Álvaro Palacios (Priorat)
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Álvaro Palacios makes this L'Ermita 2003 (£431.45), a red wine with Priorat DO made with garnacha negra and garnacha of 2003 and has an alcohol content of 14.00º. L'Ermita 2003 can be paired with red meat and roast. Uvinum users give to L'Ermita 2003 4 points on 5.
L'Ermita 2003 - basic data
- Type Of Wine:
- red wine
- 2003 Other vintages
- Priorat (Catalonia,Spain)
- Álvaro Palacios
- 75 cl Other volumes
- Cabernet Sauvignon, Garnacha, Garnacha negra
- Meat, Roast, Red meat
- Alcohol Vol.:
- Consumption Temp.:
- Contains Sulfites
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Reviews about L'Ermita 2003
Highlighted review about L'Ermita 2003
Posted on 06/06/14 at 09.44
Grape varieties: Grenache, Samso, White, Garnacha Blanca and Macabeo. Preparation: Parenting a year and half in French oak barrels. Volume of alcohol: 14.5%. Serving temperature: 15-17º C. Pairing: Grilled red, piglet, stews big game, duck breast meat. Tasting notes: Cherry color with violet...read complete
More reviews about L'Ermita 2003
Posted on 13/02/14 at 11.22
- View: Álvaro Palacios L'Ermita 2003 is very intense cherry colour.
- Nose: Intense, with ripe red fruit and perfectly integrated oak.
- Mouth: Structured, intense with fruit...
Posted on 21/07/13 at 05.35
L'Ermita 2003, I liked it
Posted on 20/05/11 at 05.36
18 to 23 months new French oak. Earliest wood, a rained.read complete
Summary of ratings
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Maker's description · Álvaro Palacios
Alvaro Palacios Priorat reaches in 1989, the town of Gratallops, along with Rene Barbier, Carles Pastrana and José Luis Pérez, with the intention to transmit to their wines ( Bodegas Alvaro Palacios ) the character of this land. They believed in the Priorat, full of sharp essences of...
L'Ermita 2003 (Cabernet Sauvignon, Garnacha and Garnacha negra)
- View: cherry colour with flashes of violet.
- Nose: The aroma is fruity fragrance with hints of minerals and timber.
- Mouth: The mouth may feel fine taste and elegant, with a fresh finish.
VINEYARD: Alvaro Palacios.
STAY IN BARRELS: Rest in French oak barrels for 1 year and a half.
OPTIMAL CONSUMPTION: Best served between 15 ° C and 17 ° C.
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