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Flat front label of wine

Torres Priorat Salmos 2007

Other Red Blends from Priorat, Spain
  • W&S91
  • WS90
15% ABV
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  • WS90
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15% ABV

Winemaker Notes

Dark in hue and almost opaque, it is fragrant and mineral on the nose while on the palate it is luxurious and oily, but also silky and with a long finish. This darkly coloured wine is reminiscent of jam and licorice, over a smooth spicy and toasted background, which comes from The French oak barrels. Salmos. A present day wine that speaks to us of the past.

Made by the Torres family and coming exclusively from their vineyards located in the municipalities of Porrera and Lloar, Salmos is a Priorat wine that manages to achieve an unparalleled balance between power and elegance.

Critical Acclaim

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W&S 91
Wine & Spirits
Salmos, from vineyards planted by Torres in 1996, includes cariñena, garnacha, syrah and cabernet sauvignon. Now coming into maturity, those vines produced a fresh and lively 2007, its red fruit gaining nuance from tense, concentrated tannins. It will be softer and more approachable with three or four years in the cellar.
WS 90
Wine Spectator
This plush red delivers cherry pie flavors, with baked fruit, pastry and vanilla notes that show toast and licorice accents. The tannins are ripe and well-integrated, and bright acidity keeps this lively. Drink now through 2014. Tasted twice, with consistent notes. 1,000 cases imported.
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Torres

Torres

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Torres, Priorat, Spain
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In 1870, when the Torres family founded its wine-making and exporting company, they understood the importance of both respecting traditions and maintaining the utmost quality of their products. Today, thanks to this hundred year old commitment, Bodegas Torres is a strong leader in the Spanish wine and brandy industry.

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.

WWH119443_2007 Item# 113772