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Clos Erasmus 'Laurel', Priorat 2014

 
Country: Spain
Region: Priorat
Type: Red
Producer: Clos erasmus
Grape: Cabernet Sauvignon, Grenache, Syrah
Bottle Size: 75cl
Vintage: 2014
Body: Full bodied
Alcohol: 15%
Sweetness: Dry

Available for next /same day delivery


     

"This might very well be the finest Laurel to date. Simply stunning!" - Luis Gutiérrez, The Wine Advocate


Tasting Notes

"I was really blown away by the aromatics of the 2014 Laurel. As soon as I put my nose in the glass I was transported to the vineyards of Gratallops, with a blast of wild herbs and flowers followed by a stream of smoked meat, juicy red currants and raspberries. It is mostly Garnacha but with some 10% each Syrah and Cabernet Sauvignon. The grapes are cooled down during the night and in the morning some are destemmed, and some others are left with the stems on and fermented mostly with indigenous yeasts. The élevage here is one year in a combination of used oak barrels, oak vats, cement and amphorae. They have increased the volume of wine being raised in amphorae in this 2014. This might very well be the finest Laurel to date. Simply stunning!" 95 points. The Wine Advocate.


Press Note:

"I was really blown away by the aromatics of the 2014 Laurel. As soon as I put my nose in the glass I was transported to the vineyards of Gratallops, with a blast of wild herbs and flowers followed by a stream of smoked meat, juicy red currants and raspberries. It is mostly Garnacha but with some 10% each Syrah and Cabernet Sauvignon. The grapes are cooled down during the night and in the morning some are destemmed, and some others are left with the stems on and fermented mostly with indigenous yeasts. The élevage here is one year in a combination of used oak barrels, oak vats, cement and amphorae. They have increased the volume of wine being raised in amphorae in this 2014. This might very well be the finest Laurel to date. Simply stunning!" "Clos i Terrasses might have produced the best vintage of the second wine--Laurel--with the 2014 vintage when they increased the volume of wine being aged in clay amphorae from 10% to 20%. " - Luis Gutiérrez, The Wine Advocate

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