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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 95.3 pts. and median of 96 pts. in 17 notes) - hiding notes with no text | | | Tasted by Philippe_C on 10/5/2023 & rated 99 points: Huge nose of salty strawberries, red cherries, intoxicating iodine, great great nose!! amazing tension and crisp red strawberries, huge mineral, zippy acidity, great great wine!! (806 views) | | | Tasted by Mark1npt on 5/27/2023 & rated 97 points: So, I'm going through emails yesterday about the release of the '20 vintage of this exact wine. I'd always wanted to try this wine but had not yet had the privilege......low and behold a few hours later Gabriel shows up on our doorstep with this '15 for our dinner at London Club! Freaky, right?
He said he slow ox'd it for a number of hours throughout the day. We tested it and thought it needed a brief but full decant so we gave it 30 min in the decanter while we did our 'at home tasting/nibbles' first, then back into the bottle it went for the restaurant.
Opened while slightly chilled at the restaurant and decided to chill it a little further, too. This is a shimmering, classy wine. Immediately the extravagant/perfumed/floral nose grabs your attention, in fact, I think the nose is a few years ahead of the palate and should get a 98 just by itself. Even with the decant, the wine still came across as slightly tight until open for another hour at the table. So, if you have any bottles of this '15 I'd do a pretty good full decant on it, say 3 hours to start, then see where it is? The palate to me at this youthful stage was a red/dark red fruited 96 so averaging the score out to a 97 for this bottle at this time with surely more upside in coming years. Gabriel, thanks so much for bringing this beautiful wine to our dinner! What a treat! (1974 views) | | | Tasted by gteran76 on 5/26/2023 & rated 93 points: I was looking for something different and special to share with our friends Mark and Carol and I select this bottle that I never had before and then neither.
Opened at 9am and left inside the cellar, by 7pm while at Marks he decanted it for about 30 min and then back into the bottle to go to the Jazz place…
Once there the nose showed pretty intriguing and broad while it was a bit shy, the body is medium, the acidity is bright as the sun can be, lots of tannins and the back bone to go the distance and to the next level. For me at this stage it lacks complexity, maybe this bottle wasn’t handled properly, maybe it was not decanted long enough? Not paired with the right food? Or maybe I was distracted by the nice music, good food and fun talk…
Whatever it was at least we had a memorable Wine-Jazz-Night and I hope this wine gets to the full potential in some 3-5 years from now!
93++ today. (867 views) | | | Tasted by Andybe on 6/10/2021 & rated 95 points: Great..but the price(s)...insane. (2398 views) | | | Tasted by Romol on 1/24/2020 & rated 93 points: Decanted 2,5 hours. Still pretty young (as expected). I guess this needs at least 5-7 years more in the cellar. 93(-) pts. at the moment. (3581 views) | | | Tasted by Philippe_C on 12/15/2019 & rated 99 points: Huge nose of strawberries, tobacco leaves, oriental spices, soy sauce... Delicious taste of salty cherries, quite mineral, lenght of 90 sec, BRAVO!! (3125 views) | | | Tasted by JonnyG on 1/7/2019 & rated 91 points: This is the 3rd bottle tried, and showed that disappointing green streak that the first bottle displayed, yet was evident from the 2nd bottle (which I rated 93 pts.). A bit disturbing... (3661 views) | | | Tasted by JonnyG on 11/10/2018 & rated 93 points: A big improvement over the last bottle of this, which was marred by a green streak that was muted here and expressed itself instead as a mild herbal backbone to the core of bright red fruit. (3384 views) | | | Tasted by Ben Christiansen on 9/27/2018: For how massive it is its still got great structure and acidity. Just opened. That's a baby. (2708 views) | | | Tasted by JonnyG on 9/13/2018 & rated 91 points: Too early, of course, but I found the wine marred by a green streak I couldn’t ignore. Notes of raspberry and forest floor, good depth, but we had two bottles that displayed the identical greenness. (1902 views) | | | Tasted by Philippe_C on 6/5/2018 & rated 99 points: The nose is very floral and expressive after a dormant phase during this winter... The taste is amazingly feminine with sappy red berries, nice minerality and a huge aftertaste building up with time... Bravo Daphne, I just love your 2015!! (2777 views) | | | Tasted by Ericsson on 5/29/2018 & rated 96 points: Au Tickets, Barcelone. Ma première rencontre avec ce vin...une bombe! J’ai vraiment beaucoup aimé la profondeur et la complexité de ce nectar, c’est le cas de le dire.
Un nez incroyable et un toucher de bouche hyper sensuel. (1633 views) | | | Tasted by andrewdodd86 on 2/13/2018 & rated 95 points: Hard to assess at this stage. More feminine and restrained. Dusty cherry, plum. Comes across a little thin for Erasmus. All Grenache now apparently, needs more tannin backbone. However the staying power is still there. Haunt your dreams finish that refuses to quit. Needs time 2025-2035 (2204 views) | | | Tasted by Philippe_C on 12/27/2016 & rated 96 points: Grenache barrel sample: Very nice nose of ripe red cherries, earth, sandalwood... Amazing minerality, sappy red fruit, red berries, very long aftertaste, very delicate and feminine tannins, great fresh wine in the making!!
Syrah barrel sample: Nice nose of griotte cherries, salinity, amazing minerality, nice acidity... Sappy fruit, croquant, all the magic of the licorella!! (95-97/100) (2948 views) |
| 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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