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Josep Grau Viticultor (formerly Celler Dosterras)

Eterna Flor 2011

Price: $21.00 (average US retail)
Size: 750ml
Winery: Josep Grau Viticultor (formerly Celler Dosterras)
Vintage Year: 2011
Country: Spain
Region: Cataluña
Appellation: D.O. Montsant


70% Garnatxa Blanca (50% fermented in French oak), 30% Macabeo. A perfect balance of freshness and depth in the nose, full flavor on the mid palate and a lingering, refreshing finish revealing deep minerality. Touches of lemon and fig throughout, a fascinating wine from vines over 80 years old.

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Overview: Founded in the early 2000s by Josep Grau upon a base of Garnatxa and Samsó (Carignan) vines between 40 and 100 years of age in the traditional Priorat villages of Marça, Capçanes and Falset. Llicorella, chalk and clay terroirs exist side by side, allowing for subtle interplay between boldness and minerality. Maximum attention is paid to minimization of oak influence.

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History: Josep Grau i Closa is an enologist with training in France’s Rhône Valley, where he fell in love with the Garnatxa (Garnacha) variety. In the late 1990s he was shown the remaining old vineyards in the mountain villages of Marçà, Falset and Capçanes and set about acquiring small parcels and making wine, beginning with a three-acre plot of 100-year-old Garnatxa in Capçanes used to produce the estate’s top wine, Dosterras.

Dosterras is derived from the two soil types of the original three-acre plot: Chalk and Clay. Thirty four acres of vines between 40 and over 100 years old are divided among six parcels, including zones with strong presence of llicorella — the decomposed slate responsible for intense minerality in top Priorat — at an altitude of between 350 and 550 meters above sea level. Garnatxa is the primary variety, followed by Samsó (Cariñena/Mazuelo), Garnatxa Blanca and Macabeo, plus tiny amounts of Cabernet and Merlot. Some of the parcels are located in the commune of Priorat, and were a part of the D.O. Priorat prior to the advent of D.O. Montsant in 2002.

Sustainable viticulture has as its objective the preservation of biodiversity and maximum expression of terroir. Individual bunch harvesting is done by hand at optimum maturity, only in the early morning hours. Fermentation is accomplished in 1,500 liter oak uprights and 4,000 liter stainless steel tanks, working the cap by foot in the uprights. After a maceration averaging 25 to 30 days, the wines are aged in French oak of varying age and 225, 300 and 500 liter capacity.

The resulting wines reflect the terroir and a sensitive winemaking hand: Pure fruit expression marked by minerals and aromatic herbs, elegant and fresh in the mouth and a firm structure that develops with time in the glass and the bottle.

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Eterna Flor

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Classical Wines From Spain, Ltd. * The Haywood Building * 9075 Holman Road NW * Seattle, WA 98117-3426 * Sales Support: 1-800-257-7225 (1-800-CLSSCAL) *
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