Priorat

It goes like this, commercial realities force vineyards to be left to ruin as the local population moves to nearby cities. Decades if not centuries later a few passionate indivivuals get together with the plan to make quality wine, harnessing old vineyards and planting new ones with grape varieties from around the world. They play with the new varieties, technology and lots of oak. Then an epiphany comes and they go back to the old ways of their great, great, grandparents. They use the local varieties, look to express fruit, offer restraint and balance their use of oak.

What do they taste like?

The best of Priorat have evolved into sophisticated creatures full of personality. The incredible high elevation vineyards, planted on slate, many over 100 years ago, yield little fruit, what little they do yield is exceptional.

Natural acidity sees many running with acid levels similar to crisp white wines. The way the tannins, fruit, alcohol and acid complex and balance together gives us superb mouthfeel.

The Reds

Although several French varieties are prominent in the region, sticking to the native varieties, we have the option here to try reds made of the two hero varieties Garnatxa (Grenache) and Carinyena (Carignan) both indiviually and as a blends. Like so many varieties around the world, the clones here are unique.

Intoxicating perfumes, vibrant, red fruits, sometimes red apple and pomegranate come to the fore in the Garnatxa, earthy, dark savoury traits in the Carinyena. That overlay of soot, licorice and more often present.

The Whites

And, that’s just the reds. The whites made from Garnatxa Blanca, Pedro Ximénez, Macabeu, Moscatel are invigorating. Fresh, zippy, texutrual, again with insane perfumes.

Two words on the capsule of Àlvaro Palcios’ wines sum it up beautifully:

‘Personalata Única’

Watch the video and read the booklet republished from the works of Scott Wasley and you will see this story told in the context of Priorat.