46% Garnacha, 36% Cabernet Sauvignon, 5% Merlot, 2% Syrah.
Priorat is “classified” as one of the top wine producing regions of Spain, and gained DOCa (Denominación de Origen Calificada) status in 2003. Rioja (1991) and Ribera del Duero (2008) are currently the only other two.
I say “classified”, as I’ve never really been a big believer in the whole class system…at least when it comes to wine. No doubt there are plenty of crappy wines coming out of Rioja and Priorat, in the same way there’s also complete garbage coming out of Chianti (one of Italy’s top classified regions)! The classification of wine regions (for the most part) should be taken with a grain of salt, at least until they get it worked out!
Once again, I hate to bring soil into my reviews, but this is another instance of where it’s very important! The “llicorella” (slate) soils are infamous throughout the region of Priorat. They force the roots of the vines deep underground in order to search for water and mineral deposits.
Wines coming out of the Priorat (Priorato in Spanish) region are mainly red, although a small amount of whites are produced from Grenache Blanc, Macabeo, and Pedro Ximenez (a grape used in Sherry production). The whites also have a tendency to be higher in alcohol than the majority of other whites coming out of Spain.
Porrera is one of the nine villages in the Priorat region. With Porrera being cooler (as it sits closer to the ocean, thus benefiting from the cooling effects of the wind), the grapes are slower to ripen, and are therefore arguably (as always) more intense and concentrated.
Not shy in any way, shape, or form, the Black Slate Priorat exhibits an almost meaty-type aroma on the nose, mixed with dried herbs, nutmeg, and bark. The plum and blackcurrant are lurking waaaaaay towards the back!
Even though 2009 is very young; the wine is drinking beautifully right now, even without decanting/aerating, although I would suggest you do so in order for it to reach its full potential. Surprisingly smooth, but still shows plenty of power! Black fruit leads the way, followed by black-cracked pepper, clove, dark-bitter chocolate, dried herbs and a long-smooth finish.
I suggest another few years in the bottle. I could drink this all day.
Surprisingly, this wine handles itself perfectly fine by itself, but if you’re thinking about food, try it with chorizo, herb-roasted lamb, flank steak (or any steak for that matter), duck confit, rabbit, olives, stews/casseroles, venison and hard cheeses.
$….I can’t quite remember what I paid for it. I think it was around $18.99, it shouldn’t be any more than $20.This entry was posted in Reviews and tagged Black Slate, Cabernet, Garnacha, Porrera, Priorat, Spain. Bookmark the permalink. ← What Your New Year Wine Resolutions Should Be… III Forks Monday Wine Tasting. →