Tomas Cusine Cusine El Vilosell 2006
Other Red Blends from Priorat, Spain
Blending of 65% Tempranillo, 17% Merlot, 13%Cabernet Sauvignon and 5% Syrah.
The vines are supported by vase and trellis, in a clay-calcareous and franc-clay soil. Hand harvested and cooled in cold-storage rooms before going through the selection table. Fermentation takes place at a temperature of 22-24°C. There is a 10-day skin soaking. A nine-month ageing in French oak barrels followed the wine's secondary fermentation (20% in barrels, 80% in stainless steel tanks). Bottled in January 2008, with soft filtering, being clarified with egg white. 14'3% alcohol by vol and 3.53 ph.
International Wine Cellar - "Opaque ruby. Cassis, violet and cured meat on the nose, with slow-building oak spices. Licorice and mineral notes gain strength with air and carry onto the palate, adding complexity to the sweet cherry and blackcurrant flavors. Finishes with good grip and lingering dark berry notes. "
Tomas Cusine Winery
After helping to lead the now famous Castell del Remei estate into the world spotlight, Tomas Cusine has headed off on his own with a new estate in the old historic village of El Vilosell. This very high altitude property (at 700-750 meters) is located in an area that has very dramatic temperature differences between night and day and can easily be pronounced as having its own microclimate. Rainfall is rather low and almost non-existent in the summer.
Tomas Cuisine dramatically changed the winemaking at Castell del Remei when his family took over the estate in the 1980’s. Here, at his own estate, he is using these same progressive techniques, but with a very different microclimate. The grapes here are much later to mature than lower down in the valley. Maceration can take up to 25 days for some varietals and all are vinified separately. Tomas employs a partial ageing in oak for some added layers of complexity.
Castell del Remei is located in Western Catalonia in the D.O. of Costers del Segre, just to the west of Barcelona. A small winegrowing region, Costers del Segre is divided into six sub-zones and covers 3,886 hectares. Tempranillo is widely planted here, as is Garnacha, and as of the last 20 years, high levels of Cabernet Sauvignon and Merlot have been planted. View all Tomas Cusine Wines
About PrioratView a map of Priorat wineries (pree-ohr-aht) Spain, sparking envy among collectors. The region has become something of a cult wine producer, creating wines that cost up to 5 times that of a quality Rioja. The region has a special soil, called llicorella made of a brown slate mixed together with rocks. Mountains surround the area and the vines are tended by hand.
Notable FactsThe red wines here are based on Garnacha, and produce inky wine with intense fruit flavors of blackberry and plums, not to mention a required minimum of 13.5% alcohol. The secondary grape of the region is Carinena (Carignan in France). This grape has lost favor in most parts of the world due to its rustic nature, but here in Priorat it's a welcome structural addition to the Garnacha based wines.
The most popular red varieties of Spain include Tempranillo and Garnacha (Grenache). Whites don't garner quite as much recognition, but there are some regional varieties not to be missed, like Albarino and Verdejo. The popular red regions of Spain include Rioja, known for its outstanding wines of the Tempranillo grape; Ribera del Duero, producing high quality reds from Tempranillo and Garnacha; Galacia, with the sub-region of Rias Baixas, home to the deliciously crisp and floral Albarino grape; and Priorat, a region increasing in popularity with its high-quality cult reds. Other regions of note are Rueda, growing the Verdejo grape, La Mancha, a wide desert region, covered in the most planted white variety in the world, Airen, and Jumilla, making wines based on Monastrell (Mourvedre).
Spain's wine laws are based on the Denominacion de Origen (DO) classification system, devised in the 1930's. A four tiered system, the most basic level is Vina de Mesa (table wine) followed by Vino de la Tierra (country wine), DO and at the top DOC. Currently, only Rioja and Priorat have DOC status, while over 65 DO's scatter the country.
Most DO regions are classified and regulated by how long they age the wines. On a red wine label, one may find the terms Crianza, Reserva or Gran Reserva, denoting the wine's barrel and bottle time. Crianza is usually two years between barrel and bottle (the time in each depends on the DO and/or the winemaker), Reserva up to 4 years and Gran Reserva 5 – 6 years. Classifications of each region and wine are controlled by the region's Consejo Regulador.
Customer ReviewsSign In to Add Your Review4 }div>3.8 out of 5 stars
- 5 Stars: 1
- 4 Stars: 0
- 3 Stars: 0
- 2 Stars: 1
- 1 Stars: 0
2 ratings, 2 with reviewsVenator - Swedesboro, NJ23/11/2010I have been trying a lot of Spanish wines lately. I didn't care for this one. I generally like the earthiness of Old World wines, but this one seemed to taste more like dirt than earth.Gbeneze - Towanda, IL512/6/2011
Outstanding blend. Received the bottle as a gift and was surprised by how good it is, especially with dark chocolate.
- Smooth & Supple
Alcohol By Volume Guide
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
- 5 Stars: