Viña Almaviva : Epu 2023

Characteristics and Tasting Tips of EPU 2023 from Almaviva

Tasting

Color
Brilliant ruby red color.

Nose
The nose is ample, complex and rich in fruit. Initially, aromas of blackcurrant and red fruits predominate, then, after swirling, they give way to delicate and subtle nuances of vanilla, earth and fine herbs.

Palate
A juicy attack precedes a palate with an elegant texture and silky tannins. Its development delivers a sensation of balance, roundness and voluptuousness on the finish. This pleasing, charming and approachable wine reveals notes of liquorice and ripe strawberries that persist in a long, flavorful finish.

A great Chilean red wine combining balance with a delicate texture

The Estate

Viña Almaviva was established in 1997 thanks to a collaboration between Baroness Philippine de Rothschild and Don Alfonso Larrain, President of Viña Concha y Toro. The Viña Almaviva project was born from the ambition to produce an exceptional Chilean wine by combining French viticultural expertise with the unique expression of the Central Valley terroir.

The vineyard

Located in the heart of Chile’s splendid Maipo Valley, the Almaviva vineyard covers an area of 50 hectares. The typical Bordeaux varieties thrive perfectly on this remarkable terroir of Central Valley. Almaviva is now recognized as a major reference among the top wines of the Central Valley on a global level.

The wine

Epu comes from a vineyard located in Puente Alto, in the upper Maipo Valley, benefiting from an exceptional terroir. The stony soils, dry Mediterranean climate and significant temperature variations between day and night provide ideal conditions for growing Bordeaux grape varieties. These factors allow the grapes to reach optimal ripeness while retaining remarkable freshness.

The vintage

Winter 2022 was very dry, with 119 mm of precipitation, 41 % below the historical average, and temperatures alternating between mild and cold periods. Spring saw little rain (7 mm) and fluctuating weather during flowering, causing a slight coulure on the Cabernet Sauvignon. Summer was exceptionally hot, with temperatures well above normal, resulting in accelerated grape ripening and early harvesting beginning as early as March 9. Harvesting was completed at the end of April in Puente Alto and at the beginning of May in Peumo.

Winemaking and aging

The wine was aged for 12 months in French oak barrels, 10 % of which were new wood, in order to refine its aromas while preserving the expression of the fruit.

Blend

Cabernet sauvignon (82 %)
Carménère (12 %)
Merlot (3 %)
Cabernet franc (3 %).