wUst Fine Wine Imports
wines U should try!
Cal Grau
Anyone who has ever visited the Priorat would wonder why anyone would be crazy enough to attempt to grow grapes there given the crazy quilt topography of almost vertical canyons between randomly occurring hills and rock outcroppings. But, when you taste the amazing Garnarcha and Cariñena (locally known as Samsó) blends that are produced from the broken slate "licorella" terroir and have your taste buds filled with refreshing flavors and minerality, you will understand why wine is produced here.
The Cal Grau vineyards are located in a prime south facing site high in the hills just below the northern ridge which is the boundary between the Priorat and Monsant. Across the vineyard site are 26 parcels that are all vinified separately and then masterfully blended into the estate's "Crianza" and "Reserva" wines, Le Petite Agnes and Clos Badaceli. There is also an extraordinary "Gran Reserva" (Les Ones) that is made from 100 percent Carinena from selected parcels of older vines that are 55 years old.
The individual parcels are on steep and mountainous terrain arranged in terraces that run through Mediterranean forest areas, almond-trees, and centenary olive trees. Within each parcel are separate "micro blocks" that are usually picked separately given the wide range of changing soils and micro-climates that exist even within each parcel. The master of all this is the incredibly precise and articulate Fran, the vineyard manager and head winemaker, who then ultimately creates the masterful blends of the wonderful Cal Grau fruit.
By the way, another fun part of visiting the Priorat area is experiencing the Catalan culture. The language itself is mainly a mix of French and Spanish but with some Italian vocabulary as well and from knowing all three it is interesting how much Catalan I'm able to understand. The people of the area are also very warm, friendly, and full of life. Part of that is just part of the culture and the beautiful place where they live but maybe part of that is also from the area's wonderful wines!
Undulating Vineyards - "Les Ones" - the waves!
Rocky slate "soils" and with a view to the ridge
Garnacha clusters forming
Irregular rows of vines required by the Priorat terrain
Underground view of the slate from the barrel cellar
Map of the estate
The Wines
La Petite Agnes 2017
This wine is considered the "Crianza" of the estate although Cal Grau prefers to vinify and mature each of their wines according to what is best for each vintage instead of strict schedules. The blend is 50 percent Garnacha and 50 percent Cariñena and aromas include dark cherries, currants, pomegranate, and nectarines. Flavors include raspberries, blood orange, and cantaloupe. There is a medium to full body, perfect balance and acidity, and a lush minerally full finish.
Food pairings would include Filet Mignon, New York Steak, short ribs, beef stew, grilled and roast veal and pork, pork chops, BBQ ribs, tuna, cassoulet, paella, jambon iberico, Asian beef, pork, and chicken dishes, Mexican beef and pork dishes, charcuteries, and medium and rich cheeses.
Clos Badaceli 2016
This is the estate's "Reserva" wine that includes more extensive barrel aging. The blend is 60 percent Garnacha and 40 percent Carinena and uses grapes from only the best micro-blocks across the estate. The name is from the historical name of this small area of the Priorat that is about six miles west of Gratallops between El Lloar and El Molar and with even more striking minerality as it is directly below the ridge that separates the Priorat and Montsant.
The aromatics are complex and extensive and include dark cherries, dark plums, dark chocolate, nectarines, pomegranate, cassis, ripe strawberries, blueberries, blackberries, and boysenberries. Flavors include blackberries, boysenberries, and pomegranate and which are fully saturated across the palate. There is an elegant medium body, perfect balance and acidity, and an interesting finish which initially feels a bit restrained but which is actually long and memorable.
Food pairings would include filet mignon, New York Steak, short ribs, beef stew, grilled and roasted veal and pork, pork shoulder, wild boar, duck, coq au vin, salmon, tuna, swordfish, steamed clams and mussels, grilled shrimp, seafood soups, paella, tapas, Iberian ham, Asian and Mexican beef, pork, and chicken dishes, Indian Tandoori and mild curries, charcuterie, and mild, medium, rich, and creamy cheeses.
Clos Badaceli 2017
This is the estate's "Reserva" wine that includes more extensive barrel aging. The blend is 60 percent Garnacha and 40 percent Cariñena and uses grapes from only the best micro-blocks across the estate. The name is from the historical name of this small area of the Priorat that is about six miles west of Gratallops between El Lloar and El Molar and with even more striking minerality as it is directly below the ridge that separates the Priorat and Montsant.
Aromas include dark cherries, dark plums, blackberries, boysenberries, blueberries, and a sweet hint of fresh cut flowers. Flavors include dark cherries, blackberries, boysenberries, blueberries, strawberries, and nectarines. There is an elegant medium body, perfect balance and acidity, and a long medium to full finish.
Food pairings would include New York Steak, Rib Eye, Roast Beef, short ribs, beef stew, lamb chops, veal chops, pork chops and tenderloin, grilled chicken, duck confit, cassoulet, salmon, shrimp, swordfish, clams, mussels, paella, Asian and Mexican beef, pork, and chicken dishes, lamb curries, spicy Mexican dishes such as alambres or with mole sauce, tacos, tapas, charcuterie, and medium, rich, and creamy cheeses.
Les Ones 2015
*** Ratings:, Decanter World Wide Awards (London), Best in Show 2019, 97 points.
This is the estate's "Gran Reserva" that is sourced only from two of the estate’s 26 parcels and which contains vines that are 55 years old. The wine is 100 percent Cariñena (Samsó in the local dialect) and the name means “waves” in Català and expresses the interesting contours of the steep vineyard terraces in the vineyards as the terraces appear to be undulating waves across the terrain of the estate.
The aromatics are complex and extensive and include rich dark cherries, blackberries, dark chocolate, ripe strawberries, and cantaloupe. Flavors include blackberries, boysenberries, blueberries, dark cherries, pomegranate, and red peaches. There is a medium to full body but with an elegant lightness across the palate, perfect balance and acidity, and a saturated and refreshing minerally finish.
Food pairings would include Filet Mignon, New York Steak, Rib Eye, roast beef, veal chops, lamb, pork chops, roast pork, duck, grilled chicken, shrimp, salmon, tuna, jambon iberico, paella, jambalaya, Asian and Mexican beef and pork dishes, Indian lamb dishes, charcuterie, and medium and rich cheeses.
