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Cellers Can Blau Can Blau 2009

Rhone Red Blends from Spain
  • WS91
  • RP90
14.5% ABV
  • JS93
  • JS91
  • WS89
  • RP90
  • RP92
  • RP90
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4.1 11 Ratings
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4.1 11 Ratings
14.5% ABV

Winemaker Notes

Lovely deep, dark purple-red. Smooth and fruity initial burst with classic raspberry and black cherry bouquet and flavors.

Pair with rice, pasta, vegetables, stewed meats, sausage, pork, roast meat, red and/or white meat with sauces, grilled meat, and cheeses.

Blend: 40% Cariñena, 40% Syrah, 20% Garnacha

Critical Acclaim

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WS 91
Wine Spectator
Cherry, pomegranate, mountain herb and smoke notes mingle in this expressive red. There's a gentle texture, yet well-integrated tannins provide structure and bright acidity enlivens the floral finish.
RP 90
Robert Parker's Wine Advocate
The 2009 Can Blau is made up of 40% Carinena, 40% Syrah, and 20% Garnacha aged for 12 months in French oak. Wood smoke, spice box, incense, lavender, black cherry and plum aromas are followed by a mouth-filling, round, dense wine with outstanding grip and length. It over-delivers in a big way. Drink it over the next 6-8 years.
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Cellers Can Blau

Cellers Can Blau

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Cellers Can Blau, Spain
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The D.O. Montsant, where Can Blau is located, is a horse shoe shaped appellation that surrounds the D.O. Priorat on three sides. It should have been included on the Priorat appellation but was excluded. Can Blau is composed of 60 acres of vineyards with an average age of 35 years. The soils are similar to Priorat with Montsant being a bit more complex with a mixture of slate (llicorella), sandy clay and chalk.

Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.

Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

RGL0409403_2009 Item# 112656