Produced under the joint technical supervision of both partners, the first vintage achieved immediate international success upon its launch in 1998. Almaviva was the first wine in Chile created under this French Château concept, taking into account exceptional terroir, one unique bodega and one technical team – the three of which are dedicated exclusively to the production of one wine of unparalleled quality and excellence.
Located in the highest part of Maipo Valley, in Chile’s central zone, Puente Alto was recognized over twenty years ago as offering ideal conditions for growing the Cabernet Sauvignon grape. It is here that 60 hectares have been reserved exclusively for Almaviva. The winery was planted with five distinct varieties, the Cabernet Sauvignon, the Carménère, the Cabernet Franc, the Merlot, and the Petit Verdot, with Cabernet Sauvignon being by far the most cultivated, as it is particularly well adapted to the terroir of Puente Alto
This arrangement determined the mix of Almaviva, an assemblage of various bordelais wines, with a predominance of Cabernet Sauvignon, harmoniously associated with smaller percentages of Carménère and Cabernet Franc, Merlot and Petit Verdot. The final result is a novel, potent, and unique wine that offers the best of both worlds. Almaviva is the result of a felicitous encounter between two cultures. Chile offers its soil, its climate and its vineyards, while France contributes its winemaking savoir-faire and traditions.
In one evening at The Oberoi Beach Resort, Bali, at the iconic Balinese Kura Kura restaurant offers a remarkable fusion of classical French wine techniques, the exceptional terroir of Chile, and Bali's finest ingredients. This harmonious blend creates a dining experience that showcases the best of three distinct culinary worlds.
The recently appointed Executive Chef, Natalino Ambra, will oversee the culinary needs at The Oberoi Beach Resort, Bali. With nearly 20 years of experience, the Italian-born chef is well-versed in catering to discerning palates, having worked in luxury hotels and fine dining establishments across Italy, Dubai, Shanghai, and Singapore. Before joining the resort, Chef Natalino honed his skills at OSTERIA BBR by Alain Ducasse at Raffles Hotel Singapore. This role further refined his meticulous approach to incorporating seasonal ingredients and locally-sourced produce, a philosophy he continues to bring to his culinary creations.
The appetizer crafted by the chef was a tantalizing Hokkaido Scallop Carpaccio, elegantly accompanied by orange gel, crunchy quinoa, and Kristal Caviar. This dish was beautifully paired with Taittinger Champagne, whose high acidity perfectly complemented the delicate scallops and the briny Kristal Caviar. The orange gel enhanced the interplay of acidity between the food and the wine, creating a harmonious balance that awakened the palate and set the stage for an exciting meal to follow.
The second course featured Hand-Crafted Ravioli filled with chicken and foie gras, served with a butter and thyme emulsion, Parmigiano sauce, and roasting jus. This creamy and decadent dish offered a rich, full-bodied flavor profile with an intense impact on the palate and perfectly textured ravioli. The richness of the dish paired beautifully with Viña Almaviva EPU, Puente Alto, Chile 2022, the second wine of Almaviva. Predominantly composed of 84% Cabernet Sauvignon, with 10% Carménère and small amounts of Merlot, Cabernet Franc, and Petit Verdot, this wine presented fresh black fruit notes such as cassis, cherry, and strawberry. Its 12 months of oak aging contributed to round, smooth tannins. The wine's high acidity balanced the creaminess of the dish, while its fruit-forward profile and juicy texture cut through the rich flavors, creating a light and highly enjoyable experience.
The dinner also featured a vertical tasting, an experience where the same wine is sampled across different vintages. This fascinating journey allowed guests to explore the consistent elements of the wine's style while appreciating the evolving flavor profiles influenced by aging. The unique climatic conditions of each vintage also played a pivotal role in defining the distinct characteristics of the wines. Ms. Amy Tan, the Southeast Asia Sales Director of Almaviva lead on the discovery the differences, her story telling on the historical of the company and wines was light up the whole experience of the pairing.
The Viña Almaviva, Puente Alto, Chile 2022, showcased a deep and intense profile, with 72% Cabernet Sauvignon and 23% Carménère providing a robust black fruit foundation complemented by cedar, spice, vanilla, walnut, and licorice notes. These nuances were a result of 20 months of aging in 70% new French oak barrels. The wine offered ripe fruit flavors with smooth, balanced, and elegant tannins.
In contrast, the Viña Almaviva, Puente Alto, Chile 2013, a wine with nine additional years of aging, retained a similar composition of 72% Cabernet Sauvignon and 19% Carménère. Exclusively aged in new French oak barrels, it exhibited more tertiary aromas and flavors, showcasing the development of an aged wine. Its bouquet revealed delicate and focused notes of black cherries, ripe cassis, and violets, intertwined with black licorice, cacao, and toffee. Remarkably, despite its 11 years, the wine retained fresh fruit on the palate, accompanied by a velvety tannin texture. Precise and well-structured, the wine harmoniously balanced elegance and freshness, reflecting a cooler yet generous vintage.
These two wines, while sharing the same foundation, revealed vastly different intensities and complexities when paired with food, highlighting the transformative power of aging. The Australian Black Angus Beef Tenderloin MB3, served with potato gratin, cauliflower purée, and roasting jus, was a masterpiece. The beef was incredibly tender, almost melting in the mouth, and perfectly cooked to a medium rare to finish. The 2022 vintage brought out the spice elements of the wine, complementing the beef and enhancing the richness of the roasting jus. Meanwhile, the 2013 vintage paired differently, emphasizing the delicate flavors of the meat while highlighting the wine's tertiary notes, such as baking spices. Both wines paired exceptionally well with the dish, each taking the pairing in a unique direction yet maintaining harmony and excellence. This contrast in pairings added an intriguing and enjoyable dynamic to the dining experience
Journey continue with the discover of Cheese Platter : truffled cheese, Taleggio, sweet Gorgonzola, basil pesto Toma, Parmigiano with the Vina Almaviva, Puente Alto, Chile 2019 its need complex wine to pair with the complex cheese, another element on the 2019 known as best vintage providing the aligns ripeness and freshnes
Chef Ambra continued to please all the guest with the dessert Valrhona Chocolate Mousse served with hazelnut praline, cocoa nibs crisp not only that Ms. Made Yudiastuti the Director of Food and Beverage even gave us surprised by served as the best refreshment to compliment the dessert and to end the night with Cola de Mono, Pisco based cocktail that rich yet very refreshing that goes very well to compliment the dessert.
It was superb food with excellent wines the attention to detail ensures that every guest leaved The Oberoi Beach Resort, Bali with a lasting impression.