Closa Batllet  2001 Front Label
Closa Batllet  2001 Front Label

Closa Batllet 2001

  • RP96
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

From vineyards up to 90 years old, this is the ultimate expression of the soil. The coupage of the four grape varieties (mainly cariñena) and the diverse locations of the vineyards lend the wine a great complexity, structure and intensity. Authentic Priorat character.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
Believe it or not, this wine smelled like a hypothetical blend of the famed Pomerol, Le Pin, and the two distinctive Cabernet Sauvignons from Napa Valley, Colgin and Bryant. Truly great stuff, it boasts an inky/purple color as well as a gorgeous nose of blueberry liqueur intermixed with violets, licorice, toast, and crushed stones. It exhibits massive layers of fruit and body, tremendous purity and palate presence, and a sumptuous finish. Exotic, rich, and distinctive, this is only the second vintage for this producer. Bottled unfiltered after aging in French and American oak for 14 months, it is also fairly priced for a wine this compelling.
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Closa Batllet

Closa Batllet

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Closa Batllet, Spain
Cellers Ripoll Sans was established in 2000 when Marc Ripoll, a young man in his early twenties, returned to the Priorat to restore his family's winery in the village of Gratallops. Prior to his arrival, the harvest from the family's estate vineyards was sold to the local cooperative. Over the last few years, Marc has restored the old winery and built Closa Battlet into one of the top estates in the region.

While preserving the historical structure of the winery, Marc has updated the building to incorporate modern winemaking techniques, though always in small volumes and in a highly manual way. Its production is based on grape selections from its estate vineyards, some as old as 90 years, cultivated on hillsides with slate soil. The wines made in this way have their own unique personality stemming from the endeavor to convey all the special features of the terrain.

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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.

SIM130701_2001 Item# 130701

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