2010 Clos Erasmus

The 2010 Clos Erasmus, a blend of 75% Garnacha and 25% Syrah from different vineyards in the village of Gratallops on schist (llicorella) soils, fermented in open-top oak vats and aged for 20 months in French oak (60% new) barriques (228 liters) all of it from Taransaud, was finally bottled and what I see from the bottle is really superb. The nose is closed when recently opened, so try to give it plenty of air so that the beautiful floral notes unfurl in your glass. There are showy, ripe aromas, of bright black and red cherry notes and even some reminiscences of blood orange with imperceptible oak. The texture is silky with a lacy filigree, soft and sophisticated but with an earthy, call it rustic if you want, side that makes it very Priorat. There is an incredible level of tension and polishing in the tannins, they are extremely fine-grained. Fresh and mineral. I’ve drunk this wine a number of times and it just seems to be getting better and better; one of the most elegant and balanced Erasmus ever. Drink now-2025. Daphne Glorian didn’t think the majority of her grapes from 2011 were up to the standard for her Clos Erasmus, so she didn’t produce it in that warm vintage, the first time in 25 years. I also tasted a sample of the 2012, the next vintage for Erasmus, which will be bottled in April or March, where a small part of the wine was aged in clay amphorae. I was very impressed and look forward to the bottled wine. Imported by Eric Solomon, European Cellars, Charlotte, NC; Tel. (704) 358-1565

Opaque ruby. An intensely perfumed bouquet displays scents of black raspberry, redcurrant, Asian spices and incense, with slow-building floral and mineral qualities. Sweet, concentrated and polished, with silky texture and noteworthy intensity to its sappy red fruit and violet pastille flavors. Finishes sweet, spicy and extremely long, with relentless flavors of red berries, minerals and candied flowers. This wine's blend of power and finesse is something else.

The 2010 Clos Erasmus, a blend of 75% Garnacha and 25% Syrah from different vineyards in the village of Gratallops on schist (llicorella) soils, fermented in open-top oak vats and aged for 20 months in French oak (60% new) barriques (228 liters) all of it from Taransaud, was finally bottled and what I see from the bottle is really superb. The nose is closed when recently opened, so try to give it plenty of air so that the beautiful floral notes unfurl in your glass. There are showy, ripe aromas, of bright black and red cherry notes and even some reminiscences of blood orange with imperceptible oak. The texture is silky with a lacy filigree, soft and sophisticated but with an earthy, call it rustic if you want, side that makes it very Priorat. There is an incredible level of tension and polishing in the tannins, they are extremely fine-grained. Fresh and mineral. I’ve drunk this wine a number of times and it just seems to be getting better and better; one of the most elegant and balanced Erasmus ever. Drink now-2025. Feb 2014, www.robertparker.com