" We don't sell the wine without touching the vine "
Wine from Cellar Vall Llach
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Focussing on quality over quantity, Celler Vall Llach has firmly embraced a small-is beautiful ethos of microproduction for its vineyards and "trossos".
Consistent with this philosophy, the celler has imposed a ceiling on production and growth in order never to lose the personal and thorough supervision exerted over each stage of the process of wine making.
All this, and the unique character of Priorat allow us to offer you wines that Vall Llach hopes you will find fascinating and exclusive
To the East of Priorat (Southern Catalunya), few kilometers from Coll Teixeta, we find Porrera, a historical Priorat municipality where Celler Vall Llach was created.
The township takes up 28,54 km² and spreads along the valley of the Cortiella River, which flows across the territory from East to West and finally runs into the Siurana River. The northern and western sectors are limited for La Serra del Molló. Practically the whole territory is covered with vineyards.
After the depopulation of La Garrantxa, Porrera is the only populated centre in the municipality.
You can arrive from Falset by T-740; from Reus by first taking N-420 (to Coll Teixeta) and later by TP-7041; from Cornudella de Montsant by taking C-242 (until Venta d'en Pubill) and then by TP-7402 to Porrera.
Porrera is a farming town but only a 40% of the land is cultivated. The rest are waste lands covered with brushwood and forests. The chief crops are vine, almond and hazelnut trees. There are some unused beads of lead and baryta and also some fountains of ferrous water.
The farming co-operative was founded in 1932.
Along the centuries Porrera earned itself the reputatio of 'the most rebellious city in Catalunya' but, History has also proved that the village has always fought for liberty.
Despite the continuous wars and fights that destroyed the village, Porrera has built and rebuilt its buildings and kept its noble and proud appearance. The sumptuous buildings, the wide streets and the rivers evoke its glorious past.
The most remarkable building in the Neoclassical parish church of Sant Joan Evangelista built between 1763 and 1711.
Visitors should not miss the hermitage of Sant Antoni Abad built in 1610 on top of a craggy hill, and also the route along the sundials spread all over the village.
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Celler Vall Llach Idus
Since its founding in the early 1990s by celebrated singer Lluís Llach and notary Enric Costa, Celler Vall Llach has committed itself to rigorous quality standards. Located in the tiny mountain town of Porrera in the D.O.Q. Priorat, the winery is now headed by Enric’s son Albert as winemaker, general manager and co-owner.
The magnificent century-old estate vineyards boast 60- to 90-year-old Cariñena and Garnacha vines as well as newer plantings of Garnacha, Cabernet Sauvignon, Merlot and Syrah that add complexity to Vall Llach’s range of widely acclaimed wines. Priorat’s notoriously stingy llicorella (fractured black slate) hillsides produce extremely low yields of intensely flavored grapes.
The Celler makes this wine from grapes from very old vines, some of which are centuries old, belonging to selected farms, owned by farmers who have been collaborating with us since our foundation. From the Cellar, we make a thorough follow-up of each of the production processes. And this collaboration with the farmers, who bring us inherited traditions and customs, allows Celler Vall Llach to identify this wine with the effort and uniqueness of the cultivation of these lands. Idus is a local wine. AGING The wine was transferred to 225 and 300 litre second wine barrels of light- and medium-toasted fine grained new French oak. The wine was moved once during the ageing period of 14 months
Review:
Made with Carignan and Garnacha, this deep-violet-colored wine has a bouquet of dark plum, purple fig, clove and lavender. It is smooth in the mouth, with flavors of black currant, blackberry, dark chocolate, anisette and violet. It offers bold acidity, plush tannins and a lengthy finish.
-Wine Enthusiast 95 Points
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James Goddard was an ancestor of the Clarke family. Born in West Sussex, England in 1823, James spent his 74 years as a sailor, a whaler, a bullock driver, farmer, prospector, miner and hotel keeper. From an illiterate runaway living rough on the streets of London, he became a rich, successful and admired pillar of South Australian society.
James arrived in Adelaide in 1839 as a 16-year-old sailor. Twelve years later, his life changed forever with the news of gold findings. For the next 20 years, James roamed the country learning the geology that improved his chances of prospecting.
James Goddard Shiraz is made from 100 percent Shiraz.
In 1870, he tried his luck near his farm in the Barossa Valley and discovered the region’s first gold deposits, creating the prosperous Lady Alice Mine. The Lady Alice Mine, though it is no longer operational, was & still is the most successful gold mine in South Australia. From these roots, the Thorn-Clarke family has been connected to the region for the last 150 years.
James Goddard Shiraz is a blend Shiraz sourced from the Milton Park vineyard in the north of Eden Valley, and the St Kitts vineyard in the far northern area of the Barossa. Fruit is harvested in the cool of the night to maintain maximum flavour and freshness and it is fermented for 8 days. The ferment is pumped over twice daily to extract the colour and flavour from the fruit. Once finished fermentation the wine was then matured in a blend of French and American oak for a period of 10 to 12 months depending on the vintage.
Deep vibrant red with purple hues to the rim. The nose shows lifted plums, vibrant purple berries and a delicate spice note. The palate has concentrated satsuma plum, blackberry with lovely charry oak in the background. Long, juicy and even with plush fruit on the finish.
Review:
“Blended from two estate vineyards, St. Kitts and Milton Park, this shiraz offers its richness without any aggression or overt perfume. It’s just lush and delicious, a friendly embrace of firm tannins and purple-red fruit. The texture and flavor combine in a saturated meatiness, for Korean barbecue.”
- Wine & Spirits Magazine, 92 points
Pago de Carraovejas El Anejon is made from 93%, Cabernet Sauvignon 5% and Merlot 2%.
El Anejon vineyard is a terraced plot on a steep slope, oriented toward the sun and with great views of the Castle of Peñafiel. The soil of the narrow terraces has a compact, loamy limestone texture. The presence of the white-colored limestone calcium salts contributes to a distinctive minerality in this wine. Only made in exceptional vintages.
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