Scala Dei, Scala Dei Masdeu 2013

£65.00 (75cl)

Only 4 left in stock

SKU: SPRSC0213A

About the wine

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Masdeu is a vineyard planted in terraces, goblet style, located on the slope of the Montsant, it Cellers de Scala Dei’s highest vineyard reaching around 800 meters on the highest terrace. The soil is red clay at the lower end, gradually increasing the limestone content until we reach the higher terrace with a totally limestone soil. Orientation is southeast and was replanted during the twentieth century, in 1974. It is one of the vineyards that the monks had planted with Grenache centuries before. With this wine we wanted to recover a heritage that existed in the Priorat and that took us to the first bottling from Cellers de Scala Dei. So, having thoroughly investigated how those bottles of the 70s had been made we started making Masdeu. Its harvest takes place during the third week of October, in small boxes, using all of the stems during its fermentation, and crushed grapes (not whole). It is fermented in small cement deposits of 3,500 litres, imitating the temperature peaks of the last century’s fermentations, without adding any commercial yeast. It is then pressed in the same cement tank.

Robert Parker Wine Advocate (robertparker.com):

The 2012 Masdeu is pure Garnacha from their higher-altitude vineyard at 800 meters. Masdeu is an east-facing, terraced vineyard planted some 55 years ago, and has a high component of chalk in the subsoil. The Mediterranean forest surrounding the vineyards clearly adds aromatic components to the wines. This is the only vineyard that can take the heat of vintages like 2011 and the only single-vineyard red they produced from that vintage. 2012 is more subtle than the 2011 (which I retasted next to this and was still standing and showed fresher than any other Priorat from that torrid vintage) and more restrained than the 2013. It opens to black and red cherries, Mediterranean herbs, hints of truffles, roasted meat and forest floor on the nose. The palate is medium to full-bodied with very good acidity, abundant, fine-grained tannins and a chalky, mineral sensation that sticks to your teeth. Some of the bottles might feel a bit reductive and take time to show the bright fruit and high chalkiness. Open and decant in advance if you have the chance. This is an elegant Priorat built for the long haul. Around 1,200 bottles and 250 magnums produced. I tasted the 2013, which shows extremely promising, more floral and less earthy, all blueberries and violets, and will be slightly different, as there part of the wine is aged in amphorae, part in cement and part in foudre whereas this 2012 was all aged in one single oak foudre.( Luis Gutiérrez) Points: 96. Issue Date: 29/06/2015

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