Mas Doix Salanques 2014
-
Wine &
Spirits
Product Details
Your Rating
Somm Note
Winemaker Notes
The palate reveals the 2014 vintage conditions: a cool summer and early autumn rain, which helped in a slow and optimum ripening of the fruit. Unlike warmer vintages, this one gives us a live wine, with crisp acidity, medium body and leaving fresh and balsamic sensation.
This is a wine with a lot of potential and it will improve in the coming months, making the tannins softer and the acidity smoother, a sign of a great life ahead.
Blend: 65% Grenache, 25% Carignane, 10 % Syrah
Professional Ratings
-
Wine & Spirits
Mostly old-vine garnacha and carinena, this blend includes ten percent syrah off younger vines, all grown around Poboleda. It’s a youthful wine, wild in black-cherry and gooseberry flavors, spices and herbs. It feels firm, yet there’s enough room for a lovely acidity to make its way through, refreshing the palate. Tight and powerful right now, it needs beef tamales.
Other Vintages
2019-
Robert
Parker
-
Robert
Parker
-
Robert
Parker
-
Jeb
Dunnuck -
Robert
Parker -
Wine
Spectator
-
Jeb
Dunnuck -
Robert
Parker -
Wine
Spectator
-
Wine
Spectator - Decanter
-
James
Suckling
-
Wine
Spectator -
Robert
Parker
-
Robert
Parker
-
Robert
Parker
-
Robert
Parker
-
Robert
Parker
-
Robert
Parker -
Wine
Spectator
-
Robert
Parker
-
Robert
Parker
The phylloxera outbreak did not mean the end of the family's vineyards. They were replanted with the Garnacha and Carinena varieties, native to the Priorat region, thereby maintaining the growth of the vineyards while the production was sent to the cooperative in Poboleda until it was able to be produced in Mas Doix's winery. Nowadays, the family labors with love and passion for the fruit grown in their hundred-year-old vineyards so they can produce great wines.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Tiny and entirely composed of craggy, jagged and deeply terraced vineyards, Priorat is a Catalan wine-producing region that was virtually abandoned until the early 1990s. This Spanish wine's renaissance came with the arrival of one man, René Barbier, who recognized the region’s forgotten potential. He banded with five friends to create five “Clos” in the village of Gratallops. Their aim was to revive some of Priorat’s ancient Carignan vines, as well as plant new—mainly French—varieties. These winemakers were technically skilled, well-trained and locally inspired; not surprisingly their results were a far cry from the few rustic and overly fermented wines already produced.
This movement escalated Priorat’s popularity for a few reasons. Its new wines were modern and made with well-recognized varieties, namely old Carignan and Grenache blended with Syrah, Cabernet Sauvignon and Merlot. When the demand arrived, scarcity commanded higher prices and as the region discovered its new acclaim, investors came running from near and far. Within ten years, the area under vine practically doubled.
Priorat’s steep slopes of licorella (brown and black slate) and quartzite soils, protection from the cold winds of the Siera de Monstant and a lack of water, leading to incredibly low vine yields, all work together to make the region’s wines unique. While similar blends could and are produced elsewhere, the mineral essence and unprecedented concentration of a Priorat wine is unmistakable.