Mas Doix Salanques 2005

  • 93 Robert
    Parker
2018 Vintage In Stock
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Mas Doix Salanques 2005 Front Label
Mas Doix Salanques 2005 Front Label

Product Details


Varietal

Region

Producer

Vintage
2005

Size
750ML

Features
Collectible

Your Rating

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Somm Note

Winemaker Notes

"Salanques" is the name of the area where the 80 year old vineyards are in Priorat, close to the village of Poboleda. Mas Doix (pronounced "mahss doysh") also keeps yields low and only picks the best grapes.

The 2005 Salanques deep purple color speaks to how highly concentrated and extracted this wine is, and the floral aromas, black fruit and chalky minerality speak to the pedigree of the vineyards. On the palate, the wine is completely balanced, with full body, good acid, ripe tannins, and a velvety mouthfeel.

Professional Ratings

  • 93
    The 2005 Salanques, a blend of 65% Garnacha, 20% Carinena, and the balance Syrah, Merlot, and Cabernet Sauvignon, is aged in French oak for 14 months. It has a glass-coating purple-hue with an alluring bouquet of cedar, smoke, slate, blueberry, and black cherry. Youthful and structured on the palate, this potentially complex effort will profit from 5-7 years of additional cellaring. It will be at its best from 2015 to 2030.

Other Vintages

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2016
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2015
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2012
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2011
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2010
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2008
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2007
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2006
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2004
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Mas Doix

Mas Doix

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Mas Doix, Spain
Mas Doix Winery Image
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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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.

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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. 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.

KOE96689_2005 Item# 96689

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