Kyrie 2007

|  Comments
40.00 €
Price suggested by:
(Costers del Siurana)
White wine (Garnacha blanca, Cartuxà, Macabeo, Moscatel de Alexandria)
Costers del Siurana
Priorat
Spain
Year: 2007

 Selectus Wines Tasting Panel
 30th October 2012

Clos de l’Obac started out in the Priorat region in 1979 under the guidance of Carles Pastrana who, along with such important names as René Barbier, Álvaro Palacios, Daphne Glorian and Josep Lluís Pérez, was one of the pioneers who marked a turning point at the end of the eighties, favouring quality, not previously found in that wine-producing area of Catalunya. The winery was officially founded in 1987 in the town of Gratallops, and since then has been a benchmark of Priorat elegance, producing wines with character, yet exceptionally fine and select.

Appearance

Golden yellow, very glyceric on the glass, it appears dense. Most seductive and bright.

Nose

Mature, with a strong presence of white fleshy fruit and hints of quince. Very fragrant and pleasant. Honeyed notes exhibiting good evolution.

Palate

Very rounded, enveloping, with fine balance and displaying subtle acidity that keeps it fresh. A syrup-sweet flavour with a delightful, mineral, lengthy finish. Wonderful.

Remarks

This magnificent, aged white wine takes its name from a Greek word in the vocative case, meaning “O Lord”. The dry year of 2007 has brought forth an exceptional wine with a purely white Priorat DNA. It blends Garnacha Blanca, Xarel·lo and Macabeo, garnished with a flourish of Muscat of Alexandria and cloaked in oak subtly used and well integrated that endows it with robustness but not heaviness. A well-defined white, very forthright, on a par with the great, wholly Mediterranean whites that keep the sun so many of us long for stored up inside. This is a wine which we can enjoy now and still keep for several more years to see how its lavish structure evolves, “immobilising” the tongue on tasting. A white that many may describe as a paradox, but delicious with monkfish mariner style or a delicious Ebro Delta rice dish with frogs’ legs and sea anemones… Oh Lord!

Serving temperature

from 12 to 14º C

Comments