Costers del Segre, Catalunya (Catalonia Cataluña), SpainMiguel Torres Jr. has never been one to rest on the family laurels, hence his desire to find new vineyards and make new wines. Purgatori comes from a historic estate in the heart of Les Garrigues (Lleida) with 200+ hectares of dry-farmed organic vineyards planted at three different altitudes across poor loamy soils with a high calcium carbonate content. The grape mix is cariñena, garnacha, syrah, and a small percentage of two ancestral varieties (gonfaus, moneu) fermented in stainless and aged in French barrels for 18 months (30% new). Expect a soft, inviting nose of smoky blueberries, pipe tobacco, and ground coffee. The attack is dense, the tannins sweet, and the textures smooth and long. More black fruits with a twist of forest floor, medium acidity, and spice, finish off an attractive red for the dinner table. You can drink this now, and any grilled meat dish would be perfect, especially lamb. As for the name Purgatori, the Torres family found an ancient building adorned with the shield of the Abbey of Monserrat, who sent less than motivated monks to the area to grow olives and vineyards.Tasted: 28 January 2023Tasted by: Prices:
Costers del Segre, Catalunya (Catalonia Cataluña), SpainMiguel Torres Jr. spearheaded this Costers Del Segre project. While touring the region, one particular low-production vineyard caught his eye and lit the spark in this wine. A historic estate in the heart of Les Garrigues (Lleida) with excellent conditions for growing wine. 200+ hectares of organic vineyards stand at three different altitudes across loamy, poor, deep, well-drained soils with a high calcium carbonate content. On the site, they found an ancient building adorned with the shield of the Abbey of Monserrat; monks sent bad monks to this area to grow olives and vineyards. Hence, the wine was named Purgatori. This abandoned vineyard is extreme farming: "very, very dry farmed." This blend of cariñena, garnacha, syrah, and a small percentage of two ancestral varieties (gonfaus, moneu) was fermented in stainless and aged in a French barrel for 18 months (30% new). Dense, concentrated, and wild, with black fruit, pipe tobacco, and ground espresso along a surprisingly supple palate, lined with plush silks and encased with ripe tannins. Dusky violets perfume the big red, lifted with subtle, easy acidity through a spiced finish. Drinking well now and with time ahead. Think lamb/root veg.Tasted: 14 January 2023Tasted by: Prices:
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