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 Vintage2007 Label 1 of 6 
TypeRed
ProducerCeller Cal Pla (web)
VarietyGrenache Blend
Designationn/a
VineyardMas d'en Compte
CountrySpain
RegionCatalunya
SubRegionn/a
AppellationPriorat

Drinking Windows and Values
Drinking window: Drink between 2012 and 2024 (based on 4 user opinions)

Community Tasting History

Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 23 notes) - hiding notes with no text

 Tasted by ny_oinos on 4/19/2015 & rated 91 points: Followed over 3 days. First day was more primary yet delicious flavors of vanilla, strawberry and dusty ripe cherries. Good balance of acidity and just enough tannins to give off some dryness in the end but mostly all integrated. Day 2 was a bit harsher an awkward as it lost all the vanilla and fruit notes and did not transform into anything interesting. By day 3, the wine developed a nice profile of tobacco with earthy/spicy notes with a faint hint of red cherries.

Interesting to follow this wine and the oak influence from sweet vanilla initially to rustic tobacco. Drink now if you want more of the sweet red fruit and vanilla notes. Drink in ~3-5 years w/ a short decant to enjoy it more as an old-world wine. At under $30 for a Priorat, great QPR and a huge step up from the "black slate" production. (155 views)
 Tasted by DesMarteau on 9/12/2014: Too young ! (865 views)
 Tasted by noahbw on 7/24/2014 & rated 91 points: Lovely complicated nose of animal funk, cedar, acetone, oil, blackened berries, light pepper and forest hues. On the palate woody notes and bright mouthwatering red fruits, subtle cocoa and spices. Full in the mouth blending with dancing tannin. Finishes with meats and long lingering elegant tannin, warm wood and fruits. PJG: 91 (1059 views)
 Tasted by BlancdeBlanc on 9/18/2013 & rated 90 points: Aroma: licorice, char, dark fruit Palate: tannic, prune/plum/rhubarb/cherry, primary taste is not fruit. Leather, tobacco, smooth and delicious 14% alcohol. The best inexpensive ($26.00) priorat I've tasted. (2276 views)
 Tasted by unrelenting on 9/7/2013 & rated 90 points: good acidity (2348 views)
 Tasted by strickt01 on 3/5/2013: For a wine served by the glass at a pub this was nothing short of a revelation. Young but with enough smooth fruit to counteract any harsh edges. Hugely enjoyable; describing it as fun would be patronising in the extreme towards this classy wine, yet despite its power it was eminently gluggable. I can't rate it meaningfully as it has proved far too alluring for anything other than this gushing eulogy, but it seems well worth a purchase. (2530 views)
 Tasted by whits on 3/4/2013 & rated 91 points: dark and aromatic, shows a ton of fresh red berries and forest on the nose, polished in texture, smooth, seamless, juicy black raspberries, liquorish, Bing cherry and mineral in the mouth, long finish with spice and earthy notes, complex and easy to drink, this is a well-made wine that is right in the center of the drinking window, drink now, delicious (1953 views)
 Tasted by Wamrod on 2/23/2013 & rated 91 points: Drank socially, no detailed notes. Excellent showing for a value Priorat. Lovely. Was still drinkingg beautifully the next day, without refridgeration or gassing. This has a long tasty life ahead of it. (1728 views)
 Tasted by scotsommelier on 12/31/2012 & rated 90 points: I bought this direct from the cellar in 2011. It was good then, but needed some time. It has developed nicely since, with a round, structured nose and fresh red berries. On the palate it is now much smoother, rich and deep, but with enough acidity and tannins that it will take some more time in the cellar yet. Great wine. (1161 views)
 Tasted by Sijan on 12/14/2012 & rated 88 points: This bottle underperformed compared to others I've tasted from Joan Sangenis. May have been slightly corked? Had some woody notes on nose and palate that were a bit distracting.

Other than that, good dark fruit w/ very nice rich mouthfeel - quite strong slate/mineral component on palate & finish. Good, high levels of acidity. It just seemed to have been a bit over-oaked (or was possibly a slightly off-bottle.) (1155 views)
 Tasted by maderay on 8/19/2012 & rated 94 points: VG+. Licorice, spices, berries. Very nice wine. Had it with Pablo at Spris. (1435 views)
 Tasted by dimdic on 3/27/2012 & rated 92 points: Deep, fruity, rich and powerful black fruit nose and taste such as ripe plum and blackcurrant with penetrating fresh leaf and herbal aroma. Fine tannin and structure. Easy to drink. Very enjoyable. Need at least 1-2 hours to decant for optimal serving. (1688 views)
 Tasted by jfagan on 11/20/2011 & rated 92 points: Decanted 2 hours. Deep, young, vibrant color, right to the rim. Right off the bat this has a gorgeous nose of fresh savory herbs and bright black licorice that leads the way to rich, viscous and complex flavors of ripe plum, garrique and spiced dark cherries. Everybody is playing well together and this finishes bright, long and harmonious. Very nice, indeed. Drink now through 2015. (1741 views)

Professional 'Channels'
By Josh Raynolds
Vinous, November/December 2010, IWC Issue #153
(Celler Cal Pla Mas d'En Compte Tinto Priorat) Subscribe to see review text.
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

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

Grenache Blend

Blend components vary widely by producer and region.

Spain

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.

Priorat

About 100 kilometers from Barcelona, Priorat originated as a distinct recognized wine region in 1932, and was approved in 1954.

 
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