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2001 Mas Martinet Viticultors Priorat Clos Martinet |
| Vintage | 2001 |  Label 1 of 3   | |
| Type | Red | ||
| Producer | Mas Martinet Viticultors | ||
| Variety | Red Blend | ||
| Designation | Clos Martinet | ||
| Vineyard | n/a | ||
| Country | Spain | ||
| Region | Catalunya | ||
| SubRegion | n/a | ||
| Appellation | Priorat |
| Community Tasting History |
Community Tasting Notes (average 92.6 pts. and median of 94 pts. in 13 notes) | |
| Tasted by Rani on 11/5/2009 & rated 88 points: Tasted blind. Upon taking a sniff, I guessed it was a Priorat. It had a distinctive modern. polished nose of nail varnish and licorice which is quite typical to the region. We all found the wine disappointing - smooth, quaffable but one-dimensional and lacking depth. Perhaps an off bottle (though we didn't detect any obvious flaws) but none of us could figure out what merits such high scores from critics. (305 views) | |
| Tasted by Employee500 on 9/23/2009 & rated 94 points: Smoking good, classic Priorat, ripe, lush raspberry fruit..... with a HINT of hte specific unique floral note of rose petals only seen in Avignonesi Grandi Annatte Vino Nobile di Montepulciano. (369 views) | |
| Tasted by LoireFan on 10/25/2008 & rated 91 points: Maybe 92+ - quite enjoyable and not at its peak. (628 views) | |
| Tasted by Employee500 on 7/9/2008 & rated 94 points: Terrific...pure fruit, rich but still balanced. (729 views) | |
| Tasted by Employee500 on 4/20/2008 & rated 93 points: Very nice Priorat...not as typically "sweet" as typical Priorat, more Bordeax-like, but very nice. (777 views) | |
| Tasted by cdunn on 2/22/2008 & rated 94 points: Decanted 2 hours. Dark ruby/purple. Rich, deep. slightly sweet aromas of dark fruit and forest floor. Full-bodied, satiny texture. Beautifully-balanced, big, well-structured wine, deep flavors of dark fruit with some spice and tobacco notes. Fresh, lively and long finish. This is a gorgeous wine and a perfect partner for the roasted lamb. (867 views) | |
| Tasted by Ive Marx on 1/29/2008 & rated 96 points: (769 views) | |
| Tasted by DougLee on 6/10/2007 & rated 92 points: Opened with slow aeration in bottle for 1-2 hours. Very dark purple. Heady nose of pepper, market smells, cassis, and cinnamon. Sharp and spicy on the palate, full of red fruits, licorice, and plums, but ending with stoney, peppery, brambly grip. Lots going on. Very young at this stage, but with lots of quality moving parts. Already enjoyable but likely to integrate much more in the next 2 to 3 years. (1272 views) | |
| Tasted by winekahuna on 5/29/2007 & rated 95 points: Awesome wine, that has hit its stride. Berry fruit, leather, pine, and dry herb notes. Deep rich full mouthed falvor. Finish that last for 60+ seconds. Note clear how much better this wine will get. Drink before 2010. (1151 views) | |
| Tasted by Eric on 11/19/2006 & rated 94 points: Seattle Tasting Group does Priorat (Bellevue, WA): Mmmm, rich, chocolate, brett. A gorgeous wine, chewy yet very bright. Big fan. (2516 views) | |
| Tasted by DFC on 11/19/2006 & rated 94 points: Medium to full-bodied wine that is dark magenta in color. On the nose, earthy, barnyard, and smoke. On the palate, blackberries, chocolate, and vanilla on the very long 30+ second finish with grippy tannins. (1339 views) | |
| Tasted by Eric on 8/16/2005 & rated 94 points: Wow, this is an intense drink. Chocolate, some oak, and mineral assault you at first, and then with air some violet comes out. The palate is deeply structured, almost chewy, very extracted with gorgeous minerality beneath this. (2704 views) | |
| Tasted by Lorien on 12/24/2004 & rated 85 points: Well, after hearing from a friend on how great this wine is, I decided to call the local importer and order a bottle. I was told they have two cases left, which I reserved. As I have never been a fan of this producer, and stick to Finca Dofi and Clos Mogador, I opened a bottle today, just to make sure I am not making a mistake, as Sunday I am to pick up the wine or cancel my order. I am so glad I opened it – as coming Sunday this is one order that is going to get canceled.. fast! After giving the wine a good hour to relex, it revealed aromas of resins, prunes, marzipan and some licorice. Full body, with better than expected integrated tannins, solid acidity, but an overpowering level of oak, that no matter how much time I gave it, just kept pushing back the fruitiness which I know was there. The overall structure as a result was lacking, leaving you wondering and hoping for the wine to reveal itself. Flavors offered were the usual expected from a Priorat, but were boring and lacking any personality or uniqueness. Good finish. Overall, and yet again, I find the Clos Martinet providing a backward structure, within a pretty boring array of flavors. Unless you truly love masses of oak overpowering what should be fantastic fruitiness, I would stay away from this wine, and instead, enjoy a marvelous bottle of 2001 Clos Mogador, which even at its very young age, shows clearly the magnificent beast it is. (2290 views) |
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About red wine
Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos and Amontillados. But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info. About 100 kilometers from Barcelona, Priorat originated as a distinct recognized wine region in 1932, and was approved in 1954. |
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