Mas d'en Gil Bellmunt 2016
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Robert
Parker
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The baby wine of the estate expresses the young Garnatxa (Grenache) vineyards of the village of Bellmunt, in the south of Priorat. It is open and vibrant, light on the palate with a plethora of citric and peach sensations coupled with mineral notes and the refreshingly fine sweetness which sets Mas d’en Gil wines apart. A wine to be enjoyed for breakfast, lunch and dinner.
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Robert Parker's Wine Advocate
The village red 2016 Bellmunt, shows lots of elegance and balance. It seems like 2016 was a great year at the property, and many wines show really well. This is a blend of 65% Garnacha, 30% Cariñena and 5% Cabernet Sauvignon from younger vines and deeper soils, and it's a more approachable face of Priorat, with red fruit aromas and a medium-bodied palate with very fine tannins and great balance. This shows great purity, and there is no oak after an élevage of ten months in a mixture of 1,500- and 3,000-liter oak vats and 3,300-liter concrete vats.
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Robert
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Robert
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Robert
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The Rovira family of Vilafranca del Penedés, with long experience in the Spanish wine trade, acquired Masía Barril in 1998 from Rafael Barril's widow Magdalena and proceeded to conserve and upgrade the vineyards and facilities, reapplying the original name. The estate is farmed organically and includes multiple crops and forest, with vineyards constituting just 30% of the surface area.
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.
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.