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Marco Abella Mas Mallola 2008

  • W&S93
  • WE92
750ML / 14.5% ABV
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  • WE92
  • JS92
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750ML / 14.5% ABV

Winemaker Notes

Mas Mallola represents the style of Porrera, the distinctive village in Priorat where Marco Abella is based. Porrera wines are the highest altitude of the nine Priorat villages and are notable for their high acidity and balanced character. Mas Mallola is a blend of the Priorat's two indigenous varieties, Grenache (63%) and Carignan (20%), with an added touch of Cabernet Sauvignon (11%) and Merlot (6%). The grapes come from Estate organic vineyards that are treated using biodynamic methods. The wine is aged in French oak barrels from five different coopers, lending it a balanced complexity.

Critical Acclaim

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W&S 93
Wine & Spirits
Ample and decadently ripe, this is a big bear of a wine, large, powerful and gripping. Yet there’s grace to its deep flavors of black fruit and spice, with vibrant acidity lifting the sweet ripeness. A dark and powerful Priorat, this is based on old-vine cariñena and garnacha (plus 20 percent cabernet sauvignon and a drop of merlot). It grows in Porrera, high into the hills of Priorat, at 1,600 feet.
WE 92
Wine Enthusiast
Dry, schisty aromas of cherry and spice are reserved and elevated. This is a bright wine with juicy acidity and complexity. Flavors of baked berry fruits are minerally at the core, while the finish is smooth, mature and steady, with lasting purity.
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Marco Abella

Marco Abella

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Marco Abella, Spain
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Marco Abella wines come from the Priorat region in Catalonia, Spain and embrace their rich legacy, geographic altitude, unique soil, and vineyard orientation to create harmonious products through bio-dynamic farming and expert wine making. Produced by the Marco family, whose wine-making roots trace back to the 15th century, the wines exemplify quality at every stage: 100% estate grown fruit coming from the highest altitude vineyards, hand picking and sorting, and a non-interventionist approach. The wine is beautifully packaged with labels created by the renowned Catalan abstract painter Josep Guinovart.
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Priorat

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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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Other Red Blends

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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.

YNG508722_2008 Item# 139453

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