Perinet 2017 SV Mas d'en Xes Garnatxa

The "Artisan Monologue" – A Pure and Rare Expression of North-Facing Slate

In March 2026, the 2017 Vinya Mas del Xes Garnatxa is entering its tenth year and is widely celebrated as a masterclass in single-varietal Garnatxa (Grenache). While many Priorat wines are blends, this limited-edition "Vinya" bottling is a 100% expression of a specific north-facing amphitheater near the village of Poboleda.

The 2017 vintage was marked by extreme heat in June and July, leading to an exceptionally early and concentrated harvest. However, because these vines are situated on cooler, north-facing slopes at 1,200 feet, the wine retained a surprising "crispness" and mineral tension that defies the 16% alcohol heat of the year.

🍷 Tasting Notes (2026 Perspective)

After nearly a decade, the "inky violet" intensity of its youth has settled into a deep, glowing ruby, and the tannins have become exceptionally silky.

• The Nose: Engaging and Multi-Dimensional. It leads with a "cherry cola" and wildflower sweetness, quickly followed by black currant, juniper berry, and minty notes. Beneath the fruit, you’ll find the characteristic Priorat "back-nose": tobacco leaves, sweet cocoa, and damp earth.

• The Palate: Voluminous and Saline. The entry is surprisingly fresh, with a salty "snap" that leads into a dense mid-palate of maraschino cherry, ripe plum, and Chambord. It feels "creamy" yet structured, with a balsamic atmosphere of licorice and clove.

• The Finish: Interminable and Spicy. It concludes with a long, warming trail of mocha, black pepper, and anise, leaving a persistent "minty" freshness on the breath.

📋 Technical Snapshot

Pro Tip

This is a "high-octane" wine that requires a specific serving ritual. Do not serve it too warm, or the 16% alcohol will mask the delicate floral and minty aromatics; aim for a cool 15°C–16°C. Because it was bottled without fining or filtration, you may find significant sediment in the 2017 vintage—decanting for at least 60 minutes is essential to both clarify the wine and allow its "monolithic" structure to breathe.

Pairs remarkably well with bold, spice-driven dishes like Moroccan Lamb Tagine or a Nebraska grain-fed Ribeye with a black pepper crust.