2021 Mas Martinet Cami Pesseroles BIO

The 2021 Mas Martinet Cami Pesseroles BIO is one of Priorat’s most soulful and rare red wines, crafted from ancient vines rooted in the rugged hills between Porrera and Gratallops. Made from organically and biodynamically grown Cariñena and Garnacha planted together in 1939, it marries intensity with an unexpected, almost Burgundian elegance. With only around 2,000 bottles produced, this cuvée is a collector’s wine that captures a pure, mineral-driven expression of historic Priorat terroir with impressive aging potential.

Tasting Notes
In the glass, Cami Pesseroles presents a deep, vibrant ruby core with garnet highlights, reflecting both concentration and finesse rather than sheer power. The nose is precise and expressive: a beautiful bouquet of wild raspberries, blackcurrants and red cherries is layered with Mediterranean herbs such as rosemary and thyme, hints of cocoa, a gentle vanilla sweetness and a subtle, savoury smokiness lifted by stony, mineral accents. On the palate, the wine is surprisingly refined for a Cariñena-based Priorat, with a silk-smooth entry that quickly builds into a long, focused and mineral finish. Expect pure, ripe red and black berry fruit framed by fresh acidity, fine yet assertive tannins and a backbone of slatey, almost salty minerality. Notes of dark chocolate, sweet spice, dried flowers and a faint toasted nuance unfold with air, giving a sense of depth rather than heaviness. At just 13.5% alcohol, it feels energetic and poised rather than heady. This 2021 has a clear structure and concentration to age beautifully for 12–20 years, yet its aromatic openness and elegance already make it a thrilling experience in its youth.

Production
Cami Pesseroles comes from a tiny, 2-hectare site along the old path (‘Camí’) that winds between Porrera and Gratallops in the heart of Priorat. The vines—around 95 years old—are co-planted Cariñena (60%) and Garnacha (40%) on extremely poor, stony soils rich in the region’s signature slate (llicorella), which naturally limit yields and concentrate flavour and minerality. Mas Martinet farms the vineyards organically and biodynamically, using permaculture and regenerative practices to maintain soil life and vineyard health. Harvest is done by hand, with very low natural yields due to vine age and the harsh soils. In the cellar, whole clusters are gently foot-trodden and fermented with indigenous yeasts in two open 500-litre chestnut vats over nearly three weeks, without prior cooling or pied de cuve. After pressing, the wine is aged in a mix of 650-litre chestnut, acacia, cherry and oak barrels, a thoughtful blend of woods that enhances aromatic complexity and texture while preserving the wine’s purity, freshness and terroir signature.

Food & Serving
This refined yet intense Priorat red pairs beautifully with flavourful, earthy and herb-driven dishes. Think slow-braised lamb shoulder with rosemary and garlic, duck breast with cherry or berry reduction, grilled venison, or Iberico pork pluma. It also shines alongside mushroom ragù, roast root vegetables, game birds, aged Manchego or other firm sheep’s cheeses, and rich Catalan-inspired cuisine. Serve at 16–18°C, slightly cooler than room temperature, to highlight its freshness and aromatic detail. Decanting for 1–2 hours is recommended in its youth to allow the wine’s complex bouquet and fine-grained tannins to fully unfurl; older bottles (10+ years) may need a gentler, shorter decant just to separate from any sediment.

Producer
Mas Martinet was founded in 1981 by the visionary oenologist Josep Lluís Pérez and Montse Ovejero, placing the estate among the pioneers of the modern Priorat renaissance alongside names like Clos Mogador. Over more than 25 years at the top of the appellation, Mas Martinet has become a reference for terroir-driven, ageworthy wines that combine Priorat’s dramatic landscape with thoughtful, low-intervention winemaking. Today, the estate is run by their daughter, Sara Pérez—one of Spain’s most respected winemakers—who also crafts wines under the Venus, Dido and Gratallops labels and, together with her husband René Barbier Jr. (Clos Mogador), under their joint names. With 25 hectares across five distinct sites, all farmed organically and biodynamically, Mas Martinet has helped redefine Priorat as a region capable not only of power, but also of elegance, precision and longevity. Cuvées like Cami Pesseroles underline the estate’s commitment to old vines, native varieties and a sensitive, terroir-first philosophy that has earned them an enduring reputation among collectors and critics alike.

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