Alvaro Palacios `Finca Dofi' Priorat 2017 (Magnum)

Finca Dofí is one of the defining wines of modern Priorat, created by Álvaro Palacios, a central figure in the region’s revival since the late 1980s. After training in Bordeaux and working at prestigious estates, Palacios returned to Spain and recognised the extraordinary potential of Priorat’s ancient vineyards. Centered around the village of Gratallops, the estate’s steep, terraced vineyards are rooted in the region’s distinctive llicorella soils, a brittle mix of slate and quartz that fractures easily, forcing vines to grow deep in search of water and nutrients. This results in naturally low yields and highly concentrated fruit. The Mediterranean climate, combined with altitude and cooling influences, allows for long, even ripening while preserving freshness. Vineyard work is meticulous and largely manual due to the steep slopes, with a focus on old vines, sustainable farming and careful parcel selection to express the character of each site. The 2017 vintage in Priorat was warm and dry, producing wines of depth and structure with notable balance.

Finca Dofí 2017 (Magnum) is a blend led predominantly by Garnacha, supported by Cariñena and small proportions of other traditional varieties, sourced from selected hillside parcels around Gratallops. The grapes are hand-harvested and fermented with indigenous yeasts, with gentle extraction to preserve aromatic purity and texture. The wine is then aged for approximately 14 to 16 months in French oak barrels, allowing it to integrate structure while maintaining the expression of its terroir. In magnum format, the wine evolves more slowly, enhancing complexity and longevity over time. The wine shows layered aromas of black cherry, raspberry and plum, intertwined with wild herbs, spice and a distinctive mineral character derived from the slate soils. The palate is both powerful and refined, with silky tannins, fresh acidity and a long, persistent finish. It pairs beautifully with roasted lamb, grilled meats, game and Mediterranean dishes, and while already expressive with decanting, it will continue to develop for 10–15 years or more in magnum.