Morlanda is located in Bellmunt del Priorat and was founded in 1997, although the vineyards that surround the modern winery are much older. With 170 acres of land, only 47 are planted vineyards, many of which are 25 to 40 years old. The Morlanda vines typically yield under 1.25 tons per acre, low even for Priorat standards. The elevation is between 550 and 700 feet. The name of the winery is taken from the name of the highest hill in the area. The estate produces about 3,300 cases of wine annually.
Color: Intense, deep red with flashes of garnet.
Aroma: Intense opening aromas. A wine with many nuances, particularly complex. There are notes of ripe black fruits such as plum, and also some licorice, both of which balance well the aromas drawn from its long, careful aging in French oak barrels, delivering toasty notes, some tobacco, cedar wood and some light, spicy touches.
Palate: Very flavorsome. Very well structured thanks to its soft ripe tannins. The palate to displays flavors of toast and of ripe black fruits. A very long finish – a wine to be sipped and savored.
Morlanda 2010 pairs perfectly with roast or grilled red meats, as well as with game, such as venison or wild boar….Its body and concentration make it the perfect match for dishes seasoned with black truffle, pepper and other strongly flavored condiments.
Grapes were collected in small, 16kg capacity plastic boxes; the selected plots are located very close to the winery, so they were brought to the winery very quickly, thereby avoiding oxidation and premature, undesirable fermentation. Following destalking and crushing, the grapes were fermented in 10.000 litre capacity tanks, all with temperature control functions, and fermentation took place at between 25 and 28C. Maceration lasted around 25 days, its exact duration decided on a tank by tank basis, following daily tasting and analysis. Once the young wine had been racked from its lees, malolactic fermentation was carried out, and this too was monitored daily. Once it was finished, the young wine was transferred to barrels to continue its slow and carefully managed aging.