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Wine Description
The Story
Description: This Wine is a homage to the monks of the courageous carthusian order, who arrived in 'Priorat', in 1095, where they cultivated vines. In 1835 a violent crowd destroyed the work of a lifetime and sacked the monastery, events which later culminated in the auctioning of church lands known as the "Desamortización de Mendizábal". In 1996 the Torres Family began work on the planting of vineyards on the slopes strewn with the hard, black slate-like "Licorella" stone.
Origin: Made by the Torres family and coming exclusively from our vineyards located in the municipalities of Porrera and Lloar, Salmos is a Priorat wine that manages to achieve an unparalleled balance between power and elegance.
Serving suggestions: Game and red meat dishes. Serve at 16-18ºC.
Tasting Notes: Dark in hue and almost opaque, it is fragrant and mineral on the nose while on the palate it is luxurious and oily, but also silky and with a long finish. This darkly coloured wine is reminiscent of jam and liquorish, over a smooth spicy and toasted background, which comes from The French oak barrels.
Salmos is born in a beautiful remote land. The vineyards, planted on slopes of shale (“licorella” stone), undergo extreme changes in temperature between day and night and these natural vicissitudes add to the wine’s appeal. Salmos is a tribute to the Carthusian monks who planted the first grapevines in the Priorat. The wine holds the mysterious legacy of ancient times and wise men.
Appellation: DO Qualificada Priorat
Grape varieties: Cariñena, Garnacha and Syrah
Soil: Shallow soils developed over Carboniferous (Paleozoic) slates that drain swiftly and have a low water holding capacity. It is precisely these soils, located on steep slopes, that give Priorat wines their typicity.
Precipitation: Annual average (historical): 509 mm
Temperature: Annual average (historical): 14.9ºC
Winemaking: Number of days of skin contact: 12-14 days / Type of fermentation: In stainless steel tanks under temperature control and malolactic fermentation in French oak barrels / Number of days of fermentation: 8-9 days / Fermentation temperature: 24-25ºC
Ageing: During 14 months in French oak (20% new)
Tasting notes: Brilliant ruby red color with garnet highlights. Astounding floral (confected rose) and fruit (black cherry) aroma with aromatic herbs (thyme) coming through. Lively and light-bodied on the palate, full of personality, well structured with pleasant tannins and a streak of acidity that promises a good future.
Serving suggestions: A great match for wild game and red meat. Pairs beautifully with Lamb and roasts. Serve at 16–18°C
Awards: 90 points, Wine Advocate (Luís Gutierrez) 2019 (USA)
Vintage 2018
SPAIN VINTAGE REPORT 2018
Wines from Spain has released its 2018 vintage report detailing the performance of each region, with most reporting a return to average yields following a challenging 2017 harvest, which saw widespread drought and heatwaves impact production.
“After several dry, hot vintages this year the rain came to Spain and in some regions the rainy spell lasted until early summer,” the report said. ” It was also a much cooler year with more gradual vine development and one where intense work in the vineyard was often necessary to keep yields in check and vineyard diseases at bay.
“The harvest began later and, with the benefit of fine weather in most of the country, picking took place steadily and well into the autumn. Yields were far more generous than last year and this should leave Spain in a strong competitive position.”
In brief:
– Weather: a cooler year with far more rain; fine harvest weather for most regions.
– Regional highlights: a far better year for Ribera del Duero, Bierzo, most areas of Castilla y
Leén and Valdeorras. Record crops for Campo de Borja and Monterrei and more
generous for Rioja and Carifiena.
– Wine character: fresher wines with moderate alcohol levels and strong varietal character.
Wine of Spain estimates a harvest yield of 48 million hl (source: OEMV), compared with the 36-38 million hl that was reported in 2017.