Alvaro Palacios Camins del Priorat 2016 Front Label
Alvaro Palacios Camins del Priorat 2016 Front LabelAlvaro Palacios Camins del Priorat 2016 Front Bottle Shot

Alvaro Palacios Camins del Priorat 2016

  • WW91
  • W&S91
  • JS91
  • RP90
  • WS90
750ML / 0% ABV
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4.3 31 Ratings
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4.3 31 Ratings
750ML / 0% ABV

Winemaker Notes

Camins del Priorat offers full-bodied with rich, deeply concentrated black fruit flavors. Dark spices on the finish with some anise. Great for hearty meat dishes.

Blend: 40% Grenache, 30% Cinsault, 20% Cabernet Sauvignon, 10% Syrah

Critical Acclaim

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WW 91
Wilfred Wong of
Sometimes I simply ponder about the range of red wines that can be found in the marketplace. Often predictable like a Napa Valley Cabernet Sauvignon, a Classified Bordeaux from the Medoc, or a Nebbiolo from Piedmont, one can pretty much expect focused flavors from those regions' primary grape variety. Then there are blends—GSMs, "kitchen sink reds," and cuvees that combine Rhone and Bordeaux varieties, as well as so many other possible variations. In the case of Priorat, one does not know exactly which grapes are in play here. The excellent 2016 Alvaro Palacios Camins del Priorat—a combination of Grenache, Cinsault, Cabernet Sauvignon, and Syrah—is another mixed bag. This wine exhibits a delicious mix of nuances (black fruits, sweet spices, savory notes) that simply make it a delicious red wine. Live in the moment and enjoy a full flavored red wine that is beautifully balanced. (Tasted: June 7, 2017, San Francisco, CA)
W&S 91
Wine & Spirits
For this entry-point to the red wines of Priorat, Alvaro Palacios relies on garnacha and cariñena (70 percent of the blend), adding cabernet and syrah as well. The result is a delicious and fresh juice, so lively and crisp that it makes you want to ice down the bottle and pour it with charcuterie.
JS 91
James Suckling

A firm and silky red with lots of bright blue fruits and violet flower character. Medium body. Vivid finish. Excellent entry level Priorat. Drink now.

RP 90
Robert Parker's Wine Advocate
The entry-level red blend 2016 Camins del Priorat is the first wine to be bottled—only a few months after the harvest—and is sold early, as market demand causes it to sell out pretty quickly. It's a blend of 35% Garnacha, 25% Cariñena, 15% Cabernet Sauvignon, 15% Syrah and 10% Merlot aged for a few months in oak barriques and casks. It's a very pleasant and accessible wine from the portfolio, but it's less Priorat than any of the other wines, with some international character, very nicely crafted. We are talking about one of the biggest production wines from the whole of Priorat! 260,000 bottles produced. It was bottled in July 2017.
WS 90
Wine Spectator
A polished texture carries black olive, tea and loamy earth flavors in this focused red, with black cherry and red plum flavors emerging on the finish. Graceful, with fine-grained tannins and fresh acidity. Drink now through 2024.
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Alvaro Palacios

Alvaro Palacios

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Alvaro Palacios, Spain
Alvaro Palacios Winery Image

Recently named the 2015 "Man of the Year" by Decanter Magazine , Alvaro Palacios is an important figure in the wine industry. This prestigious title is awarded to people who have made an exceptional contribution to the universe of wine.

The son of the owners of Rioja's Palacios Remondo, Alvaro Palacios spent his early 20s working and studying winemaking outside of Spain. His experience abroad - particularly in Bordeaux - instilled in him a deep passion for great wines and led him to return to Spain with the ambition to make wines that could be world-class. To achieve this dream, Palacios was drawn to the historic hillsides of slate soil and its traditional grape varieties of Garnacha and Carinena. Now widely considered to be among the more important new Spanish wineries in a generation, Alvaro Palacios embodies the spirit of "The New Spain."

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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.

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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.

RARRAPPC16_2016 Item# 245828

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