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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 54 notes) - hiding notes with no text | | | Tasted by Barry Raterink on 1/24/2024 & rated 93 points: Last bottle of 6 purchased in 2006. Great wine and aged very well. Tremendous balance and drank superbly over 5 hours. Wish I had 3 more. (153 views) | | | Tasted by Dar3 on 3/31/2023: Probably past it’s prime (489 views) | | | Tasted by bonedoc on 9/29/2019: Last bottle, still hanging on, delicious ripe sweet fruit, if not a bit pruny. (1443 views) | | | Tasted by Tsliwinski on 11/3/2018 & rated 88 points: This Spanish has aged better than prior critics suggested. Subtle nose with dark fruit and game and pleasant finish. Not a great wine but very passable (508 views) | | | Tasted by Barry Raterink on 4/3/2017 & rated 94 points: This wine is fantastic right now, rich and powerful. Drank well over 4 hours. (2746 views) | | | Tasted by bonedoc on 6/29/2016 & rated 93 points: Ditto last note, pair this w grilled steak and chimichurri, serve at cellar temp, so good! (3218 views) | | | Tasted by bonedoc on 5/11/2016 & rated 93 points: Very good, excellent pairing with grilled steak and chimichurri sauce. Excellent concentration, Rich and ripe. Last glass after dinner was a little hot and heavy, so make sure you pair this appropriately. (3264 views) | | | Tasted by JGinMO on 1/13/2016 & rated 91 points: Wonderful earthiness developing. Lots of fruit. Started to turn just slightly after 90 minutes of air, suggesting to me this may not get better. Fantastic value. (3165 views) | | | Tasted by Rollerball on 2/27/2015 & rated 92 points: Scrumptious winter density with deep cherry pastel, copper, and sweet earth. (3225 views) | | | Tasted by FransS on 12/17/2014 & rated 90 points: Gentle power, cocoa, round, long aftertaste. (1672 views) | | | Tasted by bonedoc on 12/9/2014 & rated 93 points: Ditto last note, but a little sweeter this showing. Great w grilled marinated steak. (1916 views) | | | Tasted by jackaroo on 5/27/2014 & rated 93 points: An exciting wine drinking experience. My default Priorat certainly within it's consumption window. A top notch value! (2103 views) | | | Tasted by presterjohn on 5/11/2014: Very full rich mouth, lots of acidity and bitterness to balance, very intense, interesting minerally fruit but will probably be better with five more years (918 views) | | | Tasted by jackaroo on 12/31/2013 & rated 93 points: Truly an elite wine. Exemplifies why Priorat is considered among the world's premiere wine areas. (2374 views) | | | Tasted by Rollerball on 6/15/2013 & rated 91 points: Sweet mineral nose and too-sweet of an attack are followed by a wine that proceeds linearly from that confection through to other more interesting candies and finally to a fantastic and sophisticated finish that brings you back. Nanette gives this an 87 but explains that it's just not her style. Score reflects our Family Assessment. Better for everyone on day two. (3093 views) | | | Tasted by nschmidt on 5/28/2013 & rated 90 points: Drank at Memorial Day BBQ. Much better than the first time I had it. Waiting a few years really calmed down the medicinal, oaky flavors. Very fragrant nose with a dark berry palate. Nice. (2625 views) | | | Tasted by gordoyflaca on 1/28/2013 & rated 92 points: This is in a better place now. Rich red raspberry fruit, all integrated. (2565 views) | | | Tasted by El Priorat on 9/3/2012 & rated 92 points: - Garnet color. It's balanced with a full body. Leathery texture with a medium finish - Great bottle, dark intense fruit and well balanced - tannins could have been a bit more integrated but overall very well done. (3068 views) | | | Tasted by bonedoc on 9/2/2012 & rated 94 points: This wine was a treat to drink, well above my expectations. The key here is that this wine is deftly balanced - plenty of dark fruits, integrated oak, tangy acidity, and just enough mouth puckering sweet tannins to pair well w grilled steak. Bravo! (2869 views) | | | Tasted by lolo66 on 9/22/2011 & rated 89 points: - Brick color and aromas of raspberry and molasses and has flavours of molasses - The nose gets in the way of this wine. Overtly cooked or ripened fruit. That said, the taste is considerably better. At times I think this is port like, an aged one, but the nervy finish is surprising and gives it some intrigue. A big, sweet wine and one for those who like this profile. I am so-so on it. (2986 views) | | | Tasted by JGinMO on 7/31/2011 & rated 93 points: Still love this wine, great balance of fruit and earthiness, long linger, just an amazing value (2824 views) | | | Tasted by lolo66 on 7/5/2011 & rated 88 points: Abit heavy handed on the oak treatment. Good, not great. Fr once, wine spectator got it right where iac at 92 is kind and Parkersburg 95 is ludicrous. (2746 views) | | | Tasted by mscooler on 5/1/2011 & rated 91 points: Drank last summer very enjoyable (2884 views) | | | Tasted by mscooler on 5/1/2011 & rated 91 points: Enjoyed this one a lot last summer. (2890 views) | | | Tasted by 11mcraig on 2/5/2011 & rated 91 points: Decanted for 30 minutes and could smell the fruit from across the room as I poured a glass for my wife and I. Dark garnet, tremendous fruit on the nose...dark berries. Balance was quite nice, tannins were balanced, excellent finish. This bottle is ready right now!!! (2190 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Celler Cal Pla Producer website
One of the oldest grape-growing families in the Priorat, the Sangenis family had historically sold the entirety of their production to the local coop until 1995 when they formed a new company, Mas d'en Compte, to bottle wine under their own name.
Now, young Joan Sangenis manages the estate and makes the wines and has converted the entire estate away from chemical pesticides and herbicides."
"In a region where almost everyone has a few vines over 50 years old, the Sangenis family’s entire vineyard is practically this old, with several small parcels of 100+ year old vines of Grenache and Carignan. Also, they are one of the few holders of extremely old vine white Grenache, a varietal that many properties have ripped out. This old vine material means that yields are extremely low and concentration quite high." -Importer
U.S. Importer (BEST source of addt'l info?)Celler Cal Pla Priorat Mas d'en Compte.Grenache Blend. Mas d'en Compte Map on weinlagen-infoSpain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
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 [sic] 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 (when sweetened). 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.Catalunya Map on weinlagen-infoPrioratAbout 100 kilometers from Barcelona, Priorat originated as a distinct recognized wine region in 1932, and was approved in 1954.
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