Celler Pasanau Priorat Ceps Nous 2010 Front Label
Celler Pasanau Priorat Ceps Nous 2010 Front LabelCeller Pasanau Priorat Ceps Nous 2010 Front Bottle ShotCeller Pasanau Priorat Ceps Nous 2010 Back Bottle Shot

Celler Pasanau Priorat Ceps Nous 2010

  • W&S92
  • RP90
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

Ceps Nous is blended with Garnacha, Mazuelo, Syrah, Cabernet Sauvignon and Merlot, including fruit from Pasanau's most recently planted vineyards in La Morera. Aged in third- and fourth-year American and French oak from three to six months according to variety, this is a fresh interpretation of Priorat with ample intensity and body.

Critical Acclaim

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W&S 92
Wine & Spirits
Give this time in the glass and the feral scents of leather and game fade, while fruitier scents emerge. A young-vine blend of garnacha (70 percent) along with merlot, cabernet and syrah, this has brash energy, wild in texture, with a clarity and honesty to its black fruit flavor. Serve it with a steak. Best Buy.
RP 90
Robert Parker's Wine Advocate
The 2010 Ceps Nous is a blend of 45% Garnacha, 30% Merlot, 5% Syrah and 20% Carinena. It has a very elegant nose of raspberry, wild strawberry and fennel. The palate is very well-balanced with a succulent core of spicy red fruit. The Carinena is very expressive, with wonderful balance and composure towards its smooth but structured finish. This represents outstanding value Priorat and has the substance to age well. Drink 2013-2025.
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Celler Pasanau

Celler Pasanau

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Celler Pasanau, Spain
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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.

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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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Beyond the usual suspects, there are hundreds of red grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines, while others are better suited for use as blending grapes. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles, offering much to be discovered by the curious wine lover. In particular, Portugal and Italy are known for having a multitude of unique varieties but they can really be found in any region.

WWH126957_2010 Item# 116867

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