from the Vineyards of Priorat

The first vineyards in Priorat were planted by Carthusian Monks of Scala Dei in the late 12^th century. After Phyloxera what remained was little more than cooperatives producing bulk wines until Carles Pastrana, René Barbier and Alvaro Palacios realized the potential of the region.  The first great wines were made by five wineries pooling their grapes and releasing the wine under five different labels. Eventually they were made separately to reflect the individual vineyards, sourcing from very old vines. These early pioneers and inspired new comers have put this relatively young DO on the world wine map.

The DO of Priorat sits just 18 miles or so from the Mediterranean, at altitudes up to 700m, planted to garnacha, cariñena, cabernet, syrah and merlot for the reds, and garnacha blanca, macabeo and others for the whites, in volcanic red and black slate soils with traces of mica that help conserve heat. Hot summers and cool breezes from the north help the grapes develop deep and balanced ripeness.

Alvaro Palacios Finca Dofi 2019

(750ML) $94.89 Buy Now

97 WA / 96 JS

#29 James Suckling's Top 100 Wines of Spain 2021

The single-vineyard red 2019 Finca Dofí comes from the 14 hectares of vines planted across three parajes (lieu-dits) in Gratallops. This year, it's 87% Garnacha, 12% Cariñena and 1% white grapes (Garnacha Blanca and Macabeo. It fermented in oak vats with indigenous yeasts and matured in large oak barrels (bocoyes and foudres) for 14 months. It's classy, elegant and fresh with very clean aromas and flavors, not lacking concentration or power. There is superb definition and purity here; it has to be the finest and most elegant Dofí to date. It has finer tannins and more elegance than La Baixada this year. The 2018 was fragrant and this has more clout but superb balance. These two vintages have been great for Dofí. I still remember the 2005, hard as nails then and what the wine is now—spherical and velvety. Dofí on a roll... It was bottled in May 2021, and 21,146 bottles were produced.--Luis Gutiérrez, The Wine Advocate

Clos i Terrasses Clos Erasmus 2017 (750ML) $198.89 Buy Now

98 WA

The just-bottled 2017 Clos Erasmus is a blend of Garnacha with 25% Syrah that fermented with indigenous yeasts in oak vats and matured in 228-liter oak barrels (40% new). It feels very aromatic, expressive and open, floral and elegant and surprisingly fresh for the conditions of the year. It's still young and undeveloped, with the puppy fat still to be rendered, and right now, it comes through as juicy and elegant, with very good freshness and super fine tannins. It's very aromatic and floral, really impressive for 2017. It seems like the year was much better in the Mediterranean part of Spain than in the rest of the country. 3,000 bottles produced.

Clos i Terrasses Laurel 2017

(750ml) $53.89 Buy Now

(1.5L) $117.89 Buy Now

95 WA

The 2017 Laurel is a blend of the younger vines, some barrels that were declassified from Clos Erasmus and the remaining Cabernet Sauvignon, and in the low-yielding and dry 2017 vintage, it's 70% Garnacha, 20% Syrah and 10% Cabernet Sauvignon, with 15% alcohol. 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. There is a peachy, soft, approachable quality here that I like very much. Surprisingly enough, winemaker and proprietor Daphne Glorian sees reminiscences of the 2013s in the 2017s, and I have to agree. Different from 2016, but at the same quality level. 19,126 bottles were filled in May 2019.

Clos Mogador 2018

(750ML) $88.89 Buy Now

The flagship 2018 Clos Mogador is a blend of 45% Garnacha, 29% Cariñena, 16% Syrah and 10% Cabernet Sauvignon that fermented with natural yeasts and showcases their philosophy—slow fermentations with long maceration and long aging. It matured for 18 months in 2,000-liter oak vats and 30% in 300-liter oak barrels. There was a lot of rain in 2018, and the vineyards were extremely happy and everything seemed very easy; in fact, René Barbier told me it was perhaps too easy... It's an atypical year: It has a gentle profile, and the wines are not as concentrated as those from 2013 (the last rainy year before 2018)—they are more elegant and nuanced. This should develop beautifully in bottle. 27,000 bottles produced. It was bottled in July 2020.--Luis Gutiérrez, The Wine Advocate

Clos Mogador Nelin 2018

(750ML) $63.89 Buy Now

The white 2018 Nelin is their interpretation of a white from Priorat; it's a Garnacha Blanca-based blend that fermented with indigenous yeasts and some skin contact in a very slow fermentation and a long aging where they use all different materials—oak, concrete, clay and stainless steel. They are now introducing some local varieties like Trepat Blanc and Cartoixá (the local name of Xarello), and they are slowly removing the French grape varieties—the 2018 doesn't have any Pinot Noir. They only used 2,200-liter oak foudres, and there are no more barrels. It has a moderate 13.5% alcohol and good freshness. The wine is more and more austere, with a notable absence of fruit; it's spicy and herbal, with notes of chamomile and some aromatic herbs. The palate is very balanced, with a stony and austere sensation, finishing dry. It's lively, vibrant and alive, with expressive flavors and finishing almost salty, with a bitter twist. It has a lot of finesse and nuance. It should develop nicely in bottle. This wine hasn't stopped changing in the last few years, and it surprises me more each vintage. This has to be the finest vintage to date. 7,500 bottles produced. It was bottled in June 2020. They have planted a lot of local white grapes that will come into the blend in the future..--Luis Gutiérrez, The Wine Advocate

Nin-Ortiz Nit de Nin Mas d'en Cacador 2016

(750ML) $93.89 Buy Now