Viniou Reviews
Álvaro Palacios Finca Dofí 2016 is one of the flagship reds from Priorat, a region that has become a modern icon of Spanish winemaking. Crafted predominantly from old-vine Garnacha (Grenache), with lesser quantities of Cariñena (Carignan) and traces of Syrah or Cabernet Sauvignon depending on the year, this cuvée reflects both the singular terroir and the masterful touch of Álvaro Palacios, a central figure in Priorat’s resurgence. The 2016 vintage benefited from a balanced growing season, resulting in a wine of both power and finesse. Finca Dofí is known for its deep ruby colour and complex bouquet, intertwining aromas of ripe black cherry, plum, Mediterranean herbs, and graphite, alongside nuances from aging in French oak such as sweet spice, cocoa, and subtle smoke. On the palate, it’s opulent yet precise, with firm tannins, vibrant acidity, and a lingering mineral finish that speaks to its slate-laden soils.
The Priorat region, nestled in the hills south-west of Barcelona, is famed for its ‘llicorella’ soils—dark, brittle slate that fosters deep-rooted vines and lends a striking minerality to the wines. The region’s climate is typically Mediterranean, with hot, dry summers offset by cool nights, helping grapes to ripen fully whilst retaining acidity. Historically a monastic winegrowing heartland, Priorat fell into neglect during the 20th century, only to be revived in the late 1980s by a small group of visionary winemakers, including Álvaro Palacios. Today, Priorat stands among Spain’s most revered appellations, renowned for bold reds with remarkable ageing potential.
Finca Dofí pairs beautifully with richly flavoured dishes. Braised lamb shank with rosemary, Catalan botifarra sausage with white beans, or a wild mushroom and truffle risotto all complement its intensity. Its complexity also makes it an excellent partner for manchego in moderation or even hearty game dishes. Decanting is highly recommended to allow the bouquet to unfurl. Serve at 16-18°C for optimal enjoyment, ideally in large glasses to let the aromas evolve fully. This 2016 vintage can be savoured now, ideally after an hour of aeration, but will also reward further cellaring over the next decade.
