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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2020 (based on 30 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 37 notes) - hiding notes with no text | | | Tasted by SWOlsen on 1/22/2022: Color almost orange. Very mature. Smooth. Complex fruits. (1067 views) | | | Tasted by studleytrey on 8/2/2018 & rated 92 points: Well, this is one of the more interesting white wines I've had. Definitely not for everyone, and similar notes to last time, but not so overt oak treatment this time and oxidative for sure. This is like a wine for double IPA drinkers. Rich, deep golden color like a Sauternes. Aromas of pineapple, honeydew, honey, fresh herbs, cedar, sourdough, lavender, and potpourri. What a nose. Medium to medium (+) body, medium acid and finish, and flavors of pineapple, guava, passion fruit, lime, agave (barrel aged tequila if I'm being honest). I don't know if this is a mood, situation, or bottle thing, or just a matter of more time, but I'm really digging this tonight, and will likely search out more recent vintages. Yum. Would be 95 point territory with better acidity, but I'm still happy. (2338 views) | | | Tasted by honest bob on 1/22/2018 & rated 90 points: From 75cl, decent cork. Dark yellow, like a young Sauternes. Fatter and less angular than the 2012, lacking the drop-down-dead gorgeousness of the 2010. Another fine bottle as previously noted, best 2 hours after opening. 90P (2591 views) | | | Tasted by honest bob on 12/8/2017 & rated 90 points: From 75cl, perfect cork. Another excellent bottle as previously noted. 89-90P (2665 views) | | | Tasted by honest bob on 11/12/2017 & rated 90 points: From 75cl, good cork. Best at about 12C, fat, aromatic and satisfying as previously noted. 89-90P (2769 views) | | | Tasted by honest bob on 8/7/2017 & rated 91 points: From 75, excellent cork. Absurdly complex, fat and satisfying. Fully mature, but no hurry. An extraordinary bargain, once again. 91(-92+)P (2523 views) | | | Tasted by MWiking on 3/30/2017 & rated 92 points: väldigt udda vin men udda på ett sätt jag verkligen gillar.
kan liksom inte beskriva vinet riktigt, som en riktigt härlig fet Mersault med en härlig ton av bivax & hö.
Vinet kanske inte håller hela vägen, man tröttnar efter ett tag då det finns en del sötma i det som får vinet att påminna om kalaspuffar när det blir varmt men håller man det kallt får det 92 pinnar och börjar man analysera för mycket tror jag det landar ner på 89 men jag går på mitt första intryck här för det är kul att testa nya saker! Tack Burgundy! (2244 views) | | | Tasted by GalvezGuy on 2/10/2017 & rated 90 points: Popped and poured, notes are from about an hour after opening. Nice nose of lemon peel, beeswax, citrus flowers, and almond. On the palate, citrus, lemon oil, hints of nuttiness from oxidation. Nice long finish. Really interesting, will likely improve a little from here. Drink with a little air or hold. (2079 views) | | | Tasted by honest bob on 12/27/2016 & rated 89 points: From 75cl perfect cork. I agree with many of the other TNs here, except the acid seems pretty strong to me. Having written perhaps a dozen detailed TNs for the 2010 MdC blanc I'm obviously a fan of Cal Pla; on this showing, however, I think the 2011 is nice enough, but lacking purity of fruit and not remotely in the same class as the previous vintage. 88P(?)
Update on day 2: Better balanced and less acid-disjointed than yesterday. On this showing, I'd recommend decanting - or just a year or two in the cellar. 89(-90?)P (2038 views) | | | Tasted by tcosgriff on 3/18/2016 & rated 86 points: Yellow color with a bouquet and flavor of dry pears. Since I last tasted it, the wine has become monotone and has lost its intrigue. Best to drink it up. (2712 views) | | | Tasted by HousePour on 8/3/2015 flawed bottle: oxidized. same as last one. (2915 views) | | | Tasted by thelostverse on 7/6/2015 & rated 92 points: Similar bottle as last one from April. This had lovely honey and citrus notes with a hint of oak/toast. (2803 views) | | | Tasted by vesuvius on 5/10/2015 & rated 88 points: - Yellow gold color. It's somewhat balanced with a medium/full body. Satin-Like texture with a medium finish. (2903 views) | | | Tasted by Neecies on 4/23/2015 & rated 86 points: Deep orange-y gold. Intense flavors of Meyer lemon curd and butterscotch. A dry wine but with dessert wine weight. Interesting as a cocktail but would be hard to match with food other than cheese. (2902 views) | | | Tasted by topher18 on 3/16/2015: Too much oak. Tastes a little bit oxidized. I think it's really the over-the-top oak that messes this wine up, though. The first bottle was the same. Unfortunately, I still have a bottle left. Not bad enough to dump down the drain, but not good either. (2536 views) | | | Tasted by pgm on 3/8/2015 flawed bottle: Oxidized (1890 views) | | | Tasted by John O' on 2/28/2015: StudleyTrey nailed the description. Not a lot of acid and more than a little oak. Full disclosure, I like a big Rombauer like Chard on occasion and this is big. Also, give it props for being a bit different as the varietal mix will attest. (1785 views) | | | Tasted by studleytrey on 1/22/2015 & rated 89 points: Apparently this is a blend of grenache blanc, xarel lo, picpoul, and macabeo. Very dark golden color--looks like apple juice or urine when you're dehydrated. Clearly an oaked wine from the first whiff, with aromas of vanilla, pineapple, sourdough bread, green apple, pear, herbs, and nut oil. Full bodied, buttery and viscous in the mouth, with medium- acid and finish, and flavors similar to the nose. Interesting wine for sure, and certainly with some complexity, but not for everyone. The oak treatment is not shy, though it's not off-putting for me. I would, however, appreciate some more acid backbone, as this borders on flabby. I'm not sure about this one's longevity--it's the type of wine that I think likes some age and can play well with oxidative notes, similar to a viura, but I fear it doesn't have the acid to hold for more than a year or two longer. :/ (1861 views) | | | Tasted by Quarked on 1/17/2015: Not my cup of tea. Oaky, buttered popcorn. Not what I (personally) like in a white, although it's probably what a lot of others do. (1677 views) | | | Tasted by Number51 on 1/3/2015 & rated 92 points: For the discounted price at WL, this is a big deal. Superb richness with very round texture coats the palate. Honey, white flowers, fresh herbs, and chalk flavors come through in this low acidity balanced white. (1783 views) | | | Tasted by TashNYC on 1/2/2015 & rated 92 points: What a fascinating wine! Dark golden color and leggy. Nose of fruits, nuts and a touch of wood. Tastes of wood, brioche, apple, pear, pineapple, almond and soy. Best pairing was with duck pate with foie gras: also went somewhat with chicken pate with fruit (pineapple) and pistachios. Would be good with veal or perhaps roast chicken as well. An eclectic wine. Very good QPR at the $11-$17 clearance sale prices seen: probably worth more. With Pamela Z, Yolanda F, Jen and me in Princeton, NJ. I ordered 9 more from Wine Library that night, but none were delivered :( (None charged, either). Very sad. (1705 views) | | | Tasted by bcg14 on 11/25/2014 & rated 90 points: Grilled pineapple and EtOH aromas, with a dense but long, driving finish that carries the pineapple notes and a hint of banana. Not very enjoyable as it warms up, but paired remarkably well with deviled eggs. (1879 views) | | | Tasted by topher18 on 11/16/2014 & rated 83 points: Deep golden color. Potent oaky nose with citrus and something savory that I can't identify. Overwhelming oak on the palate. Oily texture. Finish is long and a little bitter. I'll be interested to see if the second half of the bottle is better tomorrow. I'm thinking that this wine would be better if decanted.
color 4/5
nose 6/10
taste 14/20 (2 extra points for the interesting factor)
balance 5/10
finish 4/5 (1821 views) | | | Tasted by John O' on 10/5/2014 & rated 92 points: really well made juice. Chardonnay meets Northern Rhone.
Highly recommend (1980 views) | | | Tasted by AWBryce on 5/18/2014 & rated 91 points: Dark in appearance. Complex nose of citrus, minerals, some barnyard. For me, this was a dead ringer for Northern Rhone. The palate was thick, acidic, with pineapple and caramel and a touch of spice.
Excellent. (2628 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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
U.S. Importer (BEST source of addt'l info?)2011 Celler Cal Pla Priorat Mas d'en Compte BlancImporter Notes:
"A blend of 50% Garnacha Blanca, 25% Xarel-lo, and 25% Piquepoul from 80+ year old vines at 1050-1500 feet above sea level. Six months in French and American oak. The vineyards for the main Mas d'en Compte wines are incredibly steep-sided and rather haphazard with ancient vines literally clinging to the eroding soil for dear life." -Importer
Celler Cal Pla Priorat Mas d'en Compte BlancA blend of Garnatxa Blanca, Picapoll, Xarello and Macabeu, grown on steep, northeast-facing slopes of schist. Despite an average age of 30 years, these are low-yielding vines producing concentrated fruit with a distinctive minerality.White Blend"White blend" means the wine is made from a blend of two or more different white varieties - or in some cases a blend of pink or red varieties that are vinified white, ie. without any skin contact.
A blend of Antao, Arinto, Rouperio. 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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