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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 96.6 pts. and median of 97 pts. in 36 notes) - hiding notes with no text | | | Tasted by Musigny1955 on 1/21/2024 & rated 98 points: [Cellared since release, either 6 or 12 bottles, #1 of these, perfect fill, cork in excellent shap] Straight from cellar, PopNPour. Celestial nose, incredibly balanced fruit and suave minerality. Impeccable balance. Nose explodes, aristocratic, mid palate goes forever, initially very airien wine that just seems to smell and taste someplace in the Heavens in terms of aromatics, lift, plate presence... can't believe this is 15% alcohol. Nose is llicorice soil, impeccably ripe fruit, sophisticated like a Grands Echezeaux or Musigny. at 30 minutes: Foreplate is now gallpin along with winsome fruit. Unreal. I had to pour a glass for my spouse and tell myself to stop drinking the wine. At 60-90 minutes - "retried, astonishingly huge fruit has come forward, totally compelling. In addition some of the minerals are peeking through the waves of fruit and soil. This wine has everything. Unbelievable."
(This is likely highest score I've given in past 5 years for a red wine but for aged Musigny. I've had every vintage since 1992 and this is the most memorable of them all). (334 views) | | | Tasted by bigbass250 on 12/25/2023: Christmas Day 2023 no better time to drink than with loved ones hope it's worth the wait been in my cellar 5 years (223 views) | | | Tasted by Topper on 11/16/2022 & rated 97 points: Always a favorite of mine, the 04 Erasmus soldiers on with no signs of fading. Bright and pretty but with plenty of substance and gravity, the wine shows bright red cherry and currant fruit with still bracing tannins. This wine has personality to spare. (1096 views) | | | Tasted by Argrath on 10/28/2022 flawed bottle: (Blind tasting)
No score, since the wine was damaged in some way. Properly stored, but very oxidized.
Behind the damage could be sensed a fullish wine with sweet, dark fruit and high evident alcohol. (770 views) | | | Tasted by Invinoverytas on 3/25/2022 & rated 96 points: Decanted for 1 hour and served with tritip, potato pave, and asparagus. Fantastic wine. (1333 views) | | | Tasted by KenK on 10/19/2018 & rated 93 points: From magnum. In 2013 rated the wine 97 points and while still a clearly stunning wine, found a bit more anise and warmth then I prefer. Plenty of life here and we finished every drop. A showy red fruit driven with no hard edges, like a friendly puppy dog, lots of fun, but hard to take too seriously. Hedonistic in nature. (3482 views) | | | Tasted by pablor on 8/7/2018 & rated 95 points: The 95 score is a mix of the two experiences i had. Decanted for 3 hours and it was a good wine fully balanced and elegant, complex nose with primary and secondary aromas, but not astonishing. After 3 more hours! It was when it showed its brilliance, shedding the excess of primary notes and mixing secondary and tertiary notes, all well integrated. So do not be shy with the aereation, this wine needs AT LEAST 5 hours of air in a decanter. It may seem too much for a 14 year priorat but it is not, otherwise you will miss why Parker gave this one a perfect score. I would not say the amount of air indicates a young wine, i would rather say it is more like a priorat feature, as it has been the case with other great priorats i ve had. So i don t think this will improve with many years more or will require less air. Tannins are already really soft and you will not find a hard edge, indicating it is in its drinking window now. I would rate it 98 for the second half of the experience but by then just two glasses left so i could not say if shortly after that it would start to fade quckly. (3123 views) | | | Tasted by ehodin on 2/10/2018 & rated 97 points: Powerful statement of priorat glory; very intense and clearly will need more time; would not be surprised by a perfect score when mature (3080 views) | | | Tasted by aquacongas on 2/5/2018 & rated 95 points: Lieblings-Rotwein meiner Frau. Diesmal etwas schwächer als vor drei und zwei Jahren (damals jeweils auf 99 Punkte Niveau). Wirkt in der Nase schon alkoholisch und mächtig, man könnte an Port oder CdP denken, am Gaumen Priorat typische Mineralität und Kälte trotz der konzentrierten dunklen Beerenfrucht. Dazu Veilchen und etwas Teer. Angenehme Würze, mir im mid palate etwas zu breit und mächtig. Am Ende wieder präziser, so daß ich glaube, dass der Wein noch mindestens 10 Jahre Zukunft vor sich hat. Früher hätte mir der Wein noch viel mehr Spaß gemacht, jetzt wirkt er mir eine Spur zu extrahiert. 95 (3384 views) | | | Tasted by VlgJeff on 12/25/2017 & rated 97 points: Slo-oxed for 30 minutes, but definitely will benefit from a 30 to 60 minute decant -- for aeration & (a fair amount of) sediment -- as the wine needs time to settle and come together. Your first contact with this wine will be its aromas of 'sweet' floral, and red cherry fruit. These follow on your palate along with some dark cherry, spice, and a touch of earth. All producing an incredibly balanced, medium to plus bodied wine, with mostly integrated tannins and a smooooth mouthfeel. This is clearly a wine hallmarked by balance and finesse! Was this wine made in the vineyard or the cellar?? Either way, it deserves kudos all around. We are ecstatic that we have one more bottle, as this wine will hold its greatness for many years to come. (2961 views) | | | Tasted by Topper on 12/26/2016 & rated 96 points: My fourth time with this wine and it remains one of my all-time favorites. Not showing any signs of fading, or even mellowing, this wine is 'gripping' in every sense of the word. Drinking it is to engage in a fight for control of your mouth with the wine eventually winning in an epic battle. Not for the faint of heart, yet I've never shared it with anyone who wasn't completely captivated by it. (2705 views) | | | Tasted by BaroloRob on 12/26/2016 flawed bottle: Flawed. Have been drinking a bottle each year from a case I bought at release. All have been great so far. However, this bottle had a strong cherry cough syrup taste with a touch of sherry. What a shame. (2865 views) | | | Tasted by ChrisR on 9/17/2016 & rated 97 points: A pretty ruby color. Red fruits, flowers and potpourri on the nose. Concentrated raspberry and cherry flavors, along with spices, in the mouth. Long, seductive and velvety, yet lively and energetic. A fabulous wine, the best I have had in a long time. (2309 views) | | | Tasted by KeithAkers on 3/7/2015 flawed bottle: Something is wrong with this bottle. The fruit is out of whack and the acidity is all over the place (4165 views) | | | Tasted by aquacongas on 8/2/2014 & rated 99 points: CE 2004 did it again, still the favorite red wine of my wife. had it with thomas and his wife at residence in essen, dark berries, cooked fruits, concencration pure, cinnamon, spices. glycerine, in the nose "sweet", extract sweetness, tannins silky and round, still present, unbelievable length and complexity, won clearly against termanthia 2004, 99+ (4905 views) | | | Tasted by aro on 1/18/2014 & rated 92 points: Served blind. Cooked sweet red fruit and spice, a touch oxidative. Noticably high alcohol. Not one of my favorites of the evening. (4138 views) | | | Tasted by Burgundy Al on 1/17/2014 flawed bottle: Chicago Wine Flock..."Dennis Shares Spain" (Casa de la Mata - Chicago IL): Sadly flawed, seemingly heat damaged in some way. (4872 views) | | | Tasted by Nanda on 1/17/2014 flawed bottle: Bummer - flawed, seems like heat damage with cooked and stewed fruit. Definitely off. (2837 views) | | | Tasted by Loren Sonkin on 1/12/2014 & rated 99 points: Awesome Dinner with Friends (Erasmus, SQN, Saxum, Pride, Dehlinger++) (Out and about): Couldn't quite get to 100 on this, but this is a WOW wine. My first time trying this exalted vintage. The nose is beautiful. Perfumed and pretty. So feminine. Raspberries, a bit of charred wood, violets. On the palate, this is much bigger. So smooth and integrated. I would think a couple of years from peak perhaps. Powerful with raspberries and some strawberries and a slight ash note. Going back for a fresh pour at the end of the night, this had opened even more and was showing great complexity. At that point I almost changed my score to 100, but I had put the pen down by then. An almost unanimous WOTN. (4011 views) | | | Tasted by johnh1001 on 12/21/2013 & rated 90 points: Maybe I am missing something or failing to see the potential but this was not a wine for me. Incredibly concentrated dark fruit, red fruit and camphor on the nose. The palate was bright, narrowly focused in flavor and quite medicinal. A bit of heat on the nose and the finish, while long, was narrow. (2836 views) | | | Tasted by aquacongas on 12/9/2013 & rated 99 points: The favorite wine of my wife. I had it twice. both times a bomb. It is a strong boy. Maybe the most concentraded wine I ve ever had. dark berry fruits, dried, not fresh. you smell ant taste the age of the vines. superb. First time drank it together with the termanthia 2004. erasmus was clearly the winner. I like this kind of wine with his sweetness from minerals and extract. very long finish. the second best red wine after a Cheval blanc 1947 will last at least 10 more years. still young, no signs of oxidation (2898 views) | | | Tasted by BaroloRob on 12/6/2013 & rated 98 points: Great wine. Multiple layers of fruit and spice. Long finish. Beautiful balance. Candidate for WOTY. (1974 views) | | | Tasted by KenK on 10/11/2013 & rated 97 points: Drinking beautifully. Popped and poured over course of dinner with each sip better than the last. Rich succulent creamy pure red cherry fruit flavors with velvet mouth feel. Absolutely stunning. Many pretty layers of fruit and spice. More of an in your face hedonistic style, but such a wonderful guilty pleasure. Nice density to the wine and was perfect with tapas. Love where it is at now, but clearly just in the early part of a long drinking window. Was not decanted, but I think that would have actually improved the experience. Yummy stuff. (2512 views) | | | Tasted by Topper on 11/25/2012 & rated 100 points: I rarely do this but the 04 Clos Erasmus was drinking perfectly today. WOTD for 7 of 8 people at the table where we also had SQN Atlantis Grenache 05, Clarendon Romas Grenache 02, and Janasse VV 03. This wine had great complexity in both the aromatics and taste with rich red and black fruits married seemlessly with dark spices. I was especially intrigued with the hints of earthy spices such as cinnamon, clove and nutmeg that gave the wine an extra dimension. Fabulously indulgent and delicious wine likely just entering it's prime drinking window. (3613 views) | | | Tasted by A&C on 8/15/2012 flawed bottle: Cooked. Bummer for me. Not sure how it happened. Unsure of the source. I had a great bottle in 2007. Was hoping to repeat the same to celebrate a great day for wonderful friend. Sometimes the wine is cooked. I have one bottle left. Hopefully, it will be like the bottle I had in 2007. No rating given the cooked state of this bottle.
I had the last bottle in 2015, and alas, it was cooked as well. WTF? (3546 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Clos Erasmus Producer website
Importer website
CLOS I TERRASSES
Priorat
Clos I Terrasses was born in 1989, when current Priorat legends Alvaro Palacios and Rene Barbier persuaded their friend Daphne Glorian to do something crazy: spend all her savings on some old Garnacha vines planted on 17 terraces of hillside vines, just outside the village of Gratallops. They thought they might just make a decent bottle of wine out of it, but Priorat’s reputation as a region for fine wines was yet to be established. The first 10 vintages were made at Barbier’s Clos Mogador, until Daphne purchased an old cellar from Palacios. The wines have gone from strength to strength, mixing the characteristic dense fruit, exotic spice and licorella minerality with a freshness and elegance that sets the wine apart from many of this grand appellation. Grenache Blend. Spain 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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