|Grapes||Cab Sauv, Carignan, Garnacha, Syrah|
60% Carignan, 32% Grenache, 8% Cabernet Sauv Sinewy, savoury, sweet red fruits, macerated skins, spice, aromatic garrigue, earth, herb and balsamic, liquorice. Grip and weight, fleshy fruit, herbs, spice, earth and tobacco, bitter and dark. Drink Now-2025 L&S (Jul 2015)
Currently out of stock in our warehouse.
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|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
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A similar blend of Garnacha and Cariñena to the Mas Mallola (with a touch of Cabernet Sauvignon and Syrah), but from the oldest and best vines of the estate. Aged entirely in French oak barrels (a combination of 225 and 300 litre) for eighteen months, this is a much richer and denser wine which requires time in the bottle to really express intself at its best.L&S(Mar 2008)
Smoke, minerals, violets, a confiture of black fruits and licorice, are some of the elements informing the nose of this dense, loaded, already complex, smooth-textured Priorat. Give it 2-3 years to fully blossom and drink it through 2025. Rating: 93-93 Jay Miller, www.RobertParker.com(Oct 2014)
Supple, savoury style with plenty of red and black fruit underneath. Ripe blueberry aromas over raspberries, vanilla and citrus zest. Long and silky. Rating: ***** Gold Medal Decanter World Wine Awards 2012(Oct 2012)
Black cherry, licorice, mineral and coffee flavors are subtle and harmonious in this well-integrated red, which has firm tannins, good balance, and a long, fresh finish. Drink now through 2013 Rating: 92-92 The Wine Spectator, www.winespectator.com(Dec 2008)
Made by Ester Nin, wnemaker at Clos Erasmus. Powerful with ripe but fresh cherry and blueberry fruit, garrigues herbs and minerals, with Syrah backbone and judicious oak. ***Decanter Magazine(Sep 2008)
40% each of grenache and carignan, along with cabernet sauvignon and syrah) Youthful ruby. Intensely aromatic nose offers a seductive array of red and dark berries, flowers, smoky minerals and black tea. Pliant raspberry and bitter cherry flavors gain weight with air, picking up sweeter black and blue fruit character and silky tannins. Very fresh on the impressively long finish, which repeats the lively red fruit flavors. This is balanced to reward cellaring. Rating: 93-93 Josh Raynolds, Stephen Tanzer's International Wine Cellar(Jul 2008)
Bodegas Marco Abella
The Marco family were already present in Porrera at the time of the first census taken in Catalonia in 1497. In the late 19th century, with phylloxera deimating their vineyards, the family abandoned the region for Barcelona, while keeping their lands in Porrera. In 1898, Ramón Marco Abella was born in Porrera. A man of entrepreneurial spirit and great fortitude, he decided to revive what had once been one of the best vineyard areas in the region.
Just over a century later, in 2001 his grandson David, together with his wife Olivia, decided to take things a step further. To this end they created a three tier winery built some seven metres into the hillside so that the wines can be moved entirely by gravity. After a very successful first vintage in 2004, done part-time - the couple abandoned their professional careers in order to dedicate themselves full-time to their passion, with the aim of making wines which express the authenticity, characteristics and essence of the Porrera region.
Vines are grown on terraces and the steep slopes of the costers hills at an altitude of between 200 and 1.500 m. El Priorat boasts its own microclimate, characterised by very hot summers and cold winters, with the influence of the Mediterranean neutralised by the winds. Annual rainfall does not exceed 400-500 mm. The land is very unfertile and characterised by the presence of slate known as 'licorella'. The area's soil gives the high-quality wines produced in the D.O.Q. Priorat, which have now gained world-wine recognition, a character all their own. Production is based on organic viticulture, and biodynamic methods are adapted to suit the particular environment. Exhaustive controls are performed to ensure the best performance of the vines, using practices such as green pruning and crop thinning. Grapes are selected by hand both in the vineyard and on entering the winery.
A Burgundy 'clos' type quality philosophy is followed, in that the grapes come from three different terroirs and are therefore vinified separately and according to the parcel and variety. The vinification takes place in a combination of cement tanks and open topped wooden fermenters, and uses only natural, indigenous yeasts. These are the best wines from Priorat that we have tasted; expressive, high quality, and immensely drinkable.
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