Priorat wine – Spanish “stone drinks”

Priorat (Priorat or Priorato) is a zone with the status of DOQ (Catalan analogue of DOC, a name protected by origin) in the Spanish province of Tarragona, south of Barcelona. The zone has a unique soil (black slate and quartz) and is divided into 12 municipalities (essentially villages). Basically, it produces a fairly strong (about 14%) red wine with a recognizable characteristic taste, but occasionally there are also white variations.

The wines of Priorat are the same national pride of Spain as the wines of Rioja: in the whole country, only two of these appellations have DOC status.

History

The earliest written evidence of winemaking in this region dates back to the XNUMXth century, confirming that the first wines were made here at the Carthusian monastery of Skala Dei.

The name “Priory” is explained by the fact that the prior (abbot) of the monastery was at the same time the feudal lord of the seven nearby villages, so the modern name of the region came simply from its medieval political-territorial status.

The holy brothers cultivated their vineyards and prepared a cheerful drink until 1835, when the monastery’s possessions were first expropriated by the state, and then distributed to small private farms.

At the end of the 1950th century, the phylloxera epidemic that hit Europe destroyed most of the vineyards; the Priory was able to fully recover from this blow only in the 1954s. In XNUMX, the region received the status of DO (denominacion de origin).

The “elevation” of the region to the level of DOQ is primarily associated with the names of Carles Pastrana, René Barbier and Álvaro Palacios. Rene Barbiere was a winemaker in Rioja, but in 1979 he believed in the potential of Priorat and bought 600 hectares of vineyards there. In 1980, Carlos and Alvaro joined him, and other romantic winemakers also pulled up. Until 1991, like-minded friends produced one wine, although they later bottled it with five different brands (Clos Mogador, Clos Dofí (now Finca Dofí), Clos de L’Obac, Clos Martinet, Clos Erasmus). It was a golden age: enthusiastic pioneers who developed winemaking in Priory literally from scratch, shared grapes and technologies, selflessly helped each other and generally acted like one family. Later winemakers divided their production.

Catalonia recognized the DOQ status for the region in 2000, Spain confirmed this decision only 9 years later.

Map

DOQ Priorat vineyards are located in valleys, hillsides and terraces at an altitude of 100-700 meters above sea level. This small (only 1900 hectares of vineyards) region is surrounded on almost all sides by DO Montsant (Montsan), which produces wine with similar characteristics.

Of particular interest is the local soil – a mixture of reddish and black shale interspersed with mica. Such earth reflects the sun, while retaining heat. The vine has to put down strong roots to get to the water through a 50-centimeter layer of shale and hold on to the piercing wind characteristic of the region. All this gives Priorat wines a recognizable taste and makes their production impossible in other appellations.

Summer in Priory is usually hot and dry, the temperature can reach 35 degrees, while in winter the temperature drops to -4 °C. Both droughts and frosts are possible.

Grape varieties

Priorat wines are mainly made from the red Grenache variety. Admixtures of varieties Grenache Peluda, Carignan, Cabernet Sauvignon, Merlot, Syrah are also possible.

Grenache Blanca, Macabeo, Pedro Jimenez, Chenin Blanc are taken as the basis of white wine. The share of red and white varieties is 96% and 4% respectively.

Yields in Priorat are quite meager, far below the permitted maximum of 6 tons per hectare, which again plays into the hands of winemakers, guaranteeing the high quality of the drink and its exclusivity.

Priorat wine classification

The traditional wine of Priorat is red, varietal (usually from Grenache or Caregnan grapes, sometimes from their blend). However, the exact composition is not fixed anywhere and remains at the discretion of the winemaker. By aging, the following types of wines are distinguished:

• Criança – 6 months in an oak barrel and 18 months in a bottle (it happens vice versa, a year and a half in a barrel and half a year in a bottle, this wine is called Vino de Guarda).
• Reserva – 12 months in oak barrel and 24 months in bottle.
• Gran Reserva – 24 months in oak barrel and 36 months in bottle.

By origin, although occasionally (since this is not necessary), the following markings are found:

• Vins de Finca is a wine that has been produced with a specific vineyard for at least 10 years.
• Vins de Vila – wine from a particular village.

Finally, according to taste characteristics, four main groups are distinguished:

1. Structured wines with high tannin content. Produced in the villages of El Lloar, La Morera de Montsant, Bellmunt, Poboleda.
2. Structured wines with a relatively high tannin content and a long finish. Produced in the villages of Gratallops, Escaladei.
3. Harmonious wines with almost imperceptible tannins. Produced in the villages of Molar, Porrera, Masos de Falset, Torroja.
4. Refined, elegant wines. Produced in the villages of Vilella Baixa, Vilella Alta.

Wine characteristics

The best wines of Priorat are rich in color, rich in texture, fresh in taste with mineral notes. They say about these drinks – “wine to wake up, and not to drink them while sitting on the couch.” Oenologists find up to 50 nuances in Priorat wine bouquets: plums, black cherries, dried fruits, black and red currants, wet stone, cinnamon, cardamom, salt, mint, licorice, anise, etc.

Priorat is a small appellation with infertile soil and meager harvests, wines from this region cannot be cheap by default – the most affordable prices start at $25-30 per bottle.

Famous brands

Clos Mogador; Clos I Terrasses, Clos Erasmus; Mas Martinet, Camí Pesseroles; Mas Alta, Cirerets; Mas Martinet, Clos Martinet; Mas Alta, La Basseta; Clos Figueres и т.д.

How to drink wine from Priory

It is not so easy to choose a gastronomic pair for Priorat wine: a strong drink easily overshadows the nuances of taste, so you need to eat it with dishes that have a strong taste profile. For example, peppered steak, generously seasoned with spices stew. Also, these red wines go well with wild fowl, hare, and venison. You can put on the table roast with hearty sauce, fried potatoes, barbecue. Finally, aged cheeses are also good.

Before serving, red wine is cooled to + 16-18 ° C.