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Vall Llach Embruix 2005

Other Red Blends from Priorat, Spain
  • WS93
  • W&S93
  • WE92
  • RP91
0% ABV
  • WS92
  • WS90
  • WE90
  • WE90
  • WS90
  • RP91
  • RP91
  • WE90
  • WE91
  • WS89
  • RP88
  • WE92
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0% ABV

Winemaker Notes

Sourced primarily from 6-8 year-old vines, Embruix (Catalan for "bewitching") presents an enchanting deep cherry red color and cardinal hue, with aromas of minerals, mature red and black fruit, and a range of toasty notes which include freshly roasted coffee. The flavors of the wine mimic its aromas, with soft, elegant tannins that are very persistent in the mid-palate. It is deeply enjoyable when it first enters the mouth and its complex flavors develop into a long, satisfying finish.

35% Garnacha, 30% Cariñena, 20% Syrah, 10% Cabernet Sauvignon, 5% Merlot

Critical Acclaim

All Vintages
WS 93
Wine Spectator
Rich yet focused, this powerful red from Spain delivers plum, black cherry, anise, tobacco and sage flavors over muscular tannins. It's thick on the palate, yet dissolves to licorice, spice and flowers on the finish. Best from 2010 through 2020. 1,900 cases made.
W&S 93
Wine & Spirits
Despite the fact that this wine comes from the youngest vines of Vall Llach, its intense, mineral character feels deep and round. The fruit is red and refreshing, the flavors filled with juicy ripe strawberry and violet aromas all the way through a long finish.
WE 92
Wine Enthusiast
Vall Llach Embruix may be the winery's base-level offering but it's no starter wine. Five grapes led by Garnacha are blended to achieve a potent and piercing brew of blueberry aromas, black cherry and cassis flavors, and a rich, chocolaty finish. Modern in style, and making no apologies for it. Equal in quality to the excellent 2004 Embruix.
RP 91
Robert Parker's Wine Advocate
The 2005 Embruix ("bewitched" in Catalan), sourced from the estate's younger vines, is a blend of 38% Garnacha, 26% Carinena, 15% Cabernet Sauvignon, 15% Syrah, and 6% Merlot. Fifty percent of the wine was barrel fermented and all of it was aged for 16 months in seasoned French oak. Crimson-colored, the wine has an attractive nose of cedar, tobacco, pencil lead, black cherry, and blackberry. Full-bodied, plush, forward, and nearly seamless, it has lots of spicy dark fruits, silky tannin, excellent depth, and a pure finish. Drink this pleasurable wine over the next 6-8 years.
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Vall Llach

Vall Llach

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Vall Llach, Priorat, Spain
2005 Embruix
From its founding in the early 1990s, by famed Spanish singer Lluís Llach and notary Enric Costa, Vall Llach winemaking has been governed by a commitment to rigor and quality. The winery lies in the tiny village of Porerra, in southern Catalonia, in the highly-acclaimed D.O.Q. Priorat. Here, the magnificent century-old vineyard estates of Vall Llach are home to 60- to 90-year-old Cariñena and Garnacha vines.

Old vines naturally produce low yields, and Vall Llach reduces yields even further through careful vineyard management for densely concentrated wines. Vineyards climb steep slate hillsides, receiving optimum sun exposure and beneficial water deprivation, further concentrating the fruit. Newer plantings of Garnacha, Cabernet Sauvignon, Merlot and Syrah add complexity to the old-vine character, and the resulting wines - Vall Llach, Idus, and Embruix - have received high critical acclaim.

Tiny and entirely composed of craggy, jagged and deeply terraced vineyards, Priorat is a Catalan wine-producing region that was virtually abandoned until the early 1990s. Its renaissance came with the arrival of one man, René Barbier, who recognized the region’s forgotten potential. He banded with five friends to create five “Clos” in the village of Gratallops. Their aim was to revive some of Priorat’s ancient Carignan vines, as well as plant new—mainly French—varieties. These winemakers were technically skilled, well-trained and locally inspired; not surprisingly their results were a far cry from the few rustic and fermented wines already produced.

This movement escalated Priorat’s popularity for a few reasons. Its new wines were modern and made with well-recognized varieties (old Carignan and Grenache blended with Syrah, Cabernet Sauvignon and Merlot). When demand came, scarcity commanded higher prices and as the region discovered its new acclaim, investors came running from near and far. Within ten years the area under vine practically doubled.

Priorat’s steep slopes of licorella (brown and black slate) and quartzite soils, protection from the cold winds of the Siera de Monstant and a lack of water, leading to incredibly low vine yields, all work together to make the region’s wines unique. While similar blends could and are produced elsewhere, the mineral essence and unprecedented concentration of a Priorat wine is unmistakable.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

PBC9018028_2005 Item# 93803