Winery - Vall Llach
* Expert NoteJanuary 12, 2012
The black plum and toasty oak nose of this suave button-pusher will help you make friends quickly. Very international in style, it displays black cherry, semisweet chocolate and licorice accents on a medium frame with good acidity. It’s tasty, but a bit indistinct—this oak-heavy wine could be from many places. Still, it’s well rendered in a style that has broad appeal. Closes dark and toasty, with some dry tannins to lose. Good now, best from 2003 to 2005. —M.M.
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* Expert NoteJanuary 12, 2012
For the second vintage in a row, Vall Llach’s signature red blend is out on its own. The bouquet is round and deep, with alluring cola, mint and blackberry aromas. The palate is alive but still quite dark, with huge black plum and blackberry flavors. Super long on the finish, with a subtle streak of vanilla and coconut. Delicious but also deft. 450 cases produced.
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* Expert NoteJanuary 12, 2012
All three Vall Llach wines are stellar in 2005 and get Editors’ Choice status. Idus is a big load that starts out sharp and toasty and then quickly settles into a saturated groove of black fruit, licorice, coffee and mocha. It’s dark, deep and ripe, with slight mineral underpinnings. Carignan is the lead grape, with Merlot, Garnacha, Cabernet and Syrah filling out the blend.
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* Expert NoteJanuary 12, 2012
Inky-dark and dense, with exemplary cherry and berry fruit along with tons of earth, spice and terroir. At 15% it’s big, and you get more than ample blackberry and cherry fruit to chew on. The finish, meanwhile, is dark with espresso and leftover fruit. Big and boisterous, but right on the money.
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* Expert NoteJanuary 12, 2012
. Stand up and take note: this is great wine from Priorat. And that’s regardless of whether it is typically Priorato in style. It trades textbook minerality for lushness, and the fruit is star quality. In the mouth, there’s an explosion of grape matter that leaves coffee, chocolate, peanut brittle and vanilla. Almost drinkable right now but best from 2009.
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* Expert NoteJanuary 12, 2012
This one is up there with the very best of the region. It’s downright purple, with a powerful, classy, dense nose that exudes pine, lemon peel and loads of blackberry and plum. The flavor profile is a splendid mix of boysenberry, cherry, fennel and black pepper. And the finish is driving and spicy, a wonderful blend of cola, chocolate and berries. A dazzling wine.
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* Expert NoteJanuary 12, 2012
Lovers of full-bodied, extracted Priorat wines know Vall Llach, and that cult sees Embruix as a good value. The 2004 is on the right track: the nose is almost impenetrable as it oozes blackberry, tar and fine leather. Meanwhile, the palate is like warm berry compote followed by espresso and dark chocolate. Very rich although not overly complex. Best now with steak or cheese, or hold until 2008.
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* Expert NoteJanuary 12, 2012
Deep and dark, this is an excellent kitchen-sink blend (it includes Carignan, Merlot, Cabernet, Garnacha and Syrah). For those who like expressive, fruity, no-holds-barred wines, you’re gonna swoon for this. The palate is super lush and full of dark cherry, tobacco, herbs and spice, while the finish is mile-long. Outwardly impressive in a modern style.
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* Expert NoteJanuary 12, 2012
More jammy than previous vintages, with blackberry aromas and notes of bitter dark chocolate. Like any young Priorat stud, it hits firmly with jackhammer tannins, but there’s also a likable, soft underside to it. Starts to sing with air and swirling, indicating a bright future. Hold a few years, if possible.
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* Expert NoteJanuary 12, 2012
Vall Llach Embruix may be the winery’s base-level offering but it’s no starter wine. Five grapes led by Garnacha are blended to achieve a potent and piercing brew of blueberry aromas, black cherry and cassis flavors, and a rich, chocolaty finish. Modern in style, and making no apologies for it. Equal in quality to the excellent 2004 Embruix.
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