Winery Celler de l'Abadia - Sant Jeroni  Carinyena - Cabernet

Winery Celler de l'AbadiaSant Jeroni Carinyena - Cabernet

4.3
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Sant Jeroni Carinyena - Cabernet of Winery Celler de l'Abadia is a red wine from the region of Priorat of Catalogne.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).

Taste structure of the Sant Jeroni Carinyena - Cabernet from the Winery Celler de l'Abadia

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Sant Jeroni Carinyena - Cabernet of Winery Celler de l'Abadia in the region of Catalogne is a powerful with a nice balance between acidity and tannins.

Wine flavors and olphactive analysis

Wine with spices taste

menthol

On the nose the Sant Jeroni Carinyena - Cabernet of Winery Celler de l'Abadia in the region of Catalogne often reveals types of flavors of black fruit.

Details and technical informations about Winery Celler de l'Abadia's Sant Jeroni Carinyena - Cabernet.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Cabernet-Sauvignon

Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.

Last vintages of this wine

Sant Jeroni Carinyena - Cabernet - 2015
In the top 100 of of Priorat wines
Average rating: 4.211110

The best vintages of Sant Jeroni Carinyena - Cabernet from Winery Celler de l'Abadia are 2015

Informations about the Winery Celler de l'Abadia

The winery offers 11 different wines.
Its wines get an average rating of 4.
It is in the top 5 of the best estates in the region
It is located in Priorat in the region of Catalogne

The Winery Celler de l'Abadia is one of of the world's greatest estates. It offers 11 wines for sale in the of Priorat to come and discover on site or to buy online.

Top wine Catalogne
In the top 25000 of of Spain wines
In the top 4000 of of Priorat wines
In the top 200000 of red wines
In the top 300000 wines of the world

The wine region of Priorat

The wine region of Priorat is located in the region of Catalogne of Spain. Wineries and vineyards like the Domaine Álvaro Palacios or the Domaine Mas Doix produce mainly wines red, white and sweet. The most planted grape varieties in the region of Priorat are Cabernet-Sauvignon, Merlot and Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Priorat often reveals types of flavors of cherry, espresso or hay and sometimes also flavors of straw, bay leaf or chamomile.


The wine region of Catalogne

Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.

News related to this wine

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Awaken the explorer within you and discover the most famous Climats of Bourgogne! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ ...

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The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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