This month, we return to Priorat to present one of my favorite wines - 2006 Clos Erasmus Laurel Priorat, the second bottling from Clos Erasmus.

Although this wine is technically a second bottling, I'd put it up against most Priorat producers first bottlings in a blind test.  It has the striking minerality that Priorat is famous for, gobs of black fruit flavors, amazing complexity and length. 

Clos Erasmus was begun with the purchase of some old vines of Garnacha by Daphne Glorian, who happened to be in the area visiting some friends. What started as a fun project in 1990 soon became a very serious endeavor as Priorat rapidly ascended to world-class wine status. Clos Erasmus is now considered a benchmark of the region and has the first wine recently received consecutive 100 Point scores from the Wine Advocate (2004 & 2005), the only wine of Spain to ever achieve such critical accolades. Clos Erasmus is produced from four vineyard sites, with a miniscule (total) vineyard surface of only 2 hectares (about 4.5 acres). All the vines are planted on deeply sloped terraces originally carved into the mountainside by the Ancient Greeks, for their cultivation of vines, olives, and almonds

Clos Erasmus's second wine is made with the same vinification process as that of the Clos Erasmus Priorat. Shortly before bottling, however, Daphne declassifies a few barrels that would otherwise have been headed for the Priorat. This wine is mixed with wine from younger vine plantings and is bottled as Laurel. Still quite rare, and an exceptional value!

93 points, Parker: "The 2006 Laurel sports aromas of slate/mineral, black licorice, incense, black cherry, and blackberry liqueur. Ripe, sweet, and structured on the palate, this lengthy, succulent effort has enough tannin to support another 4-6 years of cellaring and will have a drinking window extending from 2014 to 2026. Laurel, one of Priorat's greatest values dollar for dollar, is sourced from the younger vines of the estate and from declassified barrels of Clos Erasmus itself."

Recipe:  Chorizo and Lamb Shepherds Pie with Parsnip Mash Topping Serves 4

One of my favorite comfort foods, and a staple on many an Irish dinner table during the Autumn and Winter, is given a an Iberian twist here with the addition of Spanish chorizo, in homage to the Laurel Priorat.

* 4 ounces Spanish chorizo
* 1 pound freshly minced free range lamb
* 2 tablespoons olive oil
* 1 large onion, chopped
* 1 large carrot, finely chopped
* 3 cloves of garlic, squashed under the blade of a knife
* 2 fresh bay leaves leaves from a few sprigs of fresh thyme and/or rosemary, finely chopped
* 2 cups dry red wine
* 1 1/2 cups beef stock or low sodium beef broth
* dash of Tabasco sauce
* dash of Worcestershire sauce
* 1 tablespoon tomato paste
* English mustard
* salt and ground pepper
* 1 pounds Russet potatoes, peeled and cubed
* 1 pound parsnips, peeled and chopped
* 4 tablespoons butter
* 2 egg yolks
* 2 tablespoons freshly grated Parmesan
* olive oil

Method

Squeeze the chorizo out of its skin, breaking it up into a casserole or large saucepan, and fry until it releases its oils and colours gently. Remove with a slotted spoon and set aside.

Stew the carrot, onion and garlic in the chorizo fat until softened, adding a little extra olive oil if necessary. Add the ground lamb and cook through, about 5 min.

Return the chorizo to the pan, adding the tomato purée, stock, wine and gravy, herbs, a teaspoon of English mustard and a good dash of Worcestershire and Tabasco sauces. Bring to the boil, then reduce heat and simmer gently with the lid on for up to 2 hours, adding a little more stock or water or wine if it goes dry. Remove lid for the last 15 min to reduce any extra liquid. Season to taste.

Meanwhile, cook the potatoes and parsnips in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the butter and egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning

Allow to cool a little, removing the herb stalks and bay leaves, and skimming off surplus fat. Pour into an oven proof casserole dish, and top with mash. Fluff up the mash potato with a fork to make rough peaks.
Preheat the oven to 325 and bake for 35-40 minutes until the top is golden and the meat is bubbling up the sides.

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