Torres Priorat Salmos 2014
Try pairing with game and red meats.
Critical AcclaimAll Vintages
The Torres family has been related to wine since the 17th century when their ancestors first planted vines in the Penedès, a winegrowing region dating to the days of the Phoenicians. Founded in 1870, Bodegas Torres has preserved family ownership of the company while diligently combining tradition and innovation.
For five generations, Torres has been a leader in the Spanish wine industry with properties in the top regions including Catalunya, Penedès, Priorat, Conca de Barberà, Ribera del Duero, Rioja, Rueda, Campo de Borja, Rias Biaxas, Costers del Segre, Jumilla and Toro. The family’s dedication to wine quality and producing wines that reflect their origins has been recognized by leading media outlets throughout the world. From traditional wines such as Sangre de Toro celebrating its 60th vintage to the legendary single vineyard wine Mas La Plana, Torres’ broad diversity of vineyards allows selection of the best sites for each grape variety.
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.
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.