To wrap things up, Cellar Ardévol is a blend of 40% Garnacha, 40% Cabernet Sauvignon, 10% Syrah and 10% Merlot. The wine fermented in temperature-controlled stainless steel tanks before aging for 16 months in French oak barrels. Wine Spectator gave this wine 90 points.
I liked this wine. I thought it had a very inviting, full nose. The palate was similar, but it’s definitely a young wine and could age for a couple of years. Priorat wines are a higher classification in Spain so if you’re looking for a less expensive alternative try a wine from Montsant.
Cellar Ardévol was founded by Alber and Roser in 1995 near the town of Porrera in Priorat. Anjoli, the vineyard name where the grapes were grown, is the name of the adopted daughter of Rose Galceran, one of the partners in Cellar Ardévol.
Cava is Spain’s sparkling wine, using méthode champenoise for production. D.O. Cava is unique in Spain because it includes five Spanish regions. All other D.O.s consist of only one region. These include Utiel-Requena, Aragón, Ribera del Guadiana, Rioja and Catalunya. However, 85% of Cava comes from Penedés in Catalunya. As the D.O. was established in 1993, Cava was already produced in these other regions creating a unique situation. Officials couldn’t suddenly tell winemakers they couldn’t produce Cava thus the creation of D.O. Cava.
