Garnacha (Priorat)

We're headed back south today across the border into the Catalonian region of Spain. Just west of Barcelona sits the Denominacio d'Origen Qualificada (DOQ) of Priorat. Since the langauge has changed, they refer to the grape that their neighbors 300 kilometers to the north call Grenache as Garnacha or sometimes Garnaxta.

The planting areas in Priorat are heavily regulated by DOQ rules, but virtually all of the grapes are planted on steeply sloped terraces in rocky, volcanic soil. This, combined with the dry, warm summer climate causes the roots of the grapevines to be water starved and to seek the ground surface in order to stay hydrated. The stress of doing that intensifies the flavors emanating from the Garnacha.

Priorat wines are not 100% Garnacha, but the grapes that can be grown in the small geography of the DOQ are regulated. Many Priorat wines contain multiple other grapes, most often Carinena (Carignan), Cabernet Sauvignon, and Syrah, while some are single-varietal (usually Garnacha and occasionally Carinena).

DOQ wines of Priorat are classified in one of three way: Crianca are aged 6 months in oak and then 18 months in the bottle before release, Reserva are aged 12 months in oak and 24 months in the bottle, and Gran Reserva 24 months in oak and 36 months in the bottle. If you see a Priorat labeled as vino de guarda , it has not followed any of those rules, but likely has about 18 months in oak with short bottle aging thereafter. The DOQ does not believe this to be optimal.

Upon opening a bottle, we notice the aromas of very ripe red and purple fruit intermingled with the terruno earth tones from the area. As the wine hits our palate, we find it to be relatively viscous for a dry wine. The tannins are quite dense producing a fairly long finish particularly in the Gran Reserva. The flavor profile is typically much like the nose, quite earthy and laced with blackberry, black cherry, plum, and sometimes black currants.

The wines pair extremely well with the hearty foods of the region favored with legumes, lentils, and smoked pork especially sausage.

Tonight we have a long flight as we'll finish our Grenache tour Down Under. Until then, enjoy.



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