and tannins. Very ripe cassis flavors are under this wood waiting likely for many years before the wood flavors subside. This is very much in the modern polished style of Mouton today made even more pronounced by the heat of the 2003 vintage. Wine Enthusiast.
( 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 seamless wine that spreads out horizontally on the back end and finishes with very fine tannins. A bit less extreme than the average 2003 but the 2005 Mouton has more class. I suspect this is on the verge of shutting down in bottle. 93 points Stephe
Backward, 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+. During its sojourn in barrel, it reminded me of a hypothetical blend of the 1982 and 1986 Moutons, but since bottling, it appears different, and even more tannic than those two vintages. I still believe the finest recent Mouton-Rothschild is the 2000.
A beautiful intensity to this wine flowers plums and freshness on the nose. Full and rich with round ripe tannins and a medium finish. Flavors of fresh herbs flowers and tobacco on the palate. A lovely wine right now but give this some more time. Pull the cork in 2014. Find the wine. James Suckling.
The 2003 Almaviva is a real blockbuster, powerhouse vintage for this estate. With an inky blue/purple color, a beautiful nose of camphor, charcoal, blueberry, blackberry, and some spicy but subtle new... Robert Parker. A Proprietary Blend wine from in Chile. 2003 Almaviva 750ml
Made from low yields of 28 hectoliters per hectar, this profound blend of 76% Cabernet Sauvignon, 14% Merlot, 8% Cabernet Franc, and 2% Petit Verdot possesses a finished pH of 3.8, alcohol of 12.9% (nearly identical to Lafite Rothschild in that sense), and 3.5 total acidity (much higher than the other first growths). The 2003 is similar in style to Mouton’s 1982, but softer and more pliable than that wine was at the same age. The Cabernet Sauvignon harvest began on the same day it did in both 1982 and 1947… an interesting coincidence. Black/purple-colored to the rim, with a gorgeous nose of expresso roast intermixed with classic Mouton creme de cassis liqueur-like notes, its powerful, unctuous flavors cascade over the palate revealing tremendous intensity as well as strong tannin. If my instincts are correct, it is the ripest, most flamboyant Mouton-Rothschild since the 1982. Anticipated maturity: 2012–2035.
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 made. (JS) Wine Spectator.
Food Pairings for Conchay Y Toro "Castillero del Diablo" Cabernet Sauvignon
|Sugar: 2.60 g/l grams per liter|
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