Marco Abella Mas Mallola 2016  Front Label
Marco Abella Mas Mallola 2016  Front LabelMarco Abella Mas Mallola 2016  Front Bottle Shot

Marco Abella Mas Mallola 2016

  • WE92
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

Aromas of berry, cherry and earthy schist. This wine feels tight and pure, with firm tannins and a gritty personality. Toasty flavors of mocha, black cherry, raspberry and cassis are generous.

Pairs well with Pigeon dry rice, Marmitako tuna, Chicken curry, Grilled beef with mushrooms.

Blend: 70% Garnatxa, 30% Carinyena

Critical Acclaim

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WE 92
Wine Enthusiast
Up front, blackberry, prune and vanilla aromas are smooth and not loud. Freshness and mild acidity push the palate, which combines smoky oak with baked berry flavors. The finish is brusque and bumpy but also long. This is Priorat in fine light.
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Marco Abella

Marco Abella

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Marco Abella, Spain
Marco Abella Marco Abella Winery Winery Image

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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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.

SOU932414_2016 Item# 533872

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