See previous Delectable note. I love this style of wine - also a great back story. Black cherry, red licorice, dried plum - ripe and intoxicating on the nose. Slaty, minerally even gravelly yet full bodied and savoury with plush rich fruit, Mediterranean herbs like fennel. You need to taste this wine while watching the Documentary, “Dreaming of Wine “ about the pioneers of the revival of Priorat, like Rene Barbier, the creator of Clos Mogador which I am sipping while watching. Makes me want to buy more Priorat. We are planning a visit there in May this year. 49% Garnacha, 25.% Carinena, 16% Syrah, 10% Cabernet Sauvignon. — 2 years ago
Leathery. Delicious. — 5 years ago
This outstanding clarete by Jorge Monzón of Dominio del Águila has emerged as the benchmark for the revival of Clarete. Sourced from old vineyards in La Aguilera, it is a blend of approximately 35% Tempranillo, 35% Albillo and other red and white grapes such as Bobal, Bruñal, Garnacha and Pirulés, all co-planted and fermented together. Complex, vibrant, just perfect to spend a hot summer afternoon.
— 4 years ago
St. Patrick’s in style. This is the muscat finish which was not overpowering but I think will be better once the bottle gets a bit of air (just cracked tonight). The 18 is a bit more potent/concentrated right out of the gate compared to the 15 but does have more depth. Need to try again on a couple of weeks. — a year ago
Nose is bubbly cherries. Taste is fun, effervescent with strawberry and dry finish. This would trick the heck out of someone. Looks like a heavy red wine, but taste like a sparkling. Revival Market virtual event with Alessandro Medici from Italy. — 3 years ago
Bordelaise in style. Fresh plum, forest berries, cracked peppercorn, with hints of all spice and clove. Elegant red cherry, cassis, and baking spice coat the palate with lifted acidity over time tannin. Milk chocolate shavings and plum lead on the mid palate. Finish pits a pine sap character against bold world acidity and cherry jubilee type fruit. Balanced well. Needed a couple hours of air to open up. Drink or hold for 10 years. — 4 years ago
Lyle Fass
Founder Fass Selections
Almost 11 years old and drinking so well. Slatey, mineral and peach pit on the palate. 13’s in the zone! — 4 months ago