Perinet Merit 2016

  • 93 Wine &
    Spirits
  • 92 Wine
    Enthusiast
  • 91 Jeb
    Dunnuck
4.3 Very Good (5)
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Perinet Merit 2016  Front Bottle Shot
Perinet Merit 2016  Front Bottle Shot Perinet Merit 2016  Front Label

Product Details


Varietal

Region

Producer

Vintage
2016

Size
750ML

ABV
14.5%

Your Rating

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Somm Note

Winemaker Notes

Deep ruby in color. On the nose, juicy red cherry, black licorice, cocoa powder, fennel seed, tobacco and slate. On the palate, a friendly tannin structure with a luscious and bright acidity showcasing notes of fleshy black cherry, strawberry preserve, and crushed stone minerality that lingers on the palate

Blend: 35% Merlot, 30% Syrah, 19% Garnatxa, 16% Carinyena

Professional Ratings

  • 93
    Glove-leather soft, this is two-thirds merlot and syrah, one-third garnatxa and cariñena, from estate vines planted in 2002. The wine is long on red fruit and deep mineral spice, completely saturated without any sense of heat. The fresh currant flavors carry notes of turmeric and cumin, earthy, brisk and finely knit. For roast lamb, currant jelly on the side.
  • 92

    #93 Wine Enthusiast Top 100 of 2021

    Broad berry and plum aromas are schisty in accordance with Priorat norms. This blend of Garnacha, Carignan, Merlot and Syrah is bold and a touch fiery on the palate. Loud berry and plum flavors finish with steady power and complexity.
  • 91
    Coming from the cooler, northern end of the Priorat, the 2016 Merit is a beautiful, age worthy wine based on a mix of Cabernet Sauvignon, Merlot, Grenache and Carignan. With lots of blueberry, liquid violet, and new leather notes as well as ample rocky minerality, it’s medium to full-bodied, balanced, and has a great finish. Drink it any time over the coming decade or so.

Other Vintages

2018
  • 92 Wine
    Enthusiast
2017
  • 92 James
    Suckling
Perinet

Perinet

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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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.

SWS935272_2016 Item# 1270367

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