VERMUT
PRIORAT - SPAIN

Region/ Sub-Region: Spain, Priorat D.O.Q.

Grapes: White Garnacha, Pedro Ximénez, and Macabeo.

Vinification: Grapes are vinified in contact with the skins. A small amount of caramel is added that has been macerated with aromatic herbs: fennel, rosemary, cumin, cinnamon, and vanilla.

Aging: Wine is aged a minimum of two years in old oak barrels. After 1 year, “new” wine is added to the barrel then aged for one more year before being bottled. 

Nose: Herbal notes from the infusion. Citrus rind, dried stone fruit, aged wood, truffles, honey, and wet rock. 

Taste: Provokes surprising sensations to the senses. On the palate, it is balanced, with just enough sweetness to compliment the accompanying characteristic bitter citrus.

Color: Amber color, with mahogany reflections, clean.

Alcohol content: 16%.

Gastronomy: Anything slightly salty or savory. Traditional tapas from this region, olives and salty nuts. Small pours with 2 ice cubes garnished with and orange peel or mix it and make your own cocktail.

Production: 700 cases per year.

Talking About the Wines:

-Washington Wine Blog, Feb '21 gave 92 points to Priorat Natur NV Vermut. "Made from Macabeo, Pedro Ximenex and Garnacha Blanco grapes, the wine is made by using a touch of caramel and then macerated in fennel, rosemary, cumin, cinnamon and vanilla before being aged for two years in used oak. Fresh herbs and beeswax tones mingle with sour cantaloupe and blood orange rind aromatics all mingle together in the glass. The palate comes of slightly sweet with a round mouthfeel and rich texture. Layers of melon fruits mingle with stony and nutty undertones, with honey, pine needle and floral accents. This is truly one of a kind stuff that will cellar well for at least another decade."

-Wine Enthusiast, March '18 gave 96 points to Priorat Natur NV Vermut. "Ruddy orange in hue, this Catalonia vermouth offers earthy aromas. The deep, intriguing palate has plenty of bittersweet interplay, flitting between hints of melon, white floral freshness, orange peel, and almond bitterness, accented with rosemary, and vanilla. Complex and delicious."