Acustic Celler Brao 2012 Front Label
Acustic Celler Brao 2012 Front Label

Acustic Celler Brao 2012

  • RP92
750ML / 0% ABV
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  • RP91
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750ML / 0% ABV

Winemaker Notes

The story here is in the art of blending 8 villages within Montsant to create a wine that shows the power of the DO.

Blend: 70% Samso (Carinena), 30% Garnacha

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
Sourced from a diversity of old vineyards from Montsant, the 2012 Braó is a blend of Garnacha and Cariñena from a very dry and warm vintage which fermented in stainless steel vats and matured in new and second-use French oak barrel for 13 months. The oak is more noticeable in the texture and the grainy tannins, but the nose is very much fruit-driven with plenty of earthy, indigenous aromas that show character. The palate needs a little polish which should be achieved with some bottle age, but the balance and stuffing is very good and should provide for a positive evolution in bottle.
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Acustic Celler

Acustic Celler

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Acustic Celler, Spain
Acustic Celler Winery Image
This acoustic (unplugged) wine is based on the wisdom of the ancient vineyards of Garnacha and Samsó (Carinena) and the old tradition of winemaking from the ancient vine growers.

It is an acoustic wine, sensitive from the roots of these ancient vineyards. A wine that wants to express and emphasize the quality and singularity of these wonderful old native vineyards most of them from 40 to 65 years old.

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Famous for the robust and earthy, black-fruit dominated, Monastrell (known as Mourvedre in France), Jumilla is an arid and hot region in southeastern Spain. Its vine yields tend to be torturously low but this can create wines of exceptional intensity and flavor. Quality combined with accessible price points give the region great recognition on international markets far and wide.

The reds from Jumilla are heady and spicy, packed with fruit and show aromas of dried licorice and herbs. If you like Syrah, Grenache or Pinot noir, a red wine from Jumilla would be a perfect next choice!

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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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

OPI46054_2012 Item# 148022

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