$181.66 CAD/btl $545.00 CAD/case $735.00 CAD/case Retail


The mountains of Priorat kissed by de Mediterranean sea. Get the best of both worlds (continental and Mediterranean climate) with aromas of anise, liquorice, rosemary, and dark fruit paired with earthy and peppery notes. On the palate, it is lush with notes of red fruits, a silky smooth texture, slight salinity and fresh acidity, charming and balanced complexity.

The grapes come from two different vineyards, Mas Vell and Pendents. The first one located between 1,200 and 1,480 feet of altitude (370 to 460 m above sea level) with a south-side orientation producing mature wines and the second one located between 1,300 and 1,540 feet of altitude (400 to 470 m above sea level) with a northeast orientation, receiving the cooling Mediterranean winds.
Perinet's flagship wine, 1194, pays homage to the Carthusian monastery of Scala Dei, which was founded in 1194, and whose monks introduced the Carthusian art of viticulture in the area of Priorat (Priorat = El Priorato = The Priory)


Annual Production: 5,700 bottles (ALBAE Wine Club has access to a limited number of 280 annually)
Type:  Tinto (Red)
Palate:  Dry
Smooth & Long
Grape Variety:
 Coupage of 62% Garnacha, 31% Carinyena, and 7% Syrah
Viticulture / Farming: Organic Farming - Terroir Driven
ABV%: 15.0
Ageing:  18 months in 100% new French oak
Winemaker:  Antoni Sánchez-Ortiz
Bodega: Perinet
Region: Catalunya, Tarragona
Designation of Origin (DOQ): Priorat
Micro-Climate: Continental with cooling Mediterranean sea breezes, hot summer days & cool nights. 450l average annual rainfall
Elevation: Between 380 and 470 meters above sea level
Age of Vines: 19-22 years old
Soil: 98% old slate (llicorella) & 2% granite


  • Drink now or keep for up to 12 years
  • Decant at least 45 minutes before serving
  • Pairs with Tapas, Manchego or any cheese (cow, goat or sheep), Ibérico ham, Paté or any Spreads, Poultry, Pasta or Pizza, Legumes or Meat, stews, the well known Spanish or Catalan dishes, all Mediterranean and Asian rice-based dishes spiced but not too hot.
  • Ideal at 16/17 Celsius (Note: if you need to lower the temperature of the wine, do it before decanting it and preferably in iced water for about 8 minutes so it reaches a temperature of about 13 Celsius, which will increase to 15/16 degrees once decanted and at room temperature)


The Priorat, one of only two Spanish wine regions with a DOQ quality designation, lies less than 20 miles (32 Km) from the Mediterranean Sea, which serves as a major stabilizing influence on the grapes grown in its warm, arid climate.
The rugged Montsant massif of Catalonia defines the Priorat both visually and viticulturally. In this unique environment, the vines must literally burrow through the crumbled rock in search of water. The Priorat’s dry, rocky soil makes for one of the most challenging landscapes anywhere in the world, but it is that distinctive characteristic that creates such an extraordinary terroir.


Fermentation in 80% large barrel 600L, 20% stainless steel tank.
18 months ageing in 100% new French oak.


Toni Sánchez-Ortiz has worked extensively within the context of producing world- class wines; both as a winemaker and as a viticulturist in the renowned appellation of Priorat. Paying tribute to the origins of this region, he has specialized in working with Garnatxa and Carinyena, being awarded best red wine from DO Tarragona during his stint with Cellar La Boella. He has also worked in New Zealand, Australia, California and Germany. Toni is well known for creating remarkable wines with a unique personality, and a detailed focus of expression on particular varietal and site. He lives with the conviction that great wine results from an intimate knowledge of the land. Which stems from his additional experience in vineyard management and his climate warming thesis as a PhD graduate from Universitat Rovira i Vilgili. Here he spearheaded an extensive project titled Climatic Warming and Grape and Wine Composition in the Priorat DOQ. This research and thesis continues to deepen both his knowledge and his skills as a winemaker.


95 Points - Jeb Dunnuck
94 Points - Wine Spectator
91 Points - Decanter

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