Marco Abella Clos Abella 2009

  • 93 Wine
    Enthusiast
  • 90 Wine
    Spectator
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Marco Abella Clos Abella 2009 Front Bottle Shot
Marco Abella Clos Abella 2009 Front Bottle Shot Marco Abella Clos Abella 2009 Front Label Marco Abella Clos Abella 2009 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2009

Size
750ML

ABV
15.5%

Features
Green Wine

Your Rating

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Somm Note

Winemaker Notes

Aged for 24 months in French oak barrels, Clos Abella is an elegant, complex wine, well-balanced and with a long, fresh finish. This wine's characteristic freshness comes from the altitude of the vineyard where its grapes are grown and reflects the essence of the Porrera terroir. Only the best grapes, carefully harvested by hand from our organically grown, biodynamically optimized vines, are used in Clos Abella.

Clos Abella is especially recommended as an accompaniment to tuna, and also marries well with all meats, particularly slow- cooked meat dishes in sauce, such as lamb in tomato sauce.

Professional Ratings

  • 93
    With a bright purple color and integrated but potent aromas of oak, mineral, schisty earth and black fruits, this is a rock-solid yet approachable and delicious wine. A structured palate is firm and braced by fine acidity, while flavors of wild herbs, licorice and blackberry finish with a touch of molasses as well as brown sugar and anise. Drink through 2019.
  • 90
    Full-bodied and rich on the palate, this red delivers a mouthful of currant, blackberry, toast, orange peel and loamy flavors. The muscular tannins clamp down on the finish. A bit rustic, but powerful. Best from 2015 through 2025.

Other Vintages

2013
  • 97 Decanter
  • 93 Wine
    Enthusiast
  • 91 James
    Suckling
  • 90 Robert
    Parker
2012
  • 92 Wine
    Enthusiast
Marco Abella

Marco Abella

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Marco Abella, Spain
Marco Abella Marco Abella Winery Winery Image

Marco Abella wines come from the Priorat region in Catalonia, Spain and embrace their rich legacy, geographic altitude, unique soil, and vineyard orientation to create harmonious products through bio-dynamic farming and expert wine making. Produced by the Marco family, whose wine-making roots trace back to the 15th century, the wines exemplify quality at every stage: 100% estate grown fruit coming from the highest altitude vineyards, hand picking and sorting, and a non-interventionist approach. The wine is beautifully packaged with labels created by the renowned Catalan abstract painter Josep Guinovart.

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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.

YNG508723_2009 Item# 140255

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