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| Drinking Windows and Values |
| Drinking window: Drink between 2008 and 2016 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 91 pts. in 9 notes) - hiding notes with no text | | | Tasted by robmatic on 1/24/2015 & rated 90 points: This bottle was surprisingly backward, with a strong tannic element alongside the expected mineral streak. Fruit was still quite powerful, and I am sure there was no cork taint. Based on this experience, I'd say the wine could keep for several years pretty easily, but I won't discount my previous tasting experience where this wine showed elegance and maturity. I guess your mileage may vary. (2330 views) | | | Tasted by Magners on 4/25/2014: This bottle has clearly peaks several years ago. Still drinkable though with lots of boiled and dried plums and cherries, tin-canned tomatoes and gingerbread. Very sweet on the fruit, lots of alcoholic heat in the end and also some funky notes. (2084 views) | | | Tasted by robmatic on 4/21/2014 & rated 92 points: Lush and luscious, wonderful smells. Great mouthful of wine with excellent balance and respectable depth. Drink now and over the next several years. (2376 views) | | | Tasted by MatsRahm on 10/4/2013 & rated 91 points: Drinks well. Intense black fruit and licorice. Nice long. rich finish. (2247 views) | | | Tasted by gripNsip on 4/30/2012: Still drinking beautifully. All the edges are softened and secondary flavors are in play with the fruit. Balanced. A perfect compliment to a mushroom pizza. (3090 views) | | | Tasted by gnosis on 3/11/2012: Good, probably as good as it will get and maybe even declining a bit, in my book. Accurate descriptions below. Dark, purple, intense black cherry fruit, with slate mineral note, licorice, mint perhaps. The tannins are more resolved, and it does not require decanting. I would drink sooner than later. (953 views) | | | Tasted by gripNsip on 1/20/2011 & rated 93 points: Drinking great now, took this to a dinner party and it killed! (1885 views) | | | Tasted by gripNsip on 2/16/2009 & rated 91 points: Decanted for 5 hours then funneled back into it's bottle: A nose earth and wet wood, dark fruits, dark chocolate and some rosemary, also a hint of green olive. So delicate, the tannins are now completely relaxed and dissolve leading into the mid-palate. Subtle brighter fruits on the palate than the nose, some earth and wood smoke, no edges whatsoever. The drying acid doesn't come on until 5-10 seconds into the finish and is very gentle. Overall everything about this wine is gentle, the flavor, the nose, the tannins and acid. Excellent wine, drinking beautifully now, 91 points. (2003 views) | | | Tasted by robmatic on 3/10/2007: Ripe, mineral, floral nose. Touch of oak, zesty and intense, elegant, long. Fine tannins and very good depth. Quite a feminine wine and somewhat restrained relative to the typical Priorat style. (1814 views) |
| GarnachaWikipedia: In Spain, Grenache is known as Garnacha and given the likely history of the grape this is most likely the grape's original name. There are several clonal varieties of Garnacha with the thin-skinned, dark colored Garnacha Tinta (sometimes spelled Tinto) being the most common. Another variety, known as Garnacha Peluda or "Hairy Grenache" due to the soft softly hairy texture on the underside of the vine's leaves is also found in Spain, mostly in Borja and Cariñena (Aragón). Compared to its more widely planted cousin, it produces wines lower in alcohol and higher in acidity that show spicy and savory notes more readily as they age.[11] Widely planted in northeastern and central Spain, Garnacha was long considered a "workhorse" grape of low quality suitable for blending. In the late 20th century, the success of the Garnacha based wines from Priorat in Catalonia (as well as the emerging international attention given to the New World Rhone Rangers) sparked a re-evaluation of this "workhorse" variety. Today it is the third most widely planted red grape variety in Spain (behind Tempranillo and Bobal) with more than 203,300 acres (82,300 ha) and is seen in both varietal wines and blends.[3]
Garnacha plays a major role in the Denominación de Origen Calificada (DOC/DOQ) wines of Rioja and Priorat and the Denominación de Origen (DO) wines of Navarra and all southern Aragonese and southern Catalonian appellations, plus the mountainous areas just southwest of Madrid: Méntrida and Cebreros. In Rioja the grape is planted mostly in the warmer Rioja Baja region located in the eastern expanse of the wine region. Usually blended with Tempranillo, Garnacha provides juicy fruitiness and added body. In recent years, modern Rioja producers have been increasing the amount of Garnacha used in the blend in order to produce earlier maturing and more approachable Riojas in their youth. Garnacha is also used in the pale colored rosados of Rioja.[3] The vine has a long history in the Navarra region where it has been the dominant red grape variety with nearly 54% of the region's vineyard planted with Garnacha. Compared to neighboring Rioja, the Garnacha-based blends of Navarra are lighter and fruitier, meant for earlier consumption.[5]Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Catalunya Map on weinlagen-infoPrioratAbout 100 kilometers from Barcelona, Priorat originated as a distinct recognized wine region in 1932, and was approved in 1954.
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