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2004
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2004 Cameron Hughes Priorat Lot 49 |
| Vintage | 2004 |  | |
| Type | Red | ||
| Producer | Cameron Hughes (web) | ||
| Variety | Grenache Blend | ||
| Designation | Lot 49 | ||
| Vineyard | n/a | ||
| Country | Spain | ||
| Region | Catalunya | ||
| SubRegion | n/a | ||
| Appellation | Priorat | ||
| UPC Code | 858517000491 |
| Community Tasting History |
Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 47 notes) | |
| Tasted by Cabfrancophile on 8/8/2010 & rated 92 points: A bit better than 1st bottle. Dark fruit, fennel and earth on the nose. A hint of balsamic. More of the same on the palate with sweet fruit winning up front and fennel on the finish. Seamless with a beginning, middle and end. The tannins are very intense, though quite refined. Acid in balance. Bold and intense flavors, definitely a BBQ or steak sort of wine. I don't mind the tannins as they aren't bitter to my taste, but this will be the deciding factors if you want to drink now or hold. This is an outstanding QPR, a real wine showing great regional character. (189 views) | |
| Tasted by ZR1001 on 8/6/2010 & rated 87 points: (178 views) | |
| Tasted by kgincap on 7/27/2010 & rated 89 points: Tasted this over at my neighbor’s home (we split a case of Cameron Hughes wines, including one each of the Priorat: mine’s still in the cave). I had tempered my expectations based on many of the postings I had read. What a pleasant surprise! This wine had a noteworthy nose - cherries and berries and leather and earth. The color was a dark, dark ox blood red. The flavor was bright with dark, red and blue berries - with a slightly acidic, tart quality. The tannins were very well behaved but evident at the finish. I’m really looking forward to opening my own bottle soon. (358 views) | |
| Tasted by neurovino on 7/10/2010 & rated 90 points: Still needs lots of air. (469 views) | |
| Tasted by jupiter33 on 7/6/2010 & rated 89 points: (347 views) | |
| Tasted by Grillgod on 5/24/2010 & rated 89 points: Been a couple weeks actually, but wanted to get something in. Still huge amount of tannins and feels a couple years away. Both oak and grape tannins dominate the palate. But after much air time and a couple days in the bottle you get big soft tannins. Lot's of dark fruit, blackberry and blueberry. Still over a case left, so I'll try another one later this year and seriously decant. Could be a 92-93 point wine when ready. (653 views) | |
| Tasted by jupiter33 on 3/18/2010 & rated 89 points: (764 views) | |
| Tasted by jeanluc07 on 3/9/2010 & rated 89 points: (822 views) | |
| Tasted by Currywm on 2/26/2010 & rated 91 points: (831 views) | |
| Tasted by bhoxsie on 1/29/2010 & rated 79 points: (1047 views) | |
| Tasted by TwoSmoochies on 1/27/2010 & rated 89 points: (1068 views) | |
| Tasted by soyhead on 1/7/2010 & rated 90 points: Prima Priorato; 1/7/2010-1/8/2010: 24 hour decant. massive dark fruit, very juicy, good acidity, and a dry dry finish. tannins on the back end are a bit bitter. at $17-20 its a wicked QPR esp for priorato. Deserves food, or perhaps should just sit for a while. (1370 views) | |
| Tasted by ikar111 on 12/20/2009: Tannic and very tight, despite 6 hours of decanting. Will try my other bottles in 3 years. (1387 views) | |
| Tasted by dbrman on 12/6/2009 & rated 87 points: very tannic, re-visit in 5 years (1553 views) | |
| Tasted by knops on 11/30/2009 & rated 91 points: (1380 views) | |
| Tasted by JDrew on 11/22/2009 & rated 88 points: (1411 views) | |
| Tasted by knops on 11/13/2009 & rated 91 points: (1477 views) | |
| Tasted by soyhead on 11/11/2009 & rated 91 points: decanted 48 hrs nose - blackberry, black cherry, sweet oak mouth - rich dark fruit, very bold fruit forward, sill massive tannins after 48 hours. My dad found it on the inky side. Probaby more heavily extracted than it really needed to be. Will it mellow with time - that is the question... (1819 views) | |
| Tasted by jasonrsa on 11/8/2009 & rated 91 points: Cork marked "Joan Simo Sentius." My first Priorat. Poured through Vinturi and decanted for an hour. Big black fruit and cedar on the nose. Lush mouthfeel with tart, macerated blackberries, leather, and oak leading to mineral flavors on the mid-palate and finish. Great value. (1825 views) | |
| Tasted by TwoSmoochies on 10/20/2009 & rated 89 points: (1656 views) | |
| Tasted by soyhead on 10/7/2009: Showing best at 48 hours (1990 views) | |
| Tasted by Acohen on 9/7/2009 & rated 91 points: Big dark fruit with plums, blackberry and minerals. Nice full body and good long finish (2180 views) | |
| Tasted by soyhead on 9/6/2009 & rated 92 points: Double passed through the vinturi. mouth amazing blackberry and super dry. good minerality. profound tannins. Wacky QPR (2170 views) | |
| Tasted by soyhead on 8/18/2009 & rated 92 points: nose - already showing a great mature type aroma, slightly reminiscent of an aged Bordeaux. Mouth - at first very full bodied and fruity, and then the fruit drops off and you svaor this very nice minerality on the midpalate, followed by well integrated tannins. This has already improved over the past 1 year. At 17$, its a flat out steal. (2341 views) | |
| Tasted by Grillgod on 8/13/2009 & rated 91 points: Dark reddish/purple, almost black in color. Lot's of plum, black licorice and espresso on the nose. Getting blackberry and cherry also on the palate. Alcohol is a little hot on the back end. These tasting notes are after leaving 2/3rds of a bottle left over from the night before. (2365 views) | |
| Only displaying the 25 most recent notes - click to see all notes for this wine... |
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| Producer website
[ http://www.chwine.com/wine/lot/49/ Lot 49 2004 Spanish Priorat D.O.Q.]: Vintage: 2004; Appellation: Spain; Grape: 48% Grenache, 15% Cabernet Sauvignon, 15% Merlot, 12% Syrah, 10% Carignan; Alcohol by volume: 14.5%; Production: 600 cases; Release date: March 3, 2008; Availability: March 2008. I am thrilled to announce our online exclusive release of Lot 49 2004 Priorat Red ($20/bottle). This is truly one the most exciting wines we have ever sourced. A blend of old vine Grenache, Merlot, Cabernet, Syrah, and Carignan from the Priorat region of Spain, this massive, burly wine is aged for three years in older oak barrels to preserve its unique "terroir". Let me emphasize the word "unique" here. This is one of those wines that make you go "wow - I've never had anything like that before." Sourced by winemaker John last Spring, Lot 49 was the best of over 100 wines that we paneled in a blind tasting of Spanish wines. It stood up and simply screamed "buy me". So we did - all whopping 500 cases of it. We have been sitting on it since last Fall as it needed time in the bottle - in fact, this wine was so backwards and bizarre when it first landed on our shores it earned itself the nickname "the rat". Now, don't let the nickname fool you - this is first class wine, just a bit more raw and pure than your typically highly polished Bordeaux or Napa Cabernet. Taste: This wine is a blend of traditional and modern varieties aged in older American and French oak barrels and bottle aged before release. The resulting wine is an intense bracken fruit style with prominent notes of ripe blackberries and backed blueberries. It is almost like the slate and mineral aromas transport you to Priorat and the low yielding vines have ensured chewy flavors on the palate with concentrated fruit slowly making way to velvet tannins derived both from the berry and the barrel. The warmth of the wine persists and makes for a great pairing for a traditional food like oven baked goat or lamb. Also, due to the minimalist handling of the wine, an hour or so of decanting prior to serving will benefit. Cameron Confidential: Often, it is the most valuable things sitting on your back door step that you fail to recognize. So it is for the Spanish with wine of Priorat. Wine has been made in this region since the 12th century and flourished for many years until the 20th century when the region was devastated by the dreaded vine louse phylloxera. Most of the region was never replanted and the remaining vineyards quietly went about there lot producing low yielding, concentrated red wines. Recently, the revival of Priorat has been nothing short of spectacular with the wine world clamoring for the limited supply and causing prices to skyrocket. The region has a special schist soil base known as llicorella which is a brown slate and rock base. The locals believe it absorbs the warmth of the daytime sun and releases it during the cold mountain nights to mysteriously aid the ripening of the grapes. The region is isolated and wild and all vineyards are tended by hand on traditional terrace platforms amongst some of the most spectacular views imaginable. The 2004 vintage was one of the best vintages for many years in the region due to the cooler summer and light rain falling before harvest allowing for extended ripening and picking each variety just as the fullness of the flavor hit their peak. The main varietals in the area is Grenache (Garnacha) and Carignan (Carinena) but there have been some good plantings of more international varieties on the old sites and these are complimenting the traditional flavors beautifully. About Red Wines About Grenache/ (in Spanish, Garnacha, in Catalan, Garnatxa, In Sardinia, Cannonau) Grape Varietal (http://en.wikipedia.org/wiki/Grenache) About Carignan/(In Spanish, Cariñena, in Catalan, Carinyena, in Italy Carignano, in Portugal, Pinot Evara, California, Carignane) Grape Varietal: (http://en.wikipedia.org/wiki/Carignan) Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia 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 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 and Amontillados. 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. About 100 kilometers from Barcelona, Priorat originated as a distinct recognized wine region in 1932, and was approved in 1954. |
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