Mas Igneus Grenache Blend Priorat Barranc Dels Closos 2011
Woody on the nose - smokey, burnt toast almost. Very fruity on the initial attack - a jammy combination of cherry, blackcurrant and blackberry. A little hot at the end though. Worth checking out at this price, though nothing special in my opinion.Add winemaker's notes
Woody on the nose - smokey, burnt toast almost. Very fruity on the initial attack - a jammy combination of cherry, blackcurrant and blackberry. A little hot at the end though. Worth checking out at this price, though nothing special in my opinion.
Last night I had a relatively cheap red from the Priorat region of Spain, Barranc dels Closos 2004, bottled by Igneus, that was a blend with a lot of garnacha tinta (80% with 20% carignan, I believe) in it. Unfortunately this was slightly damaged somewhere between Barcelona and my house in Western Tokyo, but I still could detect a far more sophisticatedly layered and tasty wine than I expected. Hints of chocolate licorice, hillside herbs and peppery spice, with lush fruit (especially roasted cherries). If I'd had this blind I might have guessed it was a pinot noir from an iconoclastic French winemaker I hadn't yet tasted.That a-typical for the Spanish grenache I've drunk so far. Pinot noir heading towards Port? And a great value for its price. The damage affected its balance (tannins vs. acids) a bit so I'll be looking for bottles from other shipping lots (or at least liquor stores), to see if I can find a healthier one.
I had this wine at a fantastic nouveau restaurant in Montreal - sadly i cant remember the name of the restaurant. Relatively cheap, but very nice. Cool herbal and mineral tones led to a surprising complexity. Good fruit, and a lot of oomph for a wine of this price. As DM says in his review, very pinot esque, although fuller.
Clear rich burgundy color.The nose show's Strawberry, rhubarb, anise, raspberry and some light smoke. There is even a touch of yeatiness. Medium stregnth on the palate with tannins that are firm and a high acidity. In the mouth the nose is mimicked with sour cherry, chalky pepper, and as it opens more and more Port like. Possibly from the schistous soil. 4/5 [NR]
Food Pairings for Mas Igneus Grenache Blend Priorat Barranc Dels Closos
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