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Some wines from Clos de l'Obac

Show all 12 wines

Appellations Clos de l'Obac

Definition Clos de l'Obac

Costers del Siurana is one of the founders of the New Priorat Wine. The estate is famous for its Miserere and Clos de l'Obac, two elegant and very mineral wines, which rapidly placed it at the top of the DO.

History Clos de l'Obac

Costers del Siurana (“the Banks of the Siurana river”) are at the origin of the Priorat wines we know today. What began as a small group of idealistic and broke winegrowers, has grown into a motor blowing a new life into the whole wine economy of this area.

It all started in 1979, in the small village of Gratallops. Carles Pastrana and Mariona Jarque were only 27 and 19 at the time, and with some friends, they set out to search for old vines of Grenache and Carignan. It was not that difficult for the region was poor and at lot of vines had been abandoned, because they did not generate enough revenue.

They also planted some Cabernet Sauvignon, Merlot and Syrah.

The estate was officially founded in 1987; the first vintage of Clos de l’Obac, the 1989, was launched on the market in 1991. This first vintage came as a bombshell: no one had ever seen such a wine in Spain!

In less than 5 years, Priorat got to the top of the wine world.

The main asset of the DO is its terroir; soils are almost entirely made of slate (llicorella), rich in minerals and nutrients. In 1991, the associates bought Mas d’en Bruno in Torroja, a village nearby. This is where the red “Miserere” and the two whites, "Usatges blanc" and "Kyrie" started. Right from the start, the wines that are produced here seduced wine lovers by their elegance and minerality – nothing to do with the powerful blockbusters that are made by some of their colleagues in Priorat.

Varieties

The estate uses exclusively the grapes of its own vines; mainly Grenache (for its elegance) and Carignan (to add some volume and colour), complemented by Cabernet Sauvignon and Merlot. Some Syrah is added to the Clos de l’Obac, some Tempranillo to the Miserere (even though it is quite rare in Priorat).

White wines use mainly Grenache blanc, Macabeu and Xarello, and a little of Muscat. Vines are between 20 and 65 years old.

Terroir

Gratallops lies at the heart of the DO, rather high in altitude (250 to 500 m). Soils are entirely made of slate (llicorella), rich in minerals and nutrients because of the slate structure - some of the vines reach down to 10-15 metres below the surface.

No fertilizer is used, so plants develop naturally. Each varietal is planted according to the best suitable orientation, in terms of sun exposure and altitude. This is crucial if you want to reach the ideal balance.

Costers del Suirana strives to maintain a good space distribution between the planted surface and nature – woods, in particular.

The results are as follows:

Clos de l’Obac: 40 hectares in total, 20 hectares of vines.

Miserere: 90 hectares in total, 25 hectares of vines.

No chemicals or synthesis products are used on any of these vineyards.

Winemaking

Costers del Suirana is always one of the first estates to harvest in Priorat. That’s because they don’t want overripe grapes to enter in their tanks, which would unbalance the wines. Maceration and fermentation take place in a peculiar manner: all varieties are vinified together. All great wines are primarily representing their vines; for year to year, the same blends are made – which means the total volume depends on the quality of the grape with the smallest yield.

With the rest of the harvest, Costers de Siurana makes the Usatges (red and white), The blend varies according to the vintage.

For the top wines, the blends are as follows:

-Clos de l’Obac: 35% Grenache, 35% Cabernet Sauvignon, 10% Syrah, 10% Carignan, 10% Merlot.

Miserere: 27% Grenache, 27% Cabernet Sauvignon, 26% Tempranillo, 10% Carignan, 10% Merlot.

-Kyrie : 35% Grenache blanc, 30% Macabeu, 30% Xarello, 5% Muscat.

Dolç de l’Obac: 80% Grenache, 10% Syrah, 10% Cabernet Sauvignon.

Costers del Siurana does not like to manipulate the wines too much: they are stabilised naturally by the winter cold, moved manually, and clarified with egg white.

The type of barrels they use (Limousin, Allier or Nevers) and the length of the ageing process (between 12 and 15 months) varies according to the wine.

The winemaking process of the Dolç de l’Obac (a sweet red) is specific: grapes are left to overripen on the vine; after the harvest, maceration and fermentation take place in barrels. Fermentation is stopped by adding alcohol (1%), so that the rest sugar is about 84 grams per liter.

Clos de l'Obac - Spanish wines
Clos de l'Obac - Spanish wines
Clos de l'Obac - Spanish wines
Clos de l'Obac - Spanish wines
Clos de l'Obac - Spanish wines
Clos de l'Obac - Spanish wines
Clos de l'Obac - Spanish wines
Clos de l'Obac - Spanish wines
Clos de l'Obac - Spanish wines
Clos de l'Obac - Spanish wines

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