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.
Torres Reserve Real 2011
A wine composed of Cabernet Sauvignon, Merlot and Cabernet Franc varieties from 35-year-old vines planted on a small plot of land in Les Arnes. After the vinification process, it spends 18 months in new French oak barrels, then 24 months in the bottle. A very highly rated vintage - James Suckling awarded it 97 points out of 100 possible. On the nose it is very rich, yet fresh, with dominant aromas of blackberries and cherry jam, and there are also leather accents. On the palate it is silky and well-balanced, perfectly combining the flavors of ripe red and dark fruits with soft, juicy tannin and appropriate acidity. The finish is long and quite intense, with a lasting aftertaste of fruit with a delicate hint of vanilla.
It tastes best when served at a temperature of 16-18 degrees. It is recommended to decant it before serving to ensure an optimal level of aeration, which in turn will allow it to show all its strengths. In culinary combinations, it works well with meat dishes, especially roasts or goulash, also in heavier sauces. It combines perfectly with compositions rich in herbs.