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Mas Doix Les Crestes 2015

  • JS90
750ML / 14.5% ABV
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  • RP92
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750ML / 14.5% ABV

Winemaker Notes

On the nose it is very Priorat! Personality and authenticity. Since it is the young wine of Mas Doix cellar and apparently the simplest of their range, surprisingly it has a wonderful complexity, full of nuances. The highlight in aromas are the freshness but maturity at once (cherry liquor) with balsamic notes (mint) and red fruits. In general it has a fresh feeling. Also lots of Mediterranean herbs (rosemary, lavender). When you smell it again, its complexity keeps surprising you. In the background you can feel the sensual part of the wine, with a fresh floral remembrance (violets). As a good Priorat, it has earthy aromas so characteristic of this area. Hot slate, which leaves no doubt where this wine comes from. It is one of those wines that you would not stop smelling and thrilling. A piece of Priorat in the glass. In the mouth it could be described as silky and powerful. Fresh and smooth at first but warmer feelings come out the end. Medium bodied, it is a wine that stands out the purity of red fruits that gives the Grenache, very well combined with the freshness and balsamic bouquet that provides the Carignan. The warm part of the As vintage 2015 was quite warm and dry, this feature is balanced with this pleasant fresh fruit feeling, giving the crisp hint and meaty at once.

Critical Acclaim

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JS 90
James Suckling
Slightly herbaceous and chemical nose showing a currant, cranberry and red-cherry character. Medium body, medium, slightly firm tannins and a medium, fruity finish. Drink now.
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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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Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

SOU448699_2015 Item# 169639