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Flat front label of wine

Alvaro Palacios Camins del Priorat 2009

Other Red Blends from Priorat, Spain
  • RP90
14.5% ABV
  • W&S91
  • WW91
  • JS91
  • WS90
  • RP90
  • JS92
  • RP90
  • RP91
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4.1 8 Ratings
14.5% ABV

Winemaker Notes

A monumental vintage, with theripeness of 2003 and the balance of 2008.

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 create something special. Drawing on his wealth of vineyard sources, Alvaro isaiming to produce a wine that is affordably priced, but which also stays true to his vision of Priorat - powerful but elegant, approachable but restrained.

Blend: 30% Garnacha, 60% Cariñena, 10% Cabernet Sauvignon and Syrah

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2009 Camins del Priorat possesses an intriguing, alluring bouquet with lifted aromas of damson, red currant and pressed flowers that unfurl with a few swirls of the glass. The full-bodied palate is defined by its fleshy tannins on the entry, yet its corpulence does not obscure its attractive minerally core. The sappy finish grips the mouth, and its backbone suggests it will benefit from 3 to 5 year’s aging. Drink 2016-2022.
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Alvaro Palacios

Alvaro Palacios

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Alvaro Palacios, Priorat, Spain
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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 overly 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, namely old Carignan and Grenache blended with Syrah, Cabernet Sauvignon and Merlot. When the demand arrived, 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 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.

SIM110965_2009 Item# 110965