The 60+ year old vineyard for this wine is a scant half-acre, planted to Grenache and Carignan. As with other wines from Clos Pissarra, you’ll find more earth than fruitiness in this bottle. It’s a complex, deep wine with a lingering aftertaste that hangs on forever. A wild treat, perfect for the adventurous wine lover looking for a new love affair.
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.