Mas Doix Salanques 2013 Front Label
Mas Doix Salanques 2013 Front LabelMas Doix Salanques 2013 Front Bottle Shot

Mas Doix Salanques 2013

  • WS93
  • D92
  • JS91
750ML / 14.5% ABV
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4.4 5 Ratings
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4.4 5 Ratings
750ML / 14.5% ABV

Winemaker Notes

This wine has balance, intensity and purity, while transmitting the authentic character of Priorat.

Blend: 65% Grenache, 25% Carignane, 10 % Syrah

Critical Acclaim

All Vintages
WS 93
Wine Spectator
This vibrant red offers lively flavors of black cherry, plum, cola and mineral, set in a thick texture supported by firm tannins and orange peel acidity. Shows an alluring balance of power and polish. Drink now through 2023.
D 92
Decanter
Complex aromas of polished oak, cream and garrigue dominate the nose. The palate bursts with character in the form of dense black fruits, smoky wood, pepper and very fine tannins.
JS 91
James Suckling
An intense and beautiful nose of blackcurrants and blackberries with floral undertones. Medium body and concentrated and pure black fruit on the palate. Soft tannins. Slightly salty finish.
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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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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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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.

SOU448700_2013 Item# 163599

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