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CLN0123WWMG
Parèntesis Magnum
2023
Priorat
Organic Farming
Wild yeasts
Low Sulphur
Vegan

Regular price £54.45

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DOQ Priorat, is one of only two regions (along with DOCa Rioja) that sit at a quality level above the rest of Spanish wines, affording them higher prices and a much more stringent quality control. As with much of Catalunya its mainstay grape is Garnacha (both White & Black) with 3 and 4 other international varietals allowed respectively. But it is Priorat’s heat and soil that truly distinguishes it from its neighbours. Old bush vines, in poor steep rocky and black slate soil (Licorella) offer small yields of powerful concentrated fruit as the vines struggle to find water. There is an aging system but it’s barely followed, with most wines spending 12-18 month in French oak and a year or two in bottle.

Clos 93, so called because it was the 93rd winery (or Clos) to register with the Consejo Regulador de Priorat, was created only 10 years ago by two brothers and their uncle; Rubén Sabaté (winemaker), Josep Sabaté and Pepo García, in whose house and garage they make the wines. The grapes themselves come from vines in the town of El Lloar, where they are just one of two wineries. With some 108 wineries now registered in Priorat, whilst Clos 93 may not be the newest winery, but it is officially recognised as Priorat’s smallest winery, producing just 12,500 bottles.

Tasting note: Deep amber yellow; with immediate notes of raw honey; ripe peach; yellow plum and honeysuckle. The pallet is dry and fresh; with caramel; baked apple; vanilla and some sweet spice. The acidity is high and bright; honey notes; overripe pears. Clean; textured and with a super long ripe finish.
Winemaking Detail: The grapes are left to macerate for 3-4 days before starting fermentation. Once fermentation begins, the grapes are pressed and transferred to used French oak to initiate malolactic fermentation. The wine is then aged in new oak without lees for 6-7 months. The 4 days of maceration and oak aging help the wine achieve its golden colour.
Features Yellow Plum Peach Caramel Honeyed Layered

Features Caramel, Honeyed, Layered, Long, Peach, Yellow Plum,
Tasting note Deep amber yellow, with immediate notes of raw honey, ripe peach, yellow plum and honeysuckle. The pallet is dry and fresh, with caramel, baked apple, vanilla and some sweet spice. The acidity is high and bright, honey notes, overripe pears. Clean, textured and with a super long ripe finish.
Drink with
Apple crumble, Goose, Roast pork,

Wine details

Country Spain
Region Priorat
Producer Clos 93
Wine Name Parèntesis Magnum
Colour White
Style Rich & Full bodied
Vintage 2023
Main Grape Garnacha Blanca
Other Grapes 40% Pedro Ximenez
Size 5 x 150cl
Closure Cork
A.B.V. 0.14
Production
Aging 6 months in new French oak
Soil Red clay and black slate (Licorella)
Time to drink Now - 2028
Winemaking Detail The grapes are left to macerate for 3-4 days before starting fermentation. Once fermentation begins, the grapes are pressed and transferred to used French oak to initiate malolactic fermentation. The wine is then aged in new oak without lees for 6-7 months. The 4 days of maceration and oak aging help the wine achieve its golden colour.

CLN0123WWMG
Clos 93
Parèntesis Magnum
2023
Priorat
Organic Farming
Wild yeasts
Low Sulphur
Vegan

DOQ Priorat, is one of only two regions (along with DOCa Rioja) that sit at a quality level above the rest of Spanish wines, affording them higher prices and a much more stringent quality control. As with much of Catalunya its mainstay grape is Garnacha (both White & Black) with 3 and 4 other international varietals allowed respectively. But it is Priorat’s heat and soil that truly distinguishes it from its neighbours. Old bush vines, in poor steep rocky and black slate soil (Licorella) offer small yields of powerful concentrated fruit as the vines struggle to find water. There is an aging system but it’s barely followed, with most wines spending 12-18 month in French oak and a year or two in bottle.

Clos 93, so called because it was the 93rd winery (or Clos) to register with the Consejo Regulador de Priorat, was created only 10 years ago by two brothers and their uncle; Rubén Sabaté (winemaker), Josep Sabaté and Pepo García, in whose house and garage they make the wines. The grapes themselves come from vines in the town of El Lloar, where they are just one of two wineries. With some 108 wineries now registered in Priorat, whilst Clos 93 may not be the newest winery, but it is officially recognised as Priorat’s smallest winery, producing just 12,500 bottles.

Tasting note: Deep amber yellow; with immediate notes of raw honey; ripe peach; yellow plum and honeysuckle. The pallet is dry and fresh; with caramel; baked apple; vanilla and some sweet spice. The acidity is high and bright; honey notes; overripe pears. Clean; textured and with a super long ripe finish.
Winemaking Detail: The grapes are left to macerate for 3-4 days before starting fermentation. Once fermentation begins, the grapes are pressed and transferred to used French oak to initiate malolactic fermentation. The wine is then aged in new oak without lees for 6-7 months. The 4 days of maceration and oak aging help the wine achieve its golden colour.
Features Yellow Plum Peach Caramel Honeyed Layered

Features Caramel, Honeyed, Layered, Long, Peach, Yellow Plum,
Tasting note Deep amber yellow, with immediate notes of raw honey, ripe peach, yellow plum and honeysuckle. The pallet is dry and fresh, with caramel, baked apple, vanilla and some sweet spice. The acidity is high and bright, honey notes, overripe pears. Clean, textured and with a super long ripe finish.
Drink with
Apple crumble, Goose, Roast pork,

Wine details

Country Spain
Region Priorat
Producer Clos 93
Wine Name Parèntesis Magnum
Style Rich & Full bodied
Vintage 2023
Main Grape Garnacha Blanca
Other Grapes 40% Pedro Ximenez
Size 5 x 150cl
Closure Cork
A.B.V. 0.14
Production
Aging 6 months in new French oak
Soil Red clay and black slate (Licorella)
Time to drink Now - 2028
Winemaking Detail The grapes are left to macerate for 3-4 days before starting fermentation. Once fermentation begins, the grapes are pressed and transferred to used French oak to initiate malolactic fermentation. The wine is then aged in new oak without lees for 6-7 months. The 4 days of maceration and oak aging help the wine achieve its golden colour.