Heat was less noticeable 2 years later, this is still a fantastic Priorat. Continues to demonstrate rich, round and powerful on the palate with intriguing complex aromatics. Great value.
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Decanted 3 hours. This represents the new "village"concept of the Priorat DOQ. Unlike the Burgundian model the producer must own the vineyard in one of 9 historic villages to indicate that on the label. This wine is deep, bright and lively colored with a clear rim. Bright, smoky, savory nose of fresh raspberry, savory herbs and some sweet spice are just some of the aromatic elements of this alluring wine. The flavors are bright, primary and perfectly balanced showing vibrant red berries and a deep core of concentrated fruit liqueur while retaining its laser-like focus. Having tasted the 2008 Porrera village bottling yesterday and several other times recently, I can say that this wine is quite distinct--brighter and more red fruited than the black licorice accented Porrera. I like the concept and love the great value. Drink 2013-2018.
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Popped and poured. Nice floral/mineral nose, but initially wasn't giving anything up on the palate. But it was a tad too warm. Gave it 15 minutes in the fridge, then 15 minutes of air, and it opened up nicely. Smoky, earthy, minerals - some tannins were present but not a bother at all. Funky grenache-style acid that is always present with this wine. A good mix of red and black fruit, it was hitting on all cylinders by the end of the bottle. Always a great QPR.
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Aromas are pretty delicious: some crushed rock, milk chocolate reduction liqueur poured over sponge cake, and some nice briar. The palate is larger, showing some gravel, but there's definitely quite a bit of warmth to the wine, with large scaled fruit and some spicy alcohol creeping in there. There's notes of blueberries, but mostly blackberries and briar, but it's dialed up a bit too much. Sometimes I also get a shiitake mushroom note that I quite like. The finish is spicy and extracted, with some grippy tannin. More shiitake mushrooms cooked in oil. Still too modern an interpretation for me.
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60% Garnacha/40% Carinena. Interesting aromatics of mulberry spice, wet brick, river stones and ample black fruit. Smooth on the palate, with rich and vibrant, blackberry and spice notes. Finishes with a bit of heat. Delicate tannins. Drinking well, but will continue to improve with short term cellaring.
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Every once in a while our local wine bar brings us a slam dunk new tasty treat, and so far this year, here is one of the best. The color is amazingly dark. The nose is floral, with earth and fruit. It is more powerful and intense than complex. It is relatively young. There is an awesome combination of blueberry, blackberry, and some red fruit with earth and minerals. Almost full bodied, but still light in the mouth. Polished, smooth, silky tannins. Long fruity finish.
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2/9/2019 - The Dabbler wrote: 89 Points
Black Licorice, blackberry, spice and slight heat. Worked well with coal oven pizza.
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9/20/2013 - VinLancaster wrote:
Heat was less noticeable 2 years later, this is still a fantastic Priorat. Continues to demonstrate rich, round and powerful on the palate with intriguing complex aromatics. Great value.
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9/13/2011 - jfagan wrote: 92 Points
Decanted 3 hours.
Decanted 3 hours. This represents the new "village"concept of the Priorat DOQ. Unlike the Burgundian model the producer must own the vineyard in one of 9 historic villages to indicate that on the label. This wine is deep, bright and lively colored with a clear rim. Bright, smoky, savory nose of fresh raspberry, savory herbs and some sweet spice are just some of the aromatic elements of this alluring wine. The flavors are bright, primary and perfectly balanced showing vibrant red berries and a deep core of concentrated fruit liqueur while retaining its laser-like focus. Having tasted the 2008 Porrera village bottling yesterday and several other times recently, I can say that this wine is quite distinct--brighter and more red fruited than the black licorice accented Porrera. I like the concept and love the great value. Drink 2013-2018.
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8/18/2011 - Scott Butler wrote:
Popped and poured. Nice floral/mineral nose, but initially wasn't giving anything up on the palate. But it was a tad too warm. Gave it 15 minutes in the fridge, then 15 minutes of air, and it opened up nicely. Smoky, earthy, minerals - some tannins were present but not a bother at all. Funky grenache-style acid that is always present with this wine. A good mix of red and black fruit, it was hitting on all cylinders by the end of the bottle. Always a great QPR.
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7/17/2011 - David Paris (dbp) wrote: 85 Points
Aromas are pretty delicious: some crushed rock, milk chocolate reduction liqueur poured over sponge cake, and some nice briar. The palate is larger, showing some gravel, but there's definitely quite a bit of warmth to the wine, with large scaled fruit and some spicy alcohol creeping in there. There's notes of blueberries, but mostly blackberries and briar, but it's dialed up a bit too much. Sometimes I also get a shiitake mushroom note that I quite like. The finish is spicy and extracted, with some grippy tannin. More shiitake mushrooms cooked in oil. Still too modern an interpretation for me.
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5/19/2011 - VinLancaster wrote: 88 Points
60% Garnacha/40% Carinena. Interesting aromatics of mulberry spice, wet brick, river stones and ample black fruit. Smooth on the palate, with rich and vibrant, blackberry and spice notes. Finishes with a bit of heat. Delicate tannins. Drinking well, but will continue to improve with short term cellaring.
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3/13/2011 - Mike Kopanski wrote: 91 Points
Every once in a while our local wine bar brings us a slam dunk new tasty treat, and so far this year, here is one of the best. The color is amazingly dark. The nose is floral, with earth and fruit. It is more powerful and intense than complex. It is relatively young. There is an awesome combination of blueberry, blackberry, and some red fruit with earth and minerals. Almost full bodied, but still light in the mouth. Polished, smooth, silky tannins. Long fruity finish.
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