Wine from Priorat

This wine is one of the absolute benchmarks for fine Priorat, and a reference in Spain. Sourced from 3 small vineyards in the Gratallops, this blend of Grenache and Syrah undergoes strict berry selection and is fermented and aged for 20 months in barrels and amphorae. It is all about dense fruit, exotic spice and licorella minerality, with a freshness and elegance are truly singular, even among the top wines of the appellation.

Review:

A complex bouquet that develops with a little time in the glass from fresh wild berry notes to floral and savoury-herbal nuances with violets and dried thyme. Extremely elegant on the palate, intense yet light-footed and vibrant, with fine-grained, perfect tannins and a long mineral, ethereal and savoury finish.

-Falstaff 100 Points

The 2021 Clos Erasmus is not a shy wine and comes in at 15% alcohol but with a pH of 3.3. The search here is for balance, as power comes as a given in Priorat. It was produced with 70% Garnacha and 30% Syrah, mostly from 40-year-old vines, except for a small plot of around 85-year-old vines. The vineyards are certified organic, and they've practiced biodynamics since 2004 but never got certification. The vinification is simple and the same as for Laurel: the bunches cooled down for 24 hours before being sorted and destemmed, then the grapes were put into the vat, where they warm up and start fermenting with the indigenous yeasts. It was pressed and put in barrels, 40% of them new, where it underwent malolactic and aged for 18 months. It feels like the most elegant and ethereal Erasmus ever despite the 15% alcohol on the label. It's very young and feels a bit shy, slightly developing notes of Mediterranean herbs, wild berries and flowers and is a little closed but very harmonious and insinuating. It's medium to full-bodied, with very fine and elegant but abundant tannins. It does feel lighter than previous vintages, possibly the effect of the cooler year. 3,400 bottles produced. It was bottled in May 2023.

-Robert Parker 99 Points

Mas Sinen Clos Priorat is made from 38% Garnacha, 22% Cabernet Sauvignon, 23% Carinena, 16% Syrah.

Before the 2017 vintage, this wine was called Negre. It is the same vinification and level of excellence as the prior cuvee, but with a different name. 

It's quite ripe, concentrated, powerful and oaky with black rather than red fruit and peat and graphite aromas. The palate is full-bodied with plenty of rough-hewn tannins and moderate acidity, and is in need of bottle age and/or powerful food. An XXL Priorat.

Mas Sinen Coster Reserve Priorat is made from 50% Grenache and 50% Carignan.

he Priorat DO was created in 1954. But it is only in the 1990 that the quality of the wines were able to compete internationally. It is now a DOCa (The highest qualification level for a wine region according to Spanish wine regulations, alongside Rioja DOCa). Total acreage for the entire appellation is 4,400 acres. Intense red cherry color with garnet reflections. Black fruit, compote fruits, hints of balsamic. The mouth is ripe and intense, fresh and powerful. Strong and flavorful.

50 year old vines planted on Llicorella soil (decomposed black and reddish Slate, mixed with Mica and Quartz). Light filtration.

Mas Sinen La Vall Priorat is made from 57% Garnacha, 24% Cabernet Sauvignon, 10% Cariñena (Carignan), 9% Syrah.

This wine has a highly intense, lively vermilion red color, complex yet direct aromas with predominant ripe black and red fruits, notes of minerals and forest herbs. Flavors are strong, full and layered with round, fresh and delicate tannins.

Pairs with meat, sausage, cheese.

Mas Sinen Negre Priorat is made from 38% Garnacha, 22% Cabernet Sauvignon, 23% Carinena, 16% Syrah
Aged in 90% French, 10% American oak barrels for 12 months.
Maceration for 21 days. ML in stainless steel tanks.
Clarification with white egg and soft filtration.

The wine shows great spice and leather components, some minerality and a lot of  ripe red fruits aromas as well. 

This wine is certified organic.

Review:

"Dark, bright-rimmed ruby. Highly perfumed, mineral- and smoke-accented red and dark fruit preserve, baking spice and floral pastille aromas, along with hints of licorice and black tea. Gently chewy and focused on the palate, offering juicy cherry, blackberry and spicecake flavors that deepen and turn spicier as the wine opens up. Finishes impressively long and sappy, with a lingering floral nuance, well-integrated tannins and a jolt of smoky minerality. Raised in new and used barrels, 90% French and 10% American.- Josh Raynolds"
- Antonio Galloni's Vinous (March 2021), 93 pts