94 from Dunnuck, the top Black Slate Porrera yet:
The 2016 Black Slate
Porrera comes from a project of importer Eric Solomon focusing on the specific
villages in the Priorat. The 2016 is 60% Grenache and 40% Carignan that was
mostly destemmed and spent a full year in used barrels. Thrilling blue fruits,
tar, rose petals, and a smoky, marine, iodine-like character all emerge from
this full-bodied effort that opens up nicely with time in the glass. Tasting
like it cost three times the price, it picks up more minerality with time in
the glass, has beautiful balance, and great purity of fruit. It would be hard
to find a better value.
The Wine Advocate agrees:
The village red 2016 Black
Slate Porrera is a blend of 50% Garnacha, 40% Cariñena and 10% Cabernet
Sauvignon from a balanced year. It fermented in stainless steel and concrete
vats with selected yeasts and matured in 225- and 300-liter oak barrels for 12
months. The nose is somewhat reminiscent of a classical Cornas—meaty and a bit
wild, with a strong granite-like sensation (even if the soil is slate and so is
the name of the wine!). It's a big wine but has the kind of freshness you can
get with the low pH in Priorat if you don't over-ripen, over-extract and
over-oak... So, it can be done, as you can see here.
If you love Eric Solomon’s super-value Black Slate Priorat
reds, this one is a must.