Celler del Pont Lo Givot 2001 Front Label
Celler del Pont Lo Givot 2001 Front Label

Celler del Pont Lo Givot 2001

  • RP95
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

Grenadine red with violet tints. As the wine opens, aromas of fruit, a variety of red fruit against a background of blackcurrants, honey and peach preserve accompanied by lactic notes. Second aromas associated with mixed spices result from contact with oak. Agreeable in the mouth, with good structure, minerals and complex persistent tannins. In the retro nasal the fruit repeats with soft touches of toast.

Blend: Garnatxa 33%, Carinyena 32%, Cabernet Sauvignon 25%, Syrah 10%

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
A blend of equal parts Grenache, Carignan, Cabernet Sauvignon, and a dollop of Syrah, this impressive offering is the creation of Professor Nadal, who teaches oenology at the University of Taragona. Its dense ruby/purple color is accompanied by a sweet nose of crushed rocks intermixed with raspberries, blueberries, and mountain fruits. Full-bodied with an intensity and richness that build incrementally as well as subtly.
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Celler del Pont

Celler del Pont

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Celler del Pont, Spain
Celler del Pont S.L. is located in La Vilella Baixa D.O.Q. Priorat. The winery was established in 1998 by a group of people living in or with family ties to Priorat.

The company was created with the desire to produce high quality wines. The families of several of the partners own vineyards in and around the town of La Vilella Baixa.

This guarantees supplies of grapes and also allows us to select the best vineyards and control of the growing cycle. Three of our partners have extensive professional experience in viticulture and winemaking.

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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.

SMSLOGIVOT_2001 Item# 130725

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