This is, by far, the sexiest vermouth we have tasted! Grapes from the Spanish Priorat region have been selected, harvested, and infused with indigenous herbs and aromatics. The result is a fragrant and smooth vermouth that can easily be enjoyed all by itself.
The infusion is made from different aromatic herbs that have been macerating for over a year in oak barrels, with proportions from their ancestor’s original. After one year in oak, a small amount of the “young” vermouth is added to the barrel of “old” vermouth, where it rests for another year before being bottled. Bottling is done in small quantities at a time. Only 700 cases are made every year.
In addition to the herbal infusion, on the second level appears an aroma of aged wood, the earth just after a rain, truffle and honey. The original blend provokes surprising sensations to the senses. On the palate it is balanced, with just enough sweetness to compliment the accompanying characteristic bitter citrus. A good match with anything salty or savory, especially with appetizers. The traditional tapas from this region however are olives, and salty nuts. Serve in small pours with 2 ice cubs, cold. Or try it with rye whiskey for a classic Manhattan.
Priorat is a small and relatively new Denominacion in Spain's rugged and mountainous north east. This high altitude wine growing area is known for its unique terroir of black slate and quartz and yields elegant and structured blends based on the varietal Grenache. It is one of only two wine regions in Spain to qualify as DOCa, the highest qualification level for a wine region according to Spanish wine regulations, alongside Rioja DOCa.
This Priorat delivers both Old World and New World characteristics, offering an approachable fruit-driven profile. Licorice and dark cherry fruit aromas fill the glass while velvety tannins add weight and texture on the palate. $18.99
The 2006 vintage earned 90 points from Robert Parker's Wine Advocate!