Cova dels Vins Ombra 2005 Front Label
Cova dels Vins Ombra 2005 Front Label

Cova dels Vins Ombra 2005

  • RP90
750ML / 0% ABV
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3.4 5 Ratings
750ML / 0% ABV

Winemaker Notes

"This is the first vintage of the 2005 Ombra, the personal project of Capcanes winemaker, Cisco Perello. It is equal parts Garnacha, Carinena, and Cabernet Sauvignon aged in barrel for 9 months. Opaque purple-colored, it offers a perfume of spice box, cedar, tobacco, and black cherry. Firm on the palate, with sweet fruit and a racy style, the wine has excellent balance and should evolve nicely for 2-3 years. It should drink well through 2017."
Wine Advocate

Critical Acclaim

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Cova dels Vins

Cova dels Vins

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Cova dels Vins, Spain
Francesc Perelló studied enology in Falset and Tarragona and in 1997 he joined the technical team at Celler de Capçanes, as second winemaker. The project Celler la Cova dels Vins began on a winter afternoon in 2002, while pruning at “Els Masos” vineyard. Françesc’s father was telling stories about their ancestors and commented that it would be great to make a single wine from that vineyard as it was done in the past. Els Masos is planted to 100 year old Garnacha on licorella schiste soils (slate). Due to the small production of the vineyard, it was decided to incorporate some Garnacha from other vineyards as well as Cariñena and Syrah planted on different soils. During Christmas 2003 the family tasted the first bottle of Terròs (2002 vintage).

Celler la Cova dels Vins is located in DO Montsant. The vineyards are in Falset and Capçanes, between 300 and 700m above sea level. The wines are characterized by several microclimates, all of them of Mediterranean influence, and with drastic temperatures fluctuations between day and night. The diversity of soils brings complexity to the wines with slates bringing fruit and minerality; clay adding structure and concentration; and chalk with floral scents.

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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.

RGL02051971_2005 Item# 98276

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