2017 Laurel Priorat Red Blend

Country

Size

Vintage

Categories: ,

$57.99

3 in stock

Winemaker Notes

Intense and vivid aromas of ripe dark cherries, ripe strawberries, liquorice and savory notes. It is voluptuous and juicy in the mouth with delicious ripe fruit and silky tannins. Harmonious and well-balanced, with a persistent and pleasant finish. The wine fermented mostly in concrete and oak vats with indigenous yeasts and matured in a combination of oak vats, concrete, used barriques and amphorae for 16 months. They produce this to be approachable from the moment it’s released. The 2017s feel very aromatic, open, expressive and young, quite primary, tender and juicy and surprisingly fresh for a dry, warm year that resulted in a very early harvest.

Robert Parker 95 Points

About Clos i Terrasses

In 1988 Daphne Glorian, at the time employed by an English Master of Wine in his Paris office, was in the throws of epic folly and spent her life’s savings on 17 terraces of hillside vines just outside the village of Gratallops. Newly minted friends René Barbier and Alvaro Palacios encouraged her and together with Carles Pastrana and Jose Luis Perez, they pooled their talents and resources to make a new style of wine in a region rich in history and raw materials but without much of a proven track record for fine wines. In 1989 the modern Priorat was born: one wine but five different labels, each which would one day become known around the world: Clos Mogador, Clos Dofi, Clos Martinet, Clos de l’Obac and Clos Erasmus.

Today Daphne’s property goes by the name Clos i Terrasses in recognition of the Clos upon which her fame was established and the terraces that she farms. The estate is planted with 75% Garnatxa, 20% Syrah and 5% Cabernet Sauvignon.

The first vineyard, the original folly, is named Escalas. At 1.7 hectares, it is her smallest site planted on seventeen terraces carved out of a steep slope and surrounded by woods. North-facing, its seemingly inauspicious aspect creates the perfect conditions for ripening Garnatxa slowly and nurturing unusually vibrant Syrah, a variety which normally struggles in this hot and arid region.

In the early 1990s Daphne added Aubagues and Socarrats to her holdings. Aubagues is 2.5 hectares in size and like Escalas, it was replanted in the mid 1980s . It has a diverse exposure that spans two ridge tops, so the Garnatxa is grown to take advantage of the warmer parts of the vineyard with its deep soils while Syrah is reserved for the cooler, shallower, north-facing slopes. Even in youth, the Garnatxa from Aubagues is aromatic and inclined towards red fruit flavours.

Socarrats is the largest vineyard, totalling just over 3.5 hectares, where Garnatxa, Syrah and Cabernet Sauvignon are planted up and over a hillside from southeast to northwest. Here her 2500 vines of Cabernet Sauvignon suffer each year, not being suited to the heat and llicorella soil. Each year Daphne resolves to graft them over until she tastes the wine they produce and each year they are granted a reprieve.

It may have begun in folly but through extraordinary effort and a relentlessness that borders on madness, Clos i Terrasses, much like the Priroat, continues to evolve and innovate. It is hard to imagine a world, only a quarter century ago, where wines like the five Clos did not exist but even more remarkable, is imagining what they will become in another quarter century under such talented stewardship.

2017 Laurel Priorat Red Blend

$57.99

3 in stock

Country

Size

Vintage

Categories: ,

Winemaker Notes

Intense and vivid aromas of ripe dark cherries, ripe strawberries, liquorice and savory notes. It is voluptuous and juicy in the mouth with delicious ripe fruit and silky tannins. Harmonious and well-balanced, with a persistent and pleasant finish. The wine fermented mostly in concrete and oak vats with indigenous yeasts and matured in a combination of oak vats, concrete, used barriques and amphorae for 16 months. They produce this to be approachable from the moment it’s released. The 2017s feel very aromatic, open, expressive and young, quite primary, tender and juicy and surprisingly fresh for a dry, warm year that resulted in a very early harvest.

Robert Parker 95 Points

About Clos i Terrasses

In 1988 Daphne Glorian, at the time employed by an English Master of Wine in his Paris office, was in the throws of epic folly and spent her life’s savings on 17 terraces of hillside vines just outside the village of Gratallops. Newly minted friends René Barbier and Alvaro Palacios encouraged her and together with Carles Pastrana and Jose Luis Perez, they pooled their talents and resources to make a new style of wine in a region rich in history and raw materials but without much of a proven track record for fine wines. In 1989 the modern Priorat was born: one wine but five different labels, each which would one day become known around the world: Clos Mogador, Clos Dofi, Clos Martinet, Clos de l’Obac and Clos Erasmus.

Today Daphne’s property goes by the name Clos i Terrasses in recognition of the Clos upon which her fame was established and the terraces that she farms. The estate is planted with 75% Garnatxa, 20% Syrah and 5% Cabernet Sauvignon.

The first vineyard, the original folly, is named Escalas. At 1.7 hectares, it is her smallest site planted on seventeen terraces carved out of a steep slope and surrounded by woods. North-facing, its seemingly inauspicious aspect creates the perfect conditions for ripening Garnatxa slowly and nurturing unusually vibrant Syrah, a variety which normally struggles in this hot and arid region.

In the early 1990s Daphne added Aubagues and Socarrats to her holdings. Aubagues is 2.5 hectares in size and like Escalas, it was replanted in the mid 1980s . It has a diverse exposure that spans two ridge tops, so the Garnatxa is grown to take advantage of the warmer parts of the vineyard with its deep soils while Syrah is reserved for the cooler, shallower, north-facing slopes. Even in youth, the Garnatxa from Aubagues is aromatic and inclined towards red fruit flavours.

Socarrats is the largest vineyard, totalling just over 3.5 hectares, where Garnatxa, Syrah and Cabernet Sauvignon are planted up and over a hillside from southeast to northwest. Here her 2500 vines of Cabernet Sauvignon suffer each year, not being suited to the heat and llicorella soil. Each year Daphne resolves to graft them over until she tastes the wine they produce and each year they are granted a reprieve.

It may have begun in folly but through extraordinary effort and a relentlessness that borders on madness, Clos i Terrasses, much like the Priroat, continues to evolve and innovate. It is hard to imagine a world, only a quarter century ago, where wines like the five Clos did not exist but even more remarkable, is imagining what they will become in another quarter century under such talented stewardship.

Winemaker Notes

Intense and vivid aromas of ripe dark cherries, ripe strawberries, liquorice and savory notes. It is voluptuous and juicy in the mouth with delicious ripe fruit and silky tannins. Harmonious and well-balanced, with a persistent and pleasant finish. The wine fermented mostly in concrete and oak vats with indigenous yeasts and matured in a combination of oak vats, concrete, used barriques and amphorae for 16 months. They produce this to be approachable from the moment it’s released. The 2017s feel very aromatic, open, expressive and young, quite primary, tender and juicy and surprisingly fresh for a dry, warm year that resulted in a very early harvest.

Robert Parker 95 Points

About Clos i Terrasses

In 1988 Daphne Glorian, at the time employed by an English Master of Wine in his Paris office, was in the throws of epic folly and spent her life’s savings on 17 terraces of hillside vines just outside the village of Gratallops. Newly minted friends René Barbier and Alvaro Palacios encouraged her and together with Carles Pastrana and Jose Luis Perez, they pooled their talents and resources to make a new style of wine in a region rich in history and raw materials but without much of a proven track record for fine wines. In 1989 the modern Priorat was born: one wine but five different labels, each which would one day become known around the world: Clos Mogador, Clos Dofi, Clos Martinet, Clos de l’Obac and Clos Erasmus.

Today Daphne’s property goes by the name Clos i Terrasses in recognition of the Clos upon which her fame was established and the terraces that she farms. The estate is planted with 75% Garnatxa, 20% Syrah and 5% Cabernet Sauvignon.

The first vineyard, the original folly, is named Escalas. At 1.7 hectares, it is her smallest site planted on seventeen terraces carved out of a steep slope and surrounded by woods. North-facing, its seemingly inauspicious aspect creates the perfect conditions for ripening Garnatxa slowly and nurturing unusually vibrant Syrah, a variety which normally struggles in this hot and arid region.

In the early 1990s Daphne added Aubagues and Socarrats to her holdings. Aubagues is 2.5 hectares in size and like Escalas, it was replanted in the mid 1980s . It has a diverse exposure that spans two ridge tops, so the Garnatxa is grown to take advantage of the warmer parts of the vineyard with its deep soils while Syrah is reserved for the cooler, shallower, north-facing slopes. Even in youth, the Garnatxa from Aubagues is aromatic and inclined towards red fruit flavours.

Socarrats is the largest vineyard, totalling just over 3.5 hectares, where Garnatxa, Syrah and Cabernet Sauvignon are planted up and over a hillside from southeast to northwest. Here her 2500 vines of Cabernet Sauvignon suffer each year, not being suited to the heat and llicorella soil. Each year Daphne resolves to graft them over until she tastes the wine they produce and each year they are granted a reprieve.

It may have begun in folly but through extraordinary effort and a relentlessness that borders on madness, Clos i Terrasses, much like the Priroat, continues to evolve and innovate. It is hard to imagine a world, only a quarter century ago, where wines like the five Clos did not exist but even more remarkable, is imagining what they will become in another quarter century under such talented stewardship.