Josep Grau Viticultor Vespres Red 2020 | eWineAsia.com

Wine Type: Red Wine
Grape Variety: Garnacha Tinta, Carinena & Syrah
Vintage: 2020
Ageing Potential: Ready to drink
Serving Temperature: 16 ~ 18 °C
Alcohol Level: 13.5%
Size: 750ml

Country: Spain
Region: Priorat

Description

First vintage of Vespres was in 2007 and since then has remained loyal to its style until nowadays. Over the years it has received excellent reviews. Perhaps the most prominent was in 2013, when Vespres 2010 appears in the prestigious American Magazine Wine & Spirits (100 Best Wines of the World) and, with 94 points, they place it as the best value wine among the 100 chosen in the American market. We have always produced it with the traditional grape varieties of the area and the ones that represent us mostly: Garnacha Tinta, the variety that defines us most, gives it fruit and elegance. Cariñena, more intense, gives it some mineral touches and more balsamic notes. And Syrah between other varieties, which rounds it with floral hints

Viticulture:

All tasks of the vineyard are manual and we do not use chemical-synthetic products. Following the principles of organic and biodynamic viticulture we guarantee the biodiversity and sustainability of the vineyard, and the essence of its origin.

Tasting Note

Ruby red
Generous in intensity and aromas of red fruit. Slight touches of berries and balsamic.
Very Mediterranean character. Its silky texture, fresh acidity and elegant austerity, offer a very cozy and seductive result.

Winery Info / Brand

Josep Grau

Josep Grau, the winegrower and oenologist, has an obsession with the vineyard selection, and his final goal is to make the best wines, authentic and exciting. He works with a puzzle of small vineyards in the municipalities of Marçà, Capçanes and Falset, each with its particular mineral richness, with clay, calcareous, granite and slate soils that provide, together with an extreme and unpredictable climate, genuine wines, superb, rich, and with the identity of fruit and terroir.

Mr Josep Grau always ferments the grapes with indigenous yeasts to preserve the specific character of each grape variety and plot. Following his "terroir-first" philosophy, he seldom uses small oak barrels to age the wines because he thinks they often suffocate the fruit and impart too much flavour to the wine. Instead, his wines are usually aged in Austrian oak containers, and he prefers Stockinger barrels.