Perinet 2015

A Modern Spanish Powerhouse – Deep, Mineral, and Reaching Full Bloom

In March 2026, the 2015 Perinet Priorat is a fascinating example of the "New Priorat" style, blending the raw, volcanic power of the region with the polished finesse of modern winemaking. This vintage was a collaborative effort involving Jean Hoefliger (of Napa’s Alpha Omega), resulting in a wine that combines the lush ripeness of California with the stony acidity of Spain.

After 11 years, the 2015 has moved into its peak drinking window. The aggressive tannins that characterized its youth have softened into a silky, structural frame, allowing the complex minerality of the llicorella (slate) soil to shine.

🍷 Tasting Notes (2026 Perspective)

The 2023–2026 period is widely considered the "sweet spot" for this wine, where the fruit remains vibrant but the secondary "forest floor" notes have fully emerged.

• The Nose: Heady and Fragrant. It opens with a "smoking" bouquet of blackberry, ripe plums, and crushed violets. As it breathes, sophisticated layers of graphite (pencil lead), scorched earth, and baking spices (cinnamon and nutmeg) become prominent.

• The Palate: Dense and Voluptuous. The mouthfeel is full-bodied and rich, dominated by liquored dark berries and cassis. It is balanced by a refreshing "crushed-rock" mineral layer and a vibrant acidity that prevents the high alcohol from feeling heavy.

• The Finish: Long and Polished. It concludes with a memorable finish of tobacco leaf, dried herbs, and a saline, mineral grip.

📋 Technical Snapshot

Pro Tip

Because of its high concentration and the influence of new oak, the 2015 Perinet needs air to truly "sing." Decant it for 60 to 90 minutes before serving. This softens the remaining tannins and allows the floral violet notes to expand. Serve at 16°C–18°C. This is a "heavy-hitter" wine that demands rich food; it is an exceptional partner for Grilled Wagyu Ribeye, Venison with a Cocoa-infused Reduction, or a Spiced Moroccan Lamb Tagine.