Mas Martinet Cami Pesseroles 2012

  • 93 Robert
    Parker
  • 90 Wine
    Spectator
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Mas Martinet Cami Pesseroles 2012 Front Label
Mas Martinet Cami Pesseroles 2012 Front Label

Product Details


Varietal

Region

Producer

Vintage
2012

Size
750ML

Features
Green Wine

Your Rating

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Somm Note

Winemaker Notes

The Cami Pesseroles is named after a route taken by travelers (the same origin as "Pezerolles" in Burgundy). It is a blend of Grenache and Carignan.

Professional Ratings

  • 93
    The 2012 Cami Pesseroles comes from an old vineyard planted with Garnacha and Cariñena on the old dirt road from Gratallops to Porrera. I walked the two slopes facing each other, one north-facing and the other south-facing where you see the difference in vegetation and plant vigor according to exposition. Even though it is a majority of Priorat slate, not all slates are the same and here the slate is kind of yellow, while in Escurçons it is distinctly red. This is a powerful, dramatic wine, earthy and surprisingly with some of the citric Garnacha grape character that leaves it feeling more aromatic and fresh. The palate is quite dry, has abundant dusty tannins, moderate acidity and lacks a little in the mid-palate.
  • 90
    Cocoa, tar and sanguine notes frame plum and loamy earth flavors in this solid red. The tannins are firm and rather chewy, but balsamic acidity keeps this balanced. A deep, savory, slightly rustic style.

Other Vintages

2019
  • 96 Robert
    Parker
  • 94 Wine
    Spectator
2018
  • 95 Robert
    Parker
2015
  • 94 Robert
    Parker
2013
  • 94 Robert
    Parker
2010
  • 95 Robert
    Parker
Mas Martinet

Mas Martinet

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Mas Martinet, Spain
Mas Martinet Winemaker Sara Perez Winery Image

Founded in the heart of the Priorat by Josep Lluis Perez and his family in 1986, Mas Martinet’s exceptional achievements caused a ripple effect that spurred the momentum resulting in grand advancements for the region. Since 2001, Josep Lluis’ daughter, Sara Perez has been responsible for all wines produced at Mas Martinet. Today, the wines of Priorat are some of Spain's most compelling, and Mas Martinet remains at the vanguard of the region's top producers. 

Sara Pérez is widely regarded as among the most talented and innovative young winemakers, and not just in Priorat or Spain. While her wines faithfully reflect the grapes of the vineyard in any given year, Sara’s skill, hard work and impeccable timing is what pushes her wines into the realm of greatness.

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With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.

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Tiny and entirely composed of craggy, jagged and deeply terraced vineyards, Priorat is a Catalan wine-producing region that was virtually abandoned until the early 1990s. This Spanish wine's renaissance came with the arrival of one man, René Barbier, who recognized the region’s forgotten potential. He banded with five friends to create five “Clos” in the village of Gratallops. Their aim was to revive some of Priorat’s ancient Carignan vines, as well as plant new—mainly French—varieties. These winemakers were technically skilled, well-trained and locally inspired; not surprisingly their results were a far cry from the few rustic and overly fermented wines already produced.

This movement escalated Priorat’s popularity for a few reasons. Its new wines were modern and made with well-recognized varieties, namely old Carignan and Grenache blended with Syrah, Cabernet Sauvignon and Merlot. When the demand arrived, scarcity commanded higher prices and as the region discovered its new acclaim, investors came running from near and far. Within ten years, the area under vine practically doubled.

Priorat’s steep slopes of licorella (brown and black slate) and quartzite soils, protection from the cold winds of the Siera de Monstant and a lack of water, leading to incredibly low vine yields, all work together to make the region’s wines unique. While similar blends could and are produced elsewhere, the mineral essence and unprecedented concentration of a Priorat wine is unmistakable.

WEYMARTCP12_2012 Item# 312681

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