97 point

The 2016 Adrianna Vineyard Mundus Bacillus Terrae is from a cold and rainy El Niño vintage that broke the mold of typical Mendoza weather. The grapes were picked a bit later and achieved a slow, perfect ripening while retaining very good freshness. They used 50% full clusters in this cooler year. The wine was pressed before it finished fermenting (in concrete), and the juice-without skins, pips or stems-finished fermenting like a white in the foudre. When I tasted the wines after bottling, this felt a bit dizzy, with the aromatics coming and going, sometimes showing a little open. But the wine settled in bottle, and the palate shows the core of acidity that lifts the wine and provides incredible freshness; the tannins are ultra refined, and there is great overall balance. Yields were lower, so they only filled some 3,360 bottles.

97 point

In one of the coldest vintages of the last 30 years in Mendoza, the Adrianna Vineyard plot (just 1.4 hectares) produced crisp, red fruit in 2016. With 100% whole-bunch fermentation, this feels lush, juicy and full. A mass of ripe fruits that fill the mouth with freshness and tension, marked by a penetrating and firm acidity.

96 point

Aromas of violet, blueberry and black licorice follow through to a full body, tight and restrained tannins and a lively acidity. An energetic and youthful wine. Can age wonderfully but exciting to taste now.

96 point

A tribute to the bacteria that live in the soils of the Adrianna Vineyard's Lot 3, this brilliant wine is fermented with 80% whole bunches but spends only seven days on skins to "treat it almost like a white wine", according to Alejandro Vigil. Spicy, complex and saline with impressive palate length. 2020-30.