This vision of a modern Priorat has a full nose of Mediterranean herbs and the classic earthy feel of the zone. The fruit leans more black than red, exuding aromas and flavors of ripe blackberries and dark plums. The palate shows great polish, leading towards a touch of volatility on the finish. This is an excellent introduction to the style, especially at this very reasonable price.
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.