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| Taste the Difference Priorat 2011 £11.00 https://quaffersoffers.co.uk/QOforum/viewtopic.php?f=2&t=8154 |
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| Author: | Duncan [ Tue Aug 19, 2014 9:36 pm ] |
| Post subject: | Taste the Difference Priorat 2011 £11.00 |
I have no idea whether this Priorat is a better performer than another Priorat at the same price. The flavour profile is somewhere between a young Rioja reserva and an older Valdepenas, perhaps a mix of the two wines. I've consumed a Rioja reserva at this price that is quite a bit more interesting, and I have drunk well aged Valdepenas that is a lot cheaper. Priorat is quite fashionable at the mo, the taste is very northern Spain, so I realise that for a tasting master class, you may wheel this out to highlight flavours. A good example of the style. The maker claims french oak for 9 months and 3 months bottle age. I do not detect a noticable vanilla from french oak (lovely), that you get in Vina Pomal. May be the producer used last years barrels that were soaked out ? Bottle age may produce much more interest, but I'm not waiting to find out, less farmyard than a good aged Valdepenas. The wine is rich and well made, but for me, I'm not bothered either way, and would prefer a Rioja reserva or Ribera del Duero for similar money. A good Navarra can have (use to have) a more interesting flavour profile, I don't know the modern ones. Mistake . . . . . I finished the very last small drop of the Jadot 2009 Chorey les Beaune after 4 days on the larder floor, before trying this; for me, the beauty of stale Beaune destroyed the start of this Priorat. Not bothered, yet I needed to know. |
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| Author: | Duncan [ Wed Aug 20, 2014 9:35 am ] |
| Post subject: | Re: Taste the Difference Priorat 2011 £11.00 |
I've been a bit harsh, this is a decent wine for Priorat fans. The wine had opened by the time I retired. I had a little drop before locking up. A wall of oak is coming through now, so powerfull that it could be 100% use, 1st and 2nd use barrels on the entire cuvee perhaps, so you don't get that vanilla ribbon running through the fruit profile. Too much oak for me, which is a little drying on the finish, so best with a hearty stew, or a strong flavoured well baked hard crust pizza. There will be followers for sure. |
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