2024 Alvaro Palacios Camins del Priorat

rotation
0.75 l · 14.5%
23.95

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How does this wine taste?

How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.

The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.

How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.

How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.

What we taste What you taste Click a taste for what it means

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Camins del Priorat is one of our absolute favorites. The wine is produced by Alvaro Palacios in the Priorat, northwest of Tarragona in Catalonia. This relatively small wine region is situated just below the Penedès region, which is better known to the general public, between Barcelona and Tarragona. The wine has a bright, dark red color, an aromatic nose with undertones of red berries and spices. Silky smooth in texture with a hint of raspberry. Long finish.

Camins del Priorat by Alvaro Palacios has been chosen as the winner for the second year in a row in the 'wine specialty shop/liquor store' category at the Proefschrift Wine Competition 2012 (http://www.thewinesite.nl/archives/1373). Alvaro comes from a family of winemakers based in Rioja. He studied in Bordeaux and, through an internship at Château Petrus, was inspired by what he calls "the magic of the grand crus". Alvaro is now considered one of the best winemakers in Spain. He established his reputation with his wines from Priorat, a wine region 160 km southwest of Barcelona. His most famous wine from this area is L'ermita, which is regarded as one of the best red wines produced in Spain.

Parker writes in his review of the Camins del Priorat: " Very good wine at a very good price " & " A superb introduction to Priorat could be the Camins del Priorat ." Year after year, a great wine from Alvaro Palacios, the best winemaker according to Decanter.

Character

Drinking window
2026 – 2031 Vintage 2024 · ready from 2026 · until 2031
Oak aging
Yes

The wine

Type of Wine
Grapes
Vintage
2024
Tasting Profiles
DroogVolKrachtigDonker fruitHoutgerijpt

Origin

Country
Region
Sub-region
Priorat
Appellation
Winery

Bottle

Content
0.75 l
Alcohol
14.5%
Closure
Cork

Wine features

Moments
WinteravondBarbecueIndruk maken & cadeau

Parker

92

James Suckling

91

In the late eighties, Alvaro met René Barbier, one of the rediscoverers and 'godfathers' of the Priorat. This tipped him to take a look at the forgotten wine region. Alvaro found vineyards here with very old vines. He knew immediately that he had discovered the area to be able to make absolute top wines. In 1989 he bought his first Priorat vineyard 'Finca Dofi' and in 1993 L'Ermita, a vineyard that is now considered one of the very best of the entire Priorat and is named after the chapel at the top of the vineyard.

With wines such as Finca Dofi and the now legendary L'Ermita he gained world fame and put the Priorat on the map as a wine region. All vineyards are processed on the basis of biological and / or dynamic principles to obtain the highest possible quality grapes and wine with the most natural character. Alvaro Palacios is barely 40 when he seems to have accomplished everything. Coming from a family of winegrowers - owners of the Bodegas Palacios Ramondo - as a young man in his twenties he learned the trade with Christian Moueix in the castles of Petrus and Trotanoy. Then he followed the catalan René Barbier in Priorato. Deeply impressed by ancient land and their qualitative potential, he decides to mine his own vineyard in this God-forsaken hole, 135 km south-west of Barcelona. According to Palacios' own words, the general belief is that "the yield is too low, the land is unworkable and requires a lot of manual labor" and that the chance of profitability is small. The sequel shows that the skeptics were wrong. The first millésime, namely the Ermita 1993, was immediately mentioned in the "superstars" club of Spanish wines. This cuvée, consisting of 80 to 90% Grenache Vieilles Vignes balanced by Cabernet Sauvignon and Carignan Vieiles Vignes, has provoked exceptional reactions in Spain but also in the rest of the world. The ultra-modern company of Alvaro Palacios, dominating the village of Gratallops from the top of the hill, testifies to its decisive influence and ongoing efforts to revolutionize the Spanish wine industry. Alvaro Palacios, the architect of the success of the Ermita, summarizes with conviction: "The philosophy behind the vinification involves expressing the character of the terroir with the greatest transparency and purity."

The authoritative British wine magazine Decanter has named Alvaro Palacios Winemaker of the Year 2015. He is honored for his efforts to put Spain on the map in general and the regions of Bierzo and Priorat in particular worldwide. Palacios has illustrious predecessors. Last year, the brothers Perrin won from Chateau de Beaucastel, for which the honor went to Angelo Gaja, Robert Mondavi and the late Serge Hochar.

At Grandcruwijnen.nl you will find an extensive selection of the wines of Alvaro Palacios such as his absolute cult wine the L'Ermita and the Dofi, but we can certainly also recommend the wines that are a lot friendlier in price such as the Álvaro Palacios Camins del Priorat. Click here for an overview of the wines of Alvaro Palacios

Deze Camins del Priorat toont een diepe paarse kleur en brengt een neus van muntachtige balsamiek, resin, viooltjes en donkere kersen met nuances van zwarte olijven en bramen; in de mond is hij sappig en fluweelachtig met een fruitgedreven, licht chewy middenpalet en warme alcohol die de smaken draagt. Omdat de wijn zowel rijp fruit als aangename kruid- en rokerige tonen heeft en voldoende tannine en body, vormt hij een ideale partner voor rood vlees, lam en stevige stoofschotels; hij snijdt goed door de vetheid van een gegrild ribeye of varkensrib, vult de rijke jus van een langzaam gestoofde runderstoof aan en houdt het hoofd boven water bij kruidige lamschouders. Voor het beste resultaat kies je bereidingswijzen die concentratie en caramelisatie geven zoals grillen of barbecueën met een licht rokerige glaze, langzaam braden of stoven op lage temperatuur zodat de saus en vleesstructuur mooi samensmelten met de wijn.

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