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Vall Llach Embruix 2005

Other Red Blends from Priorat, Spain
  • WS93
  • W&S93
  • WE92
  • RP91
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Winemaker Notes

Sourced primarily from 6-8 year-old vines, Embruix (Catalan for "bewitching") presents an enchanting deep cherry red color and cardinal hue, with aromas of minerals, mature red and black fruit, and a range of toasty notes which include freshly roasted coffee. The flavors of the wine mimic its aromas, with soft, elegant tannins that are very persistent in the mid-palate. It is deeply enjoyable when it first enters the mouth and its complex flavors develop into a long, satisfying finish.

35% Garnacha, 30% Cariñena, 20% Syrah, 10% Cabernet Sauvignon, 5% Merlot

Critical Acclaim

WS 93
Wine Spectator

Rich yet focused, this powerful red from Spain delivers plum, black cherry, anise, tobacco and sage flavors over muscular tannins. It's thick on the palate, yet dissolves to licorice, spice and flowers on the finish. Best from 2010 through 2020. 1,900 cases made.

W&S 93
Wine & Spirits

Despite the fact that this wine comes from the youngest vines of Vall Llach, its intense, mineral character feels deep and round. The fruit is red and refreshing, the flavors filled with juicy ripe strawberry and violet aromas all the way through a long finish.

WE 92
Wine Enthusiast

Vall Llach Embruix may be the winery's base-level offering but it's no starter wine. Five grapes led by Garnacha are blended to achieve a potent and piercing brew of blueberry aromas, black cherry and cassis flavors, and a rich, chocolaty finish. Modern in style, and making no apologies for it. Equal in quality to the excellent 2004 Embruix.

RP 91
The Wine Advocate

The 2005 Embruix ("bewitched" in Catalan), sourced from the estate's younger vines, is a blend of 38% Garnacha, 26% Carinena, 15% Cabernet Sauvignon, 15% Syrah, and 6% Merlot. Fifty percent of the wine was barrel fermented and all of it was aged for 16 months in seasoned French oak. Crimson-colored, the wine has an attractive nose of cedar, tobacco, pencil lead, black cherry, and blackberry. Full-bodied, plush, forward, and nearly seamless, it has lots of spicy dark fruits, silky tannin, excellent depth, and a pure finish. Drink this pleasurable wine over the next 6-8 years.

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Vall Llach

Vall Llach

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Vall Llach, , Spain
Vall Llach
From its founding in the early 1990s, by famed Spanish singer Lluís Llach and notary Enric Costa, Vall Llach winemaking has been governed by a commitment to rigor and quality. The winery lies in the tiny village of Porerra, in southern Catalonia, in the highly-acclaimed D.O.Q. Priorat. Here, the magnificent century-old vineyard estates of Vall Llach are home to 60- to 90-year-old Cariñena and Garnacha vines.

Old vines naturally produce low yields, and Vall Llach reduces yields even further through careful vineyard management for densely concentrated wines. Vineyards climb steep slate hillsides, receiving optimum sun exposure and beneficial water deprivation, further concentrating the fruit. Newer plantings of Garnacha, Cabernet Sauvignon, Merlot and Syrah add complexity to the old-vine character, and the resulting wines - Vall Llach, Idus, and Embruix - have received high critical acclaim.

South Africa

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An underappreciated wine-producing country currently undergoing a renaissance...

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An underappreciated wine-producing country currently undergoing a renaissance, South Africa has a surprisingly long and rich history considering its status as part of the “New World” of wine. In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century. Today, however, it is increasingly responsible for high-quality wines that are helping to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot, but the Benguela current from Antarctica provides the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.

South Africa’s wine regions are divided into region, then smaller districts, and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for earthy, gamey reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah, or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following behind.

Chardonnay

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One of the most popular and versatile white wine grapes...

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

PBC9018028_2005 Item# 93803

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