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Tomas Cusine El Vilosell 2005

Other Red Blends from Priorat, Spain
  • RP91
0% ABV
  • RP91
  • RP90
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3.4 9 Ratings
0% ABV

Winemaker Notes

"The 2005 El Vilosell is composed of 50% Tempranillo, 26% Cabernet Sauvignon, 10% Merlot, 9% Garnacha, and 5% Syrah aged for 9 months in new French oak. Purple-colored, it reveals a fragrant array of scents including pepper, spice box, smoke, blackberry, black currant, and blueberry pie. Plush in texture, the wine is full-bodied, with layers of spicy fruit, intense flavors, and well-concealed tannins. Drink this superb value now and over the next 6-8 years."
-Wine Advocate

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
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Tomas Cusine

Tomas Cusine

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Tomas Cusine, Priorat, Spain
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After helping to lead the now famous Castell del Remei estate into the world spotlight, Tomas Cusine has headed off on his own with a new estate in the old historic village of El Vilosell. This very high altitude property (at 700-750 meters) is located in an area that has very dramatic temperature differences between night and day and can easily be pronounced as having its own microclimate. Rainfall is rather low and almost non-existent in the summer.

Tomas Cuisine dramatically changed the winemaking at Castell del Remei when his family took over the estate in the 1980’s. Here, at his own estate, he is using these same progressive techniques, but with a very different microclimate. The grapes here are much later to mature than lower down in the valley. Maceration can take up to 25 days for some varietals and all are vinified separately. Tomas employs a partial ageing in oak for some added layers of complexity.

Castell del Remei is located in Western Catalonia in the D.O. of Costers del Segre, just to the west of Barcelona. A small winegrowing region, Costers del Segre is divided into six sub-zones and covers 3,886 hectares. Tempranillo is widely planted here, as is Garnacha, and as of the last 20 years, high levels of Cabernet Sauvignon and Merlot have been planted.

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 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 (old Carignan and Grenache blended with Syrah, Cabernet Sauvignon and Merlot). When demand came, 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.

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.

RGL0205180_2005 Item# 96658