The name of the seventeen-hectare Clos i Terrasses estate goes back to the first plot, the Clos Escales. This north-facing plot stretches along a steep slope over seventeen terraces and offers perfect conditions for the red grape variety Garnacha. Over the years, Syrah and Cabernet Sauvignon vines with ages ranging from ten to thirty years have also been added. In 2004, Daphne brought star oenologist Ester Nin (Celler Nin Ortiz) on board as a consultant to work with her to convert the winery to biodynamic cultivation. There was also innovation in the cellar: concrete vats and amphorae are now part of the range. The portfolio is small: consisting of the first iconic wine 'Clos Erasmus' and the second, cheaper, but also certainly very nice wine 'Laurel'. Clos i Terrasses was the first winery in Priorat to receive the legendary 100 Parker points for one of its wines.
Owner Daphne Glorian has been instrumental in the rise of the region. When she purchased her first parcel in 1989 in the small wine village of Gratallops, she had only a handful of winemakers by her side determined to harness the full potential of this unique region. Today, the pioneers of the time, such as Álvaro Palacios and René Barbier, are among the most famous oenologists in Spain.
The sources of Clos Erasmus have been consistent for many years, coming from a selection of three vineyards: Escales, Aubagues and Socarrats. Escales was Daphne's original vineyard and although it covers 1.7 hectares, this Garnatxa yields only 6-9 hl/ha. The character is always delicate, perfumed and lighter in color, providing a floral elevator and precision to the final blend. Socarrats is a warmer site planted with 1.9 hectares of Garnatxa and 0.3 hectares of Syrah, of which only part of the oldest vine fruit is reserved for Clos Erasmus. It gives a darker fruit character to the final blend and much of the backbone of fine tannins. Aubagues, which was largely rezoned and replanted on costers in 2013, has reserved a few remaining terraces of the 35-year-old Garnatxa for Clos Erasmus. As one of the warmest sites in Daphne, it offers much of the richness and texture that have become a hallmark of Clos Erasmus. These selections are fermented separately by native yeasts in oak barrels. After a gentle one-month maceration, they are transferred into twelve 228L French oak barrels - 5 new and 7 second fills. Each January, Daphne, Eric and Ester Nin tasted each of the barrels and assembled the final blend equal to only 3000-3500 bottles per year. The remaining wine is released and incorporated into the Laurel.
Exclusive wines from Priorat 
