93 Insider Points


An exquisite example of Priorat's surrounding area, Kemiji's Garnaxta is an excellent addition to any collection. Earthy & terroir driven nose. Tumeric, cranberry skin, fig, dark licorice and star anise on a medium-full palate. Drink or hold through 2025. 93 Points - JZ Oct '18

    Sangre de Garnatxa, Catalonia, Spain
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Grenache is an industry insider’s grape and one of the most loved varietals throughout the Mediterranean. When Master Sommelier and culty, Miura Vineyards vintner Emmanuel Kemiji pooled his resources to purchase a six-acre vineyard of established Grenache (or Garnatxa in Catalan) together with renown chefs Gerald Hirigoyen, Laurent Manrique and Sylvain Portray, he knew the site was capable of greatness.

The vines here were planted 25 years ago on the vineyard’s incredible clay and licorella soil. Committed to making an intense, concentrated Grenache, Kemiji and partners restricted yields to just a quarter ton to the acre. The result in 2012 is just 160 cases of rich, bold, raspberry jam-scented red, showing off the varietal as only top Grenache-based wines can do (think Château Rayas Châteauneuf-du-Pape or Domaine du Mas Blanc in Banyuls). Age this cult collectible or drink it now with pork or poultry.

·  The 2012 vintage in Catalonia was rated 91 points or “Outstanding” by the Wine Advocate and the Wine Spectator, and 2012 wines from the region are drinking perfectly now.

· Clos Pissarra is owned and operated by a group of wine and restaurant industry bigwigs headed by Master Sommelier Emmanuel Kemiji (owner of California’s Miura) and including chefs Sylvain Portay, Gerald Hirigoyen, and Laurent Manrique.

·  The estate takes its name from the word ‘slate’ in Catalan, in honor of the slate-rich soil of Spain’s Montsant D.O.

·  Straddling both Montsant and Priorat, Clos Pissarra decided to forgo the bureaucracy of Spain’s complicated wine laws, preferring to focus all energy on the task of producing the finest wines possible. Wines from this estate are not bottled as Montsant or Priorat but under proprietary names.


Dark fruit and pepper combine for a nice dry finish.




From the winery:

The name Clos Pissarra is derived from the Catalan word for slate, as this is the soil that covers the regions of Montsant (sacred mountain) and Priorat (priory), that lie about 85 miles southwest of Barcelona.

Priorat has quickly established itself as the premier wine region in Spain, producing wines of great intensity and concentration but yet remaining elegant and balanced. The most highly regarded sites comes from the villages of Bellmunt del Priorat, El Molar, El Lloar, Gratallops and Porrera.

Montsant has found a most comfortable niche, being described as a softer, more approachable version of Priorat, and a great value. The most highly touted sites in the appellation are found in the villages of Falset and Capcanes.

We do not belong to either the Priorat or the Montsant appellation system as we found the current process to join either one cumbersome, bureaucratic and not necessarily conducive to producing fine wine. A number of other high profile producers are now following in our footsteps in this regard. Thus we are neither Montsant or Priorat and instead are simply Clos Pissarra. Each of the vineyard bottlings does name the town where that vineyard lies and the grape varieties that make up the wine.


This will pair with a variety of meat dishes. We suggest trying it with a round roast or sirloin steak.