Murmuri 2021
Mas Doix | DOQ Priorat
"The whisper of the licorella: a crystalline interpretation of Grenache Blanc where Mediterranean finesse blends with the vibrant salinity of slate."
Poboleda's Mineral Purity
Murmuri 2021 is the most subtle and direct expression of Mas Doix's white wines. Born in high-altitude vineyards on *licorella* soils, this wine captures the essence of Priorat with astonishing technical precision. Its secret lies in an absolute respect for the fruit, foregoing wood aging in favor of a 3-month lees aging that provides a silky volume, masterfully balanced by a citric verticality and an unmistakable saline finish.
1. Identity Profile
- Winery: Mas Doix
- Origin: Poboleda, Priorat (Tarragona), Spain.
- Varietal: Grenache Blanc (90%+) and Macabeo.
- Aging: Young, 3 months on fine lees.
- Soil: Slate (Licorella) from high-altitude vineyards.
- Volume: 750 ml
2. Sommelier's Notes
Appearance: Pale yellow with very clean greenish reflections. Bright and crystalline in appearance.
Nose: Fresh intensity with notes of white fruit (pear, green apple), white wildflowers and a subtle background of Mediterranean herbs like fennel, all enveloped in an elegant saline minerality.
Palate: Broad and silky entry. Presents an agile palate with a very well-integrated citric acidity that provides sharp freshness. Persistent finish where the slate character reappears.
3. Pairing and Recommendations
Cuisine: Seafood paella, sushi and sashimi, fish carpaccios, light white meats, and lightly aged goat cheeses.
Serving: Enjoy between 8°C and 10°C to highlight its mineral tension.
Suggested Glass: Tulip-shaped white wine glass to concentrate its delicate aromatic bouquet.
4. Frequently Asked Questions
What differentiates Murmuri from other Priorat whites?
Its distinction is its vertical freshness. While others seek ripeness and oak aging, Mas Doix opts for the whisper (Murmuri) of fresh grapes and soil, achieving a supremely drinkable and elegant white wine.
Does it have aging potential?
Although delicious now, its excellent acidity and lees aging allow it to evolve favorably in the bottle for the next 3 to 5 years.
