Celler de l'Encastell Marge 2011

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    Celler de l'Encastell Marge 2011 Front Label
    Celler de l'Encastell Marge 2011 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2011

    Size
    750ML

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    Somm Note

    Winemaker Notes

    At Mas d’En Ferran, it's planted with younger vines of Garnacha, Cabernet, Syrah and Merlot. Between the two terroirs, they produce about 2,000 cases of wine each vintage. The Marge is made from the younger fruit at the estate which is aged in a combination of French and American oak.
    Celler de l'Encastell

    Celler de l'Encastell

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    Celler de l'Encastell, Spain
    Celler de l'Encastell The Cellar Winery Image
    Cellar de l'Encastell is a small family-run vineyard and winery in the town of Porrera, DOQ Priorat, where "Roquers de Porrera" long life red wine (4,000 - 6,000 bottles per year) and "Marge" aged red wine (15,000 - 20,000 bottles per year) are elaborated.

    Grapes only from our estates "Mas d'en Cacador" & "Mas d'en Ferran", owned and looked after by several generations who were selling to other local wineries.

    Carme Figuerola and Raimon Castellvi built the winery and got started in 1999, moved by their passion for wine. Convinced about the soil where their vineyard grows - this oxyd-ferric degraded slate, of acid characteristics, and locally called "llicorella", combined with brusque climatology, extreme, that conveys the maximum quality to their grapes, and challenged to bring to each bottle the exceptionality of Priorat.

    All the processes are carried our personally, from working the vineyard, elaboration, ageing and bottling at their cellar, as well as promotion and commercialization, so all the care is applied to all tasks involved, with one only desire: the quality of their final product.

    Image for Other Red Blends content section
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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    How to Serve Red Wine

    A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

    How Long Does Red Wine Last?

    Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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    Tiny and entirely composed of craggy, jagged and deeply terraced vineyards, Priorat is a Catalan wine-producing region that was virtually abandoned until the early 1990s. This Spanish wine's renaissance came with the arrival of one man, René Barbier, who recognized the region’s forgotten potential. He banded with five friends to create five “Clos” in the village of Gratallops. Their aim was to revive some of Priorat’s ancient Carignan vines, as well as plant new—mainly French—varieties. These winemakers were technically skilled, well-trained and locally inspired; not surprisingly their results were a far cry from the few rustic and overly fermented wines already produced.

    This movement escalated Priorat’s popularity for a few reasons. Its new wines were modern and made with well-recognized varieties, namely old Carignan and Grenache blended with Syrah, Cabernet Sauvignon and Merlot. When the demand arrived, scarcity commanded higher prices and as the region discovered its new acclaim, investors came running from near and far. Within ten years, the area under vine practically doubled.

    Priorat’s steep slopes of licorella (brown and black slate) and quartzite soils, protection from the cold winds of the Siera de Monstant and a lack of water, leading to incredibly low vine yields, all work together to make the region’s wines unique. While similar blends could and are produced elsewhere, the mineral essence and unprecedented concentration of a Priorat wine is unmistakable.

    ESLEC5182_2011 Item# 152744

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