Black Slate Escaladei Vi de Vila Priorat 2021 - 750ml
Black Slate Escaladei Vi de Vila Priorat 2021 - 750ml
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91pts Robert Parker's Wine Advocate
The village red 2021 Black Slate Escaladei was produced with Garnacha and 3% Syrah from vines planted in 1978 and 2001 in the village of Scaladei. Fifty percent of the Garnacha fermented with full clusters with a soft vinification. The wine matured in 3,000- and 5,000-liter Stockinger oak foudres. It has a bright ruby color, very Garnacha, with an herbal and slightly reduced personality but with floral tones and a pretty nose. It has a medium-bodied palate with very fine tannins and a long dry, tasty finish. Pretty elegant.
Winemaker Notes
The Vi de Vila project is mapping out of Priorat terroir in a Burgundian manner. Priorat is a dramatic appellation to say the least. Located in the Catalan mountains, the original vineyards were planted in the region by Monks who were seeking isolation and hardship. The vineyards are planted on steep mountain and hill sides and the soils are variations of decomposed slate and quartz that are called Llicorella. There are 12 villages in the Vi de Vila range. From the beginning Black Slate has been giving the US reasonably priced expressions of these wines. This wine is sourced from vineyards that surround the village of Escaladei. This is mostly Garnacha with the remaining 20% being a blend of Samso, Cabernet Sauvignon and Syrah. It was fermented in concrete and then aged for 18 month in a mixture of the French oak foudres and demi-muids.
About the Winery
August Vicent is not only the proprietor of Celler Cecilio, the oldest registered estate in Priorat (established in 1942), but he happens to be a neighbor of Daphne Glorian and Eric Solomon in the small village of Gratallops. He makes characterful, lush, and exotically-spiced wines from his vineyards in the village and has been persuaded to sell us some for our Black Slate Gratallops. It is a blend of Garnatxa Negra, Carinyena, and Syrah from vines ranging from 20 to 65+ years old. Fermented entirely with indigenous yeasts, it is aged in a combination of concrete and French oak barrels.
Vegan
