2010 Mas d'en Compte "Black Slate" Porrera Priorat

SKU #1120388 93 points Robert Parker's Wine Advocate

 From the Black Slate project of Eric Solomon, Philippe Cambie and, in this case, producer Joan Sangenis, the 2010 Black Slate Porrera, a blend of 60% Grenache (60+ years of age) and 40% Carignan (80-year-old vines), is another stunning value from Priorat. Consumers can thank the horrible Spanish economy for the low price of such a high quality wine from this prestigious appellation. Sweet raspberry and black cherry fruit notes intermixed with notions of crushed rocks, spring flowers and a slate-like component are broad, savory, impressively pure, dense and full. This round, generous, opulent red can be consumed over the next decade. (RP)  (6/2012)

K&L Notes

Not to be confused with an earlier bottling of Black Slate we carried in our wine club, this particular version from Mas d'en Compte showcases fruit from the village of Porrera. Compared to their neighbors in Gratallops, Porrera enjoys a slightly cooler climate and a streak of iron laced in their slate vineyards; this gives the wines a different sense of structure from other Priorats. The Mas d'en Compte bottling of Black Slate has lush black cherry fruit, some minerality, ripe tannins and a meaty character towards the finish. Drink it over the next several years.

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Price: $18.99
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Staff Image By: Joe Manekin | K&L Staff Member | Review Date: 1/10/2013 | Send Email
Not to be confused with an earlier Black Slate bottling we carried (Black Slate is a collaboration between the importer and various wineries representing distinctive terroirs within Priorat), this particular wine from Mas D En Compte in the village of Porrera shows the intense lush black cherry fruit which Priorat from this neck of the woods often shows. Rich, ripe black fruits combine with an iron tinged minerality, ripe tannin structure and a subtle, meaty quality on the finish to complete the picture. A critically acclaimed, village specific Priorat for less than $20, for your drinking pleasure.

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- Fat, ripe and rich with ample fruit and vibrant acidity, wines made from Grenache are easy to love. While its origins are still under dispute - some suggest Spain, where it is called Garnacha, while others say it came first from Sardinia, where it is called Cannonau - it is inarguably one of the most planted varietals in the world. A hearty grape, Grenache does well in hot, dry regions and its sturdy stalk also makes it well-suited to withstand blustery conditions like the Provençal Mistral. It ripens at relatively high sugar levels, which translates to higher potential alcohol in the wines it produces. Grenache may be most famous in the Southern Rhône areas such as Châteauneuf-du-Pape and Gigondas where it has long been an important component of delicious blends. But it's also the source of the crisp rosés from Tavel, Lirac and Provence, and age-worthy vins doux naturels like Rivsaltes and Banyuls. Grenache is also found in large swaths of northeastern Spain, in Navarre, in Rioja, where it plays a supporting role in blends with Tempranillo, and in the distinctive wines of Priorat. The grape was once the most widely planted varietal in Australia, though Shiraz and Cabernet have overtaken it. In California, Grenache plantings have dwindled from their heyday in the San Joaquin Valley, but it is starting to see a resurgence, albeit in smaller plantings, where other Rhône varietals thrive.


- With more land under vine than any other country in the world, Spain is the great sleeping wine giant. In recent years, a great deal of money and passion has been poured in the burgeoning Spanish wine industry, helping to improve quality among its vast array of wines from sparkling Cava to Sherry to Rioja Gran Reserva. The most important red-wine-producing regions are Rioja, Ribera del Duero and Navarra in the north and Priorat and Penedes in the northeast.