# Salanques (2019)

- **Producer:** Mas Doix
- **Colour:** red
- **Type:** still
- **Grapes:** Garnacha, Carignan, Syrah
- **Region:** Catalonia, Spain
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €45
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** black cherry, raspberry, eucalyptus, red plum, black plum, cedar, vanilla, cloves, tobacco, earth, leather

## About this wine

Mas Doix Salanques 2019 is a red wine from the DOQ Priorat region of Spain, produced by Mas Doix. The blend primarily consists of Garnacha, Carignan, and Syrah, with grapes sourced from vines aged between 70 and over 100 years. These old vines are cultivated on hills composed of 'llicorella' slate, at altitudes between 350 and 450 meters. The Mas Doix family has a winemaking legacy dating back to the 1850s, with the current generation reviving their own vineyards. The name 'Salanques' is linked to the local flora, specifically Holm Oak trees found near the Riu Siurana. The 2019 vintage experienced a heatwave followed by rain, influencing the grape's concentration and balance.

## Interesting facts

- Salanques refers to the Holm Oak trees found along the Riu Siurana.
- Vines for this wine range from 70 to over 100 years old.
- Yields are exceptionally low, around 300 grams per vine.
- 16,000 bottles were produced globally.

## Food pairing

The wine's full body and firm tannins are well-suited to rich, protein-heavy dishes, where they can soften and integrate. The wine's inherent minerality and concentrated fruit notes can complement earthy flavors found in game and mushrooms, while its balanced acidity cuts through the richness of fatty meats.

## Wine making process

Mas Doix Salanques 2019 is produced using grapes from old vines cultivated under certified organic viticulture. The harvest is manual, with grapes meticulously selected. Fermentation occurs in stainless steel tanks and wooden barrels, with some volume undergoing fermentation in a large oak vat. Following fermentation, the wine is aged for 14 months in French oak barrels, comprising 50% new and 50% second-year barrels. The winemaking process adheres to a philosophy of minimal intervention to allow the terroir to express itself.