Try this if you enjoy lighter herbier Pinot Noir.
Hints of redcurrants, grass, red flowers, wild cherries, and fine spices remind us of the Sumoll grapes and oak used during its production.
The Sumoll grape variety has always been a complicated vine to work with. Manel Aviñó himself, owner and oenologist of the Clos Lentiscus cellar, admits that it took him a long time to understand and interpret this variety, but once he'd made the connection with the fruit there was no turning back.
The Perill Noir ('black danger') wine is just what the name says, a dangerous (you can't put it down) and black (as red wines are called in many countries) wine. The Sumoll variety gives it a pale intensity, with aromas of wild red fruits and the salty hints so typical of the Garraf region. Wild, rustic, and surprising, the Perill Noir will seduce anyone who tries it. You can feel the forest, the soil, the acidic fruit as you taste it, and the energetic rustic character of this varietal comes out simply thanks to the gentleness its ageing affords it. Manel Aviñó is right to feel proud of this wine, the result of his perseverance with the almost untameable Sumoll variety. The hills and forests of the Montgròs landscape seem to be trying to hide the Sumoll vines, to prevent people from discovering the great secret Clos Lentiscus has produced — an exciting red wine, produced with precise biodynamic agriculture without the use of chemical interventions in the process. The sea breeze hydrating the vine leaves and the strong sunlight ensuring the necessary temperature differences make the Perill Noir a fresh but intense wine.
Maybe we should advise you not to go near this wine, as you won't want to stop once you've sampled it, but the fact is that this 'danger' deserves to be tried by all lovers of personal wines with a strong character.
Food Match: Duck, grilled peppers
Organic, Vegan, Vegetarian, Biodynamic