ENERGY & POWER
The purest expression of a classic Priorat wine. Rich single-vineyard wine showcasing the terroir through the blend of mainly traditional (Garnacha and Carinyena) and non-traditional (Syrah, Cabernet Sauvignon and Merlot) Priorat grapes from the largest Perinet "paraje" (lieu-dit), Mas d'en Xes; 10.64 Hectares (26 acres) planted in a beautiful amphitheatre covering Northeast to Northwest orientations, and altitudes from 362 to 470 meters over sea level, on a 12% inclination slope.
The complexity of the 2016 vintage is extreme, showcasing a full body, a balanced structure and well integrated tannin with a lasting finish.
Annual Production: 11,000 bottles (ALBAE Wine Club has access to a limited number of 550 annually)
Type: Tinto (Red)
Grape Variety: Coupage of 35% Garnacha, 26% Carinyena, 20% Syrah, 18% Cabernet Sauvignon, and 5% Merlot
Ageing: 15 months in 40% new and 55% one-year old French oak, with 5% in new American oak
Winemaker: Antoni Sánchez-Ortiz
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 360 and 470 meters above sea level
Age of Vines: 20 years old
Soil: 98% old slate (llicorella) & 2% granite
Viticulture / Farming: Organic Farming - Terroir Driven
• Drink now or keep for up to 10 years
• Decant at least 30 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 5-8 minutes so it reaches a temperature of about 13 Celsius, which will increase to 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.
The different grapes ripen at different stages throughout the vineyard and are picked and sorted by hand. All lots are cold-soaked for 1-2 days before fermentation in stainless steel tanks. Perinet uses a technique called Pneumatage to break up the cap during fermentation. Macerations lasted more than 30 days to achieve optimum flavour and tannin extraction. The wine is racked into 40% new and 55% 1-year old French oak barrels. This blend includes 5% new American oak to add toasty and spicy aromas. The wine is unfined and unfiltered.
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
93 Points - Wine Spectator
90 Points - Guía Peñín