Vall Llach - Idus2019
20% Cabernet Sauvignon
Idus is the result of a close collaboration between the Vall Llach estate and owners of "Trossos" (small, independent vineyard owners), who cultivate old-vine Cariñena and Garnacha. These ancient vineyards, located near the towns of Porrera and Torroja in Priorat. The head-pruned, tiny “bonsai” vines yield naturally concentrated grapes that produce a stunningly inky red wine with complex aromas and flavors. An elegant and modern Priorat that surprises with its soft mineral tones and rich, dark fruit flavors, the Idus de Vall Llach is balanced and structured, with both a soft and persistent finish. Meant to drink now or age for up to 30 years, this wine should be opened a half hour before consuming and served between 55-60ºF.
From its inception, Celler Vall Llach has been governed by a rigid adherence to two guiding principles: rigor and quality. The winery was founded in 1992 by the famous Catalan singer Lluís Llach and his childhood friend, notary Enric Costa. Today Enric’s son, Albert Costa, serves as the winery’s principal winemaker and managing partner. Located in Porrera, one of the twelve villages that form the Qualified Designation of Origin (D.O.Q.) Priorat, about an hour and half southwest of Barcelona, this winery seamlessly fuses history and innovation, resulting in high quality wines that are appreciated the world over
The old vines that make up this wine are located in areas with enviable conditions due to their picturesque surroundings, hours of sunshine and elevation above sea level. Their rocky slopes are impressive to the eye, and prevent any kind of mechanical farming, which mandates an intimate and exclusive relationship with the wine grower. Selected from the choicest vineyard blocks each individual year, this wine is guaranteed to possess some of the best fruit that can be found in the Porrera and Torroja regions of Priora.
A pre-fermentation cold maceration took place for three days before alcoholic fermentation began. De-stemmed grapes were fermented in 1,000 and 2,500 liter stainless steel tanks between 25-29 ºC over 14-18 days, with daily manual punch-downs. In order to ensure optimum grape quality, all vineyard blocks were harvested & vinified separately; over 90 different micro-fermentations were performed. Post-fermentative maceration lasted 15 days, followed by a soft press. Fifty percent of the wine then went through malolactic fermentation in tank and 50% in barrel before the wine was aged in fine grain, 225 and 300 liter first and second year French oak barrels with a light toast. The barrels were racked once during the total aging time of 16 months.