Sourced from an ancient coster vineyard, the Carinena in this is blended with 20% Garnacha. A note of fleshy peach mingles amidst the ripe, red cherries that flow throughout. A dusty minerality provides character, common to the wines from this zone, and adds to the earthy mouthfeel.
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.
Similarly, the 2012 La Vinyeta, sourced from an ancient coster vineyard, is a blend of Cariñena with some 20% Garnacha. It fermented with some 10% full clusters in new Taransaud barrels. It matured in those French barriques for 18 months. It has a peachy note intermixed with ripe cherries. All the wines have a dusty minerality, a shared profile that provides character, certainly with some rusticity, but that's what the zone is like. The mouthfeel is also quite earthy, with moderate acidity, ripe, but without excess. 480 bottles were filled in March 2012 so this is mostly an academic wine.