2004 Sara Pérez y René Barbier Gratallops Partida Bellvisos Magnum

When Rene Barbier got the abandoned very old "coster" (steeply sloping traditional Priorat vineyard) back into production they thought they had bought a plot of Carinyena (Carignan) ... and to their great surprise they discovered that 40% of the plot consisted of Garnatxa Peluda (indigenous Grenache). This grape ripens before the Carinyena (Carignan) and gives more freshness. Coincidence and luck because it is the last piece of the puzzle that was needed to bring the balance of Bellvisos.

The 2005 vintage is a very special one because it comes from the private collection of Rene and Sara. As Rene himself can explain better, his opinion is that the Partida Bellvisos wines benefit from a long aging. In our many conversations with Rene Barbier, he personally finds (and this is even more strongly confirmed by Sara) that his wines are actually always drunk too early. He indicates that it is economically necessary to release the wines annually, but in his heart he would much rather release the wines after at least 5 years. Sara is even more assertive about this and finds that too much and too often attention is paid to the drinking window (and points) of the wine critics. Despite the fact that all their wines always receive very high ratings, if it were up to Sara she would much rather not participate in this circus and it creates too many label and points drinkers instead of wine lovers and connoisseurs. Rene and Sara therefore come up with a 2005 Partida Bellvissos that he will only release commercially after 20 years. He only bottled this in magnums and with this he wants to prove to wine lovers that his wines only become more beautiful with maturation/aging. We as importers received a handful of magnum bottles of this 2005, so it is an absolute collector's item and this will only be released in a larger edition in 2025 (but then only a few hundred magnum bottles because it is not being made). All this to prove with 'facts' that this wine is more beautiful and alive after 20 years.

The Gratallops Partida Bellvisos Magnum is a dazzling wine with a long maceration that needs oak and time in the bottle to be reborn, fine, seductive, fresh and powerful ... in which the Llicorella (shale soil) has inextricably shaped the wine. Like all vintages, this 2005 is also concentrated because the yields were small and the wines tight. The Grattalops is a blend of Garnacha and Carinena from vines with an average age of 65 years. It has been aged for 12 months in French oak. Dark ruby in colour, it shows a bouquet of crushed stone, scorched earth, lavender, espresso, black cherry and plums. Full-bodied, in the mouth it has excellent volume, layers of fruit, excellent grip and a soft personality. This wine has a lot of character, great acidity and fine minerality, with a clean, very focused finish and so has only seen the cellars of Clos Mogador for more than 15 years.

FACT: In the tab 'Attachments' you will find the official fact sheet of this beautiful wine. We will automatically send you this when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.

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1. Leg of lamb with lavender, thyme and roasted aubergine
The spicy and floral flavours in the dish match the Mediterranean spiciness and floral notes of the wine. The full structure of the lamb offers a nice balance with the ripe tannins.

2. Grilled entrecote with black garlic butter and parsnip fries
The juicy, fatty meat tempers the wine's firm structure, while the deep flavour of black garlic enhances the earthy character and minerality in the glass.

3. Lentil stew with chorizo, smoked paprika powder and bay leaf
The smoky chorizo and spicy accents mirror the warmth and spiciness of the wine. The structure of the lentils gives the dish enough weight for this powerful Priorat.

4. Duck breast with plum sauce, caramelized onion and celeriac puree
The combination of sweet, earthy and savoury enhances the rich fruit and umami of the wine. The soft texture of the duck matches the silky tannins.

5. Mushroom risotto with truffle and aged Manchego
The earthy flavours of mushroom and truffle enhance the slatey minerality. Manchego adds saltiness and creaminess that harmonises beautifully with the depth of the wine.

6. Venison back with blackberry jus, parsnip cream and roasted hazelnut
The intense gamey flavour matches the concentration of the wine. The blackberry juice accentuates the dark fruit, while hazelnut provides structure and extra length.