Yummy full bodied Syrah with loads of dark fruit- blackberry plum cassis- a touch of spice and oak. Fruity and rich but not sweet. — 9 years ago
Light one... Best for sangria — 10 years ago
Smooth and refined. Nice hint of black currant. One of my favorite Chilean blends. — 10 years ago

My last bottle. Good to the last drop! — 11 years ago
Spicy, coffee, a little green. Complex, tasty. — 11 years ago
Fantastic, jammy fruity smooth finish — 13 years ago
Wonderful Bourdeaux type blend from Chile. This is one of the top wines produced by this Country. It is a joint venture between Baron Phillipe Rothschild who also owns Mouton Rothschild in France; and Viña Concha y Toro from Chile.
The Wine maker, Michel Friou, is French with extensive experience including stints at Chateau Margaux and the other top Wine maker in Chile: Casa Lapostolle, which is owned by the Grand Marnier family in France. There he was in charge of blending their top Cuvée, Clos Apalta.
The 2009 Almaviva, is a powerful red which is well balanced with subtle hints of graphite, chocolate and tobacco. The fruity component reminds me of black cherries. Tannins are present but mild. — 9 years ago
Wow.. Surprised.. Smooth and vey delightful.. — 10 years ago
Really good wine 2006 Pangea. Love IT — 11 years ago
very good vintage. — 11 years ago
Casa Lapostolle siempre en su punto! — 12 years ago
So delicious. Perfect & smooth. Had it with an Italian dish, & it was great. — 9 years ago
Full dark berry, spicy nose, balanced, full taste from start to finish — 9 years ago
Quintessential Colchagua. Great dry quality with rocky green pepper aroma. Dangerously drinkable all day and even better on the roof of Luciano K! — 9 years ago
~ Good not great — 10 years ago
Incredible value cab! My new favorite boxed wine. — 11 years ago
Macon always brings over the best wine to share :) — 11 years ago
Deep, deep ruby, dark intriguing nut brittle backed up by black fruits. Dry, mature tannins, spicy rich smoky fruits. Magnificently mature! — 12 years ago
Alan Gibrán
Un Syrah qué hay que dejar respirar una hora para obtener lo mejor de él, amarrado olor a barrica — 8 years ago