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Forty miles southwest of the fashionably bustling city of Barcelona, the Priorat region has been hailed as a modern-day superstar of Spanish winemaking. This arid, remote and rugged province 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. Grenache and Carignan are 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. The wines of Gran Clos grace the wine lists of many of Spain’s most prestigious restaurants, not least among them the world-class establishment of El Bulli.

Production Area
Country: Spain
Region: Priorat

Vines 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.”

Grape Varieties
55% old-vine Grenache (ranging 60 to 90 years in age);
35% Carignan (average age: 30 years);
10% Cabernet Sauvignon (average age: 30 years)

Grapes were picked over a month-long period, extending from August 28 to September 29. 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, fine tannins; intense and ample with a richly textured structure and pronounced complexity; ripe fruit, bitter chocolate and mineral notes abound; excellent level of acidity; fresh, persistent finish.



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