December 28, 2022 - Hints of smoke and leather with smooth finish
October 16, 2021 - Dark crimson with flavors of black currant and black plum with a pepper finish. Served with bolognese pappardelle.
March 3, 2020 - Extra two years made a difference from my last bottle. Nicely balanced all around. Great QPR. But the key was aging it till 2020.
November 22, 2019 - Picked this up on a whim, needed a quick pop n'pour wine. Pleasantly surprised. Lots of spice notes, with a healthy profile of dark fruits and berries. Enjoy it now!
October 31, 2019 - This Priorat is a venture between Eric Solomon, Philippe Cambie and producer Joan Sangenis. Aged for 1 year in 2 year old barrels. 60% Grenache (60+ year old vines) and 40% Carignan (80 year old vines). Crimson color. Not decanted. Notes of black pepper, raw meat and spicy red fruit. Moderate tannins. Drink now as this seemed to be slightly past it's peak. 89-90 points.
March 19, 2019 - Drinking very well these days
November 4, 2018 - Ridiculous how many people are getting secondary fermentation in these bottles. I bought two of the 2010, and now both have suffered from it. The 2011, on the other hand, was quite good.
August 23, 2018 - Similar to last note. Lots of acidity like zest. Decent drinker but have had better priorat mix from this producer.
May 20, 2018 - Interesting bottle. The cork had some black sticky stuff under the foil. Cork broke in half but did not have any wetness in the middle to account for the sticky top. Wine was fine, very acidic (not effervescent like some notes mentioned but more like a fresh white wine). The acidity backed off over the next half hour but the freshness stayed intact. Fruit forward, medium plus weight, with no tannin on the finish. Tasted more like a Ribera than a Priorat. We will see if other bottles are similar or if this was as unique bottle.
April 15, 2018 - This is a beautifully-made wine, good concentration, rugged texture and dark cherry and blackberry flavors, but with enough exotic character to raise it to greatness. But personally, I find it a bit too sweet for my palate.