Joan Simo Sentius 2009 Front Label
Joan Simo Sentius 2009 Front Label

Joan Simo Sentius 2009

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Dark colors of crimson fill the glass while scents of figs, cocoa, and blueberry jump out. The palate is rich but perfectly balanced by amazing minerality and acidity that are the hallmark of vines grown on the black slate soils of Porrera. Great length and composure give one the sense that the Sentius may be one of the best values of the Priorat.

    Blend: 60% Garnacha, 20% Syrah & 20% Cabernet Sauvignon.

    Critical Acclaim

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    Joan Simo

    Joan Simo

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    Joan Simo, Spain
    Joan Simo Winery Image
    In the center of the small village of Porrera (population 432), the cellars of Joan Simó are located in a two hundred year old house, passed down from Gerard Batllevell Simó's mother’s family. You will immediately recognize the house with a large sundial painted on the side. Gerard farms the old vineyards from his family and also other plots more recently purchased. In 1999 and 2000 he planted Garnatxa, Samsó, Cabernet Sauvignon and Syrah in a special high-altitude vineyard site called "La Garranxa", a plot that had been barren since the phylloxera onslaught. The death defying Land Rover trip up 2 miles into the sky on the side of the steep mountainous slopes of the Priorat make one realize why these ancient vineyard sites are so coveted and rare. Few people who have visited the Priorat, and more specifically the famous un-terraced vineyards of the village of Porrera, have ever come back without a deep respect and admiration for these very special small production 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. This Spanish wine's 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 red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.

    How to Serve Red Wine

    A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

    How Long Does Red Wine Last?

    Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

    SPRVKJSTS09C_2009 Item# 155188

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