The most successful harvest from the property since its debut, the 2010 ‘El Mont’ still saw only 142 cases produced. It is rare to find a 100% Grenache in Priorat, but the alluring aromas, focus and purity of fruit from the clay, granite and slate soils of this mountain site produce a uniquely elegant and intense wine. Aromatic and earthy, with a dusty texture, this pure Grenache is more soil-driven than fruit driven, and quite tasty.
They didn’t know it, but a summertime wine-soaked lunch would prove far more expensive than they ever bargained for. Master sommelier Emmanuel Kemiji and his friends Chefs Gerald Hirigoyen [Piperade, SF], Sylvain Portay [Ritz-Carlton, SF] and Laurent Manrique [Aqua, SF] emerged from an innocent lunch one day in 2003 with the crazy idea to buy a vineyard in Spain’s Priorat and start a winery. Clos Pissarra was born soon thereafter, and in 2005 additional partners climbed aboard to acquire even more ancient vines in this hot, foreboding corner of Catalonian Spain. These are wines of gorgeous freshness, balance, and perfume—not roasted, heavy, or oxidized.