Mas La Mola Priorat 2012 Priorat

Awards and Accolades

Mas La Mola Priorat 2012 Priorat
Mas La Mola Priorat 2012 Priorat Mas La Mola Priorat 2012 Priorat Mas La Mola Priorat 2012 Priorat Mas La Mola Priorat 2012 Priorat Mas La Mola Priorat 2012 Priorat Mas La Mola Priorat 2012 Priorat Mas La Mola Priorat 2012 Priorat Mas La Mola Priorat 2012 Priorat

This dense, dark wine is made from predominantly old vine Garnacha from the famous slate terraces of Priorat in north-eastern Spain. It is intense and layered, with perfumes of blackberry and prune, smoky minerality, violets and spicy oak notes. Full bodied and powerful, with ripe tannins and round silky texture. Ripe, blackberry perfume the long, spicy finish. Open a couple of hours before serving to let the wine say aaahhhh.

Buy this love new-wave Spanish wines.

Decadent, dark Priorat at its best.
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Percentage Alcohol





Grenache / Garnacha




Full Bodied



Food Match

Beef, Game Meats, Stews

  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

This seven hectare property has been in the Ferrando family for 150 years. The weathered old vines yield tiny quantities of fruit for all three of the Mas La Mola wines. Only 650 bottles are made of the top wine, the “Vinyeta Vella” (ancient vineyard) as yields of just 300 grams of fruit are harvested from each vine.

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The Winemaker

Today viticulture, winemaking and blending are overseen by Jordi Masdeu, a young Spaniard who spent time selling wine in London and Alessandro Marchesan, the group buyer for Zuma International. Their shared passion for old Garnacha and Carinena vines led them to the famous soils of Priorat.

The Region

Priorat rose to fame as a wine region in the 1990s with the production of intense Garnacha and Carinena wines made from very old vines, although its wine producing history goes back centuries. This Catalonian wine region situated inland from Tarragona has a major selling point - the slate or 'Llicorella' soils which are incredibly low-yielding by any standards, aided by the continental climate with long hot summers and cool winters.
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Skirt Steak with Chimichurri Sauce

This robust, flavoursome cut is nicely balanced by the punchy, herby sauce. Skirt needs a relatively well-structured red to soften the meat flavours, so plump for oaky Garnacha or Cabernet but remember not to go too full-bodied or risk drowning out the green sauce.

Venison steak with redcurrant sauce

The rare red meat and fruity sauce work brillantly with rich, dark reds. Go for a well-structured but fruit-driven style which will square up to the robust meat flavours and complement the redcurrant sauce.

Provencal Duck

Try this herby roast duck recipe with bright, very fruity reds with high acidity to cut through the fattiness of the dish. Try a Mediterranean red for a taste sensation.

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