I reviewed this wine some time ago. Tonight, paired with 2" New York strip and passed through a specialty aerator, it rocked up around 94 points. Lacks complexity to compare with Lagier-Meredith or other high end wine, but was just super.

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This vintage has a very smooth rish taste, the aroma and flavor reflects the aging in oak casks. Sweet, but not overly, warm with a after taste that makes you want more. Great sipping wine.

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the Black Diamond Supper Club pairs this with our peppercorn steak, the bite of the sauce compliments with this wine extremly well, showcasing the spices and lingering well on the palate. very well recieved. one of our more popular pairings.

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I tasted the 2003 (which Wine Spectator gave a 93!) made of: 30% Cariñena, 28% Cabernet Sauvignon, 22% Garnacha, 15% Syrah, and 5% Merlot! This is a fabulously uncommon wine in a great value category for those not able to afford the Vall Llach or Clos Erasmus in a Priorat. It is equally rare to have a wine with such a significant amount of Carignan/Cariñena in it, that is from old enough vines and interesting enough terroir, to derive a wine of such character by their use. I discerned from this medium-ruby juice; a nose filled with dusty cocoa powder, allspice, aromatic Mediterranean woods and this distinctive primary scrub-steppeland broom, (and just barely sooty) which is so beguiling! On the palate in addition to the lovely sweet ripe dark red fruits, cassis, liquorice, blueberry, with subtle nuances of pepper, allspice, balsam, tar, and hints of lactics,.. there was that same scrub-steppeland broom with crushed-rock minerals as well! Don't decant this baby! That "dust from the earth" bouquet blows away in about 20 minutes, and those luxurious tannins soften out those complex sooty minerals in the palate after about 40 minutes. (Some might prefer that, but I prefer what you can't get in many other wines) So I'd Vacu-Vin this one now after each pour, or Drink up! I'd give it between a 94 and a 97, honestly depending on my demeanor at the time, and/or the food pairing in front of me. Rack of Lamb with a currant-cassis demi-glace, olive oil & herb-roasted baby red potatoes & garlic cloves, a caesar salad and a very dark chocolate mousse, for a Sunday afternoon dinner was the 97!

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