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Gratallops 2014 75cl

 
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Gratallops 2014 75cl

80% Garnacha, 20% Carinena.

Gratallops is een topwijn uit Priorat

Gratallops is een goed toegankelijke rode wijn. Rijp fruit, een vleugje Mediterrane kruiden, mineralen, rijke tannines, een vrij hoge zuurgraad en een lange afdronk.
Uitstekende combinatie met rundvlees, lam, stoofschotels, wild, ossehaas, geroosterd/gegrild vlees, jamon en harde kazen. 
Nu op dronk, maar kan zich tenminste  tot 2020 nog verder ontwikkelen.
De optimale drinktemperatuur voor Gratallops is 16°C. 

The Wine Advocate:

"The red 2014 Gratallops is a "vi de vila" (a village wine), which is a category created in Priorat. Priorat has been a pioneer within the appellations of origin to start differentiating and defining origin in their wines. This is a blend of approximately 80% Garnacha and the rest Cariñena. All the plots used are mentioned on the label: Ermites, La Capella, Torrent, Coll del Corral, Socarrats, L’Hort de L’Olivar, La Font Nova, Carrerada, Coll de Falset, Obagues and Manyetes. It fermented in oak vat followed by malolactic and aging in barrique. This felt quite floral and open, aromatic and elegant, mixing flowers and Mediterranean herbs, and an earthy but subtle mineral sensation. The herbal sensation seems to grow with time in the glass. The palate is tasty, I guess the high acidity makes the wine long and amplifies the mineral/salty sensation in the finish. Agile and vertical, the abundant tannins seem sharpened by the acidity and it should benefit from some more time in bottle.

According to Álvaro Palacios, 2014 is a high acidity vintage in Priorat. There was a lot of rain during the harvest and the wind didn't blow until October 17th, so there was constant humidity, with focuses of botrytis, but the pH didn't go up. The grapes soaked up some water and the wines are on the light side with high acidity. Palacios told me this is the highest acidity vintage he has known in Priorat. 


Luis Gutierrez, Oct 2016

61,33

Gratallops 2014 75cl

Inhoud in cl 75
Alc. vol. percentage 14.5
Druivensoort Carinena/Mazuelo, Garnacha tinta
Wijnstreek Priorat DOCa
Wijnhuis Alvaro Palacios
Wijnsoort Rood
€ 61,33 € 50,69 excl. btw

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80% Garnacha, 20% Carinena.

Gratallops is een topwijn uit Priorat

Gratallops is een goed toegankelijke rode wijn. Rijp fruit, een vleugje Mediterrane kruiden, mineralen, rijke tannines, een vrij hoge zuurgraad en een lange afdronk.
Uitstekende combinatie met rundvlees, lam, stoofschotels, wild, ossehaas, geroosterd/gegrild vlees, jamon en harde kazen. 
Nu op dronk, maar kan zich tenminste  tot 2020 nog verder ontwikkelen.
De optimale drinktemperatuur voor Gratallops is 16°C. 

The Wine Advocate:

"The red 2014 Gratallops is a "vi de vila" (a village wine), which is a category created in Priorat. Priorat has been a pioneer within the appellations of origin to start differentiating and defining origin in their wines. This is a blend of approximately 80% Garnacha and the rest Cariñena. All the plots used are mentioned on the label: Ermites, La Capella, Torrent, Coll del Corral, Socarrats, L’Hort de L’Olivar, La Font Nova, Carrerada, Coll de Falset, Obagues and Manyetes. It fermented in oak vat followed by malolactic and aging in barrique. This felt quite floral and open, aromatic and elegant, mixing flowers and Mediterranean herbs, and an earthy but subtle mineral sensation. The herbal sensation seems to grow with time in the glass. The palate is tasty, I guess the high acidity makes the wine long and amplifies the mineral/salty sensation in the finish. Agile and vertical, the abundant tannins seem sharpened by the acidity and it should benefit from some more time in bottle.

According to Álvaro Palacios, 2014 is a high acidity vintage in Priorat. There was a lot of rain during the harvest and the wind didn't blow until October 17th, so there was constant humidity, with focuses of botrytis, but the pH didn't go up. The grapes soaked up some water and the wines are on the light side with high acidity. Palacios told me this is the highest acidity vintage he has known in Priorat. 


Luis Gutierrez, Oct 2016

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