Wine has been made at the Castillo Perelada since the Middle Ages, as shown in several documents and parchments from the period to be found in the library. When Miguel Mateu bought this ensemble of monuments in 1923, one of his primary objectives was to revitalize the wine producing tradition, a tradition that is more alive than ever these days and which has incorporated the most modern technology to create wines that make full use of the nuances of the soils and vines of the Empordą region of Spain. To make this wine, Perelada uses grapes from 3 of its Empordą vineyards, each of them with their own geological conditions. The soil heterogeneity in this region is unique and allows them to make wines with an extremely wide range of nuances. This 2009 is a blend of 28% Garnacha, 27% Merlot, 19% Cabernet Sauvignon, 13% Syrah, 9% Samsó and 4% Monastrell. The wine aged 12 months in Bordeaux barrels, 70% American oak and 30% Allier French oak. The additional bottle age has given this wine a silky texture. It shows red fruits and spices on the nose mingling nicely with the ageing notes earth and smoke. In the mouth it is round,and soft with fine tannins and flavors of dark chocolate, black cherry and black berry with a long finish.