Tomas Cusine El Vilosell 2006
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Parker
Robert
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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.
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Parker
Robert
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Parker
Robert
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.