{"title":"Celler Jordi Llorens","description":"\u003cp\u003eJordi Llorens is an eighth-generation farmer at his family's estate in Blancafort, with paperwork showing that their family have been here since 1779. It is a quiet municipi on the southern slope of the Serra del Tallat, in the central part of the Conca de Barberà. The family has always farmed organically, growing their vines as part of a wider polycultural system that included fruit trees, nut trees, olive groves, and livestock. Up until Jordi returned home to take over from his father in 2007, the family sold their grapes to the local co-operative, as was the conventional practice at the time.\u003c\/p\u003e\u003cp\u003eSeeking a deeper understanding of his family's work, Jordi completed a degree in Geology before returning home. These academic underpinnings complemented the intuitive methods his family had followed over generations, to the extent that his old friend Manel Aviñó of Clos Lentiscus once advised me that nobody understood the terrain of these hills like Jordi. Because the family had farmed in the old polycultural traditions of the region, there was already a rich biodiversity in their vineyards when he took over. Jordi's use of biodynamic methods was inspired by his friend and contemporary Joan Ramon Escoda, who had adopted the practices at his own estate in the preceding years. Above the soil, the rich biodiversity protects the vines and the soil from the increasingly arid conditions in Blancafort. Underground, Jordi cultivated a rich mycelial network that helps keep the soils healthy.\u003c\/p\u003e\u003cp\u003eJordi's original cellar, a cramped garage at the edge of the town, was where his family's fruit was vinified under its own name for the very first time in 2008. Today, the cellar is expanded somewhat and kept in pristine condition. Stainless and fibre tanks are used for the short, gentle macerations Jordi prefers. Through a small door, Jordi keeps a cool, compact room for ageing, with amphora sunk into the gravel underfoot and barrels and demijohns lining the walls. Work at the cellar is carried out with patience and ease, and Jordi employs gentle temperature control during fermentation to preserve the delicate aromatics we love in his wines.\u003c\/p\u003e\u003cp\u003eThe estate itself is situated on the eastern Ebro basin. The soils here formed about 35 million years ago and can be broken into three distinct layers each exposed at different points across the estate. The oldest layer is blueish-white calcareous sandstone, with the majority of the white varieties planted on these outcrops. Next we have red marl, useful for water retention through the hot summers. The top layer is gypsum, which helps to keep the soils open and breathable. With the cool nights at this elevation helping to keep the ripening even, we have this fascinating configuration of conditions that Jordi articulates in such delicate detail in his wines. With 16 hectares in total, Jordi produces about 12,000 bottles or so per year.\u003c\/p\u003e","products":[{"product_id":"blan-5-7-2022-jordi-llorens","title":"Blan 5.7 2022 - Jordi Llorens","description":"\u003cp\u003eHerbal-toned aromas on the nose, with peach, citrus zest and ginger biscuit. We have a breadth of fruit that was not present in the 2021, while the delicate sylvan bitterness of the parellada adds subtle complexity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGood with:\u003c\/strong\u003e grilled prawns with garlic and chilli, or a mild Thai green curry.\u003c\/p\u003e\u003cp\u003eFrom vines planted in 1990, this is 5 parts Macabeu and 7 parts Parellada, as the name suggests. Both varieties ferment on the skins for 6 days before ageing in amphora over winter.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJordi Llorens is an eighth-generation farmer at his family's estate in Blancafort, with paperwork showing that their family have been here since 1779. It is a quiet municipi on the southern slope of the Serra del Tallat, in the central part of the Conca de Barberà. The family has always farmed organically, growing their vines as part of a wider polycultural system that included fruit trees, nut trees, olive groves, and livestock. Up until Jordi returned home to take over from his father in 2007, the family sold their grapes to the local co-operative, as was the conventional practice at the time.\u003cbr\u003eSeeking a deeper understanding of his family's work, Jordi completed a degree in Geology before returning home. These academic underpinnings complemented the intuitive methods his family had followed over generations, to the extent that his old friend Manel Aviñó of Clos Lentiscus once advised me that nobody understood the terrain of these hills like Jordi. Because the family had farmed in the old polycultural traditions of the region, there was already a rich biodiversity in their vineyards when he took over. Jordi's use of biodynamic methods was inspired by his friend and contemporary Joan Ramon Escoda, who had adopted the practices at his own estate in the preceding years. Above the soil, the rich biodiversity protects the vines and the soil from the increasingly arid conditions in Blancafort. Underground, Jordi cultivated a rich mycelial network that helps keep the soils healthy.\u003cbr\u003eJordi's original cellar, a cramped garage at the edge of the town, was where his family's fruit was vinified under its own name for the very first time in 2008. Today, the cellar is expanded somewhat and kept in pristine condition. Stainless and fibre tanks are used for the short, gentle macerations Jordi prefers. Through a small door, Jordi keeps a cool, compact room for ageing, with amphora sunk into the gravel underfoot and barrels and demijohns lining the walls. Work at the cellar is carried out with patience and ease, and Jordi employs gentle temperature control during fermentation to preserve the delicate aromatics we love in his wines.\u003c\/p\u003e\u003cp\u003eThe estate itself is situated on the eastern Ebro basin. The soils here formed about 35 million years ago and can be broken into three distinct layers each exposed at different points across the estate. The oldest layer is blueish-white calcareous sandstone, with the majority of the white varieties planted on these outcrops. Next we have red marl, useful for water retention through the hot summers. The top layer is gypsum, which helps to keep the soils open and breathable. With the cool nights at this elevation helping to keep the ripening even, we have this fascinating configuration of conditions that Jordi articulates in such delicate detail in his wines. With 16 hectares in total, Jordi produces about 12,000 bottles or so per year.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eThe altitude of these vineyards, growing on limestone and sandstone, is 420 metres, helping Jordi’s wines achieve their hallmark freshness and digestibility despite the soaring temperatures that have been the scourge of winemakers in Catalunya in recent years. Jordi’s family have used amphora at their farm since 1779, but it was Jordi who first used them for vinification, they had always been used for oil before. This is an old school brisat of Conca de Barberà, that depicts the heat of the vintage and the delicate touch Jordi has at the cellar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Macabeu, Parellada\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Blancafort, Conca de Barberà, Catalunya, Spain\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 10.5%\u003c\/p\u003e","brand":"Celler Jordi Llorens","offers":[{"title":"Default Title","offer_id":54988701630802,"sku":"1700070","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/bw-blan-5-7-2022-2021.jpg?v=1793699098"},{"product_id":"kremo-2020-celler-jordi-llorens","title":"Kremo 2020 - Celler Jordi Llorens","description":"\u003cp\u003eMacabeu and Parellada from 80-year-old vines at approx 600 masl. Semi-carbonic maceration for 2 weeks, then into amphora for 6 months.\u003c\/p\u003e\u003cp\u003eNotes of lavender, black tea, angelica root, and nutmeg on the nose, this is a deep and concentrated wine from Jordi, reflecting the reduced yields caused by mildew. Structured and defined on the palate, with a nice fruit volume and mineral tension. A bold, complex orange from Jordi that deserves to be enjoyed over hours or days.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJordi Llorens is an eighth-generation farmer at his family's estate in Blancafort, with paperwork showing that their family have been here since 1779. It is a quiet municipi on the southern slope of the Serra del Tallat, in the central part of the Conca de Barberà. The family has always farmed organically, growing their vines as part of a wider polycultural system that included fruit trees, nut trees, olive groves, and livestock. Up until Jordi returned home to take over from his father in 2007, the family sold their grapes to the local co-operative, as was the conventional practice at the time.\u003cbr\u003eSeeking a deeper understanding of his family's work, Jordi completed a degree in Geology before returning home. These academic underpinnings complemented the intuitive methods his family had followed over generations, to the extent that his old friend Manel Aviñó of Clos Lentiscus once advised me that nobody understood the terrain of these hills like Jordi. Because the family had farmed in the old polycultural traditions of the region, there was already a rich biodiversity in their vineyards when he took over. Jordi's use of biodynamic methods was inspired by his friend and contemporary Joan Ramon Escoda, who had adopted the practices at his own estate in the preceding years. Above the soil, the rich biodiversity protects the vines and the soil from the increasingly arid conditions in Blancafort. Underground, Jordi cultivated a rich mycelial network that helps keep the soils healthy.\u003cbr\u003eJordi's original cellar, a cramped garage at the edge of the town, was where his family's fruit was vinified under its own name for the very first time in 2008. Today, the cellar is expanded somewhat and kept in pristine condition. Stainless and fibre tanks are used for the short, gentle macerations Jordi prefers. Through a small door, Jordi keeps a cool, compact room for ageing, with amphora sunk into the gravel underfoot and barrels and demijohns lining the walls. Work at the cellar is carried out with patience and ease, and Jordi employs gentle temperature control during fermentation to preserve the delicate aromatics we love in his wines.\u003c\/p\u003e\u003cp\u003eThe estate itself is Situated on the eastern Ebro basin. The soils here formed about 35 million years ago and can be broken into three distinct layers each exposed at different points across the estate. The oldest layer is blueish-white calcareous sandstone, with the majority of the white varieties planted on these outcrops. Next we have red marl, useful for water retention through the hot summers. The top layer is gypsum, which helps to keep the soils open and breathable. With the cool nights at this elevation helping to keep the ripening even, we have this fascinating configuration of conditions that Jordi articulates in such delicate detail in his wines. With 16 hectares in total, Jordi produces about 12000 bottles or so per year.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eA wine that showcases the breadth of Jordi’s stylistic repertoire through a series of challenging vintages, here we have the intense aromatic gusto and structure of old vine macabeu on full display, tempered by the expansive minerality that is woven through all of Jordi’s wines.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Macabeu, Parellada\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Blancafort, Conca de Barberà, Catalunya, Spain\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 13%\u003c\/p\u003e","brand":"Celler Jordi Llorens","offers":[{"title":"Default Title","offer_id":54988703367506,"sku":"1700073","price":34.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/bw-kremo-2020.jpg?v=1793699098"},{"product_id":"parellada-2023-jordi-llorens","title":"Parellada 2023 - Celler Jordi Llorens","description":"\u003cp\u003eParellada that was destemmed and macerated for a week, with temperatures controlled. After pressing the wine spent 6 months in amphora on lees. \u003cbr\u003eAll the vibrance and sapidity we love in Jordi's wines. This year we find lime zest and leafy herbs on the nose, with a concentrated core of fruit that surfs a lithe, well ripened acidity. Just 1200 bottles produced.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJordi Llorens is an eighth-generation farmer at his family's estate in Blancafort, with paperwork showing that their family have been here since 1779. It is a quiet municipi on the southern slope of the Serra del Tallat, in the central part of the Conca de Barberà. The family has always farmed organically, growing their vines as part of a wider polycultural system that included fruit trees, nut trees, olive groves, and livestock. Up until Jordi returned home to take over from his father in 2007, the family sold their grapes to the local co-operative, as was the conventional practice at the time.\u003cbr\u003eSeeking a deeper understanding of his family's work, Jordi completed a degree in Geology before returning home. These academic underpinnings complemented the intuitive methods his family had followed over generations, to the extent that his old friend Manel Aviñó of Clos Lentiscus once advised me that nobody understood the terrain of these hills like Jordi. Because the family had farmed in the old polycultural traditions of the region, there was already a rich biodiversity in their vineyards when he took over. Jordi's use of biodynamic methods was inspired by his friend and contemporary Joan Ramon Escoda, who had adopted the practices at his own estate in the preceding years. Above the soil, the rich biodiversity protects the vines and the soil from the increasingly arid conditions in Blancafort. Underground, Jordi cultivated a rich mycelial network that helps keep the soils healthy.\u003cbr\u003eJordi's original cellar, a cramped garage at the edge of the town, was where his family's fruit was vinified under its own name for the very first time in 2008. Today, the cellar is expanded somewhat and kept in pristine condition. Stainless and fibre tanks are used for the short, gentle macerations Jordi prefers. Through a small door, Jordi keeps a cool, compact room for ageing, with amphora sunk into the gravel underfoot and barrels and demijohns lining the walls. Work at the cellar is carried out with patience and ease, and Jordi employs gentle temperature control during fermentation to preserve the delicate aromatics we love in his wines.\u003c\/p\u003e\u003cp\u003eThe estate itself is Situated on the eastern Ebro basin. The soils here formed about 35 million years ago and can be broken into three distinct layers each exposed at different points across the estate. The oldest layer is blueish-white calcareous sandstone, with the majority of the white varieties planted on these outcrops. Next we have red marl, useful for water retention through the hot summers. The top layer is gypsum, which helps to keep the soils open and breathable. With the cool nights at this elevation helping to keep the ripening even, we have this fascinating configuration of conditions that Jordi articulates in such delicate detail in his wines. With 16 hectares in total, Jordi produces about 12000 bottles or so per year.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eParellada’s naturally low sugar has long been a fly in the ointment for Cava producers, who vinify the majority of what's harvested. It’s a thin skinned and particular variety that reaches it’s potential in still wines on clacareous soils at altitude, as we find at Jordi’s estate. This particular site has soils that are incredibly alkaline, yielding juice with and edgy freshness, rounded out by time ageing in 800L amphora that are over 150 years old.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Parellada\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Blancafort, Conca de Barberà, Catalunya, Spain\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 10%\u003c\/p\u003e","brand":"Celler Jordi Llorens","offers":[{"title":"Default Title","offer_id":54988704481618,"sku":"1700074","price":31.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/original_ef6a498f-4a5b-48d9-9d29-51e2ee99b57e.jpg?v=1791451441"},{"product_id":"blan-danzera-2023-celler-jordi-llorens","title":"Blan d'Anzera 2023 - Celler Jordi Llorens","description":"\u003cp\u003eThough digestible at just 10.5%, we have a ripe fruit profile and breezy poise that speaks to Jordi's family's centuries-long stewardship of these old vineyard sites. From an edifice of calcareous minerality we find heady notes of citrus fruit, bush herbs and ginger biscuit, with a bright acidity and polished-stone tannins.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGood with:\u003c\/strong\u003e chicken tagine with apricots, or grilled sardines.\u003c\/p\u003e\u003cp\u003eMacabeu with 10% Moscatell from vines growing at 450 metres above sea level in clay and limestone. The fruit was crushed by foot, macerated for 6 days, and was bled off into amphora to age over winter.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJordi Llorens is an eighth-generation farmer at his family's estate in Blancafort, with paperwork showing that their family have been here since 1779. It is a quiet municipi on the southern slope of the Serra del Tallat, in the central part of the Conca de Barberà. The family has always farmed organically, growing their vines as part of a wider polycultural system that included fruit trees, nut trees, olive groves, and livestock. Up until Jordi returned home to take over from his father in 2007, the family sold their grapes to the local co-operative, as was the conventional practice at the time.\u003cbr\u003eSeeking a deeper understanding of his family's work, Jordi completed a degree in Geology before returning home. These academic underpinnings complemented the intuitive methods his family had followed over generations, to the extent that his old friend Manel Aviñó of Clos Lentiscus once advised me that nobody understood the terrain of these hills like Jordi. Because the family had farmed in the old polycultural traditions of the region, there was already a rich biodiversity in their vineyards when he took over. Jordi's use of biodynamic methods was inspired by his friend and contemporary Joan Ramon Escoda, who had adopted the practices at his own estate in the preceding years. Above the soil, the rich biodiversity protects the vines and the soil from the increasingly arid conditions in Blancafort. Underground, Jordi cultivated a rich mycelial network that helps keep the soils healthy.\u003cbr\u003eJordi's original cellar, a cramped garage at the edge of the town, was where his family's fruit was vinified under its own name for the very first time in 2008. Today, the cellar is expanded somewhat and kept in pristine condition. Stainless and fibre tanks are used for the short, gentle macerations Jordi prefers. Through a small door, Jordi keeps a cool, compact room for ageing, with amphora sunk into the gravel underfoot and barrels and demijohns lining the walls. Work at the cellar is carried out with patience and ease, and Jordi employs gentle temperature control during fermentation to preserve the delicate aromatics we love in his wines.\u003c\/p\u003e\u003cp\u003eThe estate itself is situated on the eastern Ebro basin. The soils here formed about 35 million years ago and can be broken into three distinct layers each exposed at different points across the estate. The oldest layer is blueish-white calcareous sandstone, with the majority of the white varieties planted on these outcrops. Next we have red marl, useful for water retention through the hot summers. The top layer is gypsum, which helps to keep the soils open and breathable. With the cool nights at this elevation helping to keep the ripening even, we have this fascinating configuration of conditions that Jordi articulates in such delicate detail in his wines. With 16 hectares in total, Jordi produces about 12,000 bottles or so per year.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eThe name here refers to the amphoras in which the wines age, 'white of the amphoras’. The tradition of making brisat wines, or pulp macerated wines, was strong in the areas surrounding Tarragona, almost due south of Blancafort on the Mediterranean coast. Amphora, or engerra as they are known in Catalan, were traditionally used for olive oil, and were more commonly associated with winemaking in La Mancha. Today, things look a little different, and they form the bulk of Jordi’s vessel portfolio. Regarding the Moscatell, two clones are commonly grown in Catalunya, and Jordi grows both. Moscatell de gra menut (Muscat blanc à Petits Grains) is preferred for higher quality wines, with its small berries and high toned aromatics. Moscatell d’Alexandria, the one used here, has larger berries and yields juice with a more exuberant perfume. The vintage this year was incredibly challenging, with drought hampering conditions throughout, though Jordi’s fastidious vineyard work rewards us with the elegance we find here.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Macabeu, Moscatell\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Blancafort, Conca de Barberà, Catalunya, Spain\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 10.5%\u003c\/p\u003e","brand":"Celler Jordi Llorens","offers":[{"title":"Default Title","offer_id":54988706709842,"sku":"1700620","price":31.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/bw-blan-d-anzera-2023.jpg?v=1793699100"},{"product_id":"blankaforti-2022-celler-jordi-llorens","title":"Blankaforti 2022 - Celler Jordi Llorens","description":"\u003cp\u003eBlack fruits, bay leaf, and black cherry, with a bolt of natural effervescence giving lift on the palate, with inky fruit and peppery grip opening nicely with time in glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGood with:\u003c\/strong\u003e lamb chops with rosemary, or a proper burger.\u003c\/p\u003e\u003cp\u003eEqual parts Cabernet Sauvignon, Garnatxa, Syrah, and Parellada. Semi-carbonic maceration and fermentation in stainless over fifteen days, then six months on the lees in amphora.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJordi Llorens is an eighth-generation farmer at his family's estate in Blancafort, with paperwork showing that their family have been here since 1779. It is a quiet municipi on the southern slope of the Serra del Tallat, in the central part of the Conca de Barberà. The family has always farmed organically, growing their vines as part of a wider polycultural system that included fruit trees, nut trees, olive groves, and livestock. Up until Jordi returned home to take over from his father in 2007, the family sold their grapes to the local co-operative, as was the conventional practice at the time.\u003cbr\u003eSeeking a deeper understanding of his family's work, Jordi completed a degree in Geology before returning home. These academic underpinnings complemented the intuitive methods his family had followed over generations, to the extent that his old friend Manel Aviñó of Clos Lentiscus once advised me that nobody understood the terrain of these hills like Jordi. Because the family had farmed in the old polycultural traditions of the region, there was already a rich biodiversity in their vineyards when he took over. Jordi's use of biodynamic methods was inspired by his friend and contemporary Joan Ramon Escoda, who had adopted the practices at his own estate in the preceding years. Above the soil, the rich biodiversity protects the vines and the soil from the increasingly arid conditions in Blancafort. Underground, Jordi cultivated a rich mycelial network that helps keep the soils healthy.\u003cbr\u003eJordi's original cellar, a cramped garage at the edge of the town, was where his family's fruit was vinified under its own name for the very first time in 2008. Today, the cellar is expanded somewhat and kept in pristine condition. Stainless and fibre tanks are used for the short, gentle macerations Jordi prefers. Through a small door, Jordi keeps a cool, compact room for ageing, with amphora sunk into the gravel underfoot and barrels and demijohns lining the walls. Work at the cellar is carried out with patience and ease, and Jordi employs gentle temperature control during fermentation to preserve the delicate aromatics we love in his wines.\u003c\/p\u003e\u003cp\u003eThe estate itself is situated on the eastern Ebro basin. The soils here formed about 35 million years ago and can be broken into three distinct layers each exposed at different points across the estate. The oldest layer is blueish-white calcareous sandstone, with the majority of the white varieties planted on these outcrops. Next we have red marl, useful for water retention through the hot summers. The top layer is gypsum, which helps to keep the soils open and breathable. With the cool nights at this elevation helping to keep the ripening even, we have this fascinating configuration of conditions that Jordi articulates in such delicate detail in his wines. With 16 hectares in total, Jordi produces about 12,000 bottles or so per year.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eNamed for the people from Blancafort itself, so this is pretty much the house red. From vines growing at varying altitudes around the village between 430 and 600 metres above sea level on limestone. This is from a particularly challenging year, when yields dropped from 25 hectolitres per hectare to just 7. The vines were planted between 2001 and 2010.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Garnatxa Negra, Syrah, Cabernet Sauvignon, Parellada\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Blancafort, Conca de Barberà, Catalunya, Spain\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 12.5%\u003c\/p\u003e","brand":"Celler Jordi Llorens","offers":[{"title":"Default Title","offer_id":54988706939218,"sku":"1700615","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/blankaforti-2022-celler-jordi-llorens.jpg?v=1791452517"},{"product_id":"tosut-2023-celler-jordi-llorens","title":"Tosut 2023 - Celler Jordi Llorens","description":"\u003cp\u003eA 50\/50 blend of the two varieties, with 8 days of fermenting on skins. The majority is pressed into amphora, with a portion ageing in steel. They were blended back together a month before bottling.\u003c\/p\u003e\u003cp\u003eBlack fruits on the nose with a flicker of chlorophyllic, peppery spice. Vital and lively on the palate, balanced by the concentration of syrah from this low yielding vintage.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJordi Llorens is an eighth-generation farmer at his family's estate in Blancafort, with paperwork showing that their family have been here since 1779. It is a quiet municipi on the southern slope of the Serra del Tallat, in the central part of the Conca de Barberà. The family has always farmed organically, growing their vines as part of a wider polycultural system that included fruit trees, nut trees, olive groves, and livestock. Up until Jordi returned home to take over from his father in 2007, the family sold their grapes to the local co-operative, as was the conventional practice at the time.\u003cbr\u003eSeeking a deeper understanding of his family's work, Jordi completed a degree in Geology before returning home. These academic underpinnings complemented the intuitive methods his family had followed over generations, to the extent that his old friend Manel Aviñó of Clos Lentiscus once advised me that nobody understood the terrain of these hills like Jordi. Because the family had farmed in the old polycultural traditions of the region, there was already a rich biodiversity in their vineyards when he took over. Jordi's use of biodynamic methods was inspired by his friend and contemporary Joan Ramon Escoda, who had adopted the practices at his own estate in the preceding years. Above the soil, the rich biodiversity protects the vines and the soil from the increasingly arid conditions in Blancafort. Underground, Jordi cultivated a rich mycelial network that helps keep the soils healthy.\u003cbr\u003eJordi's original cellar, a cramped garage at the edge of the town, was where his family's fruit was vinified under its own name for the very first time in 2008. Today, the cellar is expanded somewhat and kept in pristine condition. Stainless and fibre tanks are used for the short, gentle macerations Jordi prefers. Through a small door, Jordi keeps a cool, compact room for ageing, with amphora sunk into the gravel underfoot and barrels and demijohns lining the walls. Work at the cellar is carried out with patience and ease, and Jordi employs gentle temperature control during fermentation to preserve the delicate aromatics we love in his wines.\u003c\/p\u003e\u003cp\u003eThe estate itself is Situated on the eastern Ebro basin. The soils here formed about 35 million years ago and can be broken into three distinct layers each exposed at different points across the estate. The oldest layer is blueish-white calcareous sandstone, with the majority of the white varieties planted on these outcrops. Next we have red marl, useful for water retention through the hot summers. The top layer is gypsum, which helps to keep the soils open and breathable. With the cool nights at this elevation helping to keep the ripening even, we have this fascinating configuration of conditions that Jordi articulates in such delicate detail in his wines. With 16 hectares in total, Jordi produces about 12000 bottles or so per year.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eFrom two parcels, La Cova and La Come’n Gloria, planted in 2012 and 2013. The soils are limestone, one parcel facing east at 400 metres elevation, the other facing west at 600 metres elevation. The yields average at about 25hl\/ha for the 2023 vintage, reflecting the third year of drought in these mountains.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Grenache, Syrah\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Blancafort, Conca de Barberà, Catalunya, Spain\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eABV:\u003c\/strong\u003e 13%\u003c\/p\u003e","brand":"Celler Jordi Llorens","offers":[{"title":"Default Title","offer_id":54988712575314,"sku":"1700075","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/bw-tosut-2023.jpg?v=1793699098"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/collections\/celler-jordi-llorens--i81.jpg?v=1793700046","url":"https:\/\/www.brianswines.ie\/collections\/celler-jordi-llorens.oembed","provider":"Brian's Wines","version":"1.0","type":"link"}