Clos Martinet by Mas Martinet

In the glass

Full-bodiedFirm tanninMedium acidityDryLong finish

What it pairs with

Lamb shank braised with rosemary
Firm tannins and herbal character pair beautifully with slow-braised lamb.
Grilled Iberian beef ribeye
The wine's density and mineral intensity match prime grilled beef.
Hard aged Manchego
Mineral freshness and tannins cut through the cheese's salty richness.

How to serve Clos Martinet

Allow 95 minutes from open to pour.

Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
Pair with. Lamb shank braised with rosemary, Grilled Iberian beef ribeye, Hard aged Manchego. Match the wine's structure to the dish's fat and salt.

History

Clos Martinet was founded by Josep Lluis Perez, a pioneering winemaker who was part of the Cinc Pioners group that relaunched Priorat in 1989. His daughter Sara Perez has led winemaking at the estate since 2000 and also co-founded Venus la Universal with René Barbier Jr.

1989 — Josep Lluis Perez joins the Cinc Pioners project and produces the first Clos Martinet
2000 — Sara Perez takes increasing responsibility for winemaking at Mas Martinet

Facts

Producer: Mas Martinet
Grapes: Garnacha Tinta, Cariñena, Cabernet Sauvignon, Merlot, Syrah
Classification: DOQ Priorat
Oak: 14-16 months in French and American oak barrels
ABV: 15.0%
Price: €45-70 at retail
Drinking window: 5-20 from vintage
First vintage: 1989
Biodynamic: Biodynamic Practicing
Organic: ORGANIC CERTIFIED

Frequently asked about Clos Martinet

What does Clos Martinet taste like?

Structurally full-bodied, firm tannins, medium acidity with a long finish.

When should I drink Clos Martinet?

Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Clos Martinet?

Lamb shank braised with rosemary is the canonical pairing. Other strong matches include Grilled Iberian beef ribeye and Hard aged Manchego. Firm tannins and herbal character pair beautifully with slow-braised lamb.

What grapes are in Clos Martinet?

The blend is Garnacha Tinta, Cariñena, Cabernet Sauvignon, Merlot, Syrah. The wine is classified as DOQ Priorat.

Clos Martinet