Press - Page 284 of 391 - Regal Wine Imports

Vintage	Producer	Product Name	Notes	Source	Score	Sell Sheet	Updated
2014	Mas d'en Gil	Clos Fonta	As classical as it gets, the red 2014 Clos Fontà, a selection of the oldest vines from their 40 hectares of vineyards, is a blend of 60% Garnacha and 40% Cariñena from vines planted between 1931 and 1973 on slate soils. It fermented in oak vats and matured in French and Austrian oak barrels and 1,500-liter vats for some 14 months. It has the Priorat character reminiscent of wet slate as well as wild berries, a floral touch, a tree bark-like twist and an unusual elegant rusticity. The palate is medium to full-bodied with ripe flavors but without excess, hints of Mediterranean herbs and flowers and a dry, long and austere finish with no room for sweetness. 6,138 bottles were filled in May 2016.	Wine Advocate	94		2019-09-04
2014	Mas d'en Gil	Coma Vella	The red 2014 Coma Vella feels a tad rustic in the context of the 2016s, which show great finesse. It is a blend of Garnacha with 20% Cariñena and 10% Syrah from the Coma Valley within the Mas d'en Gil property. It fermented in a combination of stainless steel and oak vats, and the wine matured in 225-, 1,500- and 3,000-liter oak barrels and vats for one year. It has some earthy notes reminiscent of the dusty Priorat roads, integrated oak and good ripeness but without excess. The palate is medium-bodied with dusty tannins and a dry, serious and mineral finish. Impressive. 35,658 bottles produced. It was bottled in May 2016. It's evolving quite slowly.	Wine Advocate	92		2019-09-04
2014	Mas d'en Gil	Nus	The sweet red 2014 Nus is a blend of 80% Garnacha, 15% Syrah and 5% Viognier. The Garnacha grapes are sun-dried for ten to 20 days, and the juice from those foot-trodden bunches starts fermenting, while the unfermented juice of Syrah and Viognier is fortified with alcohol. It matured in 60-liter oak barrels for 18 months and then was bottled and kept for one more year before being released. The nose is that of a dry red Priorat, with the dusty and wet slate aromas, so you don't really expect a sweet wine. The combination of sweetness and tannin is quite unusual but somehow works, like a rustic version of a Port. It feels quite balanced and doesn't come through as very sweet. It's 16.5% alcohol. Experiment with blue cheese. 1,948 half-bottles produced.	Wine Advocate	90		2019-09-04
2014	Castellroig	Sabate i Coca Mosset Brut Nature	The new sparkling white 2014 Mosset Brut Nature is from a zone that names the wine, a terraced part of the Bitlles River in Penedès. This is the first vintage produced. It has a very expressive nose with a notable absence of fruit and is stony, austere and mineral with some lemon peel citrus twist and some fennel. It has very tasty flavors and a dry palate with a chalky texture and a saline hint on the finish. Brilliant. This is not about the grapes, but it's produced with 65% Xarel·lo, 25% Macabeu and 10% Parellada and matured with the lees in bottle for at least 48 months. 29,485 bottles produced.	Wine Advocate	91		2019-09-04
2012	Castellroig	Sabate i Coca Josep Coca Brut Nature	The 2012 Josep Coca Brut Nature is a blend of 85% Xarello and 15% Macabeo that was aged for no less than 80 months. It comes from two soils that deliver grapes that are apt for a long aging due to their very good acidity, bright aromas and high resistance to oxidation so that the wine evolves very slowly. Like the rest of the range here, the wine has a strong stony sensation, and it's serious, austere and mineral. I also tasted the 2010 vintage of this wine to check the evolution, and it is very fresh, with a stronger stony sensation and doesn't show any oxidation. 14,663 bottles produced.	Wine Advocate	92		2019-09-04
2012	Castellroig	Brut Reserva Rosat	The 2012 Reserva Familiar Rosé Brut is an unusual rosé made with Garnacha grapes and the only sparkling wine produced with some added sugar, because the wine was too austere and had so much acidity that it was impossible to domesticate. This is not your classical rosé, because this is a super mineral wine (like all the wines I tasted with owner Marcel Sabaté). This has aged for a very long time sur lie, and it feels young and unevolved, with a long life ahead of it. A mineral sparkling rosé! 5,760 bottles produced.	Wine Advocate	92		2019-09-04
2018	Domaine du Pegau	Cuvee Reserve Chateauneuf du Pape	The 2018 Châteauneuf Du Pape Cuvée Réservée is a softer, more forward and charming wine that has beautiful dark fruits, ground pepper, violets, and ample classic Pégau meatiness. It doesn’t have the density of a top vintage, yet I love its balance, it has sweet tannins, and it’s already hard to resist. It’s going to be approachable in its youth but keep for 15+ years.	Jeb Dunnuck	92-94		2019-08-22
2017	Domaine du Pegau	Cuvee Reserve Chateauneuf du Pape	Not yet bottled, the 2017 Châteauneuf Du Pape Cuvée Réservée is a normal blend of 80% Grenache, 6% Syrah, 4% Mourvèdre, and the rest assorted varieties (not destemmed), brought up all in foudre and old barrels. It has classic Pégau notes of ground pepper, earth, meat, truffle, and blackcurrants as well as medium to full body, good density, building tannins, and a great finish. Laurence compared this vintage to 2005, but I think this 2017 has more density and flesh. It’s a beautiful, classic Pégau that reminds me a slightly toned down 2009.	Jeb Dunnuck	94-96		2019-08-22
2018	Domaine Jean Royer	Chateauneuf du Pape Tradition	I loved the 2018 Châteauneuf Du Pape from Jean Royer. It's loaded with sweet kirsch and strawberry fruits and offers medium to full-bodied richness, sweet tannins, and a great finish. This is Grenache at its most elegant and finesse-driven, and it has a Burgundian vibe in its texture and complexity.	Jeb Dunnuck	90-92		2019-08-22
2018	Domaine Jean Royer	Chateauneuf du Pape Prestige	The 2018 Châteauneuf Du Pape Prestige has a similar vibe to the traditional cuvée yet has slightly darker fruits and more structure. It's elegant, seamless, and beautifully balanced on the palate, with a great mid-palate. This cuvée is 85% Grenache and 15% Mourvèdre, all from the pebbly soils of the Bois de la Ville and Les Grandes Serres lieux-dits, brought up 65% in demi-muids and the balance in stainless steel.	Jeb Dunnuck	90-93		2019-08-22