Celler de l'Encastell Roquers de Porrera 2001 Front Label
Celler de l'Encastell Roquers de Porrera 2001 Front LabelCeller de l'Encastell Roquers de Porrera 2001 Front Bottle Shot

Celler de l'Encastell Roquers de Porrera 2001

  • RP93
750ML / 0% ABV
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  • RP92
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750ML / 0% ABV

Winemaker Notes

Red wine aged for 16 months in barriques. All of the grapes used are grown and harvested on estate vineyards. This wine can be enjoyed now or over the next 10 years.

Blend: 60% Grenache, 25% Carignan, and the rest Cabernet Sauvignon and Merlot.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Planted in pure slate at an altitude of 900 meters, this vineyard has produced an impressive blend of 60% Grenache, 25% Carignan, and the rest Cabernet Sauvignon and Merlot. Aged in 100% French oak, it exhibits a vivid, well-defined bouquet of blueberries, black currants, minerals, and background sweet oak. Full-bodied yet elegant, with admirable purity, a multilayered texture, and sweet tannin, this is a fairly priced beauty from the highly fashionable appellation of Priorat.
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Celler de l'Encastell

Celler de l'Encastell

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Celler de l'Encastell, Spain
Celler de l'Encastell The Cellar Winery Image
Cellar de l'Encastell is a small family-run vineyard and winery in the town of Porrera, DOQ Priorat, where "Roquers de Porrera" long life red wine (4,000 - 6,000 bottles per year) and "Marge" aged red wine (15,000 - 20,000 bottles per year) are elaborated.

Grapes only from our estates "Mas d'en Cacador" & "Mas d'en Ferran", owned and looked after by several generations who were selling to other local wineries.

Carme Figuerola and Raimon Castellvi built the winery and got started in 1999, moved by their passion for wine. Convinced about the soil where their vineyard grows - this oxyd-ferric degraded slate, of acid characteristics, and locally called "llicorella", combined with brusque climatology, extreme, that conveys the maximum quality to their grapes, and challenged to bring to each bottle the exceptionality of Priorat.

All the processes are carried our personally, from working the vineyard, elaboration, ageing and bottling at their cellar, as well as promotion and commercialization, so all the care is applied to all tasks involved, with one only desire: the quality of their final product.

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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.

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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.

SMSENCASTELL_2001 Item# 130710

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