The top wine of Clos I Terrasses, Clos Erasmus, is one of the benchmarks of the area, and a reference in the country. The project was born in 1989, from being friends with a couple of local chancers, named Alvaro Palacios and Rene Barbier, who persuaded the owner, Daphne Glorian, that some old Garnacha vines on the local licorella (schist) soils might just make a decent bottle of wine. The first 10 vintages were made at Rene Barbier's Clos Mogador until Daphne purchased an old cellar.
The wines have gone from strength to strength, mixing the characteristic dense fruit, exotic spice and licorella minerality with a freshness and elegance that sets the wine apart from many of this grand appellation.
Due to the extreme hand selection of the grapes for Clos Erasmus, the nurturing of younger vines and certain barrels being declassified, the winery is able to produce a second wine, Laurel.
Sourced from 3 small vineyards in the Gratallops, this blend of Grenache, Syrah with a touch of Cabernet Sauvignon is Clos I Terrasses’ second wine, made from the grapes from younger vines, or the occasional declassified barrel of top wine Clos Erasmus. But it is a thing of beauty unto itself, aged for 16-18 months in 20hl oak tanks, 228-litre French oak barrels and amphorae.
'This is of pale purple colour. The nose is fragrant and floral with lavender, black cherry and cherry kernel baking spice, layered; full-bodied and classy. Medium, sily high quality tannins. We could secure a small allocation of this, and we I am sure won't have it as long as we would like to - this drinks now, if decanted for an hour ideally, or keep for the next minimum 3-5 years this will age beautifully for much longer.' Anja Breit, Philglas & Swiggot
'The 2017 Laurel is a blend of the younger vines, some barrels that were declassified from Clos Erasmus and the remaining Cabernet Sauvignon, and in the low-yielding and dry 2017 vintage, it's 70% Garnacha, 20% Syrah and 10% Cabernet Sauvignon, with 15% alcohol. The wine fermented mostly in concrete and oak vats with indigenous yeasts and matured in a combination of oak vats, concrete, used barriques and amphorae for 16 months. They produce this to be approachable from the moment it's released. The 2017s feel very aromatic, open, expressive and young, quite primary, tender and juicy and surprisingly fresh for a dry, warm year that resulted in a very early harvest. There is a peachy, soft, approachable quality here that I like very much. Surprisingly enough, winemaker and proprietor Daphne Glorian sees reminiscences of the 2013s in the 2017s, and I have to agree. Different from 2016, but at the same quality level. 19,126 bottles were filled in May 2019.' 95ots, Luis Gutiérrez, RobertParker.com