Blai Ferre Ona Priorat DOQ 2023 750ml

Product Info

Terroir
Ona comes from the steep, slate-covered terraces of the DOQ Priorat in Catalonia, Spain—an appellation famed for its “llicorella” soils of reddish-black schist and quartz. The vines are planted on demanding terrain with excellent drainage and exposure, enabling varietals such as Garnatxa (Grenache), Syrah and Carinyena (Carignan) to achieve full ripeness while retaining freshness and minerality. Winemaker Blai Ferré cultivates his plots organically, hand-picks the fruit and works with low intervention to allow the land’s character to shine through.

Winemaking & Technical Notes
The 2022 vintage of Ona is crafted from a blend of the region’s principal red varieties (40% Garnatxa, 40% Syrah, 20% Carinyena) with a modest production of roughly 600–700 cases. Fermentation takes place in stainless steel vats to preserve purity and freshness, followed by maturation (in some lots) to build texture and complexity without losing vibrancy. Yields are intentionally kept low, and the vines are mature—both factors that contribute to concentration and depth in the final wine.

Tasting Notes
In the glass, this wine shows a deep ruby hue edged with violet, signaling youth and intensity. The nose opens with aromas of ripe red cherry and plum, layered with accents of smoked herbs, black pepper spice and a fine mineral thread evocative of its schist soils. On the palate the wine is medium-to-full bodied with concentrated fruit—blackberry and black cherry dominate—balanced by vivid acidity and chalky, fine-grained tannins. The mineral backbone shows as a slate-like firmness, and the finish is long, with lingering spice, a hint of cocoa nib, and a fresh lifted edge that invites another sip.

Food Pairing & Service
Serve this wine at around 16-18 °C (60-64 °F) and allow about 20-30 minutes of decanting to let the aromatics unfurl. It pairs superbly with bold Mediterranean fare: grilled lamb chops with rosemary and garlic, braised beef cheeks in red-wine jus, or a wild-mushroom ragu pasta with aged Pecorino. For cheese, consider a mature Manchego or a nutty Idiazábal to complement the wine’s fruit and mineral drive.