The 2009 Brao is a blend of 70% Carinena and 30% Garnacha from 60- to 95-year-old vines grown organically, though not yet certified. It is aged for 12 months in new and one-year-old French oak. It has a generous bouquet of mineral, chalky aromas and hints of balsamic. The palate is medium-bodied, with succulent red currant and wild strawberry fruit. The tannins are rounded and sensual with a confit-like finish that is irresistible. Superb. Drink now-2017. Rating: 91 Neal Martin, www.vinous.com (Sep 2013)
Alternatively, we may well have some bottles in one of our shops - why not give us a call on 0207 244 0522 or send an email to: firstname.lastname@example.org.
Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
Inky ruby. Exotically perfumed bouquet evokes black raspberry, violet, clove and sandalwood, plus with deeper notes of mocha and licorice. Densely packed yet energetic in the mouth, offering sweet dark berry flavors complicated by floral pastille and fruitcake qualities. Very rich but in no way heavy. Finishes sweet, spicy and very long. This could be enjoyed now for its expressive fruit and spiciness. Rating: 92 Josh Raynolds, Stephen Tanzer's International Wine Cellar (Nov 2011)
50% Garnacha and 50% Samso (Carinena) aged for 12 months in French oak. It reflects the high quality of the vintage in its expressive nose of Asian spices, incense, and black fruits, the richness of its fruit, and its 5-7 years of aging potential. Its drinking window will extend from 2015 to 2024, if not longer. Rating: 93 Jay Miller, www.RobertParker.com (Nov 2011)
These exciting wines, from very old vines in the DO of Montsant (a 'doughnut-like' ring of land that encircles Priorat on all sides) is the project of Albert Jané Ubeda. Unlike Priorat's famous slate soils Monsant has a mixture of terroirs with more clay, sand and slate vineyards. Planted with Garnatxa (Garnacha) and Samso (Cariñena).
Albert is like an obsessive collector when it comes to prospecting new vineyards, even if he comes across a small parcel of old bush vines he just has to have it and this patchwork of sites add so much complexity and intensity to his wines. All the vines are between 30 and 105 years old, in harsh and stony soils of sand stones and clay.
Albert's philosophy is to create wines that express and bring back to life the traditional way of making wines here. He is all about authenticity and says his job is to look after the vines - he makes his wine in the vineyards not the cellar. It is the vines and the terroir that are the magic here for Albert and his mission is to bottle it!
Working organically since his first vintage in 2004, all the grapes are hand-picked. Vinification is traditional (small wooden press), there is a very prudent use of oak 'a good barrel is a barrel you cannot taste' says Albert, it should 'help the wine express itself not actually add its own mark to the juice'. All wines are then bottled without fining or filtration, making them the most exciting and expressive wines we have tasted from this upcoming region.Albert also has exciting wine projects in Priorat with Ritme Cellar and Autocton Cellar.
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