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| Community Tasting History |
| Community Tasting Notes (average 96.5 pts. and median of 96 pts. in 39 notes) - hiding notes with no text | | | Tasted by RAB007 on 4/29/2024 & rated 99 points: Superb. Medium ruby. The wine had a bouquet and taste that seemed to be the unique combination of part Grand Cru Burgundy with cherry and ripe fruit, and part Rhone, with bacon and meats. Very intriguing and complex wine. Close to a point but maybe wait 2 or 3 years and then I would expect a plateau of at least 5 to 7 years. Great stuff. Sadly I only have one bottle left. (198 views) | | | Tasted by Barry Notes on 2/19/2024 & rated 95 points: GRAND TASTING #2: Decanted for 2 hrs. 90 mins glass time. Clear, dark purple/red color. Med, concentrated Grenache nose. This is great stuff. Superbly balance/integrated, med/full body, bacon, red fruit, black cherry, silky, smooth, rich, seamless, merlot-like, soft edges, resolved tannins, very long proper finish. Not hot or extracted. No reason to wait although this will keep a long time yet. Outstanding juice, nothing off. (507 views) | | | Tasted by Handy1 on 10/21/2023 & rated 97 points: Dark fruit some funk when opened on the nose. Splash decanted and blew off. Drinking very well tannins silky (783 views) | | | Tasted by JonnyG on 7/21/2023 & rated 96 points: Grenache Night 2023 (Black Sheep, Santa Barbara, CA): Silky, rich and energetic, with the freshness I recall from the best bottles but which was lacking in the last one I tried. Herbal notes alongside the ripe fruit. Very good concentration. Seamless and irresistible. Wears its alcohol level well (16.5%, contrary to the label, which says 15%). (1077 views) | | | Tasted by Philippe_C on 6/3/2023 & rated 98 points: Superb nose of morning roasted bacon, herbes de Provence, black salty cherries, mine de crayon, hint of mineral … Very very sappy black cherries, strawberries, lenght of 45 sec, still a lot of potential ahead!! (1334 views) | | | Tasted by Sourdough on 2/27/2023 & rated 96 points: Seriously lovely. Hard to believe it's Grenache. Lovely though slightly subdued nose. Dark color, looks viscous. Silky smooth but big. Long finish. Delightfully complex. (1434 views) | | | Tasted by Handy1 on 11/20/2022 & rated 96 points: Pop n pour. WOTN. Grenache tasting evening (although all others 100% grenache this one we cheated with 75% grenache and remaining syrah). Grenache flavors still dominate with dark fruit also. Significant tannins present but not obtrusive. Beautiful wine has many years to go. (1626 views) | | | Tasted by Philippe_C on 10/29/2021 & rated 96 points: Black nose of incense and mineral black fruit… Still very tannic and has closed down since the beautifull showing after release… Dont touch it for the next 10 years!!! (2704 views) | | | Tasted by MAXIMUM SATISFACTION on 9/4/2021 & rated 93 points: Likely just needs time as it does settle as the night goes on. Opened in the bottle seven plus hours. Borderline pruned black/blue fruit (would guess CDP blind) with clove, anise and a feral animal funk. The funk dissipated but never went away. Heat also remained a constant dissipating but never leaving. Fun to try but didn’t fully deliver. Give it another five years? (2692 views) | | | Tasted by Cailles on 6/23/2021 & rated 94 points: Informal dinner, no notes taken. This is quite an exciting wine with so much pure, ripe red berries, with lots of earthy, mineral and herbal notes to balance the fruit. Despite coming from a hot region it has the Grenache light- and airiness which I like a lot. The wine is still not as expressive, complex and spectacular as right after release but it slowly opens up. This bottle has not been decanted properly but got a double decant 4 hours before drinking, it could have used a bit more time and a proper decant. I would better wait 5 years. (3131 views) | | | Tasted by ChrisR on 1/9/2021: Very grenache-y, with mostly bright red fruits. Showing a lot of structure, with firm tannins and cutting line of acid. The structural elements made it seem spare, for all the brightness of the fruit. Excellent, but not as heavenly as the 2005 I had (albeit at a slightly more mature age at the time). (2702 views) | | | Tasted by Cailles on 9/22/2020 & rated 95 points: Not the young, incredible wine it once was but this bottle was the best one since the first. It’s still a bit in a sleepy phase. After a lot of swirling it slowly opened up with complex aromatics. The highlight is the precision and softness (although not as soft as when young). My friend took the bottle home and said that it was at least double as good the next day and again so much more harmonious and soft (so if you open a bottle today, decant it for a few hours the day before).
TN: Earthy, herbs, a broad array of dark fruits with some red fruits, minerality on the nose an palate. At first a bit shy, it got more intense with more time in the glass. Superb purity. Incredibly soft texture and tannin structure with a very well integrated acidity. Long finish.
Decanting: A long decant is necessary. At least 5-6 hours (or as said above better a few hours a day in advance). (3464 views) | | | Tasted by JonnyG on 6/8/2020 & rated 95 points: Some Priorat Giants, Plus a Bonus Wine to Boot (A Pristine Outdoor Setting Somewhere in Los Olivos): Silky and rich, with loads of bright fruit, some mocha and ample minerality. Oddly, this was the most advanced of the five Clos Erasmus served, though easily the youngest. I had had a bottle of this some five years ago and scored it a few points higher. The intensity and energy seemed to have diminished a bit from that earlier, soaring debut. At that time the wine tested out at 16.5% alcohol (vs. the 15% declared), with low RS and tremendously low PH (sandy soils and/or low yields, maybe?); same with this bottle, of course.. (2424 views) | | | Tasted by Cailles on 2/5/2020 & rated 95 points: Right after release this wine was unbelievably good (rated 99 points). I’ve had it twice since (no CT notes, rated 95 points twice) and it did never reach the heights of that first bottle. This seems well reflected on Cellartracker as the latest notes are clearly lower than those right after release. While still a very good, complex and precise wine, it has not the mind-bending weightlessness and heavenly red-fruited purity it had 30 months ago. As it got airier and better with more time in the glass I guess that a long (long long) decant would markedly improve the experience. At first 92/93 points, with time 94/95 points.
TN: Meaty, herbal, dark cherries and with time more red fruits emerging from the harmonious nose. Dense, dark-fruited palate with dark cherries, cassis and chocolate, coffee, herbs, baking spices. Only with more time in the glass it got softer, lighter, changing to a strawberry/raspberry profile. Lots of ultra-fine tannins and good freshness with very good length. At first it even showed a bit of heat (no more later in the evening).
Decanting: Spend two hours in the decanter, became better with more time in the glass. My advice: 7+ hours in the decanter. (3160 views) | | | Tasted by sirpat00 on 1/31/2020 & rated 95 points: Tasted blind and drank from decanter over several hours. First impression in the nose is already firm and tight showing dark chocolate cake, liquorice, dark cherries, herbaceous notes and sweet spices. Incredible density of flavours with a viscous mouthfeel on the palate showing lots of dark and ripe cherries and meaty flavours. Present but very well integrated tannins. Elegant, finely structured and good precision here. Absolutely fantastic first nose which literally squeezed a tear out of my eye (left side). But revisiting again and again over time I felt this comes across just a bit too clunky to be close to perfection. (2561 views) | | | Tasted by Sourdough on 1/11/2020 & rated 95 points: Smooth. Elegant. Big but not over the top. Seductive. Delicious! (2021 views) | | | Tasted by Neras on 9/27/2019 & rated 93 points: Fine, but nowhere as good as expected. Wonderful deep red colour, but nose had a stint of glycerin. However, this disappeared over time. On the palate both fruity, fresh, solid and deep, but again with a disturbing ingredient like cheap artificial perfume. May be eucalyptus as some say? But I don't think so. Still a great bottle, but not at the top as expected. (2058 views) | | | Tasted by Miceri on 4/5/2019 & rated 95 points: Medium dark red; lots of pepper, black fruit; powerful, deep and intense, pepper, good structure with a certain lightness, some sort of eucalyptus; a bit special, very good (2388 views) | | | Tasted by Laschtig on 1/20/2019 & rated 96 points: My first review, please bear with me, dear reader.
The enchanting charm of this admirable Grenache is composed of its very precise strawberry aroma, its elegant finesse in both bouquet and taste and its structure; which is upward soaring, following sprawling, decorative lines and yet remains svelte and focused.
Were this structure to be translated into another aspect of western culture, it’d remind me of Jugendstil/art nouveau: think contoured, brandished lines and twining shapes, think Gaudi or – if your into obscure Swiss references – the poster for le chat noir.
If a red wine can be described as red, this one is. There is hardly any blue or black in it, it is condensed red, it is strawberry and a little framboise. If Milkas yogurt strawberry chocolate would cost 200+ bucks, it’d might approach this taste.
To add another nondescript metaphor: I’d imagine that Botticelli’s Venus or Klimt’s Danae would taste close to this, if you could melt those paintings down and bottle them up. (Creepy Jean-Baptiste Grenouille much?)
What really puts this beauty over the top though, is the lengthy and lingering finish – one sip and you’ll dance under the crisp and clear sky and blazing sun of 2013 for at least ten cadences.
I am nothing but an amateur, a puny dabbler, but boy do I love wine. And nectar like this is the reason why. It’s not just the sumptuous hylic experience, it’s the cerebral thrill just as much.
What we talked about: My friend and I were actually playing a nerdy pen and paper game, so most of the conversation evolved around the best strategy to take down a moldy cave of living corpses and the like, as well as more tactical talk about the correct timing of invisibility cloaks and poisoned daggers. And yes, we managed to take down this mötley crüe of rotten foes with our very last effort. Good times. (2492 views) | | | Tasted by cincybt on 10/12/2018 & rated 98 points: I am forever smitten. This was brilliant. One more left. (2603 views) | | | Tasted by beezer6 on 7/31/2018 & rated 95 points: WX Blind Rhone Varietal Tasting (Presidio - Chicago): Awesome Ken. Again, you deliver big time.
This was absolutely gorgeous. Feminine styling. Supple touches of red spicy fruit, so much pretty floral accents.
The palate is truly caressing. Totally in balance now but this will go for a long time in the cellar as well. Cool vintage showing its colors in a great way here. (3174 views) | | | Tasted by SineQuaNon on 12/17/2017 & rated 95 points: This is certainly a great wine with pronounced, red Grenache fruit amidst a huge dose of new oak. Very rich and moderately warm climate in nature, with some candied and liqueured fruit notes as well. Very well balanced and surprisingly fresh to drink. Carries its 15 abv well but a hint of heat shows even at a cool serving temperature. I am a fan but not as much as the TWA score or avg here on CT suggests. (3923 views) | | | Tasted by Cailles on 8/9/2017 & rated 99 points: The first sip right after opening the bottle told the story of a big, bold, layered, hugely extracted bomb - a wine that will be very interesting but I wouldn't want to drink much more than one or two glasses of, for sure not a few bottles. Four hours in the decanter and the story changed completely: no longer the over-extracted, heavy fruit bomb I feared it will be but a perfectly balanced, very elegant, silky, (very) fresh and sublime wine with layers and layers of sweet red fruit and the sweetest melting tannins (it really felt like they melt on your tongue and coat your mouth with the sweetest and purest form of strawberries and other red fruit). With more time in the glass herbal aromas kicked-in, adding to the complexity. I hope it will keep that amazing structure and add even more complexity with a few more years of age.
For me, the wine of the night (by a wide margin) in a strong line-up (Sine Qua Non Midnight Oil, Beaucastel Hommage a Jacques Perrin 2011, Clarendon Hills Astralis 2003, Grange 2012). (5545 views) | | | Tasted by rnyrny79 on 7/15/2017 & rated 98 points: Read all the high appreciative notes and was expecting the best...And it did deliver!!! It is a fantastic Wine! It is as simply as that...A hybrid between top notch Jean Grivot Echezeaux and a great CdP...Very clean, balanced and complex! Wow! Serve At 16-18 degrees Celcius to avoid heat!!!! (3818 views) | | | Tasted by JEP007 on 6/16/2017 & rated 95 points: Get ready for the heat! The quality is very noticeable, but the alcohol is too strong at the moment for me to truly understand this wine. Medium color with complex layers of strawberry jam and earthy herbal spices. I don't know think I've ever tried a Grenache this good. I can understand why this received a 100pt score. However, for the time being 94-96pts. (3677 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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