“Forward and elegant wine, lovely fresh nose of integrated black fruits and oak, overlaid with minerals and hints of spices in a warm deliciously smooth, fresh, friendly wine, marked tannins and licorice notes on its long lingering finish.
Martinet Bru is mainly sourced from a single vineyard, known as Mas Seró. This vineyard is located within the “Vi de Vila” (village wines) zone of Masos de Falset. It adjoins the D.O. Montsant (wine appellation) and has a similar climate to Montsant, although the differentiating factor is the soil, which is Llicorella (slate-based). The soil is stony but the vineyard is cool in terms of climate. It faces the cooling sea breeze (known as the “Garbinada”) and the quality of the soil means this wine is more drinkable and easier to understand than most Priorat wines, affording it hint of licorice, blackberries… rosemary… and tannins.” – Winemaker notes (Sara Perez)
Blend: 28% Grenache, 26% Syrah, 23% Carignan, 16% Merlot, 7% Cabernet Sauvignon
“The 2018 Martinet Bru is a wine that was born in 1990 and is now their way into Priorat but more about the stone than the fruit, less ripe than in the beginning, with complexity rather than voluptuousness. It’s a blend of Garnacha, Cariñena, Syrah, Cabernet Sauvignon and Merlot from three organically farmed vineyards between Falset and Torroja. The grapes are picked early but at different times, fermented with some full clusters, co-fermented when possible (Garnacha-Syrah-Merlot and Cariñena-Syrah-Cabernet) with indigenous yeasts in concrete vats. It matured in a combination of 4,500-liter oak vats, used 300-liter barrels, amphorae and glass demijohns. It’s elegant and fresh, nuanced and clean. It’s very harmonious and feels very balanced, with fresh flavors and very fine tannins. It’s one of the finest vintages for this bottling. 51,198 bottles, 480 magnums and some larger formats were produced. It was bottled between November 2019 and January 2020. – 93+ points, Wine Advocate, Luis Gutierrez
“Mas Martinet is one of the pioneers of the new Priorat, the project of the Pérez family. Since in 2017, they no longer use a sorting table and don’t do a pied de cuve, but all of their fermentations are with the yeasts from the grapes; and they stopped cooling the grapes 15 years ago.”