‘Country roads, take me home, to the place, I belong…. ’continuously played on my mind as we drove through sharp turns and hairpin bends in the region of Priorat, a 2 hour drive; down south from Barcelona. Priorat a wine region is like that buried treasure which was excavated and is now hogging the lime light and rightly so. I was on my first trip this summer only to leave happy high with my teeth stained with the big and bold reds. Not to forget my lunch with Alvaro Palacios at his winery in Gratallops drinking L’Ermita the most expensive wine from Spain and this one the 2014, going at a cool 800-1000 Euros a bottle.
Priorat lies in Tarragona, Southern Catalonia and it is flanked by Mont Sant mountain range in the North, the Figuera and the LLoar peaks in the west, Mollo mountains in the east and the south opens up to river Siurana. The region has a total area of around 17629 hectares of which only 1900 hectares is worked on by 576 grape growers. The terrer (terroir in French) with the highlight of Licorella, an easily breakable slate which forms the top soil is what the regions basks in. One of the only two DoCa s (highest ranked wine region) in Spain, Priorat’s wine making history actively began in the 12th century when the monks of the Carthusian order established their Priory in Scala Dei and ruled over seven villages, giving the region its name. These monks brought the knowledge of viticulture from the time in Provence France. Priorat wine continued to get popular and were exported all across Europe till Phylloxera struck in the 19th century. Vineyards were lost, the rugged terrain was then planted with nut trees, the region got depopulated and poverty beckoned! The good times are here and the region has seen a renaissance in the last 20 years. It being awarded the DoCa in 2006 was a major boost to the sheer quality of wines the terroir can produce.
95% of the wines made in the region are red with Garnacha or Grenache and Carinena or Carignan being the forerunners. Carignan gives wine body, coupled with astringency and high pigmentation and Garnacha is more suitable for fine, aromatic wines which are full bodied, have little colour and which are easily affected by oxygen. It is a popular grape variety for making “vins rancis” and “generosos” or old wines made using the solera method like in Jérez. In the last few years, other varieties such as Cabernet Sauvignon, Merlot and Syrah have been introduced and have yielded good results. I witnessed it on tasting the Le Tercera 2014 from the house of Alvarez Duran of Porrera.
Priorat is divided into 12 villages and each with a different topography climatic influences and they are recognized by the term ‘Vi de Vila’ (village wines) and the rare ‘Vi de Finca’ (Single vineyard wine). The villages being, Bellmunt, Scaladei, Gratallops, El Lloars, El Morera, Poboleda, Porrera, Torroja, Villela Alta, Villela Baixa, Falset and Molar. Even ‘Torres’ a brand that is synonymous to Spanish wines in India have their winery in El Lloar and their Perpetual 2014 impressed.
Albeit the differences in the meso-climates, one of the few elements that helps the region to ripen the big reds and retain the flavours is the long ripening season caused by the diurnal temperature variance of more than 25 degree Celsius with night temperatures dropping to 12 and the morning racing to 40. The second being the bush-trained viticulture happening on tortuous and rocky terrain based on schist soils with many vineyards going at an incline of 60 degrees and hence the need of terracing. And lastly the low yield which can be as low as 300 Gms a vine is a result of old vines and poor soils thus yielding concentrated fruit and commanding a price.
I really hope to see Priorat wines in India soon, but price could be a deterrent. A certain ray of hope is Torres banking on its brand awareness to create a category. Until then on your next visit to Barcelona, take a day trip to Priorat amidst the ravines, rivers, steep vineyards and a lot of wines. If not for anything else, Spain better retain Catalunya for the mighty Priorat!
15 REDS from Priorat to try -
La Tercera 2014 – Alvarez Duran – Porrera
Finca Dofi 2014 – Alvaro Palacios – Gratallops
Petit Mas Sinen 2013 – Cellar Burgos Porta – Poboleda
1270 a vuit 2009 – Celler Hidalgo Albert – Poboleda
Los Torrents 2012 – Celler Pasanau – La Morera de Montsant
Porrera Vi de Vila 2014 - Celler Vall Llach – Porrera
Font de la Figuera 2014 – Clos Figueras – Gratallops
Clos Galena – Clos Galena – El Molar
Ferrer Bobet 2014 – Ferrer Bobet – Falset
GV5 2010 – Gratavinum – Gratallops
Mas Mallola – Marco Abella – Porrera
Cirerets 2014 – Mas Alta – La Vilella Alta
Doix 2013 – Mas Doix – Poboleda
L’expressio Del Priorat 2016 – Vinitum – Poboleda
Les Brugueres 2014 - La Conreria – Escaladei
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