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From Porrera—the village so intense they literally called it the "Valley of Fear"—comes a wine that lives up to its terrifying birthplace. This isn't some quaint Spanish hamlet; this is where vines go to prove they're worthy of the Priorat name, battling ancient slate and scorching sun in landscapes. 

While the world obsesses over Rioja and Ribera del Duero, there's a tiny, almost mythical region in northeastern Catalonia that's been quietly producing some of the planet's most electrifying wines. 

What makes Priorat so special? It's the llicorella—that famous slate-rich soil that produces wines that taste like heaven. These aren't just challenging growing conditions; they're downright hostile. With only 450mm of annual rainfall and extremely poor soils, Priorat forces vines to dig deep, struggle hard, and concentrate everything they have into grapes of unparalleled intensity.

As James Suckling perfectly captures the magic: "Some of the top Priorat wines come with a deep, brooding color and naturally high density and concentration, but they are never thick or heavy. Instead, they show more calculation and restraint with precise, polished tannins, glossy, Great examples for understanding how natural concentration departs from heaviness in wine."

Many Priorat bottles retail for well over $100, and honestly, they're worth every penny. But here's the kicker: Sangenís i Vaqué delivers that same $100+ magic without the $100+ price.

In the world of Priorat, where newcomers arrived in the '90s to international fanfare, Sangenís i Vaqué represents something even more precious—authentic, multi-generational continuity. The Monlleó family lands have been nurturing vines since before the 1700s, making this one of the region's most historically significant properties.

When Pere Sangenís and Conxita Vaqué started planting vines in 1978, they weren't chasing trends—they were fulfilling a destiny that had been waiting for the right moment since the beginning of the 20th century. The desire to bottle these exceptional wines had always been there, but social and economic upheavals in Priorat had made it impossible until Pere and Conxita had the vision and courage to make it happen. Today, the winery is in the hands of their daughter, Maria, and their son-in-law.

A while back, when Sangenis lost their American importer, we stepped in and brought over their 2000-2006 vintages. These weren't just any wines - they were made from ancient Carignan vines by a family that's been perfecting their craft for three generations.

The current owner, a woman who learned everything from her father and grandfather, makes wines that are both sophisticated and incredibly easy to drink. Our customers couldn't get enough of them.

After years of absence from the U.S. market, we knew we had to bring Sangenis back. These wines were too good to let slip away again.

Aging: 12 months: 80% French (Allier) 20% American.

60% Carignan, 40% Grenache. This wine has a deep red color and an intense nose of berries, spices, liquorice, and a touch of minerality. On the palate, it’s structured with flavors of fruit, tobacco, chocolate, and dried figs, complemented by a smooth texture and a slightly spicy, long finish. Perfect with cold cuts, cheeses, rice dishes, or grilled meat.

More Carignan in this vintage, providing a bit more structure and intensity. The wine is still fresh, with bright red fruit and some rustic charm, making it a solid option for those who appreciate Carignan’s profile. ~91 Greg Martellotto, BHW Founder

~Silver Medal – Decanter World Wine Awards 2025

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