Peraj Ha’Abib – 2009 / Flor de Primavera
Celler de Capçanes – D.O. Montsant
Grape Varieties: Grenache (Garnatxa), Carignan (Samsó) and Cabernet Sauvignon
Ripe blackcurrant coloured red wine with a dark red medium robe. Clean and light in the glass with good legs. An initial reading recalls a fresh, complex red wine.
Delicate intense aromas with overtones of mineral flavours indicate the Carignan has been well made. As we swirl the wine in the glass a few times, we notice the warmth of this wine, probably due to its high alcohol content. This is characteristic of the area, especially as during the last few vintages, the weather has been very hot resulting in healthy, ripe grapes which give more fruity and spicy flavours. Subtle hints of toast from the barrel are well integrated as they are very cautious to show themselves. This is mainly due to a well measured time in barrel, giving the wine a very pleasant complex elegance.
The palate is delicate and silky with a shy hint of mouth-watering tannins and a marked acidity which makes us salivate. It also gives a pleasant sensation of volume in the mouth. The finish is warm, terroir-driven with touches of dried herbs, mint and pine oil, together with a retro nasal aroma of red berries.
Even though this wine is very delicate (I recall it used to be earthier), I think this wine will continue to keep well for 4 or 5 years more, when it will probably have gained more herby, pine and eucalyptus based and mineral aromas. Shall we wait?
I have paired this wine with:
Steak with a wild mushroom sauce, roast potatoes and a dab of Hummus (chick pea purée) with red pepper and sesame…
I think it is a perfect quintet and makes me think that one could not exist without the other. It helps to bring out the spice of the hummus, giving it an exotic touch. It accompanies meat with admirable delicacy and together with the wild mushroom sauce, offers such a harmonious taste experience that you never want it to end!
Joan Lluis Gómez