Genium Celler Genium Xemenis

點(diǎn)擊次數(shù)：1839

The 2010 Ximenis is 90% Pedro Ximenez fermented in new oak and racked on the fine lees for three months. It has a neutral nose with scents of pressed white flowers, while the palate is spicy with primal fruits, grapefruit and pineapple combining on the slightly volatile finish, which lacks the composure of the previous vintage. Drink now. Genium Celler was formed in 2002 when six families pooled their resources. Together, they own 15 hectares of vine located in Poboleda, La Morera and Torroja, of which 3 hectares are farmed organically. The main focus is upon Garnacha and Carinena, complemented by Merlot, Syrah and Cabernet Sauvignon. I found their wines to be unashamedly modern in style, generally well-crafted and for the most part, avoiding the overbearing nature and uncontained alcohol of some of their peers. Importer: Aurelio Cabestrero, Grapes of Spain, Lorton, VA; tel. (571) 642-0343

Beginning with their limited production white, the 2009 Ximenis has a neutral nose of light resin aromas tinctured with Conference pear and apple blossom. The palate is medium-bodied with a waxy entry. There is good acidity with some pleasant oxidative, nutty aromas that lead to a stern, dry, almost Roussanne-like finish. Drink this intriguing white Priorat over the next two or three years. Genium Celler was formed in 2002 when six families pooled their resources. Together, they own 15 hectares of vine located in Poboleda, La Morera and Torroja, of which 3 hectares are farmed organically. The main focus is upon Garnacha and Carinena, complemented by Merlot, Syrah and Cabernet Sauvignon. I found their wines to be unashamedly modern in style, generally well-crafted and for the most part, avoiding the overbearing nature and uncontained alcohol of some of their peers. Importer: Aurelio Cabestrero, Grapes of Spain, Lorton, VA; tel. (571) 642-0343

Genium Celler’s 2008 Genium Xemenis is old vine Pedro Ximinez with a dollop of other varieties in the blend that was barrel-fermented in new French oak followed by 3 months aging on its lees with batonnage in the new oak. Medium straw-colored, it offers up an expressive perfume of peach and apricot along with toasty barrel notes. Viscous (and dry) on the palate with terrific grip and concentration, this lengthy effort is a unique expression of Priorato. Drink it over the next 2-3 years. Importer: Aurelio Cabestrero, Grapes of Spain, Lorton, VA; www.grapesofspain.com