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 Vintage2008 Label 1 of 7 
ProducerClos Erasmus
VarietyRed Rhone Blend

Drinking Windows and Values
Drinking window: Drink between 2012 and 2020 (based on 5 user opinions)
Wine Market Journal quarterly auction price: See Clos Erasmus Laurel on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 25 notes) - hiding notes with no text

 Tasted by Ben Christiansen on 5/11/2015: Big and ripe. Not as hot as I remember but hey, I just did 18 samples. Vodka probably would go down smooth right now. You do feel it though. (371 views)
 Tasted by carstenf on 11/27/2013 & rated 88 points: I like it , but the pricetag says d.kr. 240 and it is too much ( about 40 usd ) (1825 views)
 Tasted by Neras on 10/20/2013 & rated 93 points: Wonderful fruit on the nose. Really fantastic. Lots of black current, liqurice. Nice rounded tannins. Great noe, but will surely develop further. Wonderful wine! (1806 views)
 Tasted by RussK on 5/11/2013 & rated 91 points: Russk 91 (2421 views)
 Tasted by NostraBacchus on 4/30/2013 & rated 92 points: Jumps out of the glass with layers of dark fruit, cherries, some red fruits, minerals, spices and some dark chocolate. Pretty full body and very dense, but with some acidity and tannins adding structure. It's an "in-your-face" kind of wine, but really well made. It's fun to drink a glass or two... but it should develop some more complexity to get a higher rating. (3108 views)
 Tasted by Periko on 9/12/2012 & rated 91 points: Opened for 1 hour and drank over two days. Very dark purple color. This 2008 offers a bouquet made of barnishes, red ripe fruit, laurel and more balsamic aromas along with a medicine note and mocha. On palate it's a bit dry, still with present tannins. It's powerful, meaty and medium to full bodied, with kirsh liquor. It finishes with a long red liquor fruit flavour. I feel it just a bit monolithic on mid palate and probably it has a bit too much "fat". It showed better on day to. 91+ (3188 views)
 Tasted by carmanyd on 6/30/2012 & rated 91 points: Really opened in the glass. Had a very "Spanish" profile. A little berry on the nose with an earthy finish. Very food friendly. (2395 views)
 Tasted by Matt Scott on 3/30/2012 & rated 93 points: See previous notes. Even more open. Must decant, or there will be heat and abbundent oak. (2711 views)
 Tasted by whits on 1/7/2012 & rated 88 points: black, the nose has that stewed prune smell, with spice and herb, this wine is big, really big, and hot, there is a gutsy berry-laden palate, which is deep in dark fruit and smoky, very big and modern Priorat-like, probably needs more time, I feel there is a lack of balance with this wine as it lacks elegance, nice with a beefy tomato soup though, much better with food (2674 views)
 Tasted by jerryorlandoWW on 12/24/2011 & rated 93 points: Nice wine perfect (2670 views)
 Tasted by Ben Christiansen on 11/27/2011: Big and busty as always. (2535 views)
 Tasted by Matt Scott on 10/20/2011 & rated 93 points: Popped and used a Vinturi; at Fat Greek. Purple and garnet. Charcoal, blackberry, potato skin, red licorice and loam. Plush and magnetic, this shows a lot of finesse. Balance is soooo tiring to say, however, this is. Not too over-the-top and has the stuffing to age. Drink now - 2018. (2832 views)
 Tasted by Periko on 8/16/2011 & rated 92 points: Opened for two hours. Nice dark ruby ​​color. On nose shows intense fresh red fruit aromas, balsamic, wet forrest floor, eucalyptus. In palate has a soft entry that becomes a bit astringent, noticiable tannins, good acidity, very fruity and medium bodied. Very long finish, mainly of red fruit. This was my first Laurel and despite the hard edges on palate, showed beautifully, specially on nose and finish. (2616 views)
 Tasted by MillerRoad on 6/27/2011 & rated 93 points: I really liked this bottle. Lots of red fruit - some sweet red fruit, but also some cranberry. Deep, dark, teeth-staining wine. Some smoke and spice. I liked it well enough to go back to Binny's and buy another bottle. (2978 views)
 Tasted by Anthony Lombardi on 5/27/2011: Pitch black with a purple rim. Modern nose with a blast of black fruit and oaky notes. Concentrated and viscuous. One dimensional, black and blue fruit. One dimensional, but clean with a long finish. (2713 views)
 Tasted by Ben Christiansen on 3/2/2011: My first go at the '08. Off the cork pull seems more restrained than previous vintages, without the five spice powder thing that I associate with massive amounts of new French oak. I kinda miss it. But again, the cork was just pulled. We shall see. (2858 views)
 Tasted by grafstrb on 11/4/2010: Good, but very oaky. Dark purple color. Seems like it may have enough concentration of fruit to allow some oak to absorb with age, but the tannins, while present, are not overly aggressive. Gut impression: 88-89. (3082 views)

Professional 'Channels'
By Josh Raynolds
Vinous, November/December 2010, IWC Issue #153
(Clos I Terrasses Laurel 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)

Clos Erasmus

Importer website

Red Rhone Blend

Read about the different grapes used to produce red and white Rhone wines
On CellarTracker, Red Rhone Blend is the term for a wine consisting of two or more of the traditional 13 Southern Rhone grape varieties. Typically it's the Grenache, Syrah, Mourvedre or Cinsault grapes, but can also contain the Muscardin, Counoise, Clairette, Bourboulenc, Picpoul, Roussanne, Terret Noir, Picardan or Vaccarese grapes.

A 'food' wine. Lacking pretension and intended for local consumption with local cuisine. Lacks the 'high' notes on a Bordeaux, more earthy and sharper so often a better partner to meat dishes with a sauce.


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.


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

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