{"id":7846,"date":"2022-04-29T06:34:39","date_gmt":"2022-04-29T06:34:39","guid":{"rendered":"http:\/\/www.cbws.eu\/archive\/?p=7846"},"modified":"2022-04-29T06:37:18","modified_gmt":"2022-04-29T06:37:18","slug":"tasting-april-2022","status":"publish","type":"post","link":"http:\/\/www.cbws.eu\/archive\/tasting-april-2022\/","title":{"rendered":"Tasting April 2022"},"content":{"rendered":"

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\"\"<\/a>This meeting was held in A Bordo Restaurant in Javea and was hosted by Paul and Helen Nicholls<\/p>\n

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Marti\"\"<\/a>na\u00a0Blanca<\/span><\/strong><\/p>\n

2019\u00a0 <\/span><\/strong>ALCOHOL CONTENT: 13.5%<\/p>\n

What does this wine taste like?<\/p>\n\n\n\n\n\n
View<\/strong><\/td>\nStraw yellow \/ Greenish glints \/ Clean \/ Bright<\/td>\n<\/tr>\n
Bouquet<\/strong><\/td>\nHigly aromatic \/ Fruit aromas \/ Fresh fruit \/ Mediterranean herbs<\/td>\n<\/tr>\n
Mouth<\/strong><\/td>\nGood entry \/ Smooth \/ Creamy \/ Citrus notes \/ Crunchy \/ Mineral notes \/ Good acidity \/ Fresh \/ Silky \/ Balanced \/ Pleasant<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

HARVEST: Harvested at the beginning of September manually in the mornings. Fermented in stainless steel tanks, periodic battonages are performed with lees for 2 months.<\/p>\n

TASTING: A clean wine with greenish reflections, with strong aromatic intensity to fresh fruit, Mediterranean grass and citrus touches. In the mouth it has a soft and creamy entrance, marking the citrus fruit and mineral touches, with good acidity. Fresh, silky, balanced and very pleasant.<\/p>\n

VARIETIES: White Grenache, Muscat and Maccabeo<\/p>\n

SOIL AND VINEYARD: Calcareous soil at 350 meters of altitude.<\/p>\n

\"\"<\/a>Characteristics Cal Pla Blanc <\/strong><\/p>\n

Cal Pla Blanc <\/strong>is a white wine from Priorat produced by Celler Cal Pla.<\/strong> It is a blend of Macabeo (40%), Garnacha Blanca (30%) and Moscatell (30%).<\/strong><\/p>\n

The grapes are harvested by hand during the last week of September. Strains are 15 years old and are oriented south-west.The vines grow on slate soils at an altitude of 300 metres above sea level. The average production is 1.5 kilos per vine.<\/p>\n

Once in the winery, Cal Pla Blanc is macerated with the skins. Subsequently it undergoes a fermenting it in a temperature controlled deposit.<\/p>\n

Cal Pla Blanc is finally aged on its lees in new French oak barrels -80% of them-and American oak- the remaining 20% – of 225 and 300 litres. It remains here for 5 months.
\n
\nCeller Cal Pla<\/strong> has a long history since it was founded in 1814. They are now seven generations of the Pla family who have dedicated themselves to the vineyard and winemaking in the small town of Porrera.<\/p>\n

White wine Young. 5 months in French and American oak barrels.<\/p>\n

Alcohol: 13.50% \u00a0Designation: D.O.Q. Priorat<\/a> \u00a0Winery: Cal Pla<\/a><\/p>\n

Production area: Catalonia<\/a> \u00a0Contains sulphites<\/p>\n

Type of grape: 40% Macabeo, 30% Garnacha Blanca, 30% Moscatel<\/p>\n

It is dense, large and round. Long and good acidity. Balanced and fruity touches.<\/p>\n

Clean yellow with green and metallic hues. Straw yellow \/ Greenish glints \/ Metallic glints \/ Clean \/ Bright<\/p>\n\n\n\n\n
<\/td>\nFresh \/ Clean \/ Fruit aromas \/ Tropical fruit \/ Sweet notes \/ Butter \/ Brioche \/ Confectionery \/ Green apple \/ Hay<\/td>\n<\/tr>\n
<\/td>\nUnctuous \/ Dense \/ Lovely \/ Full \/ Rounded \/ Well-integrated acidity \/ Fruit aromas \/ Balanced \/ Long \/ Crunchy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

It is fresh and clean. Fruity aromas, citrus notes and sweet. Shades of pastry.<\/p>\n

Cal Pla<\/strong> is immersed in a process of controlled unification without losing the philosophy of a small boutique winery that produces high-quality wines and with a marked personality from its strategic location in Priorat. For eight generations, Cal Pla has made bulk wine from the family winery until in 1996, Joan Sangen\u00eds, the youngest one of the saga and with oenology studies, decided to introduce bottling and the most up-to-date oenology elements to produce renewed and labelled wines. Wines that transmitted, at the same time, the strength of the tradition of a family that has been dedicated to winemaking for more than two centuries.<\/p>\n

\u00a0La Cousins\"\"<\/a> \"\"<\/a>\u00a0Red wine\u00a0 Region Priorat (Spain)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a03<\/strong><\/p>\n

Grapes 30% Carignan25% Grenache20% Cabernet sauvignon Merlot Syrah<\/p>\n

Producer Les Cousins Marc & Adri\u00e0 Allergens Contains sulphites\u00a0\u00a0 Graduationi 14,5%<\/p>\n

Wine<\/p>\n

Discovering the exceptionality of the terroir of the Priory without having to pay a high price for each bottle is becoming easier every day with initiatives (fortunately, not the only one) such as the one offered by Marc and Adri\u00e1 P\u00e9rez. Especially with its L’Inconscient wine, a wine that, from simplicity but without abandoning complexity or finesse, allows us to enjoy that “other” Priorat, more accessible and, above all, affordable.<\/p>\n

The P\u00e9rez family is an unavoidable reference in this precious denomination (Mas Martinet, Cims de Porrera), and Marc and Adri\u00e1 vinify the wines of this very personal project in the emblematic winery of Cims de Porrera; a whole letter of introduction, which they complete with a striking, original and artistic label, which will undoubtedly serve to attract the younger audience.<\/p>\n

What does this wine taste like?<\/p>\n

L’Inconscient is a fresh and cheerful wine, but also serious, complex and profound. The Carignan grape, which makes up about 30% of the wine’s blend, looks shy in the glass; the first impression is of a compact nose, somewhat closed, but after a while it ends up revealing its virtues. Once opened, aromas of great elegance begin to emerge, from fruits caught in the forest (wild fruits, spicy notes) to velvety aromas (fragrance of roses). It seems as if the wine suddenly woke up after a long sleep.<\/p>\n

In the mouth it reacts in a similar way. It starts with somewhat drying sensations, but with time it shows even and touches sweetness and strawberry flavors. The fruit is of quality, well worked (short macerations), and the wine very easy to drink, clean, frank, creamy touch but light drink, with mineral notes, earthy, a smooth structure and a refreshing acidity well integrated.<\/p>\n

Consumption and conservation<\/p>\n

We recommend opening the bottle at least half an hour before drinking it and aerating well in the glass.<\/p>\n

Serve between 14 \u00baC and 16 \u00baC<\/p>\n

Pairings\u00a0 red-meat Red meat cheese-cured Cured cheeses Rice sausages-and-ham<\/p>\n

Salads with meat \/ Rice \/ Rabbit \/ Mediterranean cuisine \/ Warm salads \/ As an appetizer<\/p>\n

Elaboration It is aged for 12 months in 7000-liter French oak barrels<\/p>\n

Project initiated by two cousins with twin trajectories, and who after having worked in their family wineries have decided to materialize their dream, to elaborate their own wines following a very own style and a very personal way of understanding life. At the moment they do not have their own winery and they vinify in other \u00a0facilities of Cims de Porrera.<\/p>\n

\u00a0 \"\"<\/a>\u00a0\u00a0 Spec sheet\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4<\/strong><\/p>\n\n\n\n\n\n\n\n\n
Type<\/strong><\/td>\nRed wine<\/a><\/td>\n<\/tr>\n
Region<\/strong><\/td>\nPriorat<\/a> (Spain<\/a>)<\/td>\n<\/tr>\n
Grapes<\/strong><\/td>\n55% Garnacha<\/a>45% Cari\u00f1ena<\/a><\/td>\n<\/tr>\n
Producer<\/strong><\/td>\nLa Perla del Priorat<\/a><\/td>\n<\/tr>\n
Allergens<\/strong><\/td>\nContains sulfites<\/td>\n<\/tr>\n
Alcohol contenti<\/strong><\/td>\n14.5%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

What does this wine taste like?<\/strong><\/p>\n\n\n\n\n\n
View<\/strong><\/td>\nPicota cherry red \/ Intense \/ Garnet rim<\/td>\n<\/tr>\n
Bouquet<\/strong><\/td>\nComplex \/ Red fruit \/ Candied fruit \/ Plums \/ Figs \/ Chocolate \/ Vanilla<\/td>\n<\/tr>\n
Mouth<\/strong><\/td>\nGood volume \/ Glyceric \/ Rounded tannins \/ Persistent<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Drinking and storing\u00a0\u00a0 <\/strong>17\u00baC Beef lamb game poultry Ripe, concentrated aromas of berry fruits and raisin announce a chunky but good palate. Oaky flavors are matched by tangy red-fruit notes and heavier back-palate prune, while the finish is thick and chewy, with just enough acidity to keep things in shape.<\/p>\n

La Perla Del Priorat is one of Priorat’s oldest wineries. Founded in the 15th century by the Carthusian
\nmonks of Scala Dei. Making outstanding wines is La Perla’s way of respecting and honoring the rich
\ntradition and history of this land. Priorat is one of the driest regions of Spain, with an average rainfall of
\n300 mm per year. With no irrigation, our vines are forced to seek water deep into the layers of Licorella
\nstones. This typical Priorat stones are composed of layers of porous schist, very rich in iron and easy for
\nthe vine’s roots to penetrate and find humidity tens of meters underground. These conditions force our
\nvines to have a very limited production (1.1 kg per vine). The north-east dry wind from the center of
\nSpain prevents pests that could affect the grapes in a humid environment, especially during the harvest.
\nWe are therefore able to avoid unnecessary chemical treatments on our vines.<\/p>\n

Tasting Notes: <\/strong>Dark cherry red color. Intense aromas of red mature cherries, black currants and figs. Layers of cacao, mature tobacco and mild spices. Full-bodied and well-balanced with mature tannins and multiple layers of flavors slowly evaporating in a long elegant finish.<\/p>\n

Winemaking Notes: <\/strong>This blend is made entirely out of the free run (juice obtained before pressing). The grapes are hand picked and selected again at a sorting table before destemming and fermentation. About 80% of the wine is oak aged in new French oak (Allier forest-Cadus & Demptos) 3001ts. Barrels. The rest stays in stainless steel tanks during the aging period. Through this process the wine achieves the desired balance between the components imparted by the oak and the fresh fruit characteristics of the grapes. Ratings: <\/strong>90 <\/strong>pts.<\/p>\n

The 2007 Noster Templari is a blend of 60% Garnacha, 25% Carinena, 10% Cabernet Sauvignon and the rest Syrah aged in new and used barrels for one year. It shows signs of its age in the color and the tertiary nose, which mixes aromas of cured meats, leather, incense and Mediterranean herbs with ripe black cherries, coming through as very clean over all. The palate is medium-bodied, fresh and also clean, approachable, with polished tannins and a long aftertaste. A good Mediterranean blend, ready to drink.<\/p>\n

Drink now-2016.<\/p>\n

\u00a0\u00a0 \"\"<\/a>\"\"<\/a>Les Clivelles de Torroja Vi de Vila 2019<\/strong><\/h1>\n

Spec sheet<\/strong><\/h1>\n\n\n\n\n\n\n\n\n
Type<\/strong><\/td>\nRed wine<\/a><\/td>\n<\/tr>\n
Region<\/strong><\/td>\nPriorat<\/a> (Spain<\/a>)<\/td>\n<\/tr>\n
Grapes<\/strong><\/td>\n100% Cari\u00f1ena<\/a><\/td>\n<\/tr>\n
Producer<\/strong><\/td>\nCeller Aixal\u00e0 Alcait<\/a><\/td>\n<\/tr>\n
Allergens<\/strong><\/td>\nContains sulfites<\/td>\n<\/tr>\n
Alcohol contenti<\/strong><\/td>\n14.5%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Drinking and storing <\/strong>Serve between 14\u00baC and 16\u00baC<\/p>\n

Food pairing <\/strong>Lamb stews \/ Iberian pork cheek \/ Cured cheeses<\/p>\n

Les Clivelles de Torroja is a vineyard on the high ridges of Torroja, in Partida ‘Ferral’, with very soft slate. It’s Jordi’s oldest vineyard, planted to Caranyena and is released as Vi de Vila Torroja. Aged 10 months in chestnut wood, 220litres and some French barriques.<\/p>\n

More rounded, with fuller tannin than Pardelasses (reflecting the pure Carinyena ID), but equally nimble and free. Black strawberries, rosehips, sage, in a deeply herbal wine built on the truffly-honey smell and fresh black minerality of the llicorella. It\u2019s fresh, purple-herbal with great spice and line. An easy-glide of gentle tannin and fine, refreshing acidity. Precise, focused and balanced, structurally impeccable without anything imposing. Remarkable value for a genuine great.<\/em><\/p>\n

Celler Aixal\u00e0 Alcait<\/strong><\/p>\n

Jordi Aixal\u00e0 is a small wine producer in Torroja del Priorat who, after experiencing employment in other wineries, decided to embark enthusiastically on a new project of his own. The very first vintage was back in 2005, and production was extremely low, resulting in less than 3,000 bottles. The Pardelasses wines originate from two estates that belong to the Aixal\u00e0-Jansana family: Amitxers\/Pardelasses, growing Garnacha vines aged less than 25 years-old, and Les Clivelles, an estate of Cari\u00f1ena old vines, predominantly planted in slate (llicorella) soils.<\/p>\n

Jordi Aixal\u00e0 and his family treat their vineyards with great respect for the environment, working the land in accordance with past traditions. They pay due attention to the lunar phases and apply non-aggressive treatments allowed under organic farming principles.<\/p>\n

Pardelasses was the first wine to be released, but three other wines came shortly after: Destrankis, Clivelles (a vi de vila, Catalan for Vin de Village<\/em>, a 2009 classification for identifying a wine’s exact village or town of origin) and a new, superior wine range, Coster de l’Alzina.<\/p>\n

Paul and Helen Nicholls April 22<\/p>\n


\n\"\"<\/a> \"\"<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

  This meeting was held in A Bordo Restaurant in Javea and was hosted by Paul and Helen Nicholls         Martina\u00a0Blanca 2019\u00a0 ALCOHOL CONTENT: 13.5% What does this wine taste like? View Straw yellow \/ Greenish glints…<\/p>\n

Read more \u2192<\/a><\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,43],"tags":[],"_links":{"self":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/7846"}],"collection":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/comments?post=7846"}],"version-history":[{"count":3,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/7846\/revisions"}],"predecessor-version":[{"id":7856,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/posts\/7846\/revisions\/7856"}],"wp:attachment":[{"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/media?parent=7846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/categories?post=7846"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cbws.eu\/archive\/wp-json\/wp\/v2\/tags?post=7846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}