Cellers Fuentes Finca El Puig 2004

  • WS91
750ML / 15.5% ABV
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750ML / 15.5% ABV

Winemaker Notes

The color is very well-defined and bright - almost opaque, jewel like intense red-purple hue. Intensely aromatic and complex with hints of fresh, ripe red and black fruit, wild forest herbs, mineral and balsamic notes. Flavors that are well-balanced with a big structure and texture of fruits, delicate and ripe tannins and well-integrated wood with high acidity. Explosive fruit on the palate complements the complex aromatic expression of the nose with hints of licorice, wild herbs and minerals. Long and very aromatic finish.

Critical Acclaim

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WS 91
Wine Spectator
Striking flavors of cranberry and pomegranate are accented by mineral, earth and chocolate flavors in this intense, chewy red. The tannins are firm but well-integrated, and the acidity is lively. A bit edgy, but distinctive. Drink now through 2012.
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Cellers Fuentes

Cellers Fuentes

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Cellers Fuentes, Spain
Cellers Fuentes epitomizes the winemaking revolution that has seized hold of the Priorat in the past 15 years and propelled it into the spotlight. Founded in 1995, this 75-acre property was purchased in 2002 by John Hunt, an international entrepreneur and owner of Oriel Wines. Winemaking is under the supervision of the talented young winemaker Josep Angel Mestre. Gran Clos from Cellers Fuentes graces the wine lists of many of Spain’s most prestigious restaurants, not least among them the world-class establishment of El Bulli.

40 miles southwest of the fashionably bustling city of Barcelona, the Priorat region has been hailed as a modern-day superstar of Spanish winemaking. This arid, remote and rugged province, which derives its name from ancient priories in which ascetic Spanish monks over the centuries secluded themselves from the world outside, is best known today for its production of truly awe-inspiring reds. Grenache and Carignan are the bedrock of Priorat wines.

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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.

EDV9344_2004 Item# 110595

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