Clos Martinet, Priorato, 2011

  Mas Martinet

Generally the most refined and high toned of all three cuvees, in 2011 the Clos carries a little extra power and structure. Dark forest fruits, some licorice, smoked meat and ripe raisins combine with complex notes of camphor, slate and sweet porcini mushroom. The fruit here comes across as the ripest, yet most complex of all three cuvees. Fermented and aged in mixture of large oak Fuders and amphora.

Contains Sulphites.

About Mas Martinet

When Sara Perez talks about her wines you listen. She is one of those infectious characters that manage to explain terroir in ways that are abstract yet wholly understandable. Her passion when talking about the vineyards she exploits is palpable and visible. Waving her arms and hunching her shoulders it is impossible not to be drawn in; it’s quite mesmeric. You understand just what she means when she throws her arms up like a spring bursting from the earth and says 'Escurons, it is life. It needs the cool breath of an amphora to truly allow it to express itself”. And when she hunches her shoulders and furrows her arms to the earth and says 'Pesseroles is elemental and needs some oak to give it some warmth' you get it too.   Mas Martinet has come a long way since estate's inception in 1989 (the same time that Clos Dofi, Clos Mogador, Clos Erasmus and Clos de l'Obac were established) Now the estate is swiftly rising to the very pinnacle of fine wine production in the area. The emphasis here is on the Grenache grape, while Carignan and Syrah, too, play leading roles, with Cabernet and Merlot making up the numbers. These are strikingly beautiful examples of what Priorato can achieve and demonstrate exactly why the wine-loving world are sitting up and taking note of this unique slate-rich region.

Appellation: Priorat

Having seen a total revolution in the past twenty years Priorat now makes some of the worlds finest grenache based wines, making use of a particular slate and quartz soil type known locally as llicorella. And some incredibly old vines. Single vineyard sites have been identified, winemaking techniques have undergone a revolution and Priorat can now justly identify itself as one of the world's most exciting wine making appellations.