Your newest obsession from Priorat! Perfumed and mineral.
The red wines from Priorat kind of have it all: bold fruit, floral delicacy, and palpable minerality. Priorat is one of only two appellations in Spain, along with Rioja, to have DOQa status, the country’s highest qualification. The small region is nestled in the mountains surrounded by forest and by the neighboring Montsant DO, often referred to as the donut. Priorat’s signature minerality comes from the unique local soil called Licorella, a type of soft free-draining slate that forces the vines to dig deep in search of water. Red blends, which heavily feature Grenache and Carignan, can be quite concentrated, but the best examples come from high-elevation sites and are perfumed and fresh.
Marco Abella is located high up outside the village of Porrera. David Marco’s family farmed the land for generations but they were growers and sold the grapes off. After phylloxera hit (and the Franco era) several vineyards were abandoned and sold, but David’s grandfather hung onto the best plots (now 80+ year-old bush-trained vines). David and his wife Olivia were leading successful careers in Barcelona (in engineering and law) when they decided to pack up and head back to the vines in the late nineties. They worked with the original sites and planted another 18 hectares with the intention of growing and selling grapes. They quickly realized, though, that they needed to make wine themselves. They built a small modern winery in the middle of the vineyards where they gently process the fruit using gravity flow technology. They farm organically, according to biodynamic principles, and age small portions of their top wines in clay amphora to get added freshness and complexity.
We regularly carry Loidana, the entry-level Priorat. This is a one-time (okay, okay, we’ll get more if you like it) chance to explore Marco Abella’s top shelf.
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