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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 97 notes) - hiding notes with no text | | | Tasted by ikkaariainen on 4/23/2022 & rated 94 points: Had with a lamb tagine course at the Chaine Charlotte NC chapter World Chaine Day dinner at Restaurant Boca in Hickory NC and dish was also simultaneously accompanied by an '03 Lazaret Cuvee CPD in a grenache shoot out - the Spaniard clearly won. HIGHLY recommend, an exceptional QPR wine at this point and fully mature, at or possibly slightly past prime. Drink not hold but with proper cellaring this clearly has years left. Recommend a short 30-60 minute decant if possible. Fully mature, well integrated, balanced, soft mouth feel, deep purple with no bricking, medium-full bodied and with a long lingering aftertaste. Soft nose of cedar, anise (very much agree on this with the TN below), dark cherry, raspberry and a more floral lilac or lavendar finish. Flavors largely secondary at this point and included cedar, dark cherry, more blueberry up front and more raspberry on the late palate, anise, black tea and leather. (685 views) | | | Tasted by snaff on 11/17/2015 & rated 91 points: Hints of anise, sandalwood with black cherry on the nose. Still vibrant fruit with flinty notes good acidity and mixed red berries. (3769 views) | | | Tasted by VDLT Wine on 8/5/2015: More drinkable and enjoyable than most '03's. Shows the vintage heat but has balance and the fruit has freshness. Seems young and ultimately didn't hold my interest compared to other choices in front of me. (3681 views) | | | Tasted by Henry Miller on 11/20/2014 & rated 91 points: This old-word diamond in the rough is hanging over the finish line of magnificence--will it get over the finish line before reduction sets in? Clearly the old-vine Carinena is holding it back; it is otherwise satiny and plump, ripe with soft tannins but not quite there yet. One can sense that it is on the brink of a tightly contained explosion of blue flowers and black fruits. The question is whether another year or so will do the job--or kill the patient. (4432 views) | | | Tasted by Periko on 2/9/2013 & rated 91 points: Opened for 30 min. Dark-medium cherry color, denotes some age. Intense and complex bouquet with notable minerality, red ripe fruit, tobacco, some black pepper and liquor. This wine has aged gracefully and still has a lot of power left: it's medium bodied, carries a medium to high acidity, balanced and with sweets tanins made of of red fruit. It ends with a moderate lenght and some dryness. I wrongly suspected this was way on downhill, but certainly has some life and energy left. Drink in now-next 2-3 years. (6545 views) | | | Tasted by Nyrican on 12/6/2012 & rated 71 points: Not very good appeared to be past it's prime. Slight oak no fruit and little to no body. Perhaps I just got a bad bottle the cork did brake. I had one sip and throw out the rest (6286 views) | | | Tasted by NY Wino on 10/14/2012 & rated 87 points: Ruby/purple color, bouquet of prunes and some pepper, the wine has some dark red fruit elements, plum and a bit of tannin. The finish is ok but a bit short. Decent value but nothing special. (4396 views) | | | Tasted by Quolibet on 9/28/2012 & rated 90 points: Very good. With lamb. Mium. (4369 views) | | | Tasted by RDAwine on 9/15/2012 & rated 90 points: still needs time, (2712 views) | | | Tasted by ksj on 2/4/2012 & rated 93 points: Well-integrated, medium bodied wine that benefitted from decanting and added to my enjoyment of a juicy steak. This is at its prime now. (3568 views) | | | Tasted by europat55 on 1/19/2012 & rated 87 points: 1997-2009 Priorats (Tasted Blind) (Tom's house in Palo Alto, California): Dark red. Shy nose. Good palate. Tasted blind.
My #7, Group's #7 (2531 views) | | | Tasted by rjonwine@gmail.com on 1/19/2012 & rated 89 points: Maturing Priorats Blindtasted (Tom's House, Palo Alto, California): Group's #7 (my #5) – 93 pts.; 0, 2, 1, 2 - dark red violet color; prune, salty plum, tart berry nose; tight, youthful, ripe berry, plum, oak palate with lowish acidity; medium-plus finish (1963 views) | | | Tasted by zscheiner on 1/19/2012 & rated 87 points: Blind Tasting Priorats (Tom's House, Palo Alto, CA): Blackberry jam and pepper on the nose. Medium bodied with low to med acidity. Ripe blackberry juice, black pepper and moderate tannins. (my 7th, group's 7th) (3602 views) | | | Tasted by JGinMO on 1/15/2012 & rated 92 points: Well received, especially after it opened up. Decent value (2887 views) | | | Tasted by BoireBio on 12/4/2011 & rated 88 points: 16,5/20
VISUEL: Carmin au contour orangés
OLFACTIF: tabac, boite à cigare et fruits confits. On note une certaine évolution...
GUSTATIF: Bons tanins, quelque peu rugueux. Des fruits bien murs (prunes et raisins secs). Il a des notes de "Tawny" en milieu de bouche : cela lui confère une certaine originalité. Belle évolution des saveurs.
ENSEMBLE Superbement bien fait. L'Équilibre demeure irréprochable tout au long de la dégustation. Pas loin du coup de coeur ça ! (3029 views) | | | Tasted by marcoga on 12/3/2011 & rated 92 points: Good wine. In my opinion, still young. A very nice nose that brings to mind a shot of oak, with black and blue fruit. It is developing quite nicely animal notes with dark chocolate and black truffle paste. In the mouth, it has massive, muscular structure and it is very exhuberant. Flavors are consistent with the nose with the additional remark of menthol and green mint notes and before i forget to mention mineral scented. Maybe I will try another other bottle in 2 years to see how it is doing. (3338 views) | | | Tasted by ddisler on 11/15/2011 & rated 92 points: Pure tempranillo spiciness with a bunch of fruit. Very good. (1675 views) | | | Tasted by Wink on 8/29/2011 & rated 93 points: My last bottle. I last had this over a year ago, when it was drinking brilliantly. Clear dark garnet. Open nose of black cherry, fig, and smoke. Medium palate of black cherry, spice, minerals, and subtle licorice. Superb length. Refreshing acidity. Youthful but sweet tannins. Wish I had more bottles. (3553 views) | | | Tasted by dwrightwine on 8/6/2011 & rated 80 points: Very good, could cellar a bit more, but good flavor, not complicated. . (2) (3581 views) | | | Tasted by bugdoced on 6/19/2011 & rated 90 points: years of waiting have been worth it for this nice fruit and earth balance (3772 views) | | | Tasted by Winebof on 11/15/2010 & rated 91 points: This has developed some nice secondaries (more earth notes than fruit notes, which is a welcome change). Nicely integrated. I was fearing being over-the-hill, but it remained relatively tight for the night, and was silky smooth on day 2 after an overnight vacu-pump and refrigeration. This was an impressive wine at release, but I"m glad I drank one with a few years on it. (4426 views) | | | Tasted by Paul S on 9/25/2010 & rated 91 points: Wine and Cheese at Home (Pine Close): This was really interesting. Not exactly my style, but I found it a good wine, and full of character. It had already been opened 3-4 days before this evening, which definitely helped - I can only imagine how much of a monster it would have been when first popped. Nose was a little strange at first, with strange scents that brought up the shadow of all sorts of faults. Bret? TCA? VA? Thankfully, all the over musky, cardboard and varnish tones blows away substantially, leaving a savoury / sweet nose showing a depths of rich fruit, with full-on dark plum scents, along with a mixture of raw and roasted meat aromas, whiffs of licorice and tpbacco smoke, loads of sauvage animale tones and a very umami soy sauce background. Took a bit of getting used to, but it was actually quite nice. Palate carried on where the nose left off. Really robust, full of muskily masculine, earthy tones, with dark stewed tea, tobacco smoke, roasted tree bark, stewed meat and plenty fleshy dark fruit, this too almost stewed in its aspects, and then just a twist of bittersweet herbs. All pretty nicely balanced in spite of some serious weight and heft. Finish had decent length, with a bit of earth and some smoked meat rounding the wine off. Modern influences were quite obvious from the way it moved plushly across the mouth, but this had lots of old world character on it. Enjoyable in an unusual way. This was drinking quite nicely now, but I would really recommend either a good long decant or a couple more years in the bottle. (5127 views) | | | Tasted by Alex H on 9/23/2010 & rated 82 points: Lots of aged leather sofa , kinda reductive with herb like nose but also some overcooked cherry fruit. Fruits are old with lots of secondary earthy chinese bark herb bitterness. Feels rustic and backward but also feels cooked. Mixed feelings. (4683 views) | | | Tasted by Sleepy Dave on 9/21/2010: Alcohol : 14.5%
Very dark color. Port like aromas of overripe plum, blackcurrant, mint and fig with hint of spice. Fresh and concentrated with good ripeness that is spicy with mouth coating tannins, and bittersweet cocoa with austere, tannic finish with hint of oak and alcohol heat. Quite modern in the style. Buy - No. (4634 views) | | | Tasted by Wink on 8/8/2010 & rated 92 points: Took to dinner at Olga and Rocky's, where a killer Paella and other Spanish dishes were served. From memory: Translucent purple. Nose of cherries, licorice and smoke. Lovely, balanced palate of ripe black cherry, licorice, minerals, and cedar. Nice length. Refreshing acidity. Integrated tannins. Drinking well now. (4533 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, September/October 2005, IWC Issue #122
(Vall Llach Priorato Embruix) Subscribe to see review text. | By Richard Jennings
RJonWine.com (1/19/2012)
(Celler Vall Llach Priorat Embruix) Group's #7 (my #5) – 93 pts.; 0, 2, 1, 2 - dark red violet color; prune, salty plum, tart berry nose; tight, youthful, ripe berry, plum, oak palate with lowish acidity; medium-plus finish 89 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Celler Vall Llach Producer website
Source: VinConnect (VinConnect.com)
From its inception, Celler Vall Llach has been governed by a rigid adherence to two guiding principles: rigor and quality. Vall Llach was founded in 1992 by the famous Catalan singer Lluís Llach and his childhood friend, notary Enric Costa. Located in Porrera, one of the nine villages about an hour and half south of Barcelona that together form the Qualified Designation of Origin (D.O.Q.), Priorat, this winery seamlessly fuses history and innovation, resulting in high quality wines that are appreciated the world over. Today Enric’s son, Albert, serves as the winery’s head winemaker, co-owner and general manager, ensuring the stellar quality that Celler Vall Llach has become known for will continue to flourish from generation to generation.
Vall Llach prides itself on its focus towards quality rather than quantity and cultivates just over 13 hectares of 60- to 90-year-old Carinena and Garnacha vines located in the best areas of Porrera and Torroja. Old vines produce low yields with naturally concentrated fruit, and Celler Vall Llach further reduces yields through careful vineyard management, producing densely concentrated and luscious wines. Vineyards climb steep slate (llicorella) hillsides, receiving optimum sun exposure and beneficial water deprivation, further strengthening the dark fruit flavors. Most of the old vines are cultivated according to traditional methods without the use of machinery which forces an intimate and exclusive relationship with the wine grower. Newer plantings of Garnacha, Cabernet Sauvignon, Merlot and Syrah add complexity to the old-vine character.
Today Vall Llach’s wines are made in the town square of Porrera in “La Final,” the name for the oldest and largest private building of the village, which has always been used for winemaking. Wines are vinified by variety and parcel using low volume tanks, where over 90 different micro-fermentations are performed each year. Manual punch downs are performed and post-fermentative maceration lasts 15 days, followed by a soft press. All wines are aged in 100% French oak barrels with a light-medium toast and racked once before bottling.
Based on their overall philosophy, Vall Llach has imposed a ceiling on production and growth in order never to lose the personal connection and supervision exerted over each stage of the winemaking process. Their commitment to micro-production in the vineyards and attention to detail in cellar have led to admiration from wine enthusiasts around the world for their outstanding and timeless wines.
Grenache Blend. 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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