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2011 | 2010 | 2009 | ARCHIVE

La Vinya del Vuit
2010 Blend

Viticulture

Vineyard: Organically farmed and ploughed using a mule. South facing slope, 350 meters above sea level.
Soil Type: Licorella.
Vine Age: Over 90 years old.
Irrigation: No irrigation
Harvest Date:
Yield: Very low.

Vinification:

This is a blend of 95% Carignan and 5% Grenache.
VINTAGE CONDITIONS
2010 winter was colder and wetter than 2009. Spring was relatively cool and the summer, despite the usual heat, saw a little rain in July and again at the end of August. The July rain was a blessing from the sky and helped revive the plants. Late August and harvest time in September was cooler than average with some rain which again brought a welcome respite to the vines. The result of the timely rainfall and cooler harvest is expressed through the wine displaying delicate freshness and a well balanced PH offering an exceptionally elegant wine.
VINIFICATION
From very old Vineyards located in Gratallops and Vilella Baixa, poor soil and a harsh climate illustrate the growing conditions in Priorat in general, therefore producing unique wines.
The vineyards are managed organically with the help of a mule. Harvested by hand, artisanal wine-making methods and inoculated with natural yeast.
Aged for 18 months in 2 and 3 years old French and Austrian 300 liters oak barrels.
The 4.5ha total surface vineyards produce less than 2000 bottles each year.
Made at Clos Mogador cellar by René Barbier Jnr and Sarah Pérez.
The V8 team is made of Sara Perez , Rene Barbier, Ester Nin, Nuria Perez, Montse Mateos, Iban Foix, Julien and Philippe Thévenon Basté.

Tasting Notes:

Color: Opaque garnet.
Nose: Elegant and complex, displays fresh & fruity aromas with some blackcurrant and red cherry with hints of spices.
Palate: It is fresh and juicy with great length, supple and voluptuous, with great minerality.
Other: A delicate wine that will age well.
This is a great food pairing wine, should go well with a wide range of dishes especially braised lamb or beef with Porcini mushrooms, bone marrow or pepper sauce.

Chemical Analysis:

Alc (%): 14.5
RS (g/l):
TA (g/l):
pH: