Merum Priorati Inici 2019  Front Label
Merum Priorati Inici 2019  Front LabelMerum Priorati Inici 2019  Front Bottle Shot

Merum Priorati Inici 2019

  • WW92
  • JS91
  • WS90
750ML / 15% ABV
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  • WW92
  • W&S91
  • WS92
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4.3 17 Ratings
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4.3 17 Ratings
750ML / 15% ABV

Winemaker Notes

Brilliant, clean, and cherry red in color with a cardinal-red rim. The nose is rich with red fruit, bringing raspberries and red currants to mind, with notes of aniseed. Fresh and fruity on entry, red fruit once again comes to the fore, this time blended with echoes of vanilla from its brief stint in oak. It is well balanced and its mature, velvety tannins usher in a long, elegant finish.

Its striking freshness and medium aromatic intensity make Inici the perfect wine to accompany partridge with truffles and wild mushrooms, duck breast with sweet potato and grape sauce, a selection of artisan cheeses, or dishes made with free-range eggs.

Critical Acclaim

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WW 92
Wilfred Wong of Wine.com
COMMENTARY: The 2019 Merum Priorati Inici is a delicious blend of Garnacha and Cariñena. TASTING NOTES: This wine offers aromas and flavors of black fruits, licorice, and spice. Enjoy its expansive palate with a garlic and rosemary-infused roast leg of lamb. (Tasted: December 6, 2022, San Francisco, CA)
JS 91
James Suckling

A medium-bodied Priorat, showing rich strawberries, purple plums, violets and dark spices. Juicy and vivid on the palate with very ripe, silky tannins. Vegan. Drink now.

WS 90
Wine Spectator

A lively, medium-bodied red, with bright acidity enlivening dark, ripe notes of black raspberry and black currant fruit, joined by accents of sandalwood, underbrush and singed orange peel. Crisp finish. Grenache, Carignan, Syrah and Cabernet Sauvignon. Drink now.

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Merum Priorati

Merum Priorati

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Merum Priorati, Spain
Merum Priorati Slate Winery Image

Merum Priorati is one of the most important wine estates in Priorat, founded in 2004 by two Catalan families, and located in the east of the appellation around the pretty village of Porrera. The three vineyard plots (Les Foreses, Plana Marjot and Les Escomelles) cover a total of 103 hectares, but just 29ha are given over to vines, as this is one of the wildest, most rugged terrains where few vines thrive and those that do produce less than 1 kg of grapes per vine (and as low as 250g per vine for the older Garnacha and Cariñena plants). Vineyards here are not measured in hectares, but by numbers of vines planted, due to extreme terracing and contours on these stunning mountainsides. There isn't what you'd call soil more just a carpet of broken black slate called Licorella. Five grape varieties still manage to thrive here on the estate: Garnacha, Cariñena, Syrah, Cabernet Sauvignon and Merlot. Impeccably made but not over polished, wines are truly hand-made: fermentation is in small, open top vats with long cuvasion, delivering wines which are intense and seriously complex against a backdrop of bright and vibrant modern fruit.

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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.

MTF97282_19_2019 Item# 921144

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