At the table with Arbossar 2023
Roast pigeon, grilled veal chop, roast milk-fed lamb, cep risotto, partridge with cabbage.
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Let's talk little, let's talk wine
Arbossar 2023Terroir Al Limit
Arbossar is a two-hectare plot planted in 1910 near Torroja, at the heart of Priorat, in Catalonia. This century-old Carignan stretches across a north-facing slope, between 450 and 500 metres above sea level, where the llicorella, schist and granite soils are extremely poor in organic matter. This cool exposure and these tiny yields produce a deep cuvée, true to a centuries-old tradition.
The grapes are harvested by hand on the steep terraces and then macerate as whole bunches in truncated-cone vats, with slow fermentations and gentle extraction. The wine is then aged for eight months in cement vats, without oak, with a production of just a few thousand bottles.
This wine reveals notes of blackberry, blackcurrant, blueberry, violet, garrigue, warm stone, graphite, sweet spices. The deep ruby colour with purple glints precedes a nose that is reserved at first, carried by dark minerality. On the palate, the wine combines density and tension: fine yet concentrated substance, tight-knit tannins and remarkable freshness, through to a straight, spicy finish.
Where are we traveling?
PrioratSpain
It lies in the hinterland of Tarragona, in Catalonia, some hundred kilometres south-west of Barcelona, nestled in a natural amphitheatre of steep hills and deep valleys. The vineyard unfolds across dizzying slopes, sometimes inclined at more than 45 degrees, between 100 and 700 metres above sea level, in a spectacular landscape of narrow terraces clinging to the mountain. Its winemaking history goes back to the 12th century, when Carthusian monks founded the priory of Scala Dei and planted the first vines, giving the region its name. After centuries of prosperity, phylloxera and rural exodus emptied the Priorat of its winegrowers, until a handful of visionary pioneers — René Barbier, Álvaro Palacios, Daphne Glorian and a few others — rediscovered in the 1990s the extraordinary potential of these unique llicorella soils, a black, shiny slaty schist that forces the roots to dig deep and gives the wines an intense, dark minerality. The climate is continental Mediterranean, hot and dry, tempered by the Catalan mistral — the cerç — which sweeps through the vines, and by the cool nights that come with altitude, giving the grapes slow ripening and remarkable balance. Priorat is one of only two Spanish appellations to hold DOCa status, on a par with Rioja, and has made its name with monumental, deep reds from Garnacha and Cariñena, often from century-old vines with tiny yields, complemented by ambitious cuvées including Cabernet Sauvignon and Syrah, and a handful of rare, mineral whites from Garnacha Blanca and Macabeu, testament to an extreme terroir that produces some of the most intense and moving wines in the entire Mediterranean.
The little history of the country
Spain
The history of wine in Spain is so ancient that no one really knows who first brought the vines to the region. By the time the Phoenicians arrived some 3,000 years ago and founded the present-day cities of Cádiz and Jerez, viticulture was already well established, and Spanish wines were widely traded throughout the Mediterranean and North Africa. You could say that Spain is a winemaking miracle. After years on the sidelines of the world of fine wines, it is now a major player. Investment and ambition in vineyards and wineries are resulting in increasingly rich, complex (often high in alcohol), and spicy reds that are gaining popularity with international consumers. Proud to have more land dedicated to vines than any other country, Spain is only now beginning to capitalize on this resource in a consistent way. Spain is a chaotic jumble of regions and subregions, much like its landscape is a chaotic jumble of incredibly rugged scenery. A glance at a map reveals the climatic diversity among Spain's many wine regions, from the lush, green vineyards of Galicia on the northern Atlantic coast to the parched vineyards of the southeastern Mediterranean. Spain's saving grace for viticulture is the average altitude of its vineyards, which is over 600 meters. Many Spanish vineyards are thus able to produce grapes with good color and acidity simply because nighttime temperatures are relatively low and the grapes don't ripen until after a sufficiently long growing season. But there is a real treasure trove to be found for those willing to dig, and now that a class of connoisseurs has developed in Spain, all sorts of ambitious investors have done their part to change the image of Spanish wine. Today, a new generation of winemakers has quietly begun to craft spectacular wines and experiment with grape varieties that would have been unthinkable not so long ago. Wine remains an important commodity and an integral part of Spanish culture.
All about Arbossar 2023
At what temperature should Arbossar 2023 be served?
Between 16 and 18 °C. An hour in a decanter helps it open up.
How long can Arbossar 2023 be kept?
Ageing potential: 10 years or more, until at least 2033. Store the bottle lying down, away from light, at around 12 °C.
Which grapes make up Arbossar 2023?
Grapes: 100% Carignan. Origin: Priorat, Spain. Alcohol: 13.5%.
What to serve with Arbossar 2023?
Arbossar 2023 pairs well with lamb, game, vegetarian dishes and white meat. Our dish ideas are in the food pairing box at the top of the page.