Things I like @tirronen - Tumblr Blog

tedgushue

loghomelove-deactivated20240923

seanklingelhoefer

Großglockner Hochalpenstraße, Heiligenblut, Austria 2018.

CONTAX G2 | Zeiss Biogon 28mm f/2.8 | Kodak Gold 200

landroverphotoalbum

The 130 @the_poppnagelwagen by @andreas.j.e / @overlanding.nu #Defender130 #landroverdefender #landroverphotoalbum https://www.instagram.com/p/BqS8BXsAnHx/?utm_source=ig_tumblr_share&igshid=14o2cwwdujdjy

gentlemanmotorslifestyle-deacti

universal-tradition

plastolux

Modern beach house by Arkitema#mid century, #architecture, #MCM, #modern, #design, #modernism

newsprezzatura

New Sprezzatura

travelist

Gone

Thanks for making this Friday a better one.

Love this Priorat by Clos I Terrasses. A big name in that area.

In 1988 Daphne Glorian, at the time employed by an English Master of Wine in his Paris office, was in the throws of epic folly and spent her life’s savings on 17 terraces of hillside vines just outside the village of Gratallops. Newly minted friends René Barbier and Alvaro Palacios encouraged her and together with Carles Pastrana and Jose Luis Perez, they pooled their talents and resources to make a new style of wine in a region rich in history and raw materials but without much of a proven track record for fine wines. In 1989 the modern Priorat was born: one wine but five different labels, each which would one day become known around the world: Clos Mogador, Clos Dofi, Clos Martinet, Clos de l’Obac and Clos Erasmus.

Today Daphne’s property goes by the name Clos i Terrasses in recognition of the Clos upon which her fame was established and the terraces that she farms. The estate is planted with 75% Garnatxa, 20% Syrah and 5% Cabernet Sauvignon.

Only 3000 bottles of Clos Erasmus are bottled in an average vintage despite new plantings and vineyards being developed. The goal at Clos i Terrasses is to retain the character of Clos Erasmus while continuing to improve the quantity and quality of Laurel. To facilitate this evolution two new vineyards are being developed and experiments using concrete and amphorae in the cellar have started with the 2013 vintage.