Cellers Fuentes Gran Clos (scuffed label) 2001 Front Label
Cellers Fuentes Gran Clos (scuffed label) 2001 Front Label

Cellers Fuentes Gran Clos (scuffed label) 2001

  • RP93
  • WS93
750ML / 0% ABV
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  • WS92
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750ML / 0% ABV

Winemaker Notes

Deep red color. Intense aroma of ripe blackberries, blueberries and plums, with spicy balsamic notes. Well balanced and expressive, with concentration of elegant ripe tannins. Tastes of ripe blackberries, blueberries and black plums. Shades of licorice, wild herbs and minerals. Long, persistent finish with an aftertaste of pleasant fruit.

Blend: 50% Garnacha, 40% Cariena, 10% Cabernet Sauvignon.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2001 Gran Clos, a blend of 50% Grenache, 40% Carignan, and 10% Cabernet Sauvignon, is a big offering. An inky/purple color accompanies sweet aromas of blueberries, blackberries, crushed stones, and flowers. It possesses a velvety texture, a juicy mid-palate, and a long, concentrated, full-bodied, tannic finish.
WS 93
Wine Spectator
Rich, combining impressive concentration with beautiful purity of fruit. Loaded with blackberry, blueberry and plum flavors, enrobed in a lush blanket of toasty vanilla oak. So delicious and balanced that you want to drink it now.
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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.

DOB92385_2001 Item# 92385

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