Les Clos Perdus Prioundo 2014: the review of the best Corbières red wine
If we talk about Corbières wines, one of the bottles to try is Les Clos Perdus Prioundo 2014. A pulpy and rich wine, full of juice and ripe fruit, played on the elegance of Grenache that mixes with the wild madness of Cinsault.
In this red wine, you will find a grand synthesis of this terroir of the south of France: warmth, explosive fruit, iodized flavors and lots of alcohol. It is not always easy to draw an identikit of the wines of this area, so varied and particular, where mountains and woods alternate, creating a wild landscape.
A stone’s throw from the sea, Les Clos Perdus winery is based in Peyriac-de-Mer, in the heart of the splendid Aude region, part of the Languedoc-Roussillon in the remote south of France, not far from the border with Spain.
And the wine does not disappoint, even if the vintage was difficult. In the beginning, it was good with a favorable spring, but then the summer made it difficult to ripen with lots of rains. But this shadow made the wine less explosive and more austere and it was actually good. You will hear a dark tone. The fruit and the fullness are there, the ripening has reached a good point, but the style is severe.
How is it produced?
The grapes are a blend of 80% Grenache and 20% Cinsault, grown organically since 2004. The age of the vines is 35 years. The cru is unique, the top of a hill surrounded by dry stone walls, in Hautes Corbières, where clays and limestone drain and make it easy for the grapes to ripen.
After harvesting, the bunches are selected: 80% de-stemmed and 20% whole. This is followed by a 3-day maceration and then the spontaneous fermentation in steel starts. Contact with the skins for 21 days, then pressing and maturation on its yeasts for 9 months. No sulfur is added.
Organoleptic characteristics of Les Clos Perdus Prioundo 2014
The fruit dominates with its fleshy power: everything is red and juicy in this wine, but there is also a Mediterranean trace to refine the classic set of cherries blueberries. Light balsamic echoes of olives, pine and oregano add charm but don’t think of a symphony as much as a march of war drums.
This winery is a super natural-biodynamic, born as a “garagiste,” but there are no strange smells. As soon as you uncork it, let it breathe in the glass for a couple of hours, that’s all.
It is rustic and vital on the palate, the sip is vehement, but the tannins are well designed. The extract is not exaggerated. The wild and animal side of the Cinsault is perceived, but it does nothing but add freshness and a darker and more introverted dimension, but well balanced.
Consider that it is not a very recent vintage and has had the opportunity to develop a fantastic complexity compared to 2019 that you find on the market now. When young, these wines are stormy and rough. They scratch your palate, but over the years, they subside and complexity explodes.
And this wine is an excellent example of how the fieriness of the great Corbières wines can become intriguing complexity. Of course, it will always be a wine with an aggressive attitude. It is not a glacial Pinot Noir, but if you give it some time, it will change and from a war duckling armed with a bazooka, it will become an armored swan armed with a katana.
Price
The 2019 vintage costs 20 euros. This is one of those classic wines to buy in bulk and then let them accompany us year after year.
Food Pairings
We are talking about a tenacious and structured wine created to enhance meat dishes, smoked dishes, and barbecue classics. Recommended dishes: lamb kebabs, gnocchi with Bolognese, hamburgers, baked lasagna, truffle risotto, pasta Amatriciana.
