Embruix de Vall Llach

DOQ Priorat

Sourced from estate vines primarily 15- to 25-years-old, Vall Llach’s Embruix (pronounced Embroosh), means “bewitching” in Catalan and the name, along with the symbol of a full moon on the wine’s label, is testament to the winery’s interest in biodynamic winemaking.

Tasting Notes

Deep cherry red in color with a garnet rim, this wine contains soft aromas of black plumbs, cherry liqueur, freshly milled spice (including clove and black pepper), intertwined with earthy mineral notes.

The 2016 vintage in Priorat was considered to be exceptional due to the lack of rain, beautifully moderate temperatures and the presence of dry air during key moments of the cycle of the vine. The year was marked by a dry winter, a rainy early spring and a rather cool and dry summer/early fall. While temperatures began to rise a few weeks following verasion, which accelerated the concentration of grape sugars, the heightened maturation was slowed down during the month of October, when moderate rains favored a slower and more balanced end of maturity. Harvest was delayed a full 3-8 days later than usual, ending on the 4th of November, with perfectly healthy and non-desiccated clusters. Overall it can be said that the 2016 vintage in Priorat exhibited an excellent extended maturation, which winemaker Albert Costa said gave rise to ‘mature, structured wines that are concentrated and elegant and with good acidity…characteristics that are all ideal for long bottle aging.’

Upon entry into the winery: In order to ensure optimum grape quality, all vineyard blocks and all varieties are manually harvested and vinified separately. Vinification: After de-stemming, alcoholic fermentation takes place between 25-29 ºC in 2,500L and 5,000L stainless steel tanks over 17 days, with daily manual punch-downs. Post-fermentative maceration lasts 12 days, and is followed by a soft press, after which 50% of the wine goes through ML in tank and 50% in barrel. Aging: Aged in fine grain, 225- and 300-liter third and fourth-year French oak barrels with a light-to-medium toast for a total time of 12 months. Bottling: March 2018

Wine analysis: 4.9 g/l (0.49%) total acidity; 3.57 pH; 15.50% alcohol by volume Varietal Blend: 25% Merlot, 23% Garnacha, 21% Cariñena, 20% Syrah, 11% Cabernet Sauvignon

Situated in one of the D.O.Q. Priorat’s oldest towns, Porrera, the relatively “young” vines that make up this wine are located on steep slopes comprised entirely of slate, known locally as llicorella.  Due to the steep slopes’ inability to retain water and the dry, fiery climate, even the clusters that come from Vall Llach’s youngest vineyards are small and dense, providing the Embruix with its characteristic “bewitching” quality. THE ESTATE-OWNED VINEYARDS Vineyards: Six estate-owned vineyards Elevation: 990-1,500 feet Slope: terraces planted on 30-70% slopes Size: 74 acres Number of vines planted: est. 2,000 vines/acre Production per vine: average of 1,000 grams Vineyard planted: 1994-2000 (average age = 20 years-old)

Sourced from estate vines primarily 15- to 25-years-old, Vall Llach’s Embruix (pronounced Embroosh), means “bewitching” in Catalan and the name, along with the symbol of a full moon on the wine’s label, is testament to the winery’s interest in biodynamic winemaking.

Tasting Notes

Dark cherry red in color with a garnet rim, this wine contains alluring aromas of ripe plums, freshly ground black pepper and clove.

In order to ensure optimum grape quality, all vineyard blocks and all varieties were manually harvested and vinified separately; over 90 separate micro-fermentations were performed.  After de-stemming, alcoholic fermentation took place between 25-29ºC in 2,500L and 5,000L stainless steel tanks over 15 days, with daily manual punch-downs.  Post-fermentative maceration lasted 5 days, followed by a soft press at which time the wine went through malolactic fermentation in tank before being transferred to barrel.  The resulting wine was then aged in fine grain, 225- and 300-liter second- and third-year French oak barrels with a light-to-medium toast.  The barrels were racked once during the total aging time of 14 months.

Situated in one of the D.O.Q. Priorat’s oldest towns, Porrera, the relatively “young” vines that make up this wine are located on steep slopes comprised entirely of slate, known locally as llicorella.  Due to the steep slopes’ inability to retain water and the dry, fiery climate, even the clusters that come from Vall Llach’s youngest vineyards are small and dense, providing the Embruix with its characteristic “bewitching” quality.

Sourced from estate vines primarily 15- to 25-years-old, Vall Llach’s Embruix (pronounced Embroosh), means “bewitching” in Catalan and the name, along with the symbol of a full moon on the wine’s label, is testament to the winery’s interest in biodynamic winemaking.

Tasting Notes

Dark cherry red in color with a garnet rim, this wine contains alluring aromas of ripe plums, freshly ground black pepper and clove. Intense and naturally concentrated for an entry-level wine, the 2014 Embruix de Vall Llach is lush and round on the mid-palate with notes of chocolate-covered cherries and soft black licorice on the finish.the finish.

Albert Costa characterized the 2014 vintage as producing wines with “a lot of aromatic intensity, a soft entry into the mouth and with noble minerality.” The year began well, with the Porrera region receiving enough rain in spring to endure the hot and dry summer. The Celler Vall Llach team began harvesting their white grapes on September 11, in line with previous years, and the red grape varieties began verasion in “a very healthy fashion.” Two weeks after the harvest of their white grapes, however, a week of solid rain began, which made the Vall Llach team fear that the health of their red grape clusters may not be as good as they had initially hoped. Thankfully, another spell of cool, dry air hit Priorat in mid-October and the CVL team was able harvest healthy old-vine Cariñena clusters during the last week of October. Considered to be “a very fresh year” that produced markedly fresh red Priorat wines, the 2014 Embruix may be enjoyed now and should age well in bottle.

In order to ensure optimum grape quality, all vineyard blocks and all varieties were manually harvested and vinified separately; over 90 separate micro-fermentations were performed. After de-stemming, alcoholic fermentation took place between 25-29 ºC in 2,500L and 5,000L stainless steel tanks over 15 days, with daily manual punch-downs. Post-fermentative maceration lasted 5 days, followed by a soft press at which time the wine went through malolactic fermentation in tank before being transferred to barrel. The resulting wine was then aged in fine grain, 225- and 300-liter second- and third-year French oak barrels with a light-to-medium toast. The barrels were racked once during the total aging time of 14 months and the wine was then bottled in March of 2016.

Blend is 26% Garnacha, 24% Merlot, 17% Syrah, 17% Cabernet Sauvignon and 16% Cariñena

Acidity: 5.0 g/L

pH: 3.50

Alcohol: 15.0%

Situated in one of the D.O.Q. Priorat’s oldest towns, Porrera, the relatively “young” vines that make up this wine are located on steep slopes comprised entirely of slate, known locally as llicorella. Due to the steep slopes’ inability to retain water and the dry, fiery climate, even the clusters that come from Vall Llach’s youngest vineyards are small and dense, providing the Embruix with its characteristic “bewitching” quality.

Sourced from estate vines primarily 15- to 25-years-old, Vall Llach’s Embruix (pronounced Embroosh), means “bewitching” in Catalan and the name, along with the symbol of a full moon on the wine’s label, is testament to the winery’s interest in biodynamic winemaking.

Tasting Notes

Immediately agreeable, but with a powerful repertoire of rich aromas, flavors and textures, this is a wine that satisfies both the connoisseur and casual consumer alike. Hints of sweet spice, ripe plums, fennel seed, dark chocolate and roasted nuts found both in the nose and on the palate.

After a string of rather irregular vintages, 2013 was considered to be one of exceptional quality. A remarkably rainy Spring counterbalanced the parched tail-end of 2012, giving way to a pleasantly dry summer with hot days and cool nights. A lack of heavy rainfall and extreme temperature spikes in Fall produced a long maturation period that delayed harvest by two weeks and helped promote a perfect phenolic maturation of the grapes. In winemaker Albert Costa’s words, “The grapes ripened well and remained healthy all the way to harvest – they underwent their different physiological changes in the perfect fashion.” Overall, it can be said that 2013 produced grapes in Priorat that had an excellent balance between sugar and acidity, resulting in wines that are well-balanced, incredibly round and great for drinking now or aging a few years in bottle.

In order to ensure optimum grape quality, all vineyard blocks and all varieties were manually harvested and vinified separately; over 90 separate micro-fermentations were performed. After de-stemming, alcoholic fermentation took place between 25-29 ºC in 2,500L and 5,000L stainless steel tanks over 17 days, with daily manual punch-downs. Post-fermentative maceration lasted 12 days, followed by a soft press at which time 50% of the wine went through malolactic fermentation in tank and 50% in barrel. The resulting wine was then aged in fine grain, 225- and 300-liter second- and third-year French oak barrels with a light-to-medium toast. The barrels were racked once during the total aging time of 14 months and the wine was then bottled in January of 2015.

Blend is 26% Garnacha, 24% Merlot, 17% Syrah, 17% Cabernet Sauvignon and 16% Cariñena

Acidity: 5.1 g/L

pH: 3.50

Alcohol: 15.5%

Situated in one of the D.O.Q. Priorat’s oldest towns, Porrera, the relatively “young” vines that make up this wine are located on steep slopes comprised entirely of slate, known locally as llicorella. Due to the steep slopes’ inability to retain water and the dry, fiery climate, even the clusters that come from Vall Llach’s youngest vineyards are small and dense, providing the Embruix with its characteristic “bewitching” quality.

Sourced from estate vines primarily 15- to 25-years-old, Vall Llach’s Embruix (pronounced “Embroosh”), means “bewitching” in Catalan and the name, along with the symbol of a full moon on the wine’s label, is testament to the winery’s interest in biodynamic winemaking.

Tasting Notes

Immediately agreeable, but with a powerful repertoire of rich aromas, flavors and textures, this is a wine that satisfies both the connoisseur and casual consumer alike. Notes of sweet almond, blackberry jam, fennel seed and toasted oak found both in the nose and on the palate.

Considered a dry vintage, due to the successive heat waves that hit the province of Tarragona from the month of May to the end of August, 2012 is said to be characterized by an uneven grape maturation in all regions of Priorat except for the very coolest. As the village where Celler Vall Llach is located lies closest to the Mediterranean sea, it is known to have cooler temperatures than other parts of Priorat. The growing season in Porrera typically lasts much longer and the grapes grown in the rocky hills surrounding the village are harvested later – a winning combination for achieving a perfect phenolic maturation. In the winemaker’s words, “over the spring and summer months, the scarce rainfall meant that our grapes were very healthy and we had no problems with botrytis. We did not observe any water stress in our vines throughout the summer months and our grapes ripened healthily all the way to harvest.”

In order to ensure optimum grape quality, all vineyard blocks and all varieties were manually harvested and vinified separately; over 90 separate micro-fermentations were performed. After de-stemming, alcoholic fermentation took place between 25-29 ºC in 2,500L and 5,000L stainless steel tanks over 17 days, with daily manual punch-downs. Post-fermentative maceration lasted 12 days, followed by a soft press at which time 50% of the wine went through malolactic fermentation in tank and 50% in barrel. The resulting wine was then aged in fine grain, 225- and 300-liter second- and third-year French oak barrels with a light-to-medium toast. The barrels were racked once during the total aging time of 14 months and the wine was then bottled in March of 2014.

Blend is 35% Garnacha, 20% Cariñena, 20% Syrah, 20% Merlot and 5% Cabernet Sauvignon

Acidity: 4.3 g/L

pH: 3.67

Alcohol: 15.5%

Situated in one of the D.O.Q. Priorat’s oldest towns, Porrera, the relatively “young” vines that make up this wine are located on steep slopes comprised entirely of slate, known locally as llicorella. Due to the steep slopes’ inability to retain water and the dry, fiery climate, even the clusters that come from Vall Llach’s youngest vineyards are small and dense, providing the Embruix with its characteristic “bewitching” quality.

90

points

2014 Vall Llach Embruix
Thomas Matthews, Wine Spectator, February 2017

"This plush red delivers ripe, generous flavors of black cherry, boysenberry, lilac and vanilla, supported by well-integrated tannins and fresh acidity. Harmonious and lively. Drink now through 2024. 3,500 cases imported."

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88

points

2013 Vall Llach Embruix
Thomas Matthews, Wine Spectator, September 2015

"Plum and currant flavors are deepened by sanguine and smoky notes in this round red. Light, firm tannins and moderate acidity give structure, while spice and iron notes linger. Drink now through 2021. 3,000 cases imported."

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90

points

2013 Vall Llach Embruix
Michael Schachner, Wine Enthusiast, June 2015

"Pure, deep berry aromas are accented by quality oak and a hint of earthy prune. Chewy, dense and concentrated on the palate, this tastes ripe, chocolaty and earthy, with blackberry and pepper flavors that stay the course and finish peppery and dark, with a mild note of rubber. Drink through 2019."

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87

points

2012 Vall Llach Embruix
Thomas Matthews, Wine Spectator, September 2015

"Smoky and sanguine aromas give way to licorice, gamy and coffee flavors in this savory, austere red, which is dense and polished, with solid tannins and balsamic acidity. Drink now through 2020. 2,500 cases imported."

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88

points

2012 Vall Llach Embruix
Wine Enthusiast, June 2015

"Floral blueberry and boysenberry aromas are forward and slightly exotic, with notes of leather and dried cheese. This is chunky, heavy and a touch flat, with grabbing, cheek-scrubbing tannins. Ripe berry flavors are earthy and show a touch of chocolate, while the finish is baked, ripe, jammy and tannic. Drink through 2018."

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TRADE & MEDIA ASSETS /////////////////

2012 Embruix de Vall Llach – Bottle

2012 Embruix de Vall Llach – Label

2012 Embruix de Vall Llach – Tasting Notes

2013 Embruix de Vall Llach – Bottle

2013 Embruix de Vall Llach – Label

2013 Embruix de Vall Llach – Shelftalker

2013 Embruix de Vall Llach – Tasting Notes

2014 Embruix de Vall Llach – Bottle

2014 Embruix de Vall Llach – Label

2014 Embruix de Vall Llach – Sales Sheet

2014 Embruix de Vall Llach – Tasting Notes

2015 Embruix de Vall Llach – Tasting Notes

2016 Embruix de Vall Llach – Bottle

2016 Embruix de Vall Llach – Label

2016 Embruix de Vall Llach – Tasting Notes