Vall Llach - Aigua De Llum (Viognien)2017
Penin Guide 92
Color: bright yellow.
Nose: ripe fruit, floral, varietal, mineral, sweet spices.
Palate: full-bodied, rich, long, good acidity.
by PN, Penin Guide , 2019
Wine Spectator 91
This rich white offers the floral, spicy aromas characteristic of Viognier, but within a rich, lush framework of dried pineapple, orange peel, whiskey and toasted almond flavors that creates an impression of maturity. Features just enough acidity to balance the broad texture. Distinctive, exotic and heady.
by TM, Wine Spectator , 2019
From its inception, Celler Vall Llach has been governed by a rigid adherence to two guiding principles: rigor and quality. The winery was founded in 1992 by the famous Catalan singer Lluís Llach and his childhood friend, notary Enric Costa. Today Enric’s son, Albert Costa, serves as the winery’s principal winemaker and managing partner. Located in Porrera, one of the twelve villages that form the Qualified Designation of Origin (D.O.Q.) Priorat, about an hour and half southwest of Barcelona, this winery seamlessly fuses history and innovation, resulting in high quality wines that are appreciated the world over.
Aigua de Llum is produced in extremely limited quantities and only in the vintages the winery deems exceptional. this Viognier has unique aromas and flavors and is produced with aging in mind.
First released when the winery celebrated its 10-year anniversary, the wine’s name Aigua de Llum (meaning “water from light”) is an excerpt from the poem written by the famous Catalan poet Miquel Martí i Pol entitled “Solstici”. A wine lovingly dedicated to this incredibly intimate and talented poet, Aigua de Llum is produced in extremely limited quantities and only in the vintages the winery deems exceptional. Upon entry into the winery: Grapes are manually de-stemmed and a pre-fermentative maceration takes place for 36 hours under controlled temperature conditions. Vinification: 50% of the fruit is fermented in 300 liter oak barrels; the rest is fermented in small, stainless steel tanks. Fermentation takes place between 12 and 15 ºC, over 25-60 days with a daily stirring of the lees. Aging: After fermentation the wine is aged in 225 and 300 liter French oak barrels for a total of four months.