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Vall Llach Priorat 2007

Other Red Blends from Priorat, Spain
  • RP94
  • WE91
15% ABV
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  • WE94
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  • RP92
  • RP90
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  • WE94
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  • WS95
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15% ABV

Winemaker Notes

If one word could define the 2007 it would be maturity. Comprised of old vines - almost one hundred years old, with very low yields - that Celler Vall Llach owns on Porrera's hillsides give this wine a character that seduces and surprises.

Depth and structure are the outstanding attributes of this wine, its magnificent concentration manifests itself in a rich tapestry of potent and original aromas and flavors that do not eschew its subtlety and harmony.

Blend: 70% Cariñena, 15% Merlot, 15% Cabernet Sauvignon

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The flagship 2007 Vall-Llach is 70% Carinena, 15% Merlot, and 15% Cabernet Sauvignon aged in new French oak for 14 months. Much of the Carinena is from estate vines over 100 years of age. It reveals an already complex perfume of fresh herbs, underbrush, slate, incense, and brooding black fruits that soars from the glass. Considerably more structured than its siblings, it has the stuffing to evolve for 8-10 years. Savory, plush, and built for pleasure, it will reward extended cellaring and deliver prime drinking from 2018 to 2035.
WE 91
Wine Enthusiast
This wine pushes the envelope on concentration and ripeness. It’s full of prune, raisin and licorice on the nose, but also a lot of weight. It’s quite jammy and soft by Priorat standards, as intense blackberry and molten fudge flavors take over. Chewy, warm and ready to drink.
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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.

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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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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 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.

CGM23392_2007 Item# 109299