Torres is the largest winery in Spain. Founded in 1870, it is a family run business producing wines from all different regions at all different levels, qualities and price points. Mas Rabell is the name of the Torres family’s private restaurant and traditionally this wine was produced exclusively for it.
I think the bottle and label look good. Modern, yet classy. In the glass the wine has a deep red colour with a purplish tinge at the edge. Swirling around in the glass you can see its high sugar level, despite its average 13.5% ABV, leaving long trailing legs down the side of the glass.
On the nose you get blackberries and cassis, then violet and faintest hint of black pepper.
Washing it round my mouth I tasted very low tannins no lip smacking, teeth coating here. Instead it has high acidity like bitter un-ripened red fruit (think raspberries and red currents rather than strawberries and cherries), and a greenness that’s hard to place. It has blueberries (again not sweet and ripe) and the violet I smelled in the glass now reminds me of perfumed Parma violet sweets. Then a peppery taste that lingers long after the initial fruit which quickly fades. Unfortunately rather than a warming spice of freshly ground pepper it’s more like the drying and harsh taste you get from that old pot of ground pepper at the back of your cupboard.
The taste was not completely unpleasant but somewhat lacking. I could happily have finished drinking the bottle but didn’t feel bad about pouring some into my pasta sauce this evening. That isn’t as much of an insult as some may be thinking, as I don’t believe in cooking with bad wine but at this price I’ve had bottles much better. Torres do produce some really good wines. Their Priorats, (Salmos and Perpetual) are exceptionally good and some of my favourite wines, but with a portfolio as big as theirs I guess they can’t all be great wines and I’m afraid this is one of the more average bottles.
- Price: £12
- Producer: Torres
- Origin: Catalonia, Spain
- Style: Sharp fruit and acidic.
- Food Pairing: Casseroles and stewed meats in sauces (perhaps containing the wine themselves). Spiced meat.