As many of my regular readers know, I love Priorat wines. It is without question Catalunya’s most prestigious wine region and apart from Rioja is the only area to be granted Spain’s highest wine classification; D.O.Ca or D.O.Q. in Catalan – Denominación de Origen Calificada.
Everything about this tiny region appeals to me. It feels very wild and isolated when you are there, it’s quite a journey just getting to it in fact. There is only one road and as it winds up into the mountains the terrain is ruggedly beautiful and the views are staggering. Miguel Torres once told me that it was completely different world in Priorat, and he was quite right.
Once you are up in this amazing place, the air is clear and it feels very peaceful – I would urge anyone to visit, even if you are not that keen on wine. The villages are all lovely – there are no towns exactly – and while there are no hotels, there are some superb restaurants.
What really sets this lovely region apart though is the wine. Priorat specialises in blends, usually based on Garnatxa / Garnacha / Grenache, but they can include Samsó – Cariñena / Carignan, Cabernet Sauvignon and Syrah. The land is made up of licorella soil, which is decayed slate. It seems that this sort of soil is the same one that creates the great wines of the Douro in Portugal and simply rises to the surface again all the way over here.
Priorat has a great history dating back to the early middle ages when the land was given to the Carthusian monks of the Monastery of Scala Dei. The Abbot ran the region as the feudal lord until the early nineteenth century when the locals rose up and sacked the monastery, its ruins can still be seen. The land was then nationalised and parcelled out to smallholders.
The wines of the area fell in to decline then until well into the twentieth century and it was not really until the 1970s when a group calling themselves the Priorat Pioneers started trying to create fine wines worthy of the local terroir. They enjoyed quick success and Priorat has gone on to be regarded as one of the great wine regions of the world. In fact so rosy has the view of Priorat become that the only problem, for most of us, is the eye watering prices that many of the wines fetch.
Normally I would say that the best way to try the wines without spending a fortune is to drink the wines of the equally tiny and very similar Montsant region which surrounds Priorat, but recently I tasted an excellent and great value Priorat itself, so I have made it my Wine of the Week.
A typical blend of 65% Garnatxa, 20% Samsó and 15% Cabernet Sauvignon aged in French oak barrels for 6 months.
Try this wine with slow roast lamb with garlic and rosemary, or even a barbecue and do not be afraid to stick it in an ice bucket on a hot day – the Spanish would.
I hope some of you try this, it is an amazing wine for the money, let me know what you think.