97 point

I tasted three consecutive vintages of the reds from Adrianna Vineyard, including the luxury cuvée, starting with the 2014 Adrianna Vineyard Mundus Bacillus Terrae. It is from the coolest year since 2001 (but cooler will come in 2016), and it has 13.5% alcohol and very high acidity-7.5 grams measured in tartaric acid. What that all means is it's moderately ripe and very fresh, with integrated oak after fermenting in 225- and 500-liter oak barrels and an élevage of 24 months in oak. 4,200 bottles were filled in July 2016. 2018 - 2024

97 point

Very aromatic and vivid. Cherry and plum. Hints mushroom and tea. Full body, tight and beautiful. Focused and sexy. Layered and dense. A fantastic red. Made from organically grown grapes. Drink or hold.

96 point

Every bit as good as the maiden 2013 release, this is a wine on which Alejandro Vigil lets his hair down, made with 100% whole bunches, old wood and partial carbonic maceration. It's fresh, taut and very elegant: a pithy, sappy, red-fruited Malbec with notes of clove and raspberry and a focused finish. Not cheap, but definitely one of Argentina's best. 2018-26

95 point

The flagship is the 2014 Malbec Mundus Bacillus Terrae Adrianna Vineyard, which sees a long cold soak and a relatively short maceration followed by two years in a mix of different barrels. Cut from the same cloth as the Fortuna Terrae, yet with another level of elegance, its deep purple color is followed by a fabulous bouquet of blueberries, damp river rocks, violets, white truffle, and forest floor. This is followed by a medium to full-bodied, elegant, beautifully balanced Malbec that has terrific purity, a seamless texture, and beautiful length on the finish. It's pure class and will keep for 15-20 years or more. 2018 - 2038

94 point

Full bright ruby. Aromas of boysenberry, bitter chocolate and violet. Densely packed yet penetrating and sharply delineated; wonderfully pure and light on its feet but uncompromisingly dry and unevolved. This powerful, savory wine reverberates on the finish but it demands time in bottle to absorb some of its almost painful acidity. Incidentally, winemaker Alejandro Vigil vinifies whole clusters for these special single-parcel wines, beginning with some carbonic maceration. They are all remarkably glyceral considering their high acidity levels: Vigil noted that they carry extremely high levels of dry extract, between 35 and 37 grams per liter.