Celler Pinol: A Modern Take On Native Grapes
The story of Celler Piñol mirrors the ascendance of Spanish wines in world markets over the past ten years. It is a story of how a reverence for old, treasured vineyards and the best family traditions have been combined with new winemaking methods to make the finest wines possible. The Piñol family has been vine growers for four generations. The switch to producing and selling their own wine occurred in 1945 when Josep Arrufi founded Celler Piñol.
Juanjo Garcela Piñol, trained as a chemical engineer, was called to the winery in 1998 by his aging parents, who needed help in maintaining the vineyard and making the wine. Though he had no oenological training, his chemistry background was very helpful and over time, he read heavily and took several courses in winemaking. Today, he runs the winery and shares winemaking responsibility with Toni Coca, along with Maria Mendoza, who also helps out in the winery and the vineyard; his mother Josefina maintains the cellar.
Celler Piñol owns 100 acres of carefully tended vines, in and around the medieval town of Batea, in the Terra Alta district of the Tarragona province, which is located a few miles south and west of Priorat. The vineyards are organically farmed and certified by CCPAE.
The goal of this family-run estate was and has remained to produce small quantities of well-crafted wines with passion, love, and respect for the land. vines and profession are what makes their wines unique and knowledgeable all over the world. Highlighted with 90 to 95 points in every wine by Robert Parker (The Wine Advocate) and selected in some of the most notable wine selections magazines (Tanzer and Jancis Robinson, among others), their cellar has become one of the most prestigious basements in the area.
They are coming back to our roots, working mainly with our indigenous varieties such as white Garnacha, red Garnacha, Cariñena and Morenillo; state of the art technology & tradition in a perfect blend to offer you the best wines of the Terra Alta.
Grape Variety: Garnacha, Syrah / Shiraz
Light salmon colour with bright strawberry notes. It’s an explosion of red fruits, some ripe berries and hints of mineral notes. Crisp and very inviting once in the mouth with a sweetness touch and great acidity. Perfect to drink by the glass or pairing with a good dinner.
Grape Variety: 100% Garnacha Blanca
Vibrant, mineral-driven citrus and orchard fruit aromas are complemented by honeysuckle, ginger and a touch of quinine. On the palate, bitter pear skin and Meyer lemon flavors show very good depth and vivacity, along with a firming jolt of smoky minerality. The finish unwinds slowly, showing excellent concentration, persistence and lingering floral character.
Grape Variety: 60% Cariñena, 30% Garnacha, 10% Syrah
It reveals brooding black fruits, dried herbs (rosemary and thyme), mineral, lavender, and a hint of balsamic. Complex and structured on the palate with layers of spicy black fruit,
Grape Variety: 100% Morenillo
Finca Morenillo is a pure Morenillo from 75-year-old vines grown at 400 meters, aged for 15 months in French oak. It has a ripe raspberry and wild strawberry bouquet that is seductively sensual and well-defined. The palate has a succulent entry of sweet Morenillo, milk chocolate, and a touch of spice and crisp acidity that counterbalances the weight of fleshy fruit on the finish. This should age very well. Very fresh and long after taste.
Grape Variety: 100% Garnatxa
Made from the late-harvested centenarian garnacha grapes, Josefina Piñol is our white sweet wine packaged in exquisitely designed bottles. To obtain a high sugar concentration, the grapes are handpicked just before reaching over maturity at the beginning of November and aged for five months in new French Oak barrels. The wine is the colour of bright amber with aromas of banana, dates, grapefruit, quince, dried apricots, candied orange and linden blossom. With an exceedingly complex taste reminiscent of raisins, marzipan and honey cakes, Josefina Piñol is an ideal partner for all kind of desserts, goose foei gras and blue cheeses.