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Alvaro Palacios Camins del Priorat 2007

Other Red Blends from Priorat, Spain
  • RP91
0% ABV
  • W&S91
  • WW91
  • JS92
  • RP90
  • RP90
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Winemaker Notes

30% Garnacha, 60% Carinena, 10% Cabernet Sauvignon.

The evolving seriousness of Terrasses eventually left room for a new wine, as Alvaro had never wanted to be known solely for expensive"trophy"" wines, and with Camins, he found the opportunity to createsomething special. Drawing on his wealth of vineyard sources, Alvaro isaiming to produce a wine that is affordably priced, but which also stays trueto his vision of Priorat—powerful but elegant, approachable but restrained.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2007 Camins del Priorat is a blend of 60% Carinena, 30% Garnacha, and the balance Cabernet Sauvignon and Syrah aged for 3-4 months in barrique followed by tank and cask aging. Deep crimson-colored, it offers up a captivating nose of mineral, lavender, underbrush, and black cherry. Medium to full-bodied on the palate, it has excellent concentration, plenty of sweet fruit, a forward personality, and a lengthy, fruit-filled finish. It is a sensational value and a great introduction to the DO of Priorat.
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Alvaro Palacios

Alvaro Palacios

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Alvaro Palacios, Priorat, Spain
2007 Camins del Priorat
Recently named the 2015 "Man of the Year" by Decanter Magazine , Alvaro Palacios is an important figure in the wine industry. This prestigious title is awarded to people who have made an exceptional contribution to the universe of wine.

The son of the owners of Rioja's Palacios Remondo, Alvaro Palacios spent his early 20s working and studying winemaking outside of Spain. His experience abroad - particularly in Bordeaux - instilled in him a deep passion for great wines and led him to return to Spain. With the ambition to make wines that could be world-class. To achieve this dream, Palacios was drawn to the historic hillsides of slate soil and its traditional grape varieties of Garnacha and Carinena. Now widely considered to be among the more important new Spanish wineries in a generation, Alvaro Palacios embodies the spirit of "The New Spain."

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.

RARCAMINS_2007 Item# 106489