James Suckling
James Suckling

This is a really deep, decadent red, showing incredibly rich black soil, black olives and violets. Full body and rich tannins that exude power and intensity. Lots of white pepper and black fruit in the aftertaste. Extremely persistent. This is a bottle for the cellar. Try after 2024.

Robert Parker Wine Advocate
Robert Parker Wine Advocate

The 2018 Adrianna Vineyard Mundus Bacillus Terrae started with a marked creamy and lactic note, reflecting a very young and tender wine that started with a lot of malic acid. It has lower alcohol and higher acidity than the other two Adrianna bottlings; it's vibrant and lively, nicely textured and surprisingly fresh. The creamy and lactic note disappeared after some time in the glass, giving way to fresher notes, almost citrus. They have also done a selection of individual plants, discarding some plants in lower parts, and the wine has gained in precision and freshness. They used a high percentage of full clusters and fermented it in concrete with indigenous yeasts and matured it in used oak barrels for 18 months. In 2018, the three Adrianna bottlings have more defined character; the differences are more marked than in a year like 2017. This has to be among the finest vintages for the Mundus Bacillus Terrae. 4,800 bottles were filled in November 2019.

Tim Atkin
Tim Atkin

Patricio Tapia - Descorchados
Patricio Tapia - Descorchados

Of all the wines in the Vino de Parcela line, this is the one that’s the timidest at first, the one that seems the most austere. But after a while in the glass, it begins to open up and display its qualities. The fruit, which previously seemed absent, is now red and nervy, the texture, much sharper, and the acidity, vibrant. Little by little, the wine seems to build upon itself, gaining in structure and bearing, but always with that tense and vertical character of Gualtallary wines. This is from a selection of vines planted in 1992 on soils with an abundance of calcium carbonate about 1,400 meters above sea level. Made with 50% whole cluster fermentation and 18 months of aging in barrels, this is a wine that will take a decade to show itself.