Acidity in Priorat

I would hope not, at those prices.... I think altitude, steep schist slopes and low yields would explain the good acidity, and of course the presence of Mr. Carignan himself.

Nils, I tried some white carignan recently in the hills high up behind Maury, interesting stuff with superb acidity for a southern white...

By entry level, do you have a price point for these? I seem to find the best in the $30-$40 range but am always looking for better value.

Hello the both of you Yes I was thinking of Carignan (and CabSauv) as a natural source of acidity, but, still, at 35 degrees? I may have misunderstood this but I was given to understand that at high temperatures, normal photosynthesis shuts down and the grape will use the acid as a fuel, switching into an alternative metabolism.

I see your point about the low night temperatures though.

CArignan blanc, then? Never tasted that. Good, apparently.

Here are the four priorats we tasted (we also had a sweet wine made from dried grapes)

Of these I preferred the Finca el Puig in terms of QPR - the Clos de l'Obac was superior, but at more than double the price ... as it happens, we have a bottle or two in the cellar.

And the exchange rate between euro and Swedish krona is (ouch) c. SEK 11 to EU 1 (double ouch).

Cheers

Nils