2017 Clos Erasmus Laurel

Opaque ruby. Highly perfumed, mineral-tinged dark berry, cherry cola and potpourri qualities on the nose, along with a spicy nuance that builds with air. Juicy, seamless in texture and appealingly sweet, offering sappy cherry, boysenberry and fruitcake flavors and a touch of licorice. Smooth, well-knit tannins shape the broad, persistent finish, which features a resonating floral note and a touch of star anise.

The 2017 Laurel is a blend of the younger vines, some barrels that were declassified from Clos Erasmus and the remaining Cabernet Sauvignon, and in the low-yielding and dry 2017 vintage, it's 70% Garnacha, 20% Syrah and 10% Cabernet Sauvignon, with 15% alcohol. The wine fermented mostly in concrete and oak vats with indigenous yeasts and matured in a combination of oak vats, concrete, used barriques and amphorae for 16 months. They produce this to be approachable from the moment it's released. The 2017s feel very aromatic, open, expressive and young, quite primary, tender and juicy and surprisingly fresh for a dry, warm year that resulted in a very early harvest. There is a peachy, soft, approachable quality here that I like very much. Surprisingly enough, winemaker and proprietor Daphne Glorian sees reminiscences of the 2013s in the 2017s, and I have to agree. Different from 2016, but at the same quality level. 19,126 bottles were filled in May 2019.