Arbossar 2017

The continuous evolution of the winery reflects the tireless spirit of winemaker Dominik Huber. His vision of working entirely without wood in the cellar is remarkable. He strives to refine the warm, powerful character typical of the hot, dry Priorat wines by adding more freshness and finesse. Instead of aiming for a higher alcohol content, it adheres to the D.O. specifications with 13.5% vol.

In 2017, the Carignan from Arbossar was aged entirely in cement tanks. Huber follows the motto "infusion instead of extraction" to minimise the intense release of colour, extract, tannin and intensity. The grapes, which come from vines over 100 years old, are pressed as whole clusters after an early but ripe harvest - a process Huber picked up from his mentor Tom Lubbe of Matassa.

The wine presents itself in a deep cherry red with bright reflections. Surprisingly, the aroma is reminiscent of a matured Amontillado Sherry based on Palomino Fino. Aromas of liquorice and violets unfold, along with ripe notes of cassis and sour cherries. Hints of unripe almonds and rosemary are also perceptible and with a longer stay, green notes are added, by no means unripe, but vegetal. Reminiscent of grated tyre rubber, it surprises with nuances of reindeer lilies and sloe.

Once on the palate, the wine captivates with an elegance that is hard to believe. Despite the warmth on the palate, the wine wraps the taste buds in a cool, silky robe. Pure and unadulterated, as if one had uncorked a bottle of Mediterranean. The finish is immeasurable and captivates with its strength of character.

To fully appreciate the finesse of the wine, we recommend serving it slightly cooler, around 14°C instead of the usual 18°C.

For culinary pleasure, we recommend enjoying it with Galician-style octopus or grilled vegetables, such as calcots with aioli. Alternatively, it goes perfectly with a gazpacho of tomatoes and beetroot, refined with Arbequina olive oil and fleur de sel.