Satisfy My Soul and 15 Delicious Reds from Catalonia!

412 – 426/365 – Catalonia – 15 Delicious Reds

Satisfy My Soul……….,

I haven’t quite decided what to write about tomorrow and I can’t really say what I am going to do with the blog in 2015. That it will continue, in one way or the other, is clear and I am thinking that I might post once a week and then only do videos, as to change the theme somewhat. As for New Years Eve…., there will be wine, that’s for sure and there will be Cava, no Champagne! So, I’ll either do a piece on a good red or a Cava, or why not both? Catch me tomorrow and you’ll see, but whatever it is, it will Satisfy My Soul and hopefully yours as well! Thank you Bob! And now for some of the great reds from Catalonia! Enjoy!

a_7_177La Llopetera, 100% Pinot Noir

Just the fact that Sanahuja makes this wine using Pinto Noir gives me chills! And how they have managed to give it utmost care is to be admired. I really, really, want you to try this wine! I’m sure you’ll be intrigued and positively surprised whit regards to what can be produced here in the Conca de Barbera, if the wine maker is skilled. This wine has been made without any filtration or clarification, fermented with natural yeasts from the vineyard. As a result, the wine has virtually no sulfur. The aging is 6 months in French oak barrels. The Escoda-Sanahuja winery practice ecologic viticulture and to some extent biodynamic as well. This wine has been made using biodynamic principles.

Light ruby color. The nose shows a lot, a virtual dance (samba?) takes place. Berries in masses, Mediterranean forest, fresh cut fennel, underbrush, chalk……. The palate is delicate, easy, wide and quite fleshy. The wine has clear varietal and mineral character, which include fine notes of red fruits on light backgrounds of wood. Super fresh and elegant. It will get even better with time, my guess is that should have been drunk now, as it is still unruly and young. Will age slowly improving in character and elegance, give it another few years and I’m sure this will be a great one!

DSC_1083L’Antana 2009, 100% Merlot

This wine displays the benefits of slow, even ripening during a mild growing season. Though there is fullness and a lush character to this Merlot, there is also restraint and elegance. Promising aromas of cherry, red plum, raspberry, and dried herbs lead to a clean fresh entry with impeccably balanced acidity suporting intense red fruit flavors of cranberry, plum and raspberry. Round, supple tannins provide an enticing framework for the flavors and contribute to a lingering finish. Age a few more years and you won’t be disappointed!

1980213_1473071126244012_988613148_oTerra Remota Usted 2009, Garnacha and Syrah

Splendid garnet red colour with light reflections of tile. A wine with finesse that I dare call opulent and big. Smoked bacon, cherry and truffles are the aromas that are primary and easily detected. Caramel, liquorice and tobacco are present but all intertwined in the most stylish way. A silky and smooth entry, classy and elegant with silky tannins. Toasted almonds, mineral notes and lingering soft spices. The after-taste is long almost chewy but the tannins are soft.

DSC_0802Sons 2012, 100% Monastrell – Fermented in clay amphoras in the vineyards of Sicus.

The Sons is a wine that I intend to keep one bottle of and open it in 12 – 14 years as I am sure it can stand at-least that amount of time.  The color is dark cherry, slightly bluish, pink rim with heavy and fatty tears, receding slowly. The first nose says a lot, leave me alone for a while and you shall be rewarded. A multitude of aromas evolve during the 2 hour tasting and there is a lot of fruit but also herbs and underbrush. Elegant floral aromas with intense aromas of red fruits such as mature strawberries, raspberries and currants. It is a mouthful, almost to be cut with a knife. The strain of Monastrell holds everything and concentration of the vintage gives very deep rustic shades, with cherries, raspberry, carob and chocolate.  No food is needed and one glass of this bundle of joy can last forever!

93-ceps93 Ceps, 100% Sumoll (one of my favorite, Catalan, red grape varieties)

As the name indicates, 93 Ceps, (93 vines), the Sumoll grapes come from only 93 vines! The vineyard is 60 years old and located in Santa Maria de Martorelles. The harvest was carried out during the first two weeks of October, collected in boxes of 15 kg. The harvest is de-stemmed and tread lightly and led throughout by gravity, without the use of pumps. The wine is fermented and macerated in stainless steel tanks of 1000 liter. 21 day resting period with 3 pigeages daily. Malolactic fermentation is done in barrels of 225 liters of various backgrounds and different levels of toast. Aged for 14 months in new French Allier oak barrels. Production below 1,000 bottles.

Medium cherry red color, shiny and bright, clean. The nose has good intensity, expressive and crisp varietal definition. Fresh red fruit (cherries, strawberries, plums) are dominating. Menthol, with notes of Mediterranean forest (thyme syrup , rosemary) are nicely laid out and carries the wine further to a second dimension. There are marked aging notes (aromatic cacao, lactic, smoked and curious notes of oriental spices (turmeric, curry leaves, cardamom) and a hint of graphite pencil lead. Intense spicy finish. A wine with a great personality.

brao-vinyes-velles-2011_g_577Braó 2011, selection of vines, 60 years of age to almost centenarian plants of Garnacha, Garnacha Peluda and Samsó (Carignan)

Braó was widely used as a word for strength and courage. These are the words that best define these very old and wonderful vineyards, which against all possible odds have offered rare and unique grapes. Bright cherry colour, intense, clean and bright with violet hues. Abundant slow-falling, dark tears staining the glass. Nose of ripe fruit, sweet spices, expressive, complex, elegant. Tasty, fruity, ripe tannins. Powerful, bulky attack. Slow, concentrated, silky and tasty in the mouth. Some intense tannins, a little bit rough but compensated with a very refreshing and defined acidity. Long and persistent finish with fruity notes. A serious wine full of life and joy!  12-13 months French oak. Powerful wine, structured, deep but with great elegance and finesse to drink now or store for many years.

DSC_0054Cal Batllet, 5 Partides 2009, 100% Carignena, from very old vines!

Aged for 15 months in French oak. 100% new barrels. The barrels are of 225 liters and the fermentation is carried out in open barrels at a maximum temperature of 26 º C, 4 pigiage daily, gentle extraction, long gestation and high control. Respecting the grapes fully! “Gratallops Vi de la Vila” is the new appellation for the wines produced from Gratallops, inspired by the Burgundy philosophy of village wines.

The color is dark ink but not opaque, it is more of a deep purple. Red and black fruit with an overlay of jammy blackberries and red currant. This is a complex wine and the secondary notes were a bit hard to read as they were evolving minute by minute, but ground coffee and underbrush were present most of the time, blue berries and cassis showed up to join the show as well as slight hints of cedar and spices. The mouth receives a harmonious mix of savory ripe fruit, smooth and velvety with a multitude of rich flavors endorsed by time, better by the minute. Have I found new favorite from Priorat? Yes, because they are ALL my favorites!

destrankis-2012Destrankis 2012, 80% Garnacha and 20% Cariñena

Bright red cherry color with violet tones, middle layer. The nose is full of fruit, light touches of menthol, green leaves and pine. Good combination of fresh red fruit, herbs, thyme, rosemary and mineral notes. The palate shows some minerality. This is a fresh and balanced wine. Licorice, balsamic and butter, with a slight touch of camphor. The palate is light but persistent, with a subtle mineral background showing where it comes from. If you like Grenache, this is a wine for you!

Sot Lefriec 2004Sot Lefriec, 50% Merlot, 30% Carignan and 20% Cabernet Sauvignon (D.O. Penedes)

The fermentation of this particular wine takes place in small tanks on wild yeasts. There are no pumps in the winery as the wines are moved using inert gas to avoid any uncontrolled oxidation. Merlot, Cabernet Sauvignon and Carignan were harvested approximately 10 days later than usual or what would be considered normal for the varieties and region. Prefermentation maceration and alc. fermentation around 30-35 days for Merlot and Cab. Sauv. and around 25 days for Carignan , which is also longer than usual. During these periods, there are daily remontages and pigeages. Sot Lefriec 2004 has spent 23 months ageing in French oak barrels, 70% new oak. This is a super small garage producer, that works out of Vilafranca del Penedes, so if you see a bottle of Sot Lefriec on a shelve be sure to grab it fast!

DSC_0036Negre de Negres 2012, Garnacha Tinta, Carignena, Cabernet Sauvignon and Syrah

Down and down I go, round and round I go, like a leaf that’s caught in a tide….., Black Magic is found in abundance in this Super Catalan that Alfredo Arribas had created by most probably using magic? This is a wine that shouldn’t exist, at least not in this region, because it defies all sensory logics when it comes to what the Priorat region equals and what wines from here in general are all about. Even the price is magical, an absolute value for money! And that, my friends, is why it is a Super Catalan.

Bugader-400x400Bugader 2006, Syrah 85%, Garnacha 15%

Cherry color with violet borders, high layers. Fine and elegant nose, floral notes, red and black fruits and a hint of wood. Its evolution is insatiable, pastries, balsamic, elegant wood, herbs, butterscotch, chocolate, cocoa, coffee….. What I have in the glass, is a great wine, very well put together (produced) and well balanced, harmonious and amazing nose. It is one of those wines that puts everything in perspective, primary, secondary and tertiary aromas dancing together as one at the end! Once in the mouth it is elegant and polished. Large and round, not tired or exhausted, very long and sweet. Very elegant balance. Make sure to decant at least half an hour and make sure to get two bottles when you buy this one, you’re gonna need them both!

escur10_174x241Els Escurçons 2010, Garnacha and Syrah

How much soul can a wine have? After trying Els Escurçons I´d say, unquantifiable! This is a wine with a beautiful dark cherry color, garnet rim and medium high layers. Bright and clean. The nose, after a while of areation, is spicy with creamy aromas, slightly oaky, ripe and complex. It is very expressive showing varietal fruit notes, like mature black berries. Mediterranean herbs, like thyme, fennel, rosemary and even a slight scent of lavender. Complex, in terms of the roasted notes found, chocolate and balsamic.It is powerful and elegant on the palate with a broad and intense entry, good acidity and polished tannins. It has a long finish with aromatic retronasal memories of spice, red fruit, herbs, wildflowers and light toast. Soul in a bottle! Love this Super Catalan!

DSC_0461Sileo 2013, 80% Garnacha and 20% Samsó

This IS the color of dark cherry! Some purple hues, clean and clear. Thick and abundant tears. The nose is clean and honest aromas of red and black fruit appear, strawberries and blackberries on a slightly spicy background which highlights the vanilla and coconut and light smoky notes. The palate is fresh, satiny, with sweet tannins and well integrated with the alcohol. It is a powerful, elegant and expressive wine, which blends red fruit with notes of pastry and fine woods. Long aftertaste where the fruit blends with notes of wood. Got to love this one!

0001692_HLaurel 2012, Cabernet Sauvignon, Garnacha and Syrah

Dark cherry color with cardinal red reflections. Clean and bright, abundant tears. High intensity nose, expressive, full, concentrated and enjoyable. Ripe black fruit dominates and gives way to floral notes, spicy, toasted (which after a while become roasted) and deep minerals. The palate has a powerful entrance with a lot of volume. It is a fleshy red wine, with great weight deriving from the fruit, tasty, unctuous step, with excellent acidity and ripe tannic sensation. Balanced, long finish and very persistent. Laurel 2012 comes from the small winery Clos i Terrasses, led by Daphne Glorian, creator of the legendary and excellent Clos Erasmus. Laurel 2010 is a blend of Grenache, Cabernet Sauvignon and Syrah, aged for 15 months in second year barrels, in which the Clos Erasmus was aged. Recommend decanting about two hours. Another true Super Catalan!

Ay de mi 2010,Vins del tros,Terra Alta,Spain,vino-vi.com,-400x400Ay De Mi 2010, Garnacha Negra and Syrah

Oye Como Va, means “Hey how’s it going”….., Ay De Mi translates to “Oh My!”. And f I was a lazy bugger, which I admit to being at times, I would simply conclude the tasting with just that….., Oh My!!! Aromatic, well made and tasty are words that immediately come to mind! But let me be a bit more specific. The color is cherry red with purple edges. Tears that stain the glass. Primaries of black fruit with hits of spices, cinnamon and vanilla. Delicate notes of aromatic herbs and licorice at the background. Ample and rich on the palate with high presence of very ripe fruit, red sauce, ground pepper, cinnamon and caramel latte. Polished tannins and earthy feeling to end. The Garnatcha Negra and Syrah for this cool wine comes from the D.O. of Terra Alta. From vines growing at 400 meters in elevation with significant temperature fluctuations from day to night, this is a cool and balanced wine. It has aged for 12 months in barrels 50% newer and 50% older. Try with savory roasts, braises, and rich, meaty fare.

And then there was only 1 to go, tomorrow is the last day of 365 in a row!

Catalan Wine 365 and SweetEasy Wine Tours

Rosa Maria Torres, One on One in D.O. Conca de Barbera

369/365 – Catalonia – D.O. Conca de Barbera – Sarral – Rosa Maria Torres – Susel Rosé 2009

One on One……..,

Susel 2009Susel Rosé 2009, 100% Cabernet Sauvignon

Bright red onion peel color, leaning towards light cherry. A very elegant aroma of ripe red berries, strawberry and raspberry. Some candied fruit, dried flowers and touches of herbs, some currant. Light entry, tasty, great acidity in the mouth. It is round, intense and to be very honest, as my preferred wines are certainly not rosés, this one is amazing. Long aftertaste which is slightly spicy. Probably one of the best rosés tried this side of Christmas! The fermentation is done at a temperature between 14 and 16ºC, after soaking with the grape skins in order to preserve the bouquet. This wine spent a short period resting on its lees. This wine is excellent with pasta dishes, vegetables and salads. The perfect temperature for this wine is: 6-8ºC. Lovely, not only as a summer wine, this can stand most seasons and most wine loving moments.

Logo_seccionatThe documentation about the origin of Villa of the Sarral, takes us to the XII century, and it is known that the name of the village at the time was Saluc. The wine was imported by monks of the locality of Poblet, from the convents that the Cister monks used to have in France. Sarral is located in the tour guide of the Ruta dels Cisters. From the wine cellar, you can visit three monasteries which are very close. The Villa Ducal Montblanc is also located in the vicinity, which has a rich historical past.

rc91The region is full of vineyards, modernist cellars and a variety of picturesque villages, that are interesting to visit, as: Conesa, Fores, Barbera de la Conca, etc. Those villages are very rich in history related to the country and its people. Both in Montblanc and Poblet, you can visit the Tourism Office, where you will find all the information to have a pleasant day of tourism and enjoy the best gastronomy of La Conca de Barbera.

PADDOCK_RUTA_la-ruta-del-cister16 to go!

Catalan Wine 365 and SweetEasy Wine Tours

Viticultors Mas del Nen, Raspberry Jam in D.O. Conca de Barberà

330/365 – Catalonia – D.O. Conca de Barberà – Sarral – Celler Bellod – Mas del Nen Negre Vall Roja 2010

Raspberry Jam…….,

MAS DEL NEN 2007Mas del Nen Negre Vall Roja 2010, Merlot, Cabernet Sauvignon, Garnacha and Syrah

The varieties were grown at the property of  “Mas del Nen” in Conca de Barberá. The aging was 12 months on oak and 6 months in the bottle. Most vintners in the Conca de Barbera would use the Trepat grape as a standard but lately many cellars have started producing non traditional blends for this region. This wine is clearly an evidence of that it works just fine and that the terroir of the Conca has decided to treat these varieties with respect. Very intense cherry red color. The nose is very complex with aromas of black forrest berries, red berries, a touch of earth and underbrush. The first thing that came to mind was actually raspberry jam on a buttered toast. The palate has a good structure and it is a balanced wine with velvety tannins. Fresh and enjoyable. I have said it over and I’ll say it again, price quality is outstanding. Discover Conca de Barbera before it is to late!

Mas del Nen, litterary means The house of the children, but I don’t think they meant to call it that due to the fact that I become a child once I drink their wines! The origins of the company goes back to 1943, when Josep Bellod founded Cellers Bellod, a family business which from the inception were focused on selecting both the best vine and also the best wine producing areas in the country. As time went by the bottling processes and the technology were adapted to meet customer demands. United by a common bond, the wine, and thanks to the confidence of the clients and collaborators, half a century later, they can still offer products that are quite simply well suited for the wine lovers of today. 

With all the accumulated experiences in the wine trade, Celler Bellod begins an innovative project in the Conca de Barberà area, where the climatic conditions are very favourable for vine growing resulting in wines of a great quality. Tradition and technology come together in the lands of “Mas del Nen” where they elaborate what has come to be known as “Vins d’autor” (author wines).

La Conca de Barberà is a Catalan region covering 649 km2. Its natural conditions, together with its history and traditions, make it a privileged zone for vine growing and the elaboration of excellent wines and Cava. It is an agricultural region mainly dedicated to the vine cultivation, where its first stocks were brought from France by cister monks, coming to the Poblet Monastery. During more than a hundred years vines have been cultivated in the region. In the last twenty years, there has been a considerable transformation, new stocks have been planted, imported from France, as well as keeping the traditional varieties alive. A region well worth exploring, not only for the wines but also for many of the other local produce and the history of the Cister monks and their monasteries. 

Through the figure of San Bernardo de Claravall, the monastic order was extended through all Europe. The Catalan-Aragon monarchs trusted the monks for the foundation of great religious centers in good lands, which gave life to economy and demography in the new territories. In Catalonia, the most important ones were established in Poblet, Santes Creus y Vallbona de les Monges, responding to the need of colonizing the lands in Catalonia Nova. The Cister Route was created in 1989, showing the importance this order had for this territory, and its great architectonic influence. The monasteries reflect the spiritual strength that the communities had. The most important regions were Conca de Barberà, Alt Camp y Urgell. And of course the monks were huge wine lovers, so today we thank them for starting vine growing in this beautiful region!

58 to go!

 

 

Carles Andreu, Early In the Morning in D.O. Conca de Barbera

315/365 – Catalonia – D.O. Conca de Barbera – Pira – Celler Carles Andreu – Carles Andreu Parellada 2011

Early In the Morning……..,

Imagen 104Carles Andreu Parellada 2011, 100% Parellada

It presents a pale yellow colour with hints of lemon peel. Very complex nose with hints of macerated white fruits. Tropical notes are present, pineapple, banana and yellow mature apple. Cider. Good balance as far as  sweetness and acidity goes, structured and persistent with overall fruity connotations. The Parellada is a grape that thrives at higher altitudes and as such it seldom reaches higher levels of alcohol and has issues with revealing a lot of aromas. For what it’s worth, it is one of my personal favorite grapes from Catalonia, because it is so different!

The week started with a long walk with the dogs and then getting around to doing some actual work. Sending invitations, getting around to answering invitations, meetings and lunch, and so the days go. The blog and writing about yet another great wine producer of Catalonia,is just relaxation and what else do I really need? Well yes, a glass of wine but that would be stating the obvious!

clca_fic_1

This is a small bodega that started only in 1991 by Carles Andreu, it also bears his name. It’s located in the very nice village of Pira. The old Masia (manor house) Cal Celdoni has existed since 1796 but the wine making of recent times, commercially, is fairly young.

CAVA DE NITmenys

The Mas of Cal Celdoni was bought by Carles ancestor from the monks of the Monastery of Poblet. Cavas that are produced here surpass some of the Cavas made in neighboring D.O. Penedès. If that is true or not, is for each and everyone to determine on their own, what I know (and appreciate) is the boldness of Carles when he decided to make the first red wine in the world containing 100% Trepat!

carles-andreu-cava-reserva-brut-nature-75-cl-do-cava

First time I tried their Cava was in a restaurant. Can’t remember the restaurant but the Cava stayed in my memory and I decided that a visit was long overdue! If there is one winemaker that is a must to visit in Conca de Barbera, it is this one! Then again, I always say that! Go figure!

carlesandreu_1

The main varieties grown are Trepat, Parellada, Macabeo and Chardonnay. They are currently doing some testing with Xarel.lo and Garnacha. As the production is kept to a minimum, the grape selection is rigorous as the grapes are received, but the first selection is made already in the vineyards.

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The extraction (pressing) of the grapes intended for Cava is very gentle. Only 60% is extracted and it is done slow to control, as far as it’s possible, that only must from the centre of the pulp is flowing, to avoid areas close to the skin and the seed, which provide herbal flavors and favor oxidation.

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Each variety is vinified separately by the lowest possible temperature to preserve what little flavor Parellada and Macabeu give. Then the blend is for the base wines that give rise to future Cavas.

Trepat

Trepat is a red Spanish wine grape variety that is grown primarily in the Conca de Barberà and Costers del Segre. The grape is likely to be indigenous to northeast Spain and today there are approximately 1,500 hectares of the variety used mostly for light rosé wine and Cava. The D.O. Conca de Barberà is one of the main wine regions in that grows Trepat.

D.O Conca de Barbera

In Catalonia, Trepat is mainly found in the blended rosé wines of Conca de Barberà and Costers del Segre where it is often blended with other varieties. Over the years Trepat has been known under a variety of synonyms including: Bonicaire, Embolicaire, Parrel, Trapat, Traput and Trepan.

Trepat is quite particular when it come to soils and doesn’t not thrive everywhere, but it seems to be resistant to most fungal diseases.  It is a early riser and is thus susceptible to frost damage, which is more of a problem in this region at some of the higher altitudes but it is normally planted in vineyards on lower altitudes.

Carles,Andreu,Trepat,2011,Conca,de,Barbera,Cava,Spain-400x400

 Carles Andreu Trepat 2011, Trepat 100%, from fifty year old vines, from the vineyards of Les Alzinetes and Les Parades.

Bright red color with cherry hues and red edges. Low to medium layers and moderately slow tears. Primary aromas of ripe red fruit (currants and strawberries), toasted oak is noted but very subtle. Followed up by spicy notes, black pepper and nutmeg, balsamic, sweet licorice. Nice and tasty on the palate, good acidity, red fruits (currants and plums), intense notes that give character and personality, spicy, light menthol. Good structure and persistent. Long aftertaste of ripe fruit and spices. Kept developing and this could easily have stayed in the bottle another few years as it will improve.

76 to go!

 

Rendé Masdeu, Help Yourself in D.O. Conca de Barbera

303/365 – Catalonia – D.O. Conca de Barbera – L´Espluga de Francolí – Rendé Masdeu – Trepat del Jordiet 2012

Help Yourself……..,

rende-masdeu-trepat-del-jordietTrepat del Jordiet 2012, 100% Trepat

Cherry red color, bright and with a middle layer. The nose offers subtle notes of red berries and spices. It is not to expressive, kind of closed. The palate is soft, fresh, spicy and the wine is very easy to drink and to enjoy! As a native variety of Conca de Barbera, Trepat, vinified in red, will reveal a world of original experience. Finesse, freshness and subtlety, wrapped fruit and spicy notes. Jordiet is born from organic farming. The wine is a varietal wine and it was produced in amphorae. The Romans claimed that the slow oxygenation when doing wine in amphorae, expresses the particularities without outside interference.

In the middle of the Conca de Barberà region, astride the lands of the interior and the Tarragona coast is L’Espluga de Francolí. Surrounded by a leafy natural area, this town is closely linked to wine production, as is shown by one of the architectural jewels in its historic quarter, the Modernist Wine Cellar with its Wine museum. L’Espluga, located on the Cistercian Route, is also the anteroom to the Monastery of Poblet. This Cistercian monastery, one of the largest in Spain, was declared World Heritage by UNESCO in 1991.

cellerrende01_0-1

The wine vocation of the Rendé family has its roots in an ancient tradition and is now a well established business. Documented evidence, from at least 1604, shows continued dedication to viticulture and winemaking. Originally from the town Catllar the ancestors moved to L’Espluga de Francolí in the mid-nineteenth century where the viticultural tradition continued.

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The grandfather, Joseph M. Ventosa Rendé, was a leader of the regeneration Catalan agriculture. From his position as the Head of the Agricultural Social Action Community of Catalonia and professor of the College of Agriculture, he spearheaded the creation of cooperative wineries, with the collaboration of architects Cèsar Martinell i Domènech i Muntaner. Today, some of their creations still stand as valuable architectural monuments.

rendemasdeuamfores

Today we are so far away from the old wine drinking traditions, when it was merely a beverage, considered as a simple food ingredient or a routine intake, without contemplation of what actually was consumed. Over many years there has been a steady incline in wine refinement as well as the consumer knowledge and appreciation for its values ​​of complexity, harmony and different styles. It is no longer enough to make a good wine.

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True to the family motto: “Good wine comes from good vines”, direct care of their crops is paramount. Controlled and handcrafted limited production, allows for obtaining different and always a high quality wine. Rendé Masdeu sees wine culture as an artistic activity that has characterized their personality, resting on the pillars of tradition and constant research to improve and consolidate the pleasures of good taste. Because, at the end of the day (or at the beginning of the day), that’s what we all are looking for, a wine that tastes good!

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The brothers Josep and Joan M. Rendé Masdéu and their family, modernized the family heritage and its vineyards. They are specialized in the production of wines of high demand, mostly red wines made ​​with grapes varieties like: Cabernet Sauvignon, Merlot and Syrah. Their wines are incorporated into the forefront of the revival of the old wine making prestige of the Conca de Barbera.

81 to go!

 

And The Grapes Are, Save Your Soul in D.O. Cava

301/365 – Catalonia – D.O. Cava – Torrelavit – Segura Viudas – Brut Segura Viudas Reserva Heredad

Save Your Soul……..,

564Brut Segura Viudas Reserva Heredad, 67% Macabeu and 33% Parellada

This premium Cava is one of the best in its class! The balance between elegance, ripe fruit and the aging being its distinctive features. The vinous, distinctive flavor, full aroma and a delicate finish put it on a level of quality Cavas which can only be referred to as Super Catalan Cava. Bright golden color with fine bubbles. Complex on the nose, aroma of lees, nuts and herbs. Powerful entry, rich in the mouth and a great acidity. Fine bitter ending. Food Cava of the best kind presented in a very special bottle.

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Let’s take a moment and have a look at the specifics of Cava, Cava making and the grapes that are used and of course, allowed according to the rules of the appellation. The origins of Cava are associated with the splendour of Catalan wine production during the mid-nineteenth century and the fame of Champagne at the end of the eighteenth century. The fermentation process that Louis Pasteur developed in his microbiological studies was adopted as part of the second fermentation in the bottle, while the discovery that cork preserved the bubbles was made during this stage. This was the birth of the traditional production method.

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During the nineteenth century, several families in Sant Sadurní d’Anoia started researching this new production technique and applied it to crops in the zone. As a result of their studies and trials, linked to the prestigious Instituto Agrícola Catalán Sant Isidre, they used this on autochthonous white grape varieties. This was the birth of Cava, which has a specific identity that makes it different from all other top-quality sparkling wines.

During the twenties, Cava became established in the Spanish market, achieving high growth in the sixties and its international consolidation in the eighties. Nowadays it is one of the most dynamic, prosperous wine-producing sectors, producing more than 200 million bottles every year for consumers all over the world. This sparkling wine is produced using the traditional method that has created its own identity through the decades as a result of factors such as the use of autochthonous grapes and the mild climate of the growing region. Its personality has been so successful that Cava is currently sold in more than 120 countries worldwide. The term Cava is derived from the Catalan word for the caves (or cellars) where it is traditionally aged and stored.

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The Penedés wine-producing region, 40 kilometres south of Barcelona, is where 95% of the total Cava production takes place. Cava’s specific characteristics originate in the traditional historical zone in terms of classic viticulture and production conditions. However, Cava is also produced in other regions of Catalonia (Girona, Lleida and Tarragona), as well as some areas in the Autonomous Regions of La Rioja, Aragon, Navarra, the Basque Country, Valencia and Extremadura. In total it is produced in 159 municipalities from around 32,000 hectares of vines. 

Because of its geographical and orographic diversity, the traditional zone of the Penedès has a large variety of soils. Wines are grown in the central zone, far from the coast of the Mediterranean Sea and protected by the mountains of Montserrat. Soils are calcareous, with a medium permeability. The climate is typically Mediterranean, luminous and sunny. Winters are mild and summers are not too hot. All this, together with moderate rainfall spread out throughout the year, produces an optimum microclimate for cultivating the vine and ripening the grapes.

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The wine makers around the corner prefer to make the Brut Nature, without adding expedition liqueur, as the local market prefer this type of Cava. But the Brut as well as the Semiseco have over the past few years increased in production, mostly because of the demands from the export markets. The levels of added expedition liqueur or sugar are as follows; Brut Nature: no added sugar, Extra Brut: up to 6 grams of sugar per liter, Brut: up to 15 grams of sugar per liter, Extra Seco: between 12 and 20 grams per liter, Seco: between 17 and 35 grams per liter, Semiseco: between 33 and 50 grams per liter and finally Dulce: more than 50 grams per liter. There’s a Cava for every taste!

The main grape varieties are: Xarel·lo, Macabeo and Parellada together with Chardonnay and Subirat Parent/Malvasía Riojana and two varieties of red grapes: Garnatxa Tinta and Monastrell. Only two red varieties are authorised for producing rosé Cava: Pinot Noir and Trepat.

xarel-lo1Xarel·lo is a round, white grape with a thick skin. The taste as it grows on the vine is semi-sweet. It has a natural acidity which provides fresh fruit aromas of apple, grapefruit and lemon to the wine. It is one of the primary grapes in Cavas grown in the following Designations of Origin: Alella, Penede`s, Tarragona and Costers del Segre. I’d call this baby “The Body of Cava”.

macabeuMacabeu is one of the most widely planted white grapes in the North of Spain, where it is usually referred to as Viura. It is responsible for the floral notes in Cava wines, very resistant to oxidiation and has a low acidity. In addition to being a primary varietal in Cava, it has also seen great success in Rioja and Southern France. Also spelled Macabeo in Castilian/Spanish. “The Soul of Cava”.

VARIEDADES UVA 09 036Parellada is the least planted of the traditional Cava grapes. This varietal brings acidity and fresh fruit characteristics, at times very candy like and almost always some kind of banana, in comparison to the more prevalent Macabeu and Xarel·lo. While it grows best on higher altitudes, yielding bright, crisp wines, Parellada produces a softer wine in the vineyards situated on valley floors. One of my favorite grapes. This would be “The Makeup of Cava”.

1280px-ChardonnayChardonnay is the most widely planted variety in the world and one of the most important grapes for sparkling wines, its inclusion into Spanish sparkling wines in the early 1980’s is still controversial since it is not one of the traditional three Cava grapes. It adds body and toasted, creamy notes to the wine, and also takes on characteristics of the oak, if used, during the aging process.

640px-Malvasia_grapesSubirat Parent/Malvasía Riojana is one of Spain’s most characterful white varieties, it can be found in many regions including Rioja and Valencia. In Catalonia it is known as Subirat Parent and it is mostly used in D.O. Alella and D.O. Penedes, as well as being certified for Cava making. There are extensive plantings in the Canary Islands where the veriety is used for a wide range of styles. One of its attributes is longevity; the variety often plays a supporting role in Rioja’s white blends when a period on oak is needed.

trepatTrepat is a red grape variety that is grown primarily in the Conca de Barberà and Costers del Segre DO:s of Catalonia. Ampelographers believe that the grape is likely indigenous to northeast Spain and today there are approximately 1,500 hectares (3,700 acres) of the variety used mostly for light rosé. It has the potential for fine red wines, but is primarily used to add light, subtle characteristics and color to rosé Cava. Over the years Trepat has been known under a variety of synonyms including: Bonicaire, Embolicaire, Parrel, Trapat, Traput and Trepan.

DSCF0323Mataró/Monastrell is commonly known as Mourvèdre, tends to produce tannic wines that can be high in alcohol, adds structure and color to Cava. The variety was probably introduced to Catalonia by the Phoenicians around 500 BC. The French-adapted name Mourvèdre likely came from Murviedro (Mourvèdre in Catalan, nowadays Sagunt) near Valencia while the Catalan name Mataró likely came from Mataró, near the modern-day city of Barcelona.

GarnatxaGarnatxa/Garnacha/Grenache is one of the most widely planted red wine grape varieties in the world. It is a variety that requires hot, dry conditions which makes it ideal for growing in DOQ Priorat. It is generally spicy, berry-flavored and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. It tends to lack acidity, tannin or color, so it is typically blended with other grapes to add body and a sweet fruitiness to Cava.

Pinot_Noir_Grape_VinePinot Noir produces some of the finest wines in the world, but also very delicate and difficult to produce due to its sensitive nature. Compact grape clusters and thin skins make the Pinot Noir susceptible to different diseases. When young, wines made from Pinot Noir tend to have red fruit aromas of cherries, raspberries and strawberries. It provides Cava wine with great floral aromatics and for the rosé Cava it lends its color.

83 to go!

The Cava of Carles Andreu, Birth Of The Cool, D.O. Cava

257/365 – Catalonia – D.O. Cava – Pira – Celler Carles Andreu – Cava Reserva Barrica Brut Nature

Birth Of The Cool………,

carles-andreu-cava-reserva-barrica-brut-nature-75cl-do-cavaCava Reserva Barrica Brut Nature, Macabeu, Parellada and Chardonnay

Clear and golden straw colour, with a thin and consistent rosary of bubbles, it presents itself during the tasting as a very fruitful Cava and with a fine fusion between the wine and the barrel. In the mouth it is smooth with a good structure and some notes of wood in the background, fresh and persistent, with an explosion of little bubbles that gives a nice tickling feeling. This Cava is made using a meticulous selection of base wines from Macabeu, Parellada and Chardonnay, grapes from vines with a balanced yield. After separate vinification of the three varieties, the final “coupage” is prepared and the wine is then aged in French oak barrels for around six months before the second fermentation in the bottle. The second fermentation is carried out very slowly with these Cavas, at a constant temperature of 14ºC. The ageing period is prolonged to twenty-six months.

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The regulatory body of D.O. Cava dates back to the year 1959 when the Trade Regulations of Sparkling and Fizzy Wines were established, in which the term Cava appears for the first time. A subsequent Order of the Ministry of Agriculture dated 23 April 1969 sets out the regulations for sparkling and fizzy wines, and Cava was acknowledged as the term for sparkling wines produced using the “classic system of fermentation in the bottle and ageing in the “cava”, and could therefore “designate its products as Cava”. This definition was the basis for designating the product with this name.

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The Cava Region, or should I say the Appellation of Cava, comprises a total of 159 municipalities in the provinces of Barcelona (63), Tarragona (52), Lleida (12), Girona (5), La Rioja (18), Alava (3), Zaragoza (2), Navarra (2), Valencia (1) and Badajoz (1), which together conform the delimited Cava producing area and are therefore the only ones with the full legal capacity to produce this type of sparkling wine and market it under this name. The municipality of Sant Sadurní d’Anoia is the heart and origin of this region, its driving force. Its spirit lies not merely in an area, a territory, but in the tradition, the style of winemaking, a blind faith in the quality of the product and a keen enthusiasm in disseminating this special beverage.

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This is a small bodega that started only in 1991 by Carles Andreu, it also bears his name. It’s located in the very nice village of Pira. The old Masia (manor house) Cal Celdoni has existed since 1796 but today wine making is fairly young.

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The Mas of Cal Celdoni was bought by Carles ancestor from the monks of the Monastery of Poblet. Cavas that are produced here surpass some of the Cavas made in neighboring D.O. Penedès. If that is true or not, is for each and everyone to determine on their own, what I know (and appreciate) is the boldness of Carles when he decided to make the first red wine in the world containing 100% Trepat!

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First time I tried their Cava was in a restaurant. Can’t remember the restaurant but the Cava stayed in my memory and I decided that a visit was long overdue! If there is one winemaker that is a must to visit in Conca de Barbera, it is this one! Then again, I always say that! Go figure!

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The main varieties grown are Trepat, Parellada, Macabeo and Chardonnay. They are currently doing some testing with Xarel.lo and Garnacha. As the production is kept to a minimum, the grape selection is rigorous as the grapes are received, but the first selection is made already in the vineyards.

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The extraction (pressing) of the grapes intended for Cava is very gentle. Only 60% is extracted and it is done slow to control, as far as it’s possible, that only must from the centre of the pulp is flowing, to avoid areas close to the skin and the seed, which provide herbal flavors and favor oxidation.

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Each variety is vinified separately by the lowest possible temperature to preserve what little flavor Parellada and Macabeu give. Then the blend is for the base wines that give rise to future Cavas.

Trepat

Trepat is a red Spanish wine grape variety that is grown primarily in the Conca de Barberà and Costers del Segre. The grape is likely to be indigenous to northeast Spain and today there are approximately 1,500 hectares of the variety used mostly for light rosé wine and Cava. The D.O. Conca de Barberà is one of the main wine regions in that grows Trepat.

D.O Conca de Barbera

In Catalonia, Trepat is mainly found in the blended rosé wines of Conca de Barberà and Costers del Segre where it is often blended with other varieties. Over the years Trepat has been known under a variety of synonyms including: Bonicaire, Embolicaire, Parrel, Trapat, Traput and Trepan.

Trepat is quite particular when it come to soils and doesn’t not thrive everywhere, but it seems to be resistant to most fungal diseases.  It is a early riser and is thus susceptible to frost damage, which is more of a problem in this region at some of the higher altitudes but it is normally planted in vineyards on lower altitudes.

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 Carles Andreu Trepat 2011, Trepat 100%, from fifty year old vines, from the vineyards of Les Alzinetes and Les Parades.

Bright red color with cherry hues and red edges. Low to medium layers and moderately slow tears. Primary aromas of ripe red fruit (currants and strawberries), toasted oak is noted but very subtle. Followed up by spicy notes, black pepper and nutmeg, balsamic, sweet licorice. Nice and tasty on the palate, good acidity, red fruits (currants and plums), intense notes that give character and personality, spicy, light menthol. Good structure and persistent. Long aftertaste of ripe fruit and spices. Kept developing and this could easily have stayed in the bottle another few years as it will improve.

Catalan Wine 365 and the SweetEasy Lifestyle

127 to go!

Celler Cara Nord, Lush Life in D.O. Conca de Babera

214/365 – Catalonia – D.O. Conca de Barbera – El Vilosell – Celler Cara Nord – Cara Nord 2012

Lush Life……..,

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Cara Nord 2012, 40% Macabeu, 40% Chardonnay and 20% Albariño

Lovely bright and clean as a whistle. Pale yellow colour with thin slow flowing tears. Took a while to get the nose going, as it was quite closed. Citrus and white fruit with pleasant herbal notes. Grapefruit, lemon zest, some pear, Mediterranean forest herbs. Secondary offer aniseed and mineral. Closes on a spicy note, which carries onto the palate. A nice entry, smooth creaminess and good acidity, intense citrus (grapefruit) and slightly savoury white fruit, some bitter notes and good freshness, fine structure, shows a soft minerality and medium persistence. Medium-long finish and after taste of citrus. Good focus and length. Should be enjoyed over the years to come.

The Mountains

Celler Cara Nord is located close to the Serra de Prades mountains and owes its name Cara Nord (north face in Catalan) due to its location in this part of the mountain. This is a steep and hilly landscape, surrounded by high peaks and forests of oak in the Natural Park of the Prades Mountains and Natural Park of the Poblet Forest. An area that has been nationally classified as an area of Geological Interest. Poor earth with slate, clay and limestone with rocky outcrops, cliffs and rugged mountains. The climate is Continental-Mediterranean with cool nights that allow the vines to rest. This delays the accumulation of sugars, preserves acidity and helps in the creation of aromas.

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Cara Nord was created by 3 people, joined for more than 20 years by their friendship and their passion for wine: Tomas Cusine, Xavier Cepero and Eric Solomon. They had many years of experience in the wine industry, and in March 2012 they decided to start a winemaking project together. They all had been attracted to the majesty of the North Face of the Sierra de Prades and its magnificent climate, land and history of quality wine making.

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From experience they knew the potential of the grapes that grow in the  Prades Mountains when it came to making good wines: the excellence seen in the DOQ Priorat, the reliability of D.O. Montsant, and the creativity of the D.O. Costers del Segre all originate from the same mountain range. Three Denominations of Origin located on a single mountain, all producing remarkable results. In reality, however, this interest lay particularly in the fourth D.O. of the Prades Mountains.

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This area was the Denomination of Origin Conca de Barbera, which itself has a long tradition in wine making and still has great potential in the world of small wineries and micro-elaborations. In 2012 they felt the call of “Mountain Viticulture” and threw themselves wholeheartedly into the Cara Nord project, aiming to: Vinify grapes from vines planted at altitude on the North Face of the Prades Mountains. Starting with the vineyard and with their small winery located within the historic Monastery of Poblet, in March 2012 they embarked on this great wine-making adventure.

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Viticulture up to 800m above sea level, as is the case at Cara Nord, takes place in a very particular and demanding geographical environment that poses constant challenges. But Tomas, Xavier and Eric are convinced that vineyards grown on rocky land, in unpolluted air, and surrounded by untouched biodiversity, will result in the creation of original wines with unique organolèptic qualities.

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They have opted for a mountain viticulture with vineyards at about 800 meters above sea level. And in Prades, per 100 m altitude, the temperature falls with about 0.65 º C, and the ultraviolet radiation increases 4% for every 250 meters. Moreover, this area has an average of 330 sunny days a year. Furthermore, the vines suffer water stress allowing them to concentrate flavor, aroma and color in an extraordinary way and also fungal growth is rare.

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Cara Nord is working with varieties like Grenache, Syrah, Garrut, Macabeo, Chardonnay and Albarino adapted to the landscape of the area. The Macabeo vines are very old, about 80 years. The rest were planted about 15 years ago. In addition, all the grapes that constitute Cara Nord are grown without irrigation to promote the intensity of the wine that comes from grapes harvested in its most optimal time. They  have no fixed rules in enology and each vintage should start over with new weather, new grapes and a new human factor. Exciting times ahead!

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167 to go!

Catalan Wine 365 and the SweetEasy Lifestyle

Time for Wine (Part One), Let’s do it Again in Vilanova i La Geltru

149/365 – Catalonia – D.O. All of them! – Vilanova i La Geltru – Restaurant Marejol – Temps de Vi 2014 (Wine Fair) – Porcellànic Dolç Natural

Let’s do it Again…..,

… if something is done right, why not do it again? I am amazed that the initiative take by two young guys three years ago, has grown and grown to the extent that it almost has outgrown the town of Vilanova i La Geltru! Wine fairs in Catalonia are fourteen on the dozen and most of them are excellent opportunities to get acquainted with the appellations, wineries and wines of Catalonia. Most of the fairs are small and there’s nothing wrong with that, in my opinion every small village should have one. But to see this one grow the way it has done is just out of this world. Let’s do it again……, let’s get together and feel al-right!

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Yesterday’s event at the Marejol Restaurant in Vilanova I La Geltru, is just the beginning of a wine fair to be remembered! Temps de Vi is the name of the wine fair in this coastal town, a place that sometimes is overlooked because of the nearby Sitges. Those that dare wander away from the cities and the known places, will soon be aware of a gem in its own right.

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But, this is after all a blog about wine, so let’s stick to the theme at hand. Temps de Vi, “Time for Wine”. And then I ask myself, when is it not? I’d say, and you that know me will agree, always! The name they have chosen is nevertheless to my liking! Very catchy and I don’t think there is a similar wine fair anywhere in Catalonia. The fair is taking place during the 30th and 31st of May and the 1st of June 2014. As opposed to many local fair in Catalonia, this one offers access and invites wine makers and cellars from all the appellations of Catalonia. Big difference! Benefit for us wine lovers? During three whole days we get to taste amazing wines without having to drive.

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This is the third edition and it will be set in the centre of town, not far from the local market. It will be starting from the Plaça de les Neus and carrying on to the old main road. The former location, the Main Boulevard, has been outgrown by the fair, which is quite pleasing for the two-man team Oscar Villagarcia and Carlos Carbonell, the guys putting this whole thing to work! Forty-two wine cellars have already confirmed participation and they will be occupying some 12,000 square meters.

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The fair does start, officially, on the 30th of May but many tastings and events are to take place, starting from the 22:nd of May. The museum of Victor Balaguer hosts the Riedel Experience and after that the days are going to be filled with wine, wine and more wine! Loads of tastings and related activities, if you are a wine lover this is certainly a fair not to be missed.

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The inaugural tasting, yesterday evening, was led by winemaker Oriol Guevara, from Vilanova and the wine makers present, sharing their wines. The wines presented were all conceived in an organic, ecological or bio-dynamic way. Some of them described as natural wines. Yes, yes, I know, if we call them natural wines, what do we call the rest of all wines made? Let’s agree then to call them “wine with nothing added” or “wine with nothing added or removed”?

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The fact is, during the last four years, the vineyard area devoted to organic farming has tripled. Some say, and I’m not referring to The Stig, that future wines will all be organic. Bold statement I agree, but certainly not that distant. Oriol Guevara, pointed out that the event yesterday was “A great presentation of Temps de Vi”. And it was!

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There were some seventy souls present, awarded with the unique experience of tasting some of the best wines in the categories above. If this was the inauguration, I can only imagine what the actual Temps de Vi wine fair will be like! The show started with a short, but to the point introduction of the fair, by both the organizers, Oscar Villagarcia and Carlos Carbonell. After which there was a longer elaboration on organic and natural wine making by Oriol Guevara and Ramon Francàs Martorell, a well know Catalan wine writer, blogger and sommelier.

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We all got to enjoy some very limited edition wines from the nearby area of ​​Penedès, actually called zero km. wines. Juan Rubio introduced the 2013 Can Creedo, a Xarel.lo wine. The winemaker Marta Casas presented the unique and new Xarel.lo, Amphora 2013 by Parés Baltà. Renowned wine maker Laurent Corrio, a Frenchman living and making wine in a garage in Vilafranca del Penedes, showed up with his limited edition (250 bottles), Despullat, a 100% Carignena.

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The winemaker Manel Aviñó also from Vilanova presented his Xarel.lo Clos Lentiscus 2013. And so the evening carried on, one wine maker after the other, sharing and explaining, all in Catalan and that’s not my strongest language but I endured, all for you and the wines!

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El vesper de la Gloriosa, a sweet sparkling white, 50% Xarel.lo and 50 % Macabeu, made the ancestral way, was about to conclude the tasting and then after nine wines tasted, Ton Rimbau presented his very scarce Porcellànic Dolç Natural, made from 95% Macabeu and 5% Xarel.lo. This is the first part of many to follow, covering the wine fair Temps de Vi! Now, let’s do what we normally do and finish it of with a proper tasting note! Hope to see you in a few days time and then we could share a glass or two!

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Porcellànic Dolç Natural

A deep amber colour, rich and fatty tears. First thing that hit my nose was the sense that this might be a sherry, which I knew it wasn’t, but nevertheless, some notes were obvious. Aromas of fruit compote of pear and yellow apple notes danced around for quite some time. Intense and elegant taste and a long finish where notes of bitter orange left me wanting more. Worth the money, I wouldn’t know, as I don’t know the price, but knowing the rest of the wines from this wine maker, I’d say…….., let’s do it again!

230 to go!

Catalan Wine 365 and the SweetEasy Lifestyle

 

Pascona Pirate Party, Drink Up Me Hearties in Falset

136/365 – Catalonia – D.O. Costers del Segre – Battliu de Sort – Borda de Cebria – Biu Blanc 2012

Drink Up Me Hearties…..,

….., Drink up me hearties, yo ho! Yo ho, yo ho, a pirate’s life for me! A toast to piracy and its many shiny rewards. As a career, what could be more rewarding?”  Are YOU in your happy place? Your office? My happy place is  my office! Yesterday, this was the best party to be at, only wish that all of you scallawag goat-herders were here!

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This is my office, or one of many office spaces I occupy. Welcome to my life! Where is the best place to be on a Thursday afternoon? Right here in my office! This time in Falset, Pascona Montsant Estate, where Toni hosted a Pirate party, with a twist?

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Well yes, since the rum wasn’t flowing bit the wine sure was! A couple of hundred friends got together and had a ball, Jack Sparrow was there as well, where else would he be, as the wine was free!?! Visca Pascona Montsant!

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A bunch of wine cellars where present, as the party was also a mini fair for local, Catalan, wineries! From D.O. Montsant, Celler Comunica, D.O. Priorat showed up with L’Infernal, D.O. Costers del Segre with Celler Batlliu de Sort. Cellers Som i Serem came, saw and conquered, from D.O. Tarragona. Mes Que Paraules from D.O. Pla de Bages and Finca Parera from D.O. Penedes. D.O. Emporda was represented by Terrer d’en Tassis, Celler Mas Foraster from D.O. Conca de Barbera and finally Cellers Frisach from D.O Terra Alta! Not a bad bunch, considering they are all Pirates!

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The brewery of Moritz might have felt out of place but let me tell you, a beer after all that wine was just what I needed! I am very please that nine of the Catalan appellations were represented. The only ones missing were D.O. Cava, D.O. Catalonia and D.O. Alella. Would have been nice with someone from Alella, but as Cava and Catalonia as D.O:s are more generic, they can be excused!

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This is exactly what an office party in my neighborhood looks like. A nice theme, some great wines and excellent finger food! The DJ played all the right tunes, the atmosphere was just the right kind and many, many friends were around! It almost got to be crowded at the office, which is very rare since the office, most of the time, is outdoors!

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Next year I’m dressing up as Hector Barbossa, just gonna let the beard grow and get a sword! Let the good times roll.

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Biu Blanc 2012, Riesling and Viognier

Bright yellow with thin greenish, thick and slow tears. Aromas of citrus, notably lemons and some grapefruit, white fruits, pears and green apples and soft touches of mountain herbs, anise and something reminiscing of dry flowers. The palate has good and fresh entry, remarkable structure with very distinct sour notes, good acidity, lime and lemon peel, hints of white fruit, hint of alcohol and some bitter notes. Long aftertaste.

243 to go!

Catalan Wine 365 and the SweetEasy Lifestyle