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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2028 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 93.6 pts. and median of 94 pts. in 9 notes) - hiding notes with no text | | | Tasted by Golden Slope Climber on 12/14/2023 & rated 93 points: Acquired in 2016. Cellared until now. Not decanted. Opened bold and intense with an almost smoky finish. Ripe, concentrated fruit but showing excellent balance and not at all overwhelming. Good firm tannins still very much intact. Evolved over the course of a 1-2 hour dinner and became more complex with violet and cedary finish. The wine seems to be at its peak. I will drink my second (final) bottle as soon as I get an opportunity. (198 views) | | | Tasted by Yagil on 3/3/2021 & rated 93 points: Full-Body wines tasting (at Amir Rapson): excellent wine! (728 views) | | | Tasted by NoTrollingerPlease on 1/22/2021 & rated 94 points: Online Blind Tasting #3 (Online): *** brief notes from online blind tasting ***
Note is based on a tasting sip in the morning on day one, ~4cl on the evening and 0,1l filled in a bottle and sealed with argon gas on the evening of day three.
Glass: Riedel Sommelier Bordeaux
Clear, deep ruby color. Clean, medium+, developing nose. Fine red fruit, pencil shaving, crushed stones, tar, mineral, violets. Very dense and complex, beautiful nose.
Dry, high acidity. 15,5% abv, but almost perfectly integrated and barely noticeable, pretty amazing. Fine, silky and high tannin. Lots of red fruit, cinnamon and other spices, lots of crushed stones, tar, violets. Lots of extract and sweetness from it and the alcohol. Very dense and deep. Very good balance, great texture, tension and grip. Silky, velvet texture. Very long, fruity and floral finish. Wonderful and astonishing wine. Potential for at least 10+ years. 94+ (935 views) | | | Tasted by Ben Christiansen on 9/27/2018: Black shisty fruit, slatey and salty. That's big stuff. (1312 views) | | | Tasted by Quiet Lion on 7/20/2018 & rated 95 points: Luscious, concentrated red and black fruit, still showing a tight core but very drinkable. (1301 views) | | | Tasted by Italiana on 11/2/2017: Fresh and pretty. Plenty going on, but with a noticeable bitter almond note. Good bottle, not sure it's worth the price. (1302 views) | | | Tasted by Quiet Lion on 8/22/2017 & rated 95 points: Monthly Men's Wine Dinner (Carmine's Bellevue): This wine ended up in my cellar as part of a grab bag and there is not much written about it so I figured we'd pop and pour and see for ourselves. It showed well immediately, deep and lush. After some time white chocolate and plum notes arose. The finish was long and lovely. Hard to imagine anyone not liking this special cuvee, 90% Carignan and 10% Cabernet Sauvignon. #1 of 5 for me and the group. (1723 views) | | | Tasted by Yagil on 10/25/2013 & rated 95 points: 2010 Mas de la Rosa - first vintage
18 months in French oak
93% Carignan, 4% Cabernet and 3 % Grenache
Dark purple
Intense dark fruits aroma with spicy flavors, full bodied, high acidity, rich complexity, long fine powerful elegant enduring alcoholic ending. (2504 views) |
| 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.
Carignan Blend50% Mourvèdre 30% Carignan 20% GrenacheVall Llach, Mas de la Rosa On weinlagen-infoSpain 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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