Finca el Puig

Forty miles southwest of Barcelona, the Priorat region is an arid, remote and rugged province that derives its name from ancient priories in which ascetic Spanish monks over the centuries secluded themselves from the world outside. The area is best known today for its production of truly awe-inspiring reds, with Grenache and Carignan as the bedrock of Priorat wines. Gran Clos epitomizes the winemaking revolution that has seized hold of the Priorat in the past few decades. Founded in 1995, this 75 acre property was purchased in 2002 by John Hunt, an international entrepreneur and owner of Oriel Wines. Winemaking is under the supervision of the talented young winemaker Josep Angel Mestre.

While the Monsant area has its soil composed mostly of clay, the mountains of Priorat are composed of slate locally known as Licorella. The climate is very hot in the Priorat mountains and thus the harvest is usually in early September, while Monsant is usually a late September harvest. The Cabernet Sauvignon plot is planted on top of the mountain. The Grenache is planted in the middle part of the mountain. The new Syrah vines are planted in Goblet style and positioned on top of the mountain with eastern exposure to maintain ventilation, as clusters are tight. Merlot needs a cooler climate and thus are planted in north exposure. For ecological concerns, no pesticides or insecticides are used.

Grapes are picked over an extended period. The older the vines the smaller the vats. Three weeks maceration for old vines, four weeks for younger vines. Matured 12–16 months in oak barrels (85% French and 15% American).

Dark, almost opaque, deep red. Fresh, captivating floral aroma, mingled with notes of red berry fruit including ripe plums, strawberries, and citrus fruit. Well balanced, with delicate tannins, well integrated wood, hints of licorice, wild herbs and minerals that result in a stylish, lasting finish.