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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93 pts. and median of 93 pts. in 28 notes) - hiding notes with no text | | | Tasted by robmatic on 2/12/2024 & rated 93 points: Superb juice. Mature, yet weighty and substantial. Great acidity and just simply delicious. Sad to see this last bottle disappear. (156 views) | | | Tasted by snaff on 11/20/2021 & rated 94 points: Brilliant red fruit and floral notes blended with a touch of minerality. Great acidity and drinking perfectly. (1337 views) | | | Tasted by papabluez on 8/2/2018 & rated 94 points: Amazing Wine despite it being a 2006. Tasted blind with 7 other grenache based wines from Australia, Spain, & California. The laurel rated number one among the group. None guessed it at even close to that old. Simply is not showing much age, and still had substantial structure. Savory, yet fruit driven......black cherry with some forest floor. highly recommend! (2606 views) | | | Tasted by andtheodor on 8/2/2017: So intense, like liquid energy. High alcohol, slightly confected sweetness like these tend to have, but good structure and freshness despite all that. Why aren't high end CdPs this tasty? (2820 views) | | | Tasted by Christoffer78 on 1/26/2013 & rated 92 points: Still young, the 2006 Laurel at first offered a totally unintegrated impression with wood and acidity wandering away in totally different directions. After about an hour in the glass, the wine came together and actually provided pleasurable drinking. The palate is dominated by ample dark mature fruit and rather harsh and sandy tannins which are adjoined by an ok length on the finish. If drinking anytime soon, be sure to decant at least a couple of hours! (score is 92+) (6178 views) | | | Tasted by Kingvino on 11/3/2012 & rated 96 points: Amazing red fruit, great structure and a very good nose. In a wonderful place right now (6435 views) | | | Tasted by winemaker on 9/26/2012 & rated 92 points: Big, and alcoholic. This is the kind of wine that is right up Big Jay Miller's alley. The ripe fruit here is good with a licorice note, more Rhone like than like Priorat to me. The Carineno and garnacha seem to dominate. Has acids and tannins to provide some balance, but the heat from the alcohol is still pretty noticeable. Any oak here is well integrated. (5627 views) | | | Tasted by jcvalenti on 8/25/2011 & rated 95 points: Down to just five from my original case. I wish I had the self control to lay off, but this seriously one of th most enjoyable wines I have ever had. It is balancing out perfectly in the bottle, trading some of the edge for A little fnesse on the finish. This maybe the single best "second label" I have ever had. (6629 views) | | | Tasted by samwe on 2/6/2011 & rated 92 points: enjoyed by all, but a year or three more will round it out a little more (6550 views) | | | Tasted by jcvalenti on 1/8/2011 & rated 94 points: Had this wine about 5 times since its release, and it has been impressive every single time. Very tart and austere up front, and needs at least an hour decant to begin to bloom ... but when it does, it's astounding. Black cherries, peppery finish, and a whole lot of weight. Went fantastic alongside a spicy Moroccan tagine. I have nothing bad to say about it, other than I'm disappointed I didn't buy more than a case. (4371 views) | | | Tasted by Bytoft on 10/8/2010 & rated 86 points: Vanila, black ripe fruit, creamy = good glass of wine. (4071 views) | | | Tasted by Mimesis on 8/26/2010 & rated 94 points: Crowd-pleasing delicious. (4154 views) | | | Tasted by Philippe_C on 8/6/2010 & rated 98 points: Whaouwww.... Explosive nose of black ripe fruit, massepain, nice volatile acidity, touch of vanilla, nice minerality... in the mouth, ripe red fruit, bonbon acidulé, very nice refreshing acidity... great great wine (4648 views) | | | Tasted by Philippe_C on 5/24/2010 & rated 95 points: Absolutely fabulous and very volatile nose of ripe cherries, colle pritt, smoked ham... in the month, very concentrated ripe cherries, ripe tannins, very long aftertaste... amazing for a second wine!! (4523 views) | | | Tasted by Spruce Goose on 5/12/2010 & rated 88 points: This wine is a lively ruby color in the glass. Heavy cranberry and sour cherry on the nose (the cranberries are fresh and the sour cherries are slightly candied). The fruit would be slightly creamy if not for the sourness (imagine Greek yogurt instead). I also catch wisps of vanilla and some dustiness behind all the sharpness. The palate is suffused with tart and racy acidity. The attack and the mid-palate are completely dominated by ripe red cherries, and the long finish is loaded with chalk dust and other zingy minerals. This wine is well structured with powerful, focused fruit and a serious shot of minerals, but it lacks the complexity I need to get excited. For me, putting so many high toned elements together seems not vibrant, but out of balance. I have another bottle so I'm not giving up on this wine just yet. I really have no idea whether it will balance itself out in a good way or add the complexities I'd welcome in place of the aggressive, one-dimensional sourness shooting through a cloud of chalk dust. I'm curious what the future will bring to this wine. As it drinks now, I'm underwhelmed. (4550 views) | | | Tasted by Ben Christiansen on 4/25/2010: Could a wine be more big, hedonistic, and fun to drink? (4359 views) | | | Tasted by Beavis77 on 4/24/2010: Black and blue fruits on the nose, with a hint of anise and a spicy touch of cedar.
Grippy, but a great structure. Spicy blueberries and black cherries. Big, but so well balanced. Long, peppery finish.
So big, and so drinkable. This vintage seems so much more balanced than previous vintages I've tried, where I get more liqueur/fortified notes. (4420 views) | | | Tasted by Ben Christiansen on 3/15/2010: Worked especially well with the Chinese food. Actually lead me to think that the important part of pairing with Chinese food is the oak treatment. In essance, the more prominant the oak treatment the better. Or the more you taste the oak the better it pairs with Chinese food. And this doesn't seem to matter if its really dried out Brunello or super-oaked Spanish wine. (4394 views) | | | Tasted by Philippe_C on 2/9/2009 & rated 95 points: Wowww nose of very ripe red fruit, licorice, bacon fat and volatile ripe acidity... in the mounth, very concentrated with ripe red fruit and VERY high refreshing acidity with loads of ripe tannins and veeeeeeeery long after taste... a wine to die for!! (5828 views) | | | Tasted by dcclimb on 1/23/2009 & rated 94 points: Fantastic: thick & tasty. As good as the 2005 vintage. (5430 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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