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Buil and Gine Priorat Gine Gine 2015

Rhone Red Blends from Priorat, Spain
  • ST91
  • W&S91
0% ABV
  • WS91
  • W&S91
  • W&S89
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Winemaker Notes

Fruity and mineral, as a Priorat has to be, and with no interference at all.It is so versatile that the winery calls it a "wine for all seasons". A dry red wine full of the aromas of the ripe grape, and fresh at the same time. Very fruity.A wine that is characterized above all by its enormous versatility.

It combines very well with foods with floral touches, with aromatic herbs, pepper, anise or cinnamon, balsamic touches, toast or pastries, and also with robust, meaty fish.

Blend: 60% Cariñena, 40% Garnacha

Critical Acclaim

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ST 91
International Wine Cellar
This deeply colored Priorat is a fantastic blend of 40% Garnacha and 60% Cariñena. Forward and delicious with aromas of black plum, black cherry, cardamom and hints of milk chocolate. On the palate there are rich flavors of black cherry, roasted dates, French vanilla and choclate shavings. This continues to display decadent dark flavors while maintaining a strong mineral backbone. Delicious now and should drink beautifully well into the next decade.
W&S 91
Wine & Spirits
At Buil & Giné, they describe this wine as an “introduction to Priorat” and, as a gateway, it works very well. A blend of garnacha and cariñena, it is intense in red fruit and exotic spice, with slight touches of slate. It needs at least five years to achieve its full complexity, but now, with its powerful texture, it would match well with beef brisket.
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Buil and Gine

Buil and Gine

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Buil and Gine, Priorat, Spain
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In the Winter of 1996 the Buil & Giné family decided to return to wine elaboration in the Priorat region. Our family has been recently active in the food retail business and, before that, both our grand and great-grand parents had been wine makers and merchants. Bringing this tradition back to life, the present generation is dedicated to growing grapes and producing wine in each of the two areas of 'Denominacions d'Origen' of the region, Priorat and Tarragona-Falset.

This dream started to materialize during the Spring of 1998 when we introduced our first wine, Giné Giné 1997. The winename consists of our grandfather two last names; he was a wine grower and was twice elected President of the Cooperativa Agrícola Falsetenca. These are the wines we present to you with pleasure and pride. Enjoy them and thus participate in the development of this long family history.

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. Its 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.

Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

WVWSBG_PGG15_2015 Item# 352402