Jorge Ordóñez was the first person to introduce D.O. Montsant into the United States in 2004. Agricola Falset began producing Zerran in D.O. Montsant in 2010 in order to showcase the tremendous value that this unheralded region represents. Montsant is comprised of twelve small villages that were part of the historic Priorat region but were ignored when D.O. Priorat was formed. It is characterized by a unique geography of terraced mountainside vineyards planted in a complex diversity of soil types in a warm, Mediterranean climate.
Agricola Falset works with several dry farmed, head trained vineyards of Garnacha, Cariñena (Mazuelo), and Syrah planted in a three separate soil types. The Garnacha is planted in licorella black slate, the Cariñena is planted in sandy clay, and the Syrah is planted in calcareous limestone soils. The vineyards are vinified separately to preserve the unique expression of each site. A selective blending process is used to assemble Zerran, a wine with tremendous depth and complexity that represents incredible quality for the price.
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.
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.