A blend of 30% Garnacha and 70% Cariñena. 20 months in French oak a combination of 225 and 300 litre barrels (70% New). The fruit for the Clos Abella from some of the older vines of the estate, some of which are more than 90 years old. Dense, fleshy blackberry, smoked meat, tobacco, liquorice. Palate has power and intensity black fruit, floral violets, dark chocolate (Orange) grip but balance, good acidity drives the length. Drinking range: 2015 - 2030 L&S (Jul 2015)
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Opaque ruby. Cherry pit, cassis and licorice are joined by smoky minerals, a sexy floral nuance builds in the glass. The sweet, penetrating and lively palate offers sappy dark fruit, spicecake and echoing smokiness. Supple, late-arriving tannins firm the long sweet finish, with cherry and floral notes lingering with strong persistence. This wine is showing nicely right now, with less-overt structure than many other wines from this excellent, ageworthy vintage Drinking range: 2018 - 2025 Rating: 92-92 Josh Raynolds, www.vinousmedia.com (Jan 2016)
Rich and broad, with a glossy texture, sweet fruit blends onto the savoury, rounded palate. Warm and cosy, the wine reflects its origin beautifully. Creamy, smooth and indulgent. Decanter World Wine Awards 2015 (Jul 2015)
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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