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Vall Llach Priorat(2004)

# 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 read more...
Thomas Matthews
Wine Spectator
93/100
July 2007
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Jay Miller
The Wine Advocate
Issue 169
93/100
July 2007
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JM
93/100
April 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. The 2004 Vall Llach will need a minimum of a decade of cellaring to blossom. It read more...
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Wine Advocate # 169
Feb-07
93/100
April 2008
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0 of 0 voters found this review helpful.
Wine Enthusiast
96/100
July 2007
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0 of 0 voters found this review helpful.