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2017 Mas Martinet Cami Pesseroles

Light label condition issue

Removed from a professional wine storage facility

Ends Sunday, 7pm Pacific


95Vinous / IWC

...highly perfumed bouquet evokes spice-accented blueberry, cherry incense and succulent flowers, along with hints of licorice and woodsmoke... Alluringly sweet and penetrating on the palate, which offers concentrated boysenberry, cherry cola, candied violet and spicecake flavors underscored by a vein of smoky minerality. Finishes extremely long, with impressive energy, mounting tannins and a sexy floral note.

94The Wine Advocate

...better harmony and less rusticity and feels very Cariñena-esque...gentler vintage, and the wine feels very relaxed, showing its true personality.

93Wine Enthusiast

...aromas of blackberry preserves, clove and violet. It starts off juicy before velvety tannins take hold of the palate, offering a backdrop to flavors of cherry, pomegranate, bramble, salted caramel and orange zest. The finish is marked by the return of bright fruit notes.

93Jeb Dunnuck

Solid notes of red and black berry fruits, new leather, chocolate, and spiced meat flow to a rich, medium to full-bodied red with a wonderful texture, polished and perfectly ripe tannins, and a great finish.


Spain, Cataluna, Priorato

Priorat in southern Catalonia is one of Spain’s newer regions for quality wines. With only about 2,500 vineyard acres, it is not one of Spain’s larger appellations, and its rocky mountains and hillsides make for challenging vineyard management. But grapes have been grown here in the rich, volcanic soil since at least the Middle Ages, when Carthusian monks planted vineyards. Bulk wines were the main focus here until the late 1970s, when pioneering Spanish winemakers Alvaro Palacios and René Barbier replanted vineyards and vastly improved winemaking in the region. Clos Mogador, Clos Erasmus and Finca Dofi were some of the now much-admired wineries started in the later decades of the 20th century. By the 1990s many innovative, quality-focused wineries were started in Priorat, making it one of the hottest winemaking regions in Spain. Priorat was made a DO in 1954 but upgraded to the prestigious Demoninación de Origen Calificada, or DOCa, in 2000. (In Catalan, the regional language, the appellation abbreviation is DOQ.) Full-flavored, full-bodied wines with relatively high alcohol content are characteristic of Priorat, with Garnacha (Grenache) and Carinena (Carignan) being the traditional grapes.