Brilliant yellow-gold. Ripe orchard/pit fruits, honey and toasted nuts on the highly perfumed nose with a hint of candied ginger adding spicy lift. Juicy and tightly wound, offering lively pear, Meyer lemon and white peach flavors that unfurl slowly on the back half. Shows impressive clarity and mineral cut on a long, smooth finish that leaves floral and citrus zest notes behind. This wine benefits quite a bit from aeration. Drinking range: 2020 - 2025 Rating: 91 Josh Raynolds, www.vinousmedia.com (Apr 2019)
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Rich and plump and toffeed in that seductive way that Grenache Blanc has. Really quite powerful with nostril-clearing heat (surely this is more than 14% alcohol?) but it's a wine that comfortably sits within its creamy, broad spread of caramelised fruit. Needs careful food matching as it will easily dominate; maybe a rich sweetcorn chowder, or onion tart? Drinking range: 2018 - 2021 Rating: 16 Tamlyn Currin - www.JancisRobinson.com(May 2018)
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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