Product description
One of the most famous producers of wines and spirits in Spain. The first mention of the family's activity in the area of vineyards appeared as early as 1559, although it was not until 1870 that Jaime and Miguel Torres Vendrell officially established a vineyard in Vilafranca del Penedès, producing quality wines for export. Thanks to the funds accumulated by Jaime in maritime trade, after returning from Cuba to Catalonia, they were able to start the business together with his brother, and the first destination of the exported wines was of course Cuba, after which it expanded to the entire American continent. Over the years, the company has constantly developed, overcoming historical and social turmoil, all the time remaining faithful to tradition and placing emphasis on the quality of its products.
In the 1970s, French grape varieties began to be imported, which resulted in wonderful wines that are now considered iconic. In addition to properties in Spain, the company eventually purchased plots in Chile and California, creating separate wine projects there. Currently, the fifth generation of the family is constantly developing the company, focusing on the recovery of old grape varieties, promoting innovation in winemaking, and caring for the natural environment.
A wine that hit the market in 1979, when at the Gault&Millau Olympics with the 1970 vintage it outstripped many other producers presenting their interpretations of Cabernet Sauvignon. The grapes come partly from old plantings, thanks to which they can reflect the character of the terroir enclosed in the bottle. After fermentation in steel tanks, it matured for 18 months in French oak barrels, where 65% of them were new, the rest used. On the nose it is incredibly complex and concentrated, full of aromas of dark fruit jam, with smoky accents and a bit of spices. On the palate it is very dense, but smooth and elegant, the ripe fruit is well complemented here by soft and juicy tannin, as well as well-balanced acidity. The finish is long, rich in wood and spice accents.
It tastes best served at a temperature of 18-20 degrees. Decanting is recommended to separate the sediment from the bottle and ensure an optimal level of aeration, thanks to which the wine will be able to perfectly present its qualities. In culinary combinations, it will work well with stewed game, grilled beef, goulash, and also with hard cheeses.