Buil and Gine Gine Gine Priorat 2018
Gine Gine is a dry red wine full of the aromas of the ripe grape, and fresh at the same time. Very fruity.
This is a wine that is characterized above all by its enormous versatility. It combines very well with foods with floral touches, with aromatic herbs, pepper, anise or cinnamon, balsamic touches, toast or pastries, and also with robust, meaty fish.
Critical AcclaimAll Vintages
A wine like Giné Giné benefits from blind tasting,especially if the purpose of that tasting is to find wines, regardless of price, that speak of their origin. Everything about this wine is pure Priorat: It’s half garnacha and half carignan, all of it grown in llicorella soils by the Giné family, long-time farmers in Gratallops with 200 acres of vines, who made this blend as their first wine in 1996. They ferment the fruit from individual parcels as whole berries in stainless steel without added yeasts, take it through malolactic in barrels, then blend and return it to stainless steel for aging. Their 2018 is black mineral juice: It tastes as if there were a gash cut in the Priorat hills and blackcurrant juice came welling out of the schist. Give it a day of air and the wine’s delicacy begins to shine, layered in sunny fruit and herbs, hard to resist. Best Buy
A fresh, balanced red, with blackberry coulis and fig cake notes accented by hints of toast, smoke and vanilla. Medium-bodied, with lightly chewy tannins and herb and spice accents on the finish. Carinena and Garnacha. Drink now
This dream started to materialize during the Spring of 1998 when we introduced our first wine, Giné Giné 1997. The winename consists of our grandfather two last names; he was a wine grower and was twice elected President of the Cooperativa Agrícola Falsetenca. These are the wines we present to you with pleasure and pride. Enjoy them and thus participate in the development of this long family history.
Tiny and entirely composed of craggy, jagged and deeply terraced vineyards, Priorat is a Catalan wine-producing region that was virtually abandoned until the early 1990s. This Spanish wine's renaissance came with the arrival of one man, René Barbier, who recognized the region’s forgotten potential. He banded with five friends to create five “Clos” in the village of Gratallops. Their aim was to revive some of Priorat’s ancient Carignan vines, as well as plant new—mainly French—varieties. These winemakers were technically skilled, well-trained and locally inspired; not surprisingly their results were a far cry from the few rustic and overly fermented wines already produced.
This movement escalated Priorat’s popularity for a few reasons. Its new wines were modern and made with well-recognized varieties, namely old Carignan and Grenache blended with Syrah, Cabernet Sauvignon and Merlot. When the demand arrived, scarcity commanded higher prices and as the region discovered its new acclaim, investors came running from near and far. Within ten years, the area under vine practically doubled.
Priorat’s steep slopes of licorella (brown and black slate) and quartzite soils, protection from the cold winds of the Siera de Monstant and a lack of water, leading to incredibly low vine yields, all work together to make the region’s wines unique. While similar blends could and are produced elsewhere, the mineral essence and unprecedented concentration of a Priorat wine is unmistakable.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.