Torres Priorat Salmos 2016  Front Label
Torres Priorat Salmos 2016  Front LabelTorres Priorat Salmos 2016  Front Bottle Shot

Torres Priorat Salmos 2016

  • JS93
  • WS92
  • D91
750ML / 14% ABV
Other Vintages
  • WE92
  • RP91
  • WS90
  • W&S90
  • WW93
  • WS92
  • WE92
  • JS93
  • RP90
  • W&S91
  • WS90
  • W&S92
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4.9 43 Ratings
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4.9 43 Ratings
750ML / 14% ABV

Winemaker Notes

Salmos 2016 largely comes from Torres’ own vines in El Lloar and Porrera planted in the unique llicorella soil of Priorat, giving the wine character and a mineral touch. 2016 was a hot, dry year with some difficulties, but the grapes were extremely healthy. Salmos is aged for 14 months in partially new French oak barrels and is produced by Familia Torres in DOQ Priorat.

Critical Acclaim

All Vintages
JS 93
James Suckling
A juicy and flavorful red with dark-berry, spice and walnut character. Medium body. Firm and silky. Very long and delicious. Why wait? Drink now.
WS 92
Wine Spectator
Earthy and mineral notes frame a core of plum and wild herb flavors in this thick red. Firm tannins and balsamic acidity support the dense texture. Subtle, savory and intense. Carignan, Grenache and Syrah. Drink now through 2030.
D 91
Decanter
Decadent interplay of sumptuous warm fruits, cedar and vanilla. Oaky and ripe. Very well defined, not aiming for complexity.
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Torres

Torres

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Torres, Spain
Torres  Torres Spain - Mas La Plana Winery Winery Image

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.

As a family company, Familia Torres passes on the values of excellence from one generation to the next, and has a firm belief in social, environmental and economic sustainability, by combining the inherited tradition with the constant innovation to lead the future.

Familia Torres, a family name linked to the wine world for over three centuries and has become a leading company in the quality wine and brandy sector.

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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.

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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 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.

SOU963970_2016 Item# 578542

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