2010 Mayol Viticultors Priorat Glop

Community Tasting Notes (5) Avg Score: 89 points

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  7/21/2019 - Labrador Likes this wine: 90 Points

  I bought this wine on the recommendation of a friend and has been sitting patiently in our cellar.
  It was very good from the first sip to the last (1 day later). It was rich and textured, balanced, mouth-coating and very enjoyable. While it was fruit forward and jammy, it was (to quote Goldilocks) "just right."
  It has the depth to standard up to "big" dishes or can be enjoyed by itself or with a cigar.

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  10/9/2013 - redbrix wrote: 87 Points

  Red black color with some haze. Peppery, berry and eucalyptus aroma. Berry cherry flavor that is round in the mouth.

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  8/3/2013 - Giggs wrote: 87 Points

  Jordyn Against Humanity: Decanted 2.5 hours. Not the best showing for this wine. Usually decanting has helped smooth it out, but this bottle was dominated by oak influences, pungent sappy oak (almost garlic), acetone, heavy raspberry, and dark chocolate. The palate has black raspberry, plum, and fig sauce but is quite disjointed, with the fruit and acidity acting independently. I'll give my other bottles some time; revisit in 2015.

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  5/2/2013 - Strikermax wrote: 91 Points

  Vleeskers, pruim, chocolade en gesteente in geur en smaak. Sappige zuren, korrelige tannines, mediumlange afdronk.
  Glop is Catalaans voor slokje en dat is een perfect naam: je wilt steeds weer een slokje van deze wijn nemen en voor je het weet is de fles leeg.

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  3/23/2013 - Giggs wrote: 90 Points

  Not decanted. This was the most recent and best bottle of three I've had over the past six months--the others were too high in acidity, i.e. too young. Chocolaty black cherry, violets, vanilla, and burning incense on the nose. On the palate the tangy plum Garnacha character (60%) is balanced by the meatier Syrah (20%) and red fruit/herbal bitterness of Carinena (20%). A medium-bodied wine with pomegrante, tobacco, and a bit more complexity given the blend compared to a basic Garnacha, there is plenty of acidity that will allow several years of progression. This will probably be drinking best around 2015-16.

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