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Flat front label of wine

Vall Llach Priorat 2001

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0% ABV
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3.6 3 Ratings
0% ABV

Winemaker Notes

"The flagship cuvee, the 2001 Vall Llach, was fashioned from 65-year old Carignan vines (50%), Merlot (35%) and Cabernet Sauvignon (15%). It spent 17 months in new French oak prior to bottling. This deep ruby/purple-colored offering exhibits great intensity, a beautifully textured midpalate, and a 45 second finish. Pure notes of minerals, raspberries, flowers and black fruits cascade over the palate in this multidimensional 2001. Drink over the next 12 years."
-Wine Advocate

The vines, which the winery owns on the outskirts of Porrera, are almost centuries old and produce very low quantities - giving this wine its surprisingly sudective character.

Deep and well structured, this magnificent concentration manifests itself in a rich blend of powerful and original aromas and tastes which combine finesse and harmony. A blend of Grenache, Cabernet Sauvignon, Merlot, and Syrah.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
WS 95
Wine Spectator
Rich and powerful. There's ripe black fruit, plenty of chocolate-scented oak and masses of tannin in this structured red. It's a big, solid, SUV of a wine, but has balance and concentration, and will improve with age. Best after 2005.
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Vall Llach

Vall Llach

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Vall Llach, Priorat, Spain
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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.

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.

SIM75443_2001 Item# 75443