Cellers Ripoll Sans Wine
Grattalops is home to some of the most amazing vineyard land in Europe. With terraces of old vine Grenache and Carignan, many over 100 years old, there is little question as to why the village is considered on the prime spots in Spain (and France) for the production of deep, concentrated wines that can age for years. Grattalops is home to several well-known “cult” wineries including Clos Erasmus, the renowned estate of Daphne Glorian.
Closa Battlet was established in 2000 when Marc Ripoll, a young man in his early twenties, returned to the Priorat to take over vineyards that had been in his family for many years. Previous to his arrival, the harvest was sold to the local cooperative. Over the last few years, Marc has restored the old winery and built Closa Battlet into one of the top estates in the region.
As many of the vines are very old (some as old as 90 years old), production is quite limited. Nonetheless, there is an aggressive triage in the vineyard and the winery before crushing. Marc uses no commercial yeasts and fermentation/maceration can last up to 25 days. The wine is fermented in tank but is aged for 15 months in French Allier and Neves (86%) and American oak barriques (14%), with 75% of them being new. The assemblage of the 2004 wine is 65% Carinena; 22% Grenache; 6% Cabernet Sauvignon; 5% Merlot; 2% Syrah.
The property believes that wines need time to “settle” before release, and as such, age Closa Battlet in bottle for 6 months before shipping.
Closa Battlet was established in 2000 when Marc Ripoll, a young man in his early twenties, returned to the Priorat to take over vineyards that had been in his family for many years. Previous to his arrival, the harvest was sold to the local cooperative. Over the last few years, Marc has restored the old winery and built Closa Battlet into one of the top estates in the region.
As many of the vines are very old (some as old as 90 years old), production is quite limited. Nonetheless, there is an aggressive triage in the vineyard and the winery before crushing. Marc uses no commercial yeasts and fermentation/maceration can last up to 25 days. The wine is fermented in tank but is aged for 15 months in French Allier and Neves (86%) and American oak barriques (14%), with 75% of them being new. The assemblage of the 2004 wine is 65% Carinena; 22% Grenache; 6% Cabernet Sauvignon; 5% Merlot; 2% Syrah.
The property believes that wines need time to “settle” before release, and as such, age Closa Battlet in bottle for 6 months before shipping.
Usually dispatched within 24-48 hours
Deep, rich and intense aromas of sweetly aromatic blackcurrant, blueberry, herbs, tobacco. Amazingly complex which develops a chocolate note all set against a background of delightfully integrated sweet oak. Dry on the palate, low acidity, medium tannins, and ... [more details]
£36.50 per bottle (inc VAT, duty paid)
