Vall Llach Vi De Finca Mas de la Rosa

DOQ Priorat

Celler Vall Llach’s flagship wine, one of very few Vi de Finca Qualificadas that has been certified in Spain, is a single-vineyard wine of great quantified quality. The wine is made solely from fruit that clings to one incredibly rocky hillside outside of Porrera, Priorat, in a beautiful setting that has earned the wine its poetic name of: Mas de la Rosa or Rose’s Farmhouse.

Tasting Notes

Profound and structured, this wine's magnificent concentration manifests itself in a rich weave of potent and sultry aromas and flavors without losing subtlety or harmony.

Each grape that goes into making the inimitable Mas de la Rosa is manually de-stemmed and gently fermented in open-top 300 liter French oak barrels. The temperature of fermentation is controlled between 25-29ºC over 15 days, with daily manual punch-downs. A post-fermentative maceration with the skins took between 2-5 days, which was then followed by a soft press. 100% percent of the wine then went through malolactic fermentation in the same open-top barrels. Upon completion of the malolactic fermentation, the finished wine was transferred to closed, lay-down barrels for aging. It was aged in new 300L French oak barrels for a period of 14 months during which time the barrels were racked only once. The wine was left unfiltered and unfinedbefore at bottling.

100% Cariñena Total Acidity 4.9g/L, pH 3.49 Alcohol: 16%

Mas de la Rosa is a unique vineyard site that has an unforgiving south-facing orientation to the sun, is made up of 80° slopes, and consists of only slate rock. As irrigation is banned in Priorat, the old vines owned by Celler Vall Llach are forced to dig deep in search of water, leading to an incredibly low production of 300 grams/vine. Thus, it takes seven vines to make one bottle of this inimitable wine.

Celler Vall Llach’s flagship wine, one of very few Vi de Finca Qualificadas that has been certified in Spain, is a single-vineyard wine of great quantified quality. The wine is made solely from fruit that clings to one incredibly rocky hillside outside of Porrera, Priorat, in a beautiful setting that has earned the wine its poetic name of: Mas de la Rosa or Rose’s Farmhouse.

Tasting Notes

Profound and structured, this wine's magnificent concentration manifests itself in a rich weave of potent and sultry aromas and flavors without losing subtlety or harmony.

Each grape that goes into making the inimitable Mas de la Rosa is manually de-stemmed and gently fermented in open-top 300 liter French oak barrels. The temperature of fermentation is controlled between 25-29ºC over 15 days, with daily manual punch-downs. A post-fermentative maceration with the skins took between 2-5 days, which was then followed by a soft press. 100% percent of the wine then went through malolactic fermentation in the same open-top barrels. Upon completion of the malolactic fermentation, the finished wine was transferred to closed, lay-down barrels for aging. It was aged in new 300L French oak barrels for a period of 14 months during which time the barrels were racked only once. The wine was left unfiltered and unfinedbefore at bottling.

100% Cariñena Total Acidity 4.9g/L, pH 3.49 Alcohol: 16%

Mas de la Rosa is a unique vineyard site that has an unforgiving south-facing orientation to the sun, is made up of 80° slopes, and consists of only slate rock. As irrigation is banned in Priorat, the old vines owned by Celler Vall Llach are forced to dig deep in search of water, leading to an incredibly low production of 300 grams/vine. Thus, it takes seven vines to make one bottle of this inimitable wine.

Celler Vall Llach’s flagship wine, one of very few Vi de Finca Qualificadas that has been certified in Spain, is a single-vineyard wine of great quantified quality. The wine is made solely from fruit that clings to one incredibly rocky hillside outside of Porrera, Priorat, in a beautiful setting that has earned the wine its poetic name of: Mas de la Rosa or Rose’s Farmhouse.

Tasting Notes

Profound and structured, this wine's magnificent concentration manifests itself in a rich weave of potent and sultry aromas and flavors without losing subtlety or harmony.

Each grape that goes into making the inimitable Mas de la Rosa is manually de-stemmed and gently fermented in open-top 300 liter French oak barrels. The temperature of fermentation is controlled between 25-29ºC over 15 days, with daily manual punch-downs. A post-fermentative maceration with the skins took between 2-5 days, which was then followed by a soft press. 100% percent of the wine then went through malolactic fermentation in the same open-top barrels. Upon completion of the malolactic fermentation, the finished wine was transferred to closed, lay-down barrels for aging. It was aged in new 300L French oak barrels for a period of 14 months during which time the barrels were racked only once. The wine was left unfiltered and unfinedbefore at bottling.

Mas de la Rosa is a unique vineyard site that has an unforgiving south-facing orientation to the sun, is made up of 80° slopes, and consists of only slate rock. As irrigation is banned in Priorat, the old vines owned by Celler Vall Llach are forced to dig deep in search of water, leading to an incredibly low production of 300 grams/vine. Thus, it takes seven vines to make one bottle of this inimitable wine.

Celler Vall Llach’s flagship wine, one of very few Vi de Finca Qualificadas that has been certified in Spain, is a single-vineyard wine of great quantified quality. The wine is made solely from fruit that clings to one incredibly rocky hillside outside of Porrera, Priorat, in a beautiful setting that has earned the wine its poetic name of: Mas de la Rosa or Rose’s Farmhouse.

Tasting Notes

Profound and structured, this wine's magnificent concentration manifests itself in a rich weave of potent and sultry aromas and flavors without losing subtlety or harmony.

Each grape that goes into making the inimitable Mas de la Rosa is manually de-stemmed and gently fermented in open-top 300 liter French oak barrels. The temperature of fermentation is controlled between 25-29ºC over 15 days, with daily manual punch-downs. A post-fermentative maceration with the skins took between 2-5 days, which was then followed by a soft press. 100% percent of the wine then went through malolactic fermentation in the same open-top barrels during December of 2012. Upon completion of the malolactic fermentation, the finished wine was transferred to closed, lay-down barrels for aging in 300L French oak barrels for a period of 14 months, during which time the barrels were racked only once. The wine was left unfiltered and unfined before being bottled in June of 2014.

Blend is 93% Cariñena, 4% Cabernet Sauvignon, and 3% Garnacha. Alcohol content 15.5 % Total tartaric acidity 4.9g/l Volatile acidity 0.90 g/l Residual sugar 0.44 g/l

Mas de la Rosa is a unique vineyard site that has an unforgiving south-facing orientation to the sun, is made up of 80°slopes, and consists of only slate rock. As irrigation is banned in Priorat, the old vines owned by Celler Vall Llach are forced to dig deep in search of water, leading to an incredibly low production of 300 grams/vine. Thus, it takes seven vines to make one bottle of this inimitable wine.

This is Celler Vall Llach’s flagship wine. The wine is made entirely from the grapes grown in a single vineyard, in an amazing setting which has earned it its poetic name of: Mas de la Rosa or Rose’s Farmhouse.

Tasting Notes

Profound and structured, its magnificent concentration manifests itself in a rich weave of potent and original aromas and flavours without losing subtlety or harmony. At the bodega no one thinks of this as an everyday beverage. We have enjoyed creating a wine for calm appreciation, for tasting pleasure.

2010 started cold with a long winter characterized by snowfall and rain. By March, these factors meant that bud-break was good (a little bit late) and vines grew well in their initial stage. There was plenty of water during the spring months. By mid-June, the grapes were starting to flower and there was abundant foliage. Despite the rainfall, the grapes were very healthy thanks mainly to the moderate temperatures and regular windy days. July was one of the most constant months in comparison to previous years, with veraison starting in most of the varieties by the end of the month. August meant the grapes continued to ripen, despite being quite cool, with the exception of the last week of the month. These higher temperatures continued into the first fortnight of September when the heat and considerable sunlight exposure meant the grapes ripened well. Autumn began with warm temperatures during the day, cooler nights and some rain, whilst in October the weather turned decidedly autumnal. In terms of phenolic ripening, all varieties maintained a week and a half difference compared to other years (starting from bud burst). Grapes ripened slowly due to the contrast between daytime and night-time temperatures. Grapes tended to remain very healthy and the harvest had finished by the second week of November. To sum up, the 2010 vintage was generally quiet, the grapes evolved at an even pace and temperatures tended to be lower than other years.

Fermentation of the destemmed grape in 225 and 500 litre wooden barriques and 1,000 and 2,500 litre stainless steel tanks. 3 days of cold pre-fermentation maceration, 17-19 days of fermentation at a temperature limited to between 25 and 29 ºC with daily pigeage and gentle remontage. 12 days of post-fermentation maceration, followed by gentle pressing. Malolactic fermentation, 50% in stainless steel tanks and 50% in barrique. The wine was transferred to 225 and 300 litre barriques of light- and medium-toasted fine-grained new French oak. The wine was moved once during the aging period of 16 months.

Blend is 90% Cariñena, 10% Cabernet Sauvignon.

Alcohol Content: 15.5 %

Total Tartaric Acidity: 5.1g/l

Volatile Acidity: 0.85 g/l

Residual Sugar: 1.83 g/l

This vineyard plot, made up of impossibly steep slopes, with its severe llicorella soil and an unforgiving south-facing aspect, is so unusual that it has given us our most exclusive wine.

  • 95

    points

    Vall Llach Vi De Finca Mas de la Rosa
    Thomas Matthews, Wine Spectator, September 2018

    "This powerful red shows depth and harmony. The thick texture is supported by well-integrated tannins, delivering cassis, kirsch, menthol and cola flavors. Herbal and meaty notes add a savory element. You might call this Priorat on steroids, but this remains balanced and fresh. Drink now through 2033. 30 cases imported."

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  • 92

    points

    Vall Llach Vi De Finca Mas de la Rosa
    Luis Gutiérrez, Wine Advocate, June 2015

    "Finally, the single-vineyard, crown jewel that is a blend of 93% Cariñena, 4% Cabernet Sauvignon and 3% Garnacha, the 2012 Vall Llach Mas de la Rosa seems to have taken the heat of the vintage much better. Although ripe, it's not overripe, and there are floral notes reminiscent of violets, plenty of spicy/smoky aromas of vanilla, cinnamon and cloves and some slate, peat and graphite reminiscences. Not as massive as you'd think (unless we talk about the huge, over-sized bottles...), it's actually elegant within its style, and compared with its siblings, the tannins are well-coated with juicy fruit and the glycerin from the alcohol. It ends long and relatively warm. This has better balance within the powerful, rice and generously-oaked style. 1,542 bottles produced."

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  • 93

    points

    Vall Llach Vi De Finca Mas de la Rosa
    Patricio Tapia, Wine & Spirits, Augu 2016

    "Year's Best: The flagship wine of Vall Llach, this grows on a steep slope facing the warm afternoon sun. In the hot, dry 2012 vintage, the wine is almost impenetrable, a block of ripe black fruit. As it takes on oxygen in the glass, it begins to show a softer side, calming the fierceness of the tannins and pulling aside the curtain of superripe fruit to reveal fresher herbal notes. It is grand in all aspects, while still balanced in its voluptuous immensity."

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  • 94

    points

    Vall Llach Vi De Finca Mas de la Rosa
    Michael Schachner, Wine Enthusiast, June 2015

    "Licorice, lemon peel, nutmeg, black cherry, requisite schist and smoke aromas set up a juicy, full-bodied, tannic palate with blackberry, mocha, cassis and mild herbal flavors. Blackened toast, licorice and black-fruit flavors are draped all over a smooth, controlled finish. Best from 2016 through 2023. Cellar Selection."

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  • 95

    points

    Vall Llach Vi De Finca Mas de la Rosa
    Thomas Matthews, Wine Spectator, July 2015

    "Rich and polished, this plush red delivers a mouthful of blackberry, licorice, creamy vanilla and baking spice flavors, with well integrated tannins and gentle but bright acidity. Floral, orange peel and mineral notes linger on the long, juicy finish. Drink now through 2022."

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  • 91

    points

    Vall Llach Vi De Finca Mas de la Rosa
    Luis Gutiérrez, Wine Advocate, February 2014

    "The 2010 Vall Llach Mas de la Rosa is a single-vineyard wine, a new official denomination (the other one that comes to mind is Clos Mogador) from an extremely steep hillside planted 115 years ago with Cariñena blended with 10% Cabernet Sauvignon.  It has notes of dark chocolate, vegetal coal, wet slate, and extremely ripe black fruit: prunes and cassis.  The palate is full-bodied, with candied flavors, lowish acidity and plenty of dusty tannins.  An aggressive wine that calls for a winter stew.  A big, ripe Priorat, for fans of the style.  Drink 2014-2017."

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  • 92

    points

    Vall Llach Vi De Finca Mas de la Rosa
    Josh Raynolds, Stephen Tanzer's International Wine Cellar, September 2014

    "Glass-staining ruby.  Powerful, smoke-accented dark fruit preserve, cola and licorice aromas are sharpened by black pepper and violet, with a mineral nuance emerging slowly.  Distinctly ripe and weighty, offering sweet, deeply pitched blackberry and plum jam flavors that coat the palate.  There's 15.5% declared alcohol here and one can sense it on the long, round, clinging finish, which is framed by gently chewy tannins.  The carinena vines here are reportedly over 110 years old."

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  • 94

    points

    Vall Llach Vi De Finca Mas de la Rosa
    Michael Schachner, Wine Enthusiast, June 2015

    "Lovely licorice, cherry, kirsch and malty aromas grace the bouquet on this single-vineyard Priorat that’s full, lush, pure and moderately tannic. Blackberry, black cherry, cassis and chocolate are the key flavors, while a chewy, tannic, lightly toasted finish introduces touches of prune and raisin. Drink through 2022.  Editors’ Choice."

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  • 91

    points

    Vall Llach Vi De Finca Mas de la Rosa
    Thomas Matthews, Wine Spectator, October 2014

    "Expressive, with kirsch, chocolate and toasty flavors, this bold red shows a plush texture, balanced by firm tannins and balsamic acidity. A bit grippy now, showing the density to age. Best from 2016 through 2022."

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

2010 Vall Llach Vi De Finca Mas de la Rosa – Bottle

2010 Vall Llach Vi De Finca Mas de la Rosa – Label

2010 Vall Llach Vi De Finca Mas de la Rosa – Sales Sheet

2010 Vall Llach Vi De Finca Mas de la Rosa – Shelftalker

2010 Vall Llach Vi De Finca Mas de la Rosa – Tasting Notes

2016 Vall Llach Vi De Finca Mas de la Rosa – Bottle

2016 Vall Llach Vi De Finca Mas de la Rosa – Label

2016 Vall Llach Vi De Finca Mas de la Rosa – Tasting Note

Vall Llach Photography