Celler Vall Llach Carignane Blend Priorat Vall Llach 2004

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Winemaker's Notes:

# ANALYSIS Alcoholic content.......... 14,5% # Total tartaric acidity.......................... 5,2 gr/l # IPT........

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Marketview Liquor
Rochester, NY (280 mi)
USD 78.99
750ml
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PA Wine & Spirits (finewineandgoodspirits.com) - In-Store
Multiple Locations
USD 83.69
750ml
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Wino wybitne, ale osobiście wolę 2006 Read more

Deep and dark, this is an excellent kitchen-sink blend (it includes Carignan, Merlot, Cabernet, Garnacha and Syrah). For those who like expressive,... Read more

The 2004 Vall Llach is the flagship wine of the estate. Produced from estate old-vine fruit consisting of 65% Carinena, 20% Merlot, and 15% Caberne... Read more

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User Reviews for Celler Vall Llach Carignane Blend Priorat Vall Llach

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Snooth User: Polion
20527812
5.00 5
02/05/2011

Wino wybitne, ale osobiście wolę 2006


External Reviews for Celler Vall Llach Carignane Blend Priorat Vall Llach

External Review
Source: Premium Wine & Spirits
05/22/2011

Deep and dark, this is an excellent kitchen-sink blend (it includes Carignan, Merlot, Cabernet, Garnacha and Syrah). For those who like expressive, fruity, no-holds-barred wines, you're gonna swoon for this. The palate is super lush and full of dark cherry, tobacco, herbs and spice, while the finish is mile-long. Outwardly impressive in a modern style.


External Review
Source: JJ Buckley Fine Wines
10/16/2009

The 2004 Vall Llach is the flagship wine of the estate. Produced from estate old-vine fruit consisting of 65% Carinena, 20% Merlot, and 15% Cabernet Sauvignon, the wine was aged for 16 months in new French oak. Purple-colored, the nose offers scents ... Robert Parker. A Proprietary Blend wine from Priorat in Spain. 2004 Vall-Llach, Celler Vall Llach 750ml


External Review
Source: Morrell & Company
08/26/2008

The 2004 Vall Llach is the flagship wine of the estate. Produced from estate old-vine fruit consisting of 65% Carinena, 20% Merlot, and 15% Cabernet Sauvignon, the wine was aged for 16 months in new French oak. Purple-colored, the nose offers scents of pain grille, fresh herbs, mineral, spice box, and blackberry liqueur. On the palate the wine is backward and unyielding. Full-bodied (15.5% alcohol), and packed, there is plenty of ripe tannins and excellent balance but purchasers of this wine will require patience.


External Review
Source: Premium Wine & Spirits
05/22/2011

A solid red, with plum, dark chocolate and mineral notes. The muscular tannins overshadow the fruit, but there's enough acidity for freshness and the fruit emerges on the finish. Cariñena, Merlot, Cabernet Sauvignon, Garnacha and Syrah. Best after 2008.


External Review
Source: Premium Wine & Spirits
05/22/2011

The 2004 Idus is made from fruit purchased from local growers cultivating small plots of old-vine Cariñena and Garnacha. The wine consists of 45% Cariñena, 20% Merlot, 15% Cabernet Sauvignon, 10% Garnacha and 10% Syrah, a rather atypical blend for Priorat. Fifty percent of the wine went through malolactic fermentation in tank and 50% in barrel. Forty percent of the wine was then aged in new French oak and 60% in second year. The color is saturated purple and the aromatics quite restrained. With vigorous swirling, elements of smoke, earth, mineral, and blackberry reluctantly emerge. On the palate the wine is full-bodied and tightly wound although the raw materials are all there. The fruit is layered and concentrated, the components in balance, and there is enough structure for long-term cellaring. Give this wine 4-6 years of further bottle age and drink it through 2027. Although this wine is certain to have a long life, the real question is how much pleasure it will ultimately provide.


External Review
Source: Premium Wine & Spirits
05/19/2011

The 2004 Vall Llach is the flagship wine of the estate. Produced from estate old-vine fruit consisting of 65% Cariñena, 20% Merlot, and 15% Cabernet Sauvignon, the wine was aged for 16 months in new French oak. Purple-colored, the nose offers scents of pain grille, fresh herbs, mineral, spice box, and blackberry liqueur. On the palate the wine is backward and unyielding. Full-bodied (15.5% alcohol), and packed, there is plenty of ripe tannins and excellent balance but purchasers of this wine will require patience. The 2004 Vall Llach will need a minimum of a decade of cellaring to blossom. It should easily last for several decades but will it ever be fun to drink? If I were young and a gambler, I'd lay away a handful of bottles and roll the dice later in life.


External Review
Source: Premium Wine & Spirits
05/19/2011

Stand up and take note: this is great wine from Priorat. And that's regardless of whether it is typically Priorato in style. It trades textbook minerality for lushness, and the fruit is star quality. In the mouth, there's an explosion of grape matter that leaves coffee, chocolate, peanut brittle and vanilla. Almost drinkable right now but best from 2009.


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Winemaker's Notes:

# ANALYSIS Alcoholic content.......... 14,5% # Total tartaric acidity.......................... 5,2 gr/l # IPT......................... 62 # Volatile acidity............ 0,78 gr/l VINIFICATION The stalked and crushed grape was fermented in 2500 litre stainless steel tanks. Gentle over-pumping were made during the first 7 days of fermentation. The temperature was controlled between 25º and 29ºC. After then the vinification took place with one head plunging with wooden poles. It was macerated for 24 days, when the racking and the pressing were carried to barrels and some stainless steel tanks to make malolactic fermentation. AGEING The wine was aged in new French oak from coopers Dargaud & Jaegle and Radoux, both with light and medium toast. It took place during 17 months and only two rackings were made. VARIETIES 62% Cariñena.. 25% Merlot. 13% Cabernet Sauvignon.

# ANALYSIS Alcoholic content.......... 14,5% # Total tartaric acidity.......................... 5,2 gr/l # IPT......................... 62 # Volatile acidity............ 0,78 gr/l VINIFICATION The stalked and crushed grape was fermented in 2500 litre stainless steel tanks. Gentle over-pumping were made during the first 7 days of fermentation. The temperature was controlled between 25º and 29ºC. After then the vinification took place with one head plunging with wooden poles. It was macerated for 24 days, when the racking and the pressing were carried to barrels and some stainless steel tanks to make malolactic fermentation. AGEING The wine was aged in new French oak from coopers Dargaud & Jaegle and Radoux, both with light and medium toast. It took place during 17 months and only two rackings were made. VARIETIES 62% Cariñena.. 25% Merlot. 13% Cabernet Sauvignon.

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