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Flat front label of wine

Portal del Montsant Bruberry 2011

Other Red Blends from Spain
  • W&S89
  • WE88
0% ABV
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Winemaker Notes

This distinctive wine shows a deep crimson color, clear and brilliant. On the nose there are touches of withered roses and wild red fruits, balanced by notes of soft spices and fresh aromas of grass and Provence herbs. On the palette it presents a silky structure of red currant and raspberry jellies, and dark berry fruits. Neat and elegant, with great intensity, it finishes with a persistent freshness.

Critical Acclaim

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W&S 89
Wine & Spirits
Full of aromas of figs, dried fruit and spice, this is a substantial Montsant, a smooth red to serve at cellar temperature, with aged Pyrenees sheep cheese.
WE 88
Wine Enthusiast
Jammy berry and plum aromas are solid but sort of generic. This is fresh and lively on the palate, with a pointed, prickly overall feel. Standard berry and plum flavors are a touch earthy and finish with moderate depth.
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Portal del Montsant

Portal del Montsant

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Portal del Montsant, Spain
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Founded in 2003 by internationally acclaimed architect Alfredo Arribas, Portal del Montsant is an ensemble of small vineyards - crus - of extraordinary quality, variability of soils (clayey, calcareous and sandy) orientations and altitudes. They constitute a unique, rich selection of old carignan lands, with very low production, in more than 20 ha. The vineyards are older than 65 years, with high densities of plantation, of bush vines and very narrowly spaced rows.

The climatology of the region (Masroig, Molar, Capçanes, Marçá) is strictly Mediterranean, with some continental characteristic for the vineyards placed in the northern part and the highest part of the D.O. (700-800 meters) in Cornudella.

The predominant varieties in the red wines from Portal del Montsant are: carignan, grenache and syrah. White grenache, and grey grenache for the white wines.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

YNG518821_2011 Item# 143765