Sometimes suppliers have to play the long game with buyers. I enjoyed tasting these wines for several years while I waited for Priorat to be less of a well-kept secret amongst Spain’s top-end red wines. I’m not sure that moment has truly come but in the end I couldn’t wait any longer. Weighty reds and an exquisite white from the black slate and quartz slopes of the hills of south-west Catalonia.
4 Vineyard size 9 hectares. Organic since 2007.
Priorat ‘1270’ A Vuit DO, Hidalgo Albert
The lengthy process undertaken to produce this excellent Priorat is thoroughly worth the wait! 12 months of ageing in French and American oak bottles is followed by 18 months spent in bottle. By the time it’s allowed out and into your glass the complexity, concentration and controlled power are all obvious. A myriad of red and dark fruit – cherry, blackcurrant, raspberry, cranberry – meets classic notes of cedar, liquorice, dried flowers and ground black pepper. Despite its ample muscles this rich red retains a certain elegance and it’s beautifully smooth too. Whilst big wines like this are good for pairing with roast meats we also found a decent Priorat is very good with aged Spanish cheeses like Manchego, or if you’re bold enough try it with the seriously pungent Spanish blue Cabrales.