Gran Clos epitomizes the winemaking revolution that has seized hold of the Priorat in the past 15 years and propelled it into the spotlight. Forty miles southwest of the fashionably bustling city of Barcelona, the Priorat region has been hailed as a modern-day superstar of Spanish winemaking. This arid, remote and rugged province derives its name from ancient priories in which ascetic Spanish monks over the centuries secluded themselves from the world outside. The area is best known today for its production of truly awe-inspiring reds. Grenache and Carignan are the bedrock of Priorat wines.
Founded in 1995, this 75-acre property was purchased in 2002 by John Hunt, an international entrepreneur and owner of Oriel Wines. The wines of Gran Clos grace the wine lists of many of Spain’s most prestigious restaurants, not least among them the world-class establishment of El Bulli.
Vines are planted on narrow terraces in slate and white clay soil.
Trellising is in the form of high vine arbors, a system known as double
royat. Careful control of the leaf canopy is employed with yields
deliberately reduced via a green harvest.
Winemaking is under the supervision of the talented young winemaker Josep Angel Mestre.