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.

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.

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.

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.