Vall Llach “Embruix” Priorat Dolcetto

Vall Llach “Embruix” Priorat DolcettoPairs with: Grilled lamb chops with fresh rosemary, slow braised oxtail, rich wild boar rag over thick pappardelle, a smoky charcoal grilled ribeye, or roasted Mediterranean vegetables topped with aged Manchego cheese. Good for: Serving as the ultimate, highly expressive gateway into the bold, deeply mineral world of premium Priorat; anchoring a hearty winter dinner; or tucking away in the cellar for 5 to 8 years to watch its muscular frame soften

some plots date back 50 years while others are recent additions

I am from: Entre-Deux-Mers (Bordeaux Region)

and mineral-driven Garnacha can be

seamlessly layered with complex undertones of dried oregano

aromas of eucalyptus dance along with vibrant red and black fruits

Cocktails: The Bee's Knees (with fresh lemon and honey syrup)

The Story: In 1856

shimmering quartzite and fractured slate

rubbed sage

or a crisp Silver & Soda

buttery California Chardonnays

with a world-class reputation for producing majestic whites that dates all the way back to the 16th century (even the French philosopher Voltaire was famously a regular customer and vineyard owner here)