Wine Maker Notes
The year 2007 was marked by excellent maturing of the grape. The winter was cold and humid, temperatures not falling far below zero. Spring was characterised strongly by regular and persistent April rains, which arrived at the optimum moment. Early growth, and plant development until the summer was well underway, were ideal, and the lack of precipitation facilitated good sanitary conditions for the new shoots and for the grape setting. A dry and hot summer continued through until late September. In mid-August growth of the plants halted, and they showed the normal signs of summer dryness, typical of the Mediterranean’s shores. In late September and in the first week of October, rain brought relief, the stocks regained their equilibrium, and excellent maturation of the grape took place.
Once again the grapes were the best for vinification in the Priorat, the drought producing small berries with very high sugar levels. But both meteorology and sanitary conditions enabled the moment of harvest to be determined solely by the decision of the enologists, there being a perfect equilibrium of maturity between all components: skin, pulp, and pip. If one word could define this year it would be maturity.
Aromas of leather, roasted plums, blackberries and some smoke. The palate shows fine tannins, decent acid (which was pleasantly surprising), and delicious flavors of black cherry and plum. Bacon and seaweed flavors are mixed in, adding complexity.