Mas Doix Salanques 2016  Front Label
Mas Doix Salanques 2016  Front LabelMas Doix Salanques 2016  Front Bottle Shot

Mas Doix Salanques 2016

  • JD94
  • RP93
  • WS90
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

Ruby color with violet reflections. In the nose is a symphony of fruit of the forest, such as cranberries, raspberries and redcurrants, with a balsamic background and a slight note of wood. In the mouth it is bulky and covers the tongue with a dense texture. It has a good structure made up of still present tannins that will be polished with a storage time in the bottle. End that lengthens and reminds you of blackberries and cherries.

It will be the ideal companion for meats such as a roast lamb, veal round in sauce or game, as well as cured cow cheeses.

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

Critical Acclaim

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JD 94
Jeb Dunnuck
The entry-level wine from Mas Doix, 2016 Salanques checks in as 65% Grenache (from 80-year-old vines) and the balance Carignan and Syrah, all of which was destemmed and spent 14 months in new and once-used barrels. Giving up a rocking bouquet of plum and blueberry fruits intermixed with plenty of minerality, violets, and hints of iodine, it’s medium to full-bodied, loaded with fruit, has a stacked mid-palate, and loads of character.
RP 93
Robert Parker's Wine Advocate

The 2016 Salanques is phenomenal, one of the finest vintages ever. It has an expressive nose combining notes of flowers, wild herbs and berries and subdued minerality, reminiscent of wet slate. The palate is medium-bodied, with a little less alcohol, fine, slightly dusty tannins and very good freshness. It's terribly balanced and tasty. It should develop beautifully in bottle. 18,000 bottles were filled in April 2018. Rating: 93+

WS 90
Wine Spectator
This red is big and rangy, offering rugged tannins and orange peel acidity that support the plum, licorice, sanguine and herbal flavors. A bit rustic, but expressive, with depth and personality.
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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.

VTYIX0116_2016 Item# 532450

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