Gran Clos Priorat

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 15 years and propelled it into the spotlight. 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.

Vines are planted on the terraced slopes of the 75-acre Gran Clos property near the village of Bellmunt del Priorat, Spain. The terrain in this area is almost totally committed to vineyards. The landscape is austere and the soil notable for the presence of dark slate specific to the region, locally known as “llicorella.” Grapes were picked over a month-long period, extending from August 28th to September 29th. The wine is matured 16 months in oak barrels (90% French and 10% American).

Vines are planted on the terraced slopes of the 75-acre Gran Clos property near the village of Bellmunt del Priorat, Spain. The terrain in this area is almost totally committed to vineyards. The landscape is austere and the soil notable for the presence of dark slate specific to the region, locally known as “llicorella.” Grapes were picked over a month-long period, extending from August 28th to September 29th. The wine is matured 16 months in oak barrels (90% French and 10% American).

Deep, rich, inky purple. Sublime aromas recall a blend of fresh blueberries and blackberries, kirsch and mineral nuances, mingled with toasty new oak and floral notes. Velvety smooth with fine tannins that are intense and ample with a richly textured structure and pronounced complexity. Ripe fruit, bitter chocolate and mineral notes abound along with excellent levels of acidity ending with a fresh, persistent finish. Enjoy with roast lamb, pork, game dishes and meaty casseroles. An original pairing with beef carpaccio. Sensational with flavorful cheeses, such as Manchego and Pont l’Eveque.