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Cellar Pinol Portal Crianza 2004

Other Red Blends from Spain
  • RP90
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Winemaker Notes

20% cabernet, 20% garnacha, 20% merlot, 20% tempranillo, 20% syrah. Portal is elegant and intense on the nose, with hints of ripe berry fruits and aromas recalling ripe peach, plum, apricot, balsamic, smoky and spicy tones.

"The 2004 Portal Roble is composed of equal parts Cabernet Sauvignon, Garnacha, Merlot, Tempranillo, and Syrah aged for 6 months in French, American, and Hungarian oak before being bottled unfiltered. It is purple-colored, with an impressive array of aromas including vanilla, spice box, pepper, cassis, black cherry, and blackberry. Cutting a broad swath on the palate, this opulent wine has tons of flavor, ripe flavors, light tannin, and a pure, lengthy finish. Drink it over the next several years."
-Wine Advocate

Critical Acclaim

RP 90
The Wine Advocate

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Cellar Pinol

Cellar Pinol

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Cellar Pinol, , Spain
Cellar Pinol
The winery Vinos Piñol is located in the town of Batea. This town is 45 miles south of Barcelona in the high mountains of Tarragona. 1300 ft above the Mediterranean Sea, the Terra Alta region is located next to Priorat, enjoying the same climate conditions and altitude as the Priorat wine region.

Vinos Piñol enjoys a high Mediterranean, with very hot days and cold nights with moderate rains. This climate allows the grapes to ripen very well during the day and slowly during the night, allowing the acidity and the skin-to-juice ratio to build up to the necessary level to have a well-balanced wine. The vineyards are well-protected by the high mountains surrounding Batea.

Limestone on the surface layer and clay on the inside layer, the soils of Vinos Piñol are poor in organic matter. This causes the vines produce lower yields, creating more concentrated grapes. With old family-owned vineyards, small production, organic farming, and the same climate conditions as Priorat, Vinos Piñol has become known for a beautiful selection of wines.

With a rich history of wine production dating back to biblical times...

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With a rich history of wine production dating back to biblical times, Israel is a part of the cradle of wine civilization. Here, wine was commonly used for religious ceremonies as well as for general consumption. During Roman times, it was a popular export, but during Islamic rule around 1300, production was virtually extinguished. The modern era of Israeli winemaking began in the late 19th century with help from Bordeaux’s Rothschild family. Accordingly, most grapes grown in Israel today are made from native French varieties. Indigenous varieties are all but extinct, though oenologists have made recent attempts to rediscover ancient varieties such as Marawi for commercial wine production.

In Israel’s Mediterranean climate, humidity and drought can be problematic, concentrating much of the country’s grape growing in the north near Galilee and at higher elevations in the east. The most successful red varieties are Cabernet Sauvignon, Merlot, and Syrah, while the best whites are made from Chardonnay and Sauvignon Blanc. Many, though by no means all Israeli wines are certified Kosher.

Other Red Blends

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With hundreds of red grape varieties to choose from...

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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.

MNSVNP04121_2004 Item# 86892

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