This wine is good, interesting, something a bit different, but probably not something I’d quite buy for the cellar. It is a blend of garnacha (grenache) and samsó. The latter is a new variety for me, but the Oxford Companion to Wine identifies it as a “confusing Catalan name used for both carignan and cinsaut” so that, well, resolves that.
The grapes are grown on llicorella (slate) soils, which are noted on the winery’s website as being from the carboniferous period. I admit that I am going through something of a struggle at the moment reconciling the established wine world practice of suggesting that wine soil and bedrock influence what is in the glass, with the reality of what is being said in a geological sense. Often enough, the former appear anecdotally correlated, suggesting some relationship. Yet taking the carboniferous period as an example, this period pre-dates the dinosaurs by some millions of years so its expected influence on a glass of wine in 2015, grown in 2012, is not entirely self-evident. This issue I expect will not be resolved any time soon.
Complex in its presence, the wine has aromatics in the glass of currants, gravel, earth, sour plum skins and has a saline edge. The palate is balanced, the texture earthy, and the sour plum characters shine through, accompanied by some iodine notes. More savoury than sweet, and a little hefty on the alcohol front, this Priorat wine is of interest.