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Agricola Falset-Marca Etim Seleccion 2006

Rhone Red Blends from Priorat, Spain
  • RP91
0% ABV
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1.7 3 Ratings
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1.7 3 Ratings
0% ABV

Winemaker Notes

"The 2006 Etim Seleccion is a blend of 60% Garnacha, 30% Carinena, and 10% Syrah aged for 6 months in seasoned French and American oak. Opaque purple-colored, it exhibits a brooding bouquet of minerals, black cherry, and blueberry. Layered on the palate with hints of dried herbs and an amalgam of blue and black fruits, the wine has excellent grip and depth followed by a lengthy finish. If you want to experience Priorat without paying the price, this is the way to go."
-Wine Advocate

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
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Agricola Falset-Marca

Agricola Falset-Marca

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Agricola Falset-Marca, Priorat, Spain
Agricolo Falset-Marca is the result of the merging of the cooperatives of Falset and Marsa, which at the time helped to reinforce and to culminate the project of improving our enterprise, both at the level of production and elaboration.

It is situated in the district of Priorat, a region that owes its international fame to the grapes it cultivates and to the wines it elaborates. The wine making here is traditional...the carthusian monks having introduced new methods of making wine in the 12th century, these methods today one still respected. Over eighty years of production and constant innovation has allowed us to offer a consistently high level of quality in our products.

The cellar, in the modernist style, is of great architectural interest, (Historic Monument declarated). The work of the architect Cesar Martinell, a disciple of Gaudi, it is inspired by medieval forms, as you can see in the tracery over the arch of the main door and the two castellated towers.

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.

Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

MNS12205061_2006 Item# 98050