Vimblanc
100% Red garnacha
Deep golden yellow. Fruit on the nose, but quite evolved, showing ripe stone fruit, tart cider apple notes and dried floral notes. Lactic notes on the palate with a bready, yeasty character to it from the ageing. The beauty of this wine remains on how fresh it stays after a long ageing, with vibrant acidity and an umami finish.
A special wine that can endure a wide arrange of food pairings. From its lactic notes it pairs beautifully with pasta and plates with creamy sauces. Its strong umami finish is a perfect companion to dried fruits, fried fish and hearty meals.
Vinous by Antonio Galloni 2024:
- Vimblanc 4/vb: 93 points. “A 100% red Grenache Blanc de Noir, Vimblanc 2014 is a biologically aged flower wine, having spent eight years in used oak barrels. This slightly golden wine reveals aromas of green apple, chamomile, peach and honey. Extremely dry and lean, it offers a distinctive saltiness note, accompanied by a subtle nutty sensation. Delicate and fragrant, this wine is full of energy and fineness. Drinking window: 2025 – 2030”.
La Guia de Vins de Catalunya 2025:
- Vimblanc 5/vb: 98/100 points
La Guia de Vins de Catalunya 2024:
- Vimblanc 4/vb: 97/100 points
Catavinum World Wine & Spirits Competition 2022:
- Vimblanc 3/vb 2013: 96 points / GREAT GOLD
“Guía Vino 2015 ABC”:
- Vimblanc 1/vb 2006: 96 points
Jancis Robinson “A Catalan Collection”:
- Vimblanc 2/vb 2009, 17p: “Deep pinkish gold. Orange peel and tang plus great depth and concentration. Lots to chew on. Very firm and structured – no flab whatsoever. Really interesting and the alcohol is well covered. Drink 2013- 2017″.
La Guia de Vins de Catalunya 2021:
- Vimblanc 4/vb: 97 points
VINIFICATION
Grape stomping and separation of the juice from the skins.
Alcoholic fermentation in stainless steel vats.
Once fermentation is finished, the juice matures on its lees during 3 months.
AGING
Biologically aged flower wine: it matures on its lees during eight years in used French-oak barrels. The barrels are not completely filled to ensure the formation of flor yeast layer and a controlled oxidation during the aging process.
VINEYARDS
Century old vines
VINTAGE
By hand, end of September
ANALYSIS
TOTAL PRODUCTION
2000 bottles (75cl)
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