This was recommended by one of my local retail mavens. It may surprise
@mdf, but I actually like Priorats and - especially, because they're cheaper - Montsants.
This wine had a lot going for it, but misses the mark, glowing reviews notwithstanding. Very pretty to the eye. Changeable nose with a lot of black cherry, pipe tobacco, and a cheesy note that I can't decide if I like. Long finish with moderate but pleasing and fine tannins. I just can't get past the slightly sweet liqueur-like palate. Were they worried that fermenting out all the sugar would make it too alcoholic? (It surely would have.) If so, maybe they picked too late? I'd love to see a wine from this terroir made buy a more traditionalist winemaker with a higher tolerance for austerity. Not that I think this should be an austere bottle! Just that, structurally, this needs just a bit more edge to keep me wanting that next sip ... and to cut through the richness of the short ribs now braising in the oven!
For context, I needed a half bottle for the stew, so I grabbed a bottle of mass market Chilean swill merlot. It was not really bad, but, you know,
jameric . Opened the Priorat so I could drink some "real" wine. Stunning, really, how similar they turned out to be. Yes, the Porerra has a whole lot more going on, with some nice shape-shifting in the nose and finish. But at the core,.they're both ... well, juice.
http://www.europeancellars.com/wine/black-slate-porrera/