External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2015
2013
2008
2007
2006
2005
2004
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 48 notes) - hiding notes with no text | | | Tasted by yaki on 11/15/2023 & rated 91 points: Clean cork. Not decanted, but some sediment in the bottle. Drinking well in a mature style. At peak. (219 views) | | | Tasted by Winedad53 on 8/14/2021 & rated 93 points: Stewed plum, sweet cherry and a hint of roasted sweet peppers on the nose, this wine has gained depth and complexity as it shed its almost overwhelming youthful bravado. Just delightful at this stage, but drink now-2023 at latest. (664 views) | | | Tasted by Neurowine1 on 11/2/2020: Over 7 years since I've had this and it hasn't changed a bit. Inky purple with just a hint of bricking. Big dark fruits, saddle leather, decaying leaves, tar, and tobacco. Very masculine and more Madiran than Priorat. Lots of EtOH that I will feel tomorrow, but for now on a cool Monday night I have no complaints. Like all 05s Priorats I have had this is not for faint-hearted. (878 views) | | | Tasted by EvanRose on 1/12/2015 & rated 89 points: great wine for the price. went great with roasted vegetables and teriyaki chicken (3979 views) | | | Tasted by EvanRose on 10/30/2014 & rated 90 points: very tasty, soft on the palate, dark sweet cherry (3904 views) | | | Tasted by EvanRose on 1/4/2014 & rated 90 points: Opened up very nicely, dark sweet cherry flavor. Went well with chiken cacciatore (4498 views) | | | Tasted by PSPatrick on 10/9/2013 & rated 91 points: Flight 2, Spain, Wine 9 (blind): The wine was dark ruby in colour and threw a lot of sediment. It offered strawberry, raspberry, blackberry, black currant, plum, leather and chocolate on the developing nose. On the expressive palate the wine showed dark cherry, blackberry, plum, some milk chocolate and cocoa, paired with medium-level acidity, medium-plus to high smooth tannin and incredible length. The medium- to full-bodied wine was very balanced and contained the high alcohol (15% ABV) rather well; the oak was well-integrated. A very good Priorat that drank very well. (4391 views) | | | Tasted by EvanRose on 9/28/2013 & rated 88 points: Great with a pot of spicy jambalaya (4318 views) | | | Tasted by Neurowine1 on 7/7/2013 & rated 88 points: Had with grilled Mexican/Southwestern fare. It took some time to come around, but by the last glass I was convinced this was a very nice wine. It is big boned but not overdone with serious dark fruits and leather. Wood was well integrated. Overall, quite masculine. Tannins are still fairly angular and I suspect this has another 5+ good years ahead (if not more). It would have benefit from a decant. In the end, I am not sure this is any better than the many good quality Priorats that have been increasingly available over the last decade, but this is stylish and fairly classy. (1963 views) | | | Tasted by EvanRose on 4/5/2013 & rated 90 points: Took a while to open up and really showed its complex structure. Earthy,with subtle dark fruit and a smooth long finish. (2047 views) | | | Tasted by BHP1994 on 3/16/2013 & rated 91 points: This is drinking perfectly right now. Deep black and blue fruit. Boysenberry, black currant, blackberries. Good tannic backbone with moderate acids. We did not decant and were rewarded with some nice development over the two hrs of drinking. Only 1 bottle left! (1510 views) | | | Tasted by fournet on 2/1/2013: I enjoy Grenache from Rhone and California, but I don't enjoy Priorat nearly as much. I won't score this bottle since I generally dislike the whole region and can't provide a thoughtful score. This wine certainly opened up significantly at hour four compared to after one hour of decant. Nose is somewhat closed. The fruit especially became more pronounced with time, in a good way. The finish has too much heat which is unfortunate. There is a bit of nutmeg on the finish which was a nice pleasure. The finish was medium length. I think this will improve with another couple years, hopefully the heat settling down a bit. (1527 views) | | | Tasted by Poliosis on 8/20/2012 & rated 90 points: lovely classic priorat. brooding dark fruit, stone. nice acid finish. best with food but nice alone too. (2305 views) | | | Tasted by The Vinsider on 4/4/2012 & rated 91 points: Drank with Patrick and Jen--just about perfect right now. Everything well integrated. Grenache fruit is long and focused, oak is a background note, good structure, nice acid. Sweet spot. Drink up. (2589 views) | | | Tasted by BrunelloRiserva on 11/24/2011 & rated 90 points: Well balanced, lots of dark fruit, medium acidity and subtle tannins. Decided to be different for Thanksgiving this year instead of the typical Pinot that has become the house fav for this holiday. Drank fairly well without food and went nicely with both the turkey and the ham. Probably not a good wine for steak, but all-in-all very enjoyable. (3588 views) | | | Tasted by Center Church Cellars on 8/27/2011: - Garnet color - Very good out of the bottle. Enjoyed with a filet, but not quite up to the texture of the meat. Suggest a hearty pasta, stew, or lamb. (3718 views) | | | Tasted by hosscrow on 8/13/2011 & rated 90 points: This wine did not benefit from several hours of decanting. Pop and Pour. First impression-Bordeaux-like leather. Balanced blending and finesse are more important than upfront fruit. Deep. brick red color, opaque. Complex nose not particularly powerful- tea, a hint of mint, black pepper. Heavy mouth feel, intense fruit, blackberry, smoky oak, marked acidity, moderate tannins, extended tannic finish that goes on and on. A powerhouse wine, well made and well balanced.A great combo of elegance and exuberance Certainly Grenache, also Cab? A wine that deserves grilled meat. Priorat wines almost always deliver a full-flavored experience; in addition, this wine offers nice structure and finesse. (3756 views) | | | Tasted by davidwilliamson on 6/24/2011 & rated 90 points: Earthy and delicious. Full of oak and black fruit, with a full bodied finish of leather and black pepper. Excellent with lamb chops! (3997 views) | | | Tasted by MarkusK on 4/23/2011 & rated 91 points: (notes are from a tasting comparing a 2007 Bodegas Aalto Ribera del Duero, 2007 Bodegas Alto Moncayo Campo de Borja, 2005 Melis Priorat Elix and 2004 Bodegas Muga Rioja Reserva Seleccion Especial). 20 min after opening the nose had a note of acetone noticable despite the strong oak, smoke and dark cherry nose typical for a Priorat (the acetone note dissapears, so breathing / decanting is a must here). Full body with lots good tannins and medium acidity. Nicely balanced with lots of dark fruits, spices (esp black pepper) and tobacco, leather finish. On the first day our front runner among the four tested wines (on day 2 the Moncayo was the slight favorite). (3791 views) | | | Tasted by bonedocnine on 6/7/2010 & rated 91 points: yummy grenache, morvedre, syrah etc from priorat!
Super extracted with ripe, rich fruit. Quite nice with bison tenderloin! (4612 views) | | | Tasted by dontime on 3/6/2010 & rated 90 points: A brief whiff of barnyard blew off quickly. Complex non-fruit bomb, with cherry and floral notes, feels wonderful in the mouth and finishes with power. I see more Priorat in my future. (4787 views) | | | Tasted by Zoce on 7/25/2009 & rated 90 points: Eye: Deep dark
Nose: Earthy, tar...
Palate: Full-bodied, and perfectly balanced, so one can't feel 15% of alcohol. Creamy, plum, minerals and spices...
Finish: Very long and delicious creamy end...
Decanted: 60 - 90 minutes
Note: Decanting is a must as it still has rustic tannins. Beautiful wine and drinking very well now. Need to buy some... (6106 views) | | | Tasted by Hazeo on 6/5/2009 & rated 88 points: Medium bodied, fresh and clean (not brooding dark). Nice but not exciting. (5317 views) | | | Tasted by slogan on 3/29/2009 & rated 90 points: Drank this with pizza. Pretty good. Tons of fruit, still drinking very nicely, but needed a touch of food to mellow out initially. (5491 views) | | | Tasted by dbonner on 1/27/2009 & rated 93 points: after decanting for nearly an hour,this opened up to be extremely pleasing with dark cherry with a hint of maricino cherry on the back end. Just enough tannin to carry this along a while and bring a pleasing taste to the palate. (5662 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Melis Producer website
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.
|
|
