2013 Bodegas Marco Abella
Single vineyard, 50% Amphora, 50% 500 Ltr Barrel Saturated smoky, black cherry, cranberry, earthy, toast & perfume. Quite silky on the palate with black cherry, bright acid, good tannic grip, tobacco, smoky, round supple and long. A very exciting new release from David Marco that is sure to become a collectors item ! Drinking range: 2017 - 2025 L&S (Jul 2015)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
This 100% garnatxa wine is created at the highest elevation (650-700 metres) of our estate vineyard named “La Mallola” where the “Llevant” wind of the Mediterranean see leaves the morning dew. Red slate rock (Roca Roja) of la Mallola plot contrasts with the grey slate soil. The red rock inspired mystical and fantastic legends. Its soil which is rich in slate provides mineral elements to a very unique, complex and fresh wine.Winemaker's notes(Feb 2018)
Deep red. The explosively perfumed bouquet evokes ripe red berries, potpourri and graphite, joined by a sexy Asian spice nuance. Silky, seamless and concentrated, offering intense, alluringly sweet raspberry and mulberry flavors and an enlivening jolt of blood orange. Delivers a compelling blend of power and finesse, finishing sweet, energetic and extremely long, with supple tannins that are quickly absorbed by the wine's intense, sappy fruit. I was strongly reminded of high-end, Grenache-dominated wines from the southern Rhône here, including, yes, Rayas. Drinking range: 2020 - 2026 Rating: 93-93 Josh Raynolds, www.vinousmedia.com(Jan 2016)
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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