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Cellar Pasanau El Vell Coster Priorat 2006

Cabernet Sauvignon from Priorat, Spain
  • RP94
  • ST92
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Winemaker Notes

"The Old Slope." Produced from a steep southfacing slope llicorella (decomposed slate) planted in the 1940s exclusively to the Mazuelo variety. Fermentation takes place in French oak roll fermenters, followed by malolactic and aging in new French oak barriques. 2006 vintage has been blended with 6% old vine Garnacha and 10% Cabernet Sauvignon from Finca la Planeta. 100 cases made.

Critical Acclaim

RP 94
The Wine Advocate

The 2006 El Vell Coster is 100% Carinena aged for 18 months in 400-liter French oak. It offers up an alluring bouquet of pain grille, lavender, cinnamon, liquid mineral, incense, and blueberry. Layered and nearly opulent on the palate, it conceals enough ripe tannin for another 5-7 years of evolution. This succulent, sexy effort has a 60-second finish. Its drinking window will extend from 2015 to 2030.

ST 92
International Wine Cellar

Glass-staining ruby. Intensely perfumed, seductive bouquet of dark berries, minerals and fresh flowers, with cracked pepper and smoky Indian spices adding complexity. Sweet cherry and blackcurrant flavors are given a nervy quality by suave minerality and gain depth with aeration. Supple, juicy and precise on the finish, with lingering notes of sweet red and dark berry skin. Lovely stuff, with the balance to reward aging.

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Cellar Pasanau

Cellar Pasanau

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Cellar Pasanau, , Spain
Cellar Pasanau
The Pasanau family are perennial growers in Priorat, with vineyards located in the highest municipality of the region, literally skirting the sheer rock wall of the Sierra de Montscant, which forms the Priorat's viticulture boundary to its north and west.

At over 2,400 feet, Pasanau's "Finca La Planeta" dominates the regional landscape and experiences Priorat's widest daily temperature variation. This helps to retain freshness in the concentrated, late-harvested grapes, resulting in a uniquely tight-knit, albeit typically powerful Priorat style. The long, arid growing season, as elsewhere in Priorat, severely limits yields while packing the fruit with mineral extract and complexity.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism...

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character...

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

WWH116006_2006 Item# 105785

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