Clos Erasmus Laurel Priorat

Clos Erasmus Laurel Priorat is a biodynamic, Garnacha-dominant red wine from Priorat, Spain, bottled at approximately 14.5% ABV in a standard 750ml format. The 2021 vintage earned 96 points from Luis Gutiérrez of Robert Parker's Wine Advocate, confirming Laurel's standing as one of Priorat's most compelling wines at its tier.

Quick Facts: ABV: ~14.5%  |  Origin: Priorat, Spain  |  Garnacha-Dominant Blend  |  Producer: Clos i Terrasses (Daphne Glorian)

Production & Heritage

Laurel is produced by Daphne Glorian at her Clos i Terrasses estate in Priorat, one of Spain's most respected and geologically distinctive wine regions, known for its ancient llicorella (slate and quartz) soils. The estate has practiced biodynamic farming since 2004. Fermentation relies on indigenous yeasts, and the wine undergoes an 18-month élevage in a deliberate mix of large oak vats, concrete tanks, clay amphorae, and second or third-fill French oak barrels — a multi-vessel approach designed to preserve aromatic purity and textural complexity without masking the fruit. Laurel serves as the estate's second wine, produced from the same meticulous viticulture that underpins the flagship Clos Erasmus bottling.

Tasting Notes

Aroma: The nose opens with lifted florals and orange peel before revealing layers of cedar, cherry, and subtle smoke. There is an ethereal, perfumed quality — delicate rather than imposing — with red fruit and cranberry-like freshness emerging alongside gentle spice.

Taste: The palate entry is smooth and velvety, with ripe red and blue fruit — blueberry, boysenberry — meeting smoky Indian spice notes at the mid-palate. The texture is seamless and finely knit, with a sense of elegance and balance that belies the wine's richness and concentration.

Finish: Long, focused, and clean, with lingering florals and a thread of mineral tension. The finish stays lifted and precise, reflecting the llicorella soils and restrained use of new oak.

How to Drink Laurel

Laurel is best served at around 16–18°C (61–64°F). Decanting for 30 to 60 minutes allows the aromatic complexity to fully unfold. This is a wine built for contemplative drinking — pour it alongside a meal or enjoy it on its own to appreciate its layered character. Its structure and fruit intensity also make it a strong partner for grilled lamb chops, where the smoky spice mirrors charred meat; slow-braised beef cheeks, where the wine's velvety tannins complement rich collagen-heavy cuts; and mushroom risotto, where earthy umami draws out the wine's mineral and cedar nuances.

Best For

• Gifting a serious wine collector exploring Spanish terroir
• A special dinner featuring Mediterranean or slow-cooked cuisine
• Building a cellar of age-worthy Priorat reds
• Introducing a Garnacha enthusiast to biodynamic winemaking

Frequently Asked Questions

What does Laurel taste like? Laurel delivers a perfumed, floral profile layered with red and blue fruit, cedar, smoke, and Indian spice, all carried on a velvety, seamless palate. The dominant impression is one of elegance and purity rather than raw power.

How does Laurel compare to the flagship Clos Erasmus? Laurel is the estate's second wine, produced from the same biodynamic vineyards and winemaking philosophy as the flagship Clos Erasmus but typically showing a more approachable, earlier-drinking character. Clos Erasmus generally commands higher critic scores and greater concentration, while Laurel offers much of the same aromatic finesse and terroir expression at a more accessible level.

Is Laurel good for cellaring? Yes — its balanced structure, fine tannins, and mineral backbone give it meaningful aging potential, though it is also rewarding young after a proper decant. Historical Wine Advocate scores in the 91–96 range across multiple vintages confirm consistent quality that supports medium- to long-term cellaring.

Where is Laurel made? Laurel is produced at the Clos i Terrasses estate in the DOQ Priorat appellation in Catalonia, northeastern Spain. The region's steep, terraced hillsides and llicorella soils are central to the wine's mineral character.

What foods pair well with Laurel? Grilled lamb benefits from the wine's smoky spice; braised short ribs echo its depth and velvety texture; roasted duck with cherry sauce mirrors its red-fruit core; aged Manchego cheese highlights the cedar and mineral notes; and roasted red pepper dishes complement the Garnacha's natural affinity for Mediterranean flavors.

What sizes does Laurel come in? Laurel is widely available in the standard 750ml bottle format.

Is Laurel worth the price? Laurel positions as a premium Priorat expression, sitting just below the ultra-premium flagship Clos Erasmus. With consistent 91–96 point scores from Wine Advocate and a biodynamic, multi-vessel production approach, it delivers strong value relative to top-tier Priorat and other critically acclaimed Garnacha-based wines from Spain.

Why Laurel?

What distinguishes Laurel is the specificity of its winemaking: indigenous-yeast fermentation followed by 18 months split across oak vats, concrete, amphorae, and used French barrels — a combination rarely seen at this level that preserves aromatic transparency while building textural depth. Daphne Glorian's commitment to biodynamic viticulture since 2004 gives the wine a terroir-driven purity that reflects Priorat's ancient llicorella soils without heavy-handed extraction or new oak. The 2021 vintage's 96-point score from Luis Gutiérrez at Wine Advocate underscores that this is not simply a declassified second wine, but a serious expression in its own right. For anyone seeking an entry point into one of Spain's most storied estates, Laurel is the clearest path.