2010 Morlanda

Morlanda Crianca

Morlanda is located in Bellmunt del Priorat and was founded in 1997, although the vineyards that surround the modern winery are much older. With 170 acres of land, only 47 are planted vineyards, many of which are 25 to 40 years old. The Morlanda vines typically yield under 1.25 tons per acre, low even for Priorat standards. The elevation is between 550 and 700 feet. The name of the winery is taken from the name of the highest hill in the area. The estate produces about 3,300 cases of wine annually.

Tasting Notes

Color: Intense, deep red with flashes of garnet.
Aroma: Intense opening aromas. A wine with many nuances, particularly complex. There are notes of ripe black fruits such as plum, and also some licorice, both of which balance well the aromas drawn from its long, careful aging in French oak barrels, delivering toasty notes, some tobacco, cedar wood and some light, spicy touches.
Palate: Very flavorsome. Very well structured thanks to its soft ripe tannins. The palate to displays flavors of toast and of ripe black fruits. A very long finish – a wine to be sipped and savored.


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The Grape

Morlanda contains the traditional grapes of Priorat: Garnacha (gar-NACH-a) and Cariñena (car-ee-NEN-ya). Many believe that Garnacha and Cariñena are at their best in the Priorat, producing wines of enormous power and depth. More than 90 percent of the vines in the DOC are red varieties. More recent plantings include Cabernet Sauvignon, Merlot and Syrah. Of the white varieties, Macabeo, white Garnacha and Pedro Ximénez (used in sweet dessert wines) are traditional.

The Blend

50% Garnacha Tinta
50% Cariñena

Food Affinities

The rich and powerful structure of this wines pairs well along side dishes with big flavors. Try braised short ribs, roasted pork loin or pasta with a garlic cream sauce.

Winemaking

Grapes were collected in small, 16kg capacity plastic boxes; the selected plots are located very close to the winery, so they were brought to the winery very quickly, thereby avoiding oxidation and premature, undesirable fermentation. Following destalking and crushing, the grapes were fermented in 10.000 litre capacity tanks, all with temperature control functions, and fermentation took place at between 25 and 28C. Maceration lasted around 25 days, its exact duration decided on a tank by tank basis, following daily tasting and analysis. Once the young wine had been racked from its lees, malolactic fermentation was carried out, and this too was monitored daily. Once it was finished, the young wine was transferred to barrels to continue its slow and carefully managed aging.

Wine Ratings & Reviews

90 POINTS
"Sweet fruit and vanilla flavors, with berry, dried cherry, floral and spicy notes. Harmonious and graceful."
- Wine Spectator, August 2016