At a glance

Producer

Clos i Terrasses

Region

Priorat, Spain

Grape variety

Blend (primarily Garnacha, with some Syrah and Cabernet Sauvignon)

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$50-$80 USD (recent vintages; may vary by market and vintage)

Tasting profile

Ripe dark cherry, black plum, Mediterranean herbs, licorice, graphite, subtle toasted oak; supple tannins, lush texture.

Evolution: Develops more savory, earthy, and mineral complexity with age; spice and secondary notes come forward after 4 years.

At peak: Optimal integration and complexity around 4-7 years, with tertiary and mature fruit emerging, balanced by persistent freshness and Priorat minerality.

Structure

Acidity

Balanced, moderately fresh

Tannins

Medium to high

Alcohol

Moderate to high (typically 14-15%)

Aging potential

Medium-term (generally 7-10 years, sometimes longer in strong vintages)

Drinking window

Peak drinking

4 to 7

Optimal window

2 to 8

Current status

Drink or hold

Current condition

Recent vintages are approachable in youth but improve with short-term aging; older vintages reach optimal complexity from 4-7 years.

Laurel is crafted as a more accessible, earlier-drinking expression compared to Clos Erasmus' flagship, showing robust fruit and structure in youth, but developing deeper nuances and polish with mid-term aging in bottle. Its blend and winemaking confer longevity for a Spanish wine, but it hits its stride between 4 and 7 years post-vintage.

Food pairing

Roast lamb, grilled beef, mushroom risotto, Spanish chorizo, aged Manchego, or dishes featuring rosemary and smoked paprika.

Serving

Decant

Not required

Sustainability

Sustainability score: 8/10

Hand-harvesting; minimal intervention; organic vineyard management; no chemical herbicides or pesticides; gravity-fed cellar; focus on water conservation; use of lightweight/recyclable glass and natural cork closures; solar energy implemented for part of winery power.

Clos i Terrasses is recognized for leadership in sustainable and organic viticulture in Priorat. Their transition to organic certification, adoption of biodynamic principles, water/energy conservation efforts, and thoughtful packaging all elevate sustainability. Exports increase carbon footprint, but local environmental efforts and eco-friendly transport packaging mitigate impact; overall, the operation stands as among the more sustainable mid-sized estates in Spain.