Dies spiegelt sich deutlich im Wein wider. Aromen von roten Früchten treten stärker hervor als die von schwarzen Früchten, die Säure ist spritzig und der Alkoholgehalt ist niedriger als in wärmeren Jahrgängen. Die Gärung begann in Betontanks unter Einbeziehung von 50 % ganzen Trauben; anschließend wurde der Wein früh gepresst, und der Saft gärte in Eichenfoudres (großen Holzfässern) auf die gleiche Weise wie Weißwein weiter. Danach reifte er 18 Monate lang in französischer Eiche.
Der Stil dieses Weins legt mehr Wert auf Finesse als auf Intensität, und der Jahrgang 2016 bringt diese Eigenschaft noch stärker als sonst zum Ausdruck. Am besten genießt man ihn bis 2034.
Robert Parker (97)
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.
James Suckling (96)
Aromas of violets, blueberries and black licorice follow through to a full body with tight and restrained tannins and a lively acidity. An energetic and youthful wine. Can age wonderfully but exciting to taste now.
Jancis Robinson (18)
100% Malbec from a 1.4-ha parcel in the Adrianna vineyard in Gualtallary at 1,390 m. The calcareous soils are ‘well drained and particularly rich in rhizobacteria, the microorganisms that help vine roots withstand stress and absorb nutrients’ – hence the name. 75% begins fermentation in concrete (50% whole bunch), 25% (juice only) in oak foudre. 18 months in French oak. TA 7.4 g/l, pH 3.45.
Still deep crimson with an evolved rim. Complex and remarkably fresh. A savoury envoy from the Andes with structure but good-quality tannins. Jancis Robinson
