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| Drinking Windows and Values |
| Drinking window: Drink between 1986 and 1994 (based on 393 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 6 notes) - hiding notes with no text | | | Tasted by andtheodor on 12/25/2019 & rated 90 points: Smells like a pickle barrel and a whisky manhattan. Silky length and bright acidity, great richness, with emerging potpourri and cigar smoke. Very much alive but kind of weird too - the 10% Franc usually shows well in these old vintages but it's less apparent here. (1561 views) | | | Tasted by teemuskogberg on 3/18/2017 & rated 88 points: yllättävän hyvässä kunnossa top sholder. korkki tosi hyvässä kunnossa. Luultavasti uudelleen korkitettu epäilen että jopa ehkä väärennös. Liian hyvässä kunnossa ikäisekseen (3341 views) | | | Tasted by Bruce 1er on 5/9/2014 & rated 95 points: Tasting this wine after so long was an experience. I feared it was gone when the cork crumbled on opening. But after decanting and giving it a little time, it really opened up. It just kept evolving, even an hour after. Unique and enticing notes of citrus, oranges, in the bouquet. Complex flavors of citrus and dried fruits including plums, apples, along with minerals, briar, and a hint of nuts. Very clean and smooth in the finish. What a treat.
The back label carried this understatement: Potential aging time: 10 - 15 years. (5293 views) | | | Tasted by isaacjamesbaker on 7/24/2013 & rated 91 points: Mas La Plana Tasting with Miguel Torres (Jaleo - Washington, DC): An auburn-ruby color in the glass. Showing lots of maturity on the nose, but still lots of life: olive, menthol, bacon, some dried cherry and a whiff of pickle juice. While fine and soft, the tannins are still present, perhaps overcome a bit by the bright acidity. Light and silky but very complex, with flavors of black licorice, olive, cedar and charcoal. The fruit is almost completely faded, but the other flavors are so good that I hardly miss the fruit. Lots of length and complexity on the finish. This wine paired very well with a cone of salmon topped with trout roe. “It’s still alive,” said Miguel Torres. I agree. While all the other vintages are 100% Cabernet Sauvignon, the ’77 contains 10% Cabernet Franc. Aged six months in new American oak and 12 months in old casks. 12.7% alcohol. (6430 views) | | | Tasted by thomaskeil on 4/30/2011 & rated 92 points: Decanted 60 minutes. Pale garnet (orange-tinged). Nose with surprisingly fresh red cherries, tobacco, cedar, spices. Palate had really fairly terrific lively red (not dark) fruit that had good penetration and consistency through midpalate to finish, but not much length. Nice energizing acidity but the tannins were totally resolved. This was easily the softest cab I've ever had. True sense of complexity but without a lot of overt secondary or tertiary flavors. Expressive and finesseful. This was a show-stopper at the table. Paired with Waygu and it did well. (6876 views) |
| Torres Producer website
U.S. Importer (Addt'l Info)Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonSpain 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-infoPenedès(extracted of web page http://www.dopenedes.es/en by M.Angel Menor).
The D.O. Penedès is noted for its excellent white wines, fresh, fruity and with moderate alcohol content, while its reds are soft, with velvety texture and character. The rosés are fragrant and fruity. There are some outstanding sparkling wines, with intense and persistent aromas. The flagship grape variety of this region, which stands out among the 18 authorized varieties, is Xarel.lo making it the icon of the Denominació d'Origen.
The two most important items in the vilafranca del penedès Wine Museum show the existence of vines in the penedès area before the 4th Century BC, introduced by the Ancient Greeks [phocensis]. These two items. of great archaeological value, are two press plates discovered in excavations of two different Iberian villages located in the Penedès region.
At the end of the 19th Century, specifically in 1872, the "sparkling wine of the Penedès" came to life. After the catastrophe caused by phylloxera, the renewal of the vines allowed for important evolution, as right from the very start cavas of very high quality were made that in a very short period of time were conquering very large markets. During this century cava has kept up this quality tendency supported by the winegrowing sector.
The vine knows no frontiers nor geographical nor political boundaries established by man, for this reason the Appellation of Origin Penedès extends over the whole of the Penedès region.
Between the coastal hills and the narrow plains of the Mediterranean coast, right in the heart of the central depression, the vines of the Penedès region are grown and ripen. We are talking about a surface area of 1557 km2 (600 mi2) divided into three separate areas: the Upper Penedès, the Central Penedès and the Lower Penedès.
The influence of the sea and the sun makes the Penedès region an area with a mild, warm climate, most suitable for growing traditional white grape varieties such as Xarel·lo and Macabeo; and also red varieties such as Tempranillo, Garnacha, Cariñena and Monastrell.
On the other hand in the Central Penedès or Middle Penedès temperatures are lower. On its hillsides Xarel·lo and Macabeo are also cultivated, the majority of these grapes being for cava production. Recently, and as a result of the constant innovations and experimentation carried out by winegrowers in the area, foreign varieties, such as Cabernet Sauvignon and Chardonnay, as well as Cabernet Franc, pinot Noir, Sauvignon Blanc or Merlot, have been planted and have acclimatised well.
There is still a more inland and protected area, the Upper Penedès, with altitudes of up to 800 metres (2600 feet) above sea level. It is not in vain that the experts say that these vineyards are possibly the highest in Europe. This is the area where the parellada variety is traditionally grown, a native white variety of the Penedès. In recent years the planting of other white varieties from France and Germany, Muscat d’Alexandrie, Riesling, Gewürztraminer and Chenin Blanc, has become widely extended.
The land of the Penedès is quite varied but the majority is under cultivation and is of very similar characteristics.
The soil here is deep, neither particularly sandy nor sufficiently clayey, permeable and with good rain water retention. As often happens with quality winegrowing land, in the Penedès the earth is poor in organic matter, calcareous and not particularly fertile.
The geology of the region is quite varied despite the limited surface area of the Penedès. The soil of the Upper and Lower Penedès, where the majority of cultivation takes place is made up of miocene, continental and maritime sediments of considerable thickness, and at certain points is covered by quaternary sediments. The coastal hills are formed by triassic, cretaceous and oceanic material. And on the coastal hillsides disintegrated calcareous cretaceous material predominates, with small miocene plots that are still cultivated.
The surface area under vine in the Penedès is 26,000 hectares (64,000 acres) with a planting density of 2,300 to 3,000 vines per hectare (930-1200 vines per acre) and some trellised varieties such as Chardonnay or pinot Noir have a planting density of up to 5,000 vines per hectare (2000 vines per acre), requiring less production from the vine in order to grow a higher quality grape. There is a predominance of small and medium sized exploitations, and a further identifying characteristic of the Penedès stands out in that the majority of the wine producers make wine harvested from their own vines, looking after the product from the very start, right to the end of the process. This care and personalised follow-up is clearly noted in the end result of those winegrowers who make their wine from their own vines. We are referring to wines which are cared for, wines with class. In short, wines with their own style.
One of the factors which make it possible for wine of excellent quality to be produced in the Penedès is the climate. The area of the Appellation of Origin Penedès has many different microclimates, a result of its nearness to the coast and high ground, in this latter case extremely varied, since it reaches 700 metres (2,300 ft) where there are vines growing on slopes.
Generally speaking, the climate of the Penedès is typically Mediterranean, Catalan coastal and pre-coastal, that is to say mild and warm. The area of the Lower Penedès is warmer due to the influence of the sea. The Upper Penedès is an area of typical pre-coastal climate, where frosts are far more frequent and the contrast between the maximum and minimum temperatures is greater. In certain areas there is an annual rainfall of some 900 litres per square metre (18.6 gallons per square foot). At El Vendrell (Lower Penedès) the average temperature is 14.4ºC (58ºF) and at Vilafranca (Central Penedès) 12ºC (54ºF): very favourable temperatures for vine cultivation. |
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