Costers del Siurana Clos de l'Obac 2002 Front Label
Costers del Siurana Clos de l'Obac 2002 Front Label

Costers del Siurana Clos de l'Obac 2002

  • WS92
  • RP92
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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WS 92
Wine Spectator
Focused and quite elegant, this offers black cherry and mineral flavors, with herbal and forest floor notes. Dense yet still fresh. Drink now through 2029.
RP 92
Robert Parker's Wine Advocate
The 2002 Clos de l’Obac has a Left Bank-inspired aromatic profile with fresh blackberry, briary and sandalwood aromas that are well-defined. The palate is full-bodied and more Mediterranean, with plush, dark berry fruits bounded by a firm, rigid, tannic ribcage. It displays very good weight in the mouth with a foursquare, crisp finish that reverts back to Bordeaux. This is drinking well now and should last another 5-6 years.
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Costers del Siurana

Costers del Siurana

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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.

SEC186065_2002 Item# 186065

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