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Cims de Porrera Solanes Priorat 2003

Other Red Wine from Priorat, Spain
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    Winemaker Notes

    The 2003 vintage of Cims de Porrera's "Solanes" is a distinctive blend of the only five red grape varieties grown in the D.O.Q. Priorat. Made from grapes from select vineyards of the Porrera region, this wine has elegant aromas of wild blackberries and mountain herbs. On the palate this wine showcases black fruit, deep mineral notes, milk chocolate, sultanas and spices.

    Blend: 50% old-vine Carineña, 30% Garnacha, 8% Cabernet Sauvignon, 7% Merlot, 5% Syrah

    Critical Acclaim

    Cims de Porrera

    Cims de Porrera

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    Cims de Porrera, , Spain
    Cims de Porrera
    Cims is Spanish for summits, and this geography plays an integral part in the wines of Cims de Porrera. Each vineyard sits on the steep, rocky slopes above the village of Porrera in the D.O.Q. Priorat, at an altitude of 400 to 600 meters. This rugged terrain demands meticulous harvesting by hand, and wines remain with their separate vineyard blocks until final blending. The combination of unique black slate soils, a rich variety of micro-climates and vines older than 60 years results in widely-recognized wines of exceptional quality.

    Cims de Porrera was founded by the Pérez family, one of five pioneering wine families who rediscovered the now-renowned region in the late 1980s. Only five grape varieties are cultivated in the area surrounding Porrera—Cariñena, Garnacha (Grenache), Cabernet Sauvignon, Merlot and Syrah; the 2002 Solanes—the second label of Cims de Porrera—combines all of them to create an ambitious, distinctive blend. Winemaker Adria Pérez, son of founder Luis, also produces the Classic in only the finest vintage years. These discerning procedures have secured the label's reputation, and Cims de Porrera sells up to 75% of their wine internationally.

    Champagne

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    Associated with luxury, celebration, and romance...

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    Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

    With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

    HNYCIMSLS03C_2003 Item# 91279

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