In 2004, to fulfil my thirst for understanding wine I purchased with a long time friend a small vineyard in the Priorat. The region was already reputed but with a huge spectrum of styles and qualities. As it was a tiny Project starting with 500 bottles we called it “Huellas” meaning fingerprints echoing the hand-craft labour involved.
Vines between 25 and 100 years old
50% Cariñena, 40% Garnacha, 5% Syrah and 5% Cabernet sauvignon
Alcohol level: 14,5%
Total acidity: 5,58g/l
Minimum handling to respect the fruit. Cooling of the grapes to 6ºc, and cold maceration for 2 days. All grapes are fermented separately under controlled temperature; part of the Cariñena is fermented in wooden vats of 400l. The other berries are fermented in stainless steel tanks.
Takes place in 20% new French oak of 400l capacity and 80% in 2nd and 3rdyear old barriques, for a total of 1 year in wood.
This wine reflects his place of birth by displaying ripe fruit, cherries, figs and an underlying scent of thyme and rosemary. The structure is based on finely etched tannins and certain opulence in the mid-palate that is gently tamed by a mineral acidity lifting the wines and lending it a harmonious and seductive finish.
92 points Wine Advocate Robert Parker
Download technical sheet:
Gérard Basset OBE, MS, MW tasting note