(2015) Only about 100 cases are produced of this blend of Garnacha, Cariñena, Syrah and Cabernet Sauvignon. This 2009 is immediately more plummy, meaty and a touch pruney than the MIN 2013, with a stewed fruit compote note, loads of black fruit and a hint of menthol too; clearly super-ripe stuff, though again alcohol is 14.5%. In the mouth this has concentration and weight: extremely ripe and plush, with that baked plum pie and cherry sweetness, but a big meaty, chocolaty, rich and dense support from creamy oak and chunky tannins.
(2015) This is 100% Syrah from Berenguer's own vineyards, aged 15 months in Burgundian oak. It has 15% alcohol. Very dark, saturated crimson black, with a full, coffee, chocolate, ripe and sweet black plum and glossy cassis nose, again a bit of mint or menthol here, and just a background hint of something a little more gamy. Huge fruit sweetness and concentration on the palate: an enormously deep, glossy, smooth as velvet pool of ripe black berries, all beautifully merged with the svelte and creamy oak and tannins, a little spicy and cherry acidity leavening the picture. A massive, unctuous wine that some will like more than others, but a really good example of its style.
(2015) 'C.S.' stands for Cabernet Sauvignon, in this case 100% Cabernet from a single vineyard, which spent 16 months in new French oak, and only 1,000 bottles made. With 15% alcohol it is true to the house style and is massively ripe and spicy - no sign here of Cabernet Sauvignon's occasionally green note of savoury olive: this is a fruit bomb for sure, and yet there's a refinement too, graphite and cedar and very high quality and quite subtle French oak. In the mouth the tannins are fairly dusty at the moment, suggesting this perhaps needs a little time, the edge of acidity and tight tannin giving some liquorice and an endive-like bittersweetness to the long, spicy, spicy finish.
(2015) The Grenache-based wines of Priorat, grown at altitude on slate soils close to Barcelona, can be some of the most profound in Spain. Old vine Grenache is joined by Syrah and Mazuelo in this wine, which has a dense, intense purple/black saturation, and very vivid and velvety berry and spice aromas: hints of clove and cedar as well as plenty of dark bramble fruit. Despite the 14.5% alcohol there is a bit of cut and freshness on the palate. Tannins are pretty soft and fine, acidity is fresh and cherryish, all off-setting the ripe fruit concentration and spice.
(2015) A blend of Garnacha, Xarel.lo and Pedro Ximenez. 2,000 bottles are produced, and the wine is fermented in steel but aged in new French oak. When I previously tasted the 2006 vintage I found the oak a little too toasty and dominant. Here there is again a lot of charry toast and also oxidation that gives this a Sherried character - obviously it's a house style because the 2006 was so similar. In the mouth it is rich, ripe and intense, with an almost chewy character to the thick vanilla and toast in the finish, against some very good acidity. It's a curate's egg of a wine this, for me not quite in balance, and yet curiously fascinating, that oxidative style intriguing in the mould of a great Tondonia or Musar white perhaps. What there is, is obvious quality, and while it's a tough one to rate in some ways, I ended up understanding this wine much better than last time - and I really warmed to its singular style.
(2012) Focused, mineral nose, dense and meaty, big and chewy on the palate with smoky, bitter chocolate and plush black berry fruit. A touch of coffee and chunky gravelly, tannins. A big wine, but has a creamy plushness, even though the heat and almost raisiny ripeness is there.
(2012) Aged in older French oak barrels for eight months, this blend of 50% Carignena, 40% Garnacha, 10% Cabernet Sauvignon and Syrah delivers burstingly fresh black fruit with a certain floral and jammy lift of pomegranate and black cherry. There's a sense of plush depth too, and a slick of vanilla beneath. That vanilla and sweet, sweet fruit silkiness coat the palate, with a big, creamy ripeness of cherry and plum, and just delicious fruit and balance. Firm tannins and a good acidity as well as a hit of spice add some chewy seriousness on the finish.
(2011) A gold medal-winning wine composed of Syrah, Garnacha and Mazuelo (Carignan) aged nine months in barrel. There's a dusty, blue-black liquoricy fragrance, with intriguing herbal and gamey nuances. Lots of interest here. The palate has intense and creamy black fruit, but it is wrapped around a spine of sinewy tannin, spicy oak and good acidity that gives this layers of texture and flavour. Another star of this line up.
(2010) 50/50 Garnacha and Carignena. Tight, grippy red fruit. Bloody and gamy, with a graininess and intriguing grip. The palate has lovely flesh and silkiness, the tannins coating the mouth with a great core of slightly leaner, gamy and savoury charcter, a chocoilaty depth beneath.
(2010) Garnacha Blanco (85%) and Macabeo. One third fermented in barrels, one third with skins and one third in steel. Melon and pear fruit, with a sense of minerality and a certain skinny, salty grip. Really nice, sweet palate with delightful freshness and a long, cool finish.