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Mas Donis Mas Donis Barrica 2013

Rhone Red Blends from Montsant, Spain
  • WW89
0% ABV
  • RP90
  • RP94
  • RP92
  • RP90
  • RP91
  • RP90
  • RP92
  • RP90
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0% ABV

Winemaker Notes

Medium ruby with violet shades; very nice mouthfeel and texture; wild red and black berry flavors, cherry, spices and herbs; well integrated elegant smooth vanilla oaky toasty notes; ripe and complex on the palate: loads of sweet vibrant fruit; medium to full-bodied with soft and velvet tannins and nicely refreshing finish.

Pair with chicken, salads and BBQ.

Critical Acclaim

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WW 89
Wilfred Wong of Wine.com
Soft and ready for enjoyment, the easy-drinking 2013 Cellier de Capcanes Mas Donis Barrica Old Vines exhibits red and black fruit flavors, with a hint of dried earth and savory spices. Drinks well now with spit-roasted chicken. (Tasted: June 7, 2017, San Francisco, CA
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Mas Donis

Mas Donis

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Mas Donis, Montsant, Spain
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If Priorat is the nutmeg, then Montsant is the mace. Almost completely surrounding the DOQ of Priorat, the DO Montsant is one of the youngest DOs in Catalunya but like the neighboring Priorat viticulture here is centuries old. After years of inclusion in the arguably inferior and certainly more generic DO of Tarragona, Montsant was elevated in 2002 mainly in recognition of its superior wines produced from old vines on soils bearing a striking similarity to those in the Priorat. At lower prices and within spitting distance in quality of its famous neighbor, consumers, sommeliers and winemakers are starting to have a greater appreciation of the charms of this region.

Not so surprisingly, the cooperative of Capçanes which produces Mas Donis is nestled among the foothills of the Montsant mountains. In the 1990’s, the co-op began making kosher wines for the Jewish community in Barcelona, and from this exposure in the capital of Catalunya, the property began to attract a greater level of interest. By 1995, a vast investment took place and the whole winery was completely restructured and modernized. Shortly after the modernization, Eric Solomon visited the cooperative and he was taken by how similar the soils and grapes varieties were to the Priorat where he had just started working with an unknown estate and a lesser known winemaker, Daphne Glorian. Tasting through the various tanks and barrels at Capçanes, he created a cuvée of Garnatxa and Syrah that he named Mas Donis – a wine he jokingly said was his “best Côtes-du-Rhône.”

Despite the similarities in cépage, the granite and schist terroirs here could not be more different than the calcareous soils of the Rhône valley. With time and experimentation – moving from barrel aging to aging entirely in concrete and selecting fruit from some of the oldest Garnatxa in the village, Mas Donis has evolved to show a more Priorat-inspired profile. A serious wine at an extremely friendly price.

Montsant

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Surrounding the region of Priorat on all sides, Montsant shares much in common with its neighbor. Though its soils contain less schist than that of Priorat, its old Garnacha and Carinena vineyards produce wines of similar intensity and character.

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.

SWS57747_2013 Item# 138742