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Mas Doix Costers de Vinyes Velles Priorat 2013

  • RP95
  • W&S91
  • WS90
750ML / 15% ABV
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Currently Unavailable $115.99
Try the 2012 Vintage 105 99
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750ML / 15% ABV

Winemaker Notes

Great vintage. Temperatures were lower than usual with a rainy spring. Dry and hot summer and autumn. Harvest was two weeks later than usual, with very good balance between sugar, acidity and phenolic maturity.

Blend: 55% Carignan, 45% Grenache

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The wine that used to be the top of the range until the old-vine, single-vineyard Cariñena was released is the 2013 Doix Costers de Vinyes Velles. It is a phenomenal blend of 55% Cariñena and 45% Garnacha from very old vines planted on schist (llicorella) slopes in the village of Poboleda. Dark, almost opaque with a bright border, the nose is more about black fruit, peat, graphite and some shoe polish, with a generous dose of oak, a little raw (from youth) but with harmony and huge potential to develop. The bunches are hand-harvested and the grapes selected one by one in a double sorting table and fermented in stainless steel. The wine matured in new French oak barriques for 16 months, in a straightforward process, because what's important here is the quality of the grapes, mostly from centenary vines. There is great harmony in the palate, too, intense and penetrating without being aggressive, elegant and balanced in an XXL way. I see great freshness in these 2013s, one of the best vintages I've tried from Mas Doix. This should age forever.
Rating:95+
W&S 91
Wine & Spirits
The first impression this wine gives is of an oak curtain that hides the fruit. Slowly, it fades to show the true face of this old-vine blend of cariñena and garnacha: intense red fruits and herbs, with a heart of slate sustaining mineral tannins in the background. It needs time in the bottle to settle down.
WS 90
Wine Spectator
A pillowy texture carries harmonious flavors of black cherry, licorice, orange peel and cola, supported by light tannins and citrusy acidity. Not muscular, but has energy and focus. Drink now through 2021.
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Mas Doix

Mas Doix

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Mas Doix, Spain
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The Celler Mas Doix was created by the Doix and Llagostera families in 1998. It is the reinitiation of a tradition that began in 1850. The gold medal obtained in the Universal Exhibition of Barcelona in 1888 and the silver medal won in the Universal Exhibition of Paris in 1878 remind the Doix family of the passion with which Juan Extrems Doix, Juan Doix's grandfather, used long ago to look after the vineyards and produce his wines.

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.

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Priorat

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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. Its 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.

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Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

VTYIX0223_2013 Item# 431253