Clos I Terrasses Priorat Laurel 2016

95 Jeb Dunnuck | 95 Wine Advocate



Country: Spain

Region: Priorat

Variety: Grenache 70%, Syrah 20%, Cabernet Sauvignon 10%

Terroir: schist

Winemaking: fermentation in a combination oak, concrete egg and clay amphorae; 16-18 months in 20hl French oak tanks, neutral 228L French oak barrels and clay amphorae; certified Organic

Laurel is the second, softer, lighter wine from the Clos i Terrasses estate run by Daphne Glorian in Priorat, a Spanish region untapped until fairly recently. In fact, Glorian is a big reason the region has developed a name for itself on the world stage. When the Swiss-born Glorian visited the region in the 1980s, she had no intention of purchasing any vines.

Convinced by the untapped potential of the region, however, she decided to purchase a plot of land and plant Cabernet Sauvignon, Syrah, and Grenache vines. Wine lovers ought to be grateful that she did. In 2004, when she started farming biodynamically, her estate was given a score of 100 Parker points for her first wine, Clos Erasmus. The estate’s wine today is highly regarded and sought after. Demonstrating that wine from Priorat can keep up with any region in the world given the right care and attention, which Glorian certainly offers. -Cellartours

Jeb Dunnuck 95
The 2016 Laurel is sensational stuff and, in truth, matches several older vintages of the grand vin in quality. A blend of 80% Grenache, 15% Syrah, and the rest Cabernet Sauvignon, aged 16 months in a mix of oak, concrete, and amphora, this deep purple-colored beauty offers up a fresh, vibrant bouquet of blueberries, crisp plums, violets, and spring flowers. Possessing full-bodied richness, beautiful depth of fruit and richness, and a fresh, elegant style, it’s a brilliant wine that’s going to evolve gracefully for 10-15 years.

Robert Parker’s Wine Advocate 95
I tasted the 2016 Laurel next to the current 2017, as I didn’t taste it last time. 2016 was a cooler year than 2017, and I initially felt like the wines from 2016 seemed a little riper than the 2017s, which felt unusually fresh, covered by the baby fat of their youth. But they evolved in the glass, and both vintages showed quite faithful to the character of the year. There is a strong mineral streak in the 2016s, with graphite, diesel, tar and notions of toasted sesame seeds, smoked meats and a mixture of flowers, wild berries and spices, quite aromatic, expressive and open. The palate is medium-bodied with fine-grained tannins and very good freshness in a combination of power and elegance. And the wine became fresher in the glass… 20,000 bottles produced.


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