1898 Ramón Roqueta, Cigarettes and Coffee in D.O. Catalunya

371/365 – Catalonia – D.O. Catalunya – Fonollosa – 1898 Ramón Roqueta – Los Condes Oak Aged 2012

Cigarettes and Coffee…….,

Los CondesLos Condes Oak Aged 1012, 100% Tempranillo

Dark cherry color. The nose is very characteristic of the variety, with forest fruit and liquorice notes standing out. In the mouth, those notes are blending elegantly with the notes added by the ageing process. By working with vineyards with a large difference in temperature between day and night, they have achieved a good level of ripening of polyphenols and preservation of aromas. In the winery maceration is no longer than 10 days in order not to extract the hard tannins and to keep the crisp aromas. Fermentation at 28ºC followed by ageing for 3 months in French and American oak barrels to help round off the wine, while keeping its structure and aromatic crispness. This is a decent wine, to say the least, certainly considering the price!

During the last few posts, there has been a lot from Penedes and Priorat. Was a while since we visited a Pla de Bages winery. This one is a winner, both in the sense of getting acknowledged for its products but more so for the ideas and progress they are constantly achieving. Thinking ahead in this fast paced and very competitive world of wine, is crucial, if you want to reach the top but also stay there! The wines they produce are no top of the top, at all, but quality/price ratio they are good and also consistent in what they do. Steady, steady, because, let’s face it, we have days when we want to drink a wine that’s easy and affordable! Let the train keep the steam up!

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Bodegas Ramón Roqueta is the story of a winery very much in touch with its origins and its region, the Bages. The family has been dedicated to both viticulture and viniculture for generations but it was in 1898 when Ramón Roqueta Torrentó first opened an establishment in Manresa to sell his products. This became the driving force for the family’s wine business in Manresa and, as from this date, the winery’s history and future started to be written. The wines are elaborated under the D.O. Catalunya.

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Today, Bodegas Ramón Roqueta is a great example of a company renovating and adapting to the new times while maintaining the tradition and expertise garnered over the centuries. Bodegas Ramón Roqueta has always been related to the Bages region. In 1898 it set up shop in Manresa but today the winery and its vineyards are located at Fonollosa, thereby reaffirming the family’s commitment to its origins. The estate has 54 hectares of vines and the winery strives to capture all the information accumulated in the grapes.

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Wines are made under the appellation or “Denominació d’Origen” of Catalunya and fermented, according to the different varieties, in stainless steel tanks (from 1,000 to 36,000 litres), always treating the grapes with the utmost respect. The wines are then aged in the barrel room until they are bottled, giving way to the last phase in the wine’s aging process.

RR_brusel.les_The 2013 harvest at Ramón Roqueta was initially a late harvest which ultimately turned out to be normal due to the high temperatures at the end of the season. Ripening was very well balanced, especially in the late varieties. Fresh, fruity whites harvested at their optimum point of acidity. Aromatic, well-structured reds harvested at the right degree of ripeness in their skins and seeds. Yields were reasonable considering they had been low the previous harvest due to the drought. A good harvest in general, especially for the reds.

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The range is split between whites, a rose a a few mono varietal reds as well as a couple of reds containing Cabernet/Sauvignon and Tempranillo, all of which have been aged in American and French oak from 3 – 12 months, and as such offering a nice tasting session of fresh, although young wines with personality, all worth trying out. My top choices are Ramón Roqueta Tempranillo 2012, Synera Tinto 2012, Synera Rosat 2012, Synera Blanc 2012. Two that spring to mind with a good value rating are Vinya Nostra Xarel.lo 2012 and Synera Crianza 2009.

14 to go!

Catalan Wine 365 and SweetEasy Wine Tours

The winery of Mas Blanch i Jové, Settle Down in D.O. Costers del Segre

342/365 – Catalonia – D.O. Costers del Segre – La Pobla de Cérvoles – Mas Blanch i Jové – Saó Expressiu 2008

Settle Down……..,

4_1Saó Expressiu 2008, 55% Grenache, 25% Cabernet Sauvignon and 20% Tempranillo

Intense and vivid  cherry red colour with blue streaks, high layer. Complex aroma, elegant and mature with highlights of red and black fruits accompanied by a blend of balsamic and aniseed flavours that provide a distinct freshness. Cocoa and vanilla are there, but subtle. Soft yet potent on the pallet, consistent and elegant with an emergence of forest fruits and sweet spices. Good acidity, elegant, tasty with soft tannins. Velvety and fresh tannins. An expressive wine that talks to you. One of the best from the region of Costers del Segre!

The vineyards are located in the town of La Pobla de Cérvoles and as all Catalan vineyards they carry names, in this case they are  l’Esporgada, Els Llinars, El Pla d’en Mas, El Senill and St, Joan. All in a mountainous ecosystem with strong Mediterranean influences neighboring the Priorat and Montsant wine regions.

Mas Blanch

The 11 hectares of vines are located 700 m. above sea level and the vineyards thrive due to the combination of low rainfall, high temperature differentials between daytime and night time and just the right amount of sunshine. The lands are argillaceous, chalky and poor in organic components, limiting the grape production to only 3.500 kg. per hectare and thereby resulting in a superior concentration of sugars and polyphenols.

The grape varieties cultivated here are the ones most suitable for the region and the ones that have proven to give great wines. They grow Red Grenache, Cabernet-Sauvignon, Tempranillo, Merlot, White Grenache and Macabeu, all of them offering  distinct characteristics and are of exceptional quality.

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Wine….., slow….., food…., slow….., is there really anything in life that should be hurried? Well, maybe jumping into freezing cold water, not that I have that problem, just saying! Pace of life, should be taken seriously. It’s to short and with todays society everything is fast paced, let’s at least keep the wine and food, and the company of friends, at a very very very……., slow pace! STOP! THINK! ENJOY! Have a great day ya’ll!

You might not think so...., but this is called working!

In 2006 a small winery, MAS BLANCH I JOVÉ, was created in LA POBLA DE CÉRVOLES (Lleida) where quality wine is produced under the D.O. Costers del Segre. The project was however initiated much earlier by the grandparents, as in many cases here in Catalonia. This is where slow wine is the best!

Pobla de Cérvoles

The vineyards are located in Les Garrigues, on the western border of the Priorat region, a mountainous area more than 700 meters above sea level. The uniqueness of the vineyards’ soil, the low rainfall, the ample sunshine and the significant temperature differentials between day and night allow for, following the thorough and meticulous laboring of the land, to produce very well made wines.

Not even Indiana Jones would find it!

Such a cool design! The winery is entwined with the mountain rocks it emerges from. Seeking to be in harmony with the surrounding landscape, to become a part of nature. To this end, they winery’s walls are overlaid with large stones, extracted from the same site, olive trees are planted on the exterior surface and adjoining areas.

Got to love the interior as well!

The building is covered with earth and vegetation so as to fuse with the surrounding mountains, and the whole structure is painted in an earthy ochre tone. The electrical power is partially derived from solar energy stemming from panels located on the winery’s rooftop.

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La Pobla de Cérvoles is a town located in the region of Les Garrigues and the only municipality in this county that has been declared a protected mountainous area. There are about 250 inhabitants, while in the summer time the number increases. There are two wineries, within the village, open for visits. The Celler Cérvoles and Mas Blanch i Jove.

Make me better! As soon as I open and drink you, you'll be better!

45 to go!

 

Let’s go Organic with Albet I Noya, Evidence in D.O Penedes

319/365 – Catalonia – D.O. Penedes – Sant Pau d’Ordal – Albet I Noya – La MiLana 2011

Evidence……..,

lamilanaLa MiLana 2011, Caladoc, Ull de Llebre (Tempranillo), Cabernet Sauvignon and Merlot.

Dark garnet color, bright with high layers. The primary aromas are those of new wood, they clearly stand out. Once aerated, lots of ripe fruit (red and black) shows their presence. Toasty but well integrated. Mineral notes and hints of vanilla. The palate has a very powerful attack, full-bodied and sweet. Very well integrated tannins. Roasted notes are very present in the mouth as well. Long and persistent. Nice one! The variety Caladoc was created by grape breeder Paul Truel in 1958. The grape is a crossing between Grenache and Malbec that Truel created with the aim of having a vine that could grow in southern France that was less prone to coulure than either of its parents.

La Milana vineyard are 11 terraces that make up 7 ha. around the Can Milà de la Roca farmhouse. 150 years ago this land was farmed directly by Mr Milà’s wife and hence became known as La Milana. The blend of the four varieties is the same proportion as the makeup of the vienyards, making this a true single vineyard wine. Perhaps this is what gives it such harmony and a clear expression of place. Hand picking with a vineyard selection is followed by a triage grape by grape after destemming. The winemaking process is centred on the utmost respect for the fruit of these vineyards..

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The Can Vendrell modernist cellar of Albet I Noya was built in 1925 and houses the principal vinification processes. The Xapallà cellar next door was finished in August 2004 and houses the temperature-controlled warehouse, the barrel hall and a new bottling plant. The new gravity-based l’Era cellar was opened in 2010 to produce the Albet I Noya top wines separately.

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Organic wine is largely wine from organically grown grapes, but the regulations primarily limit the quantity of sulphur dioxide that can be used, approximately half the levels permitted in a conventional cellar. This means that the Can Vendrell cellar is required to maintain a level of hygiene far superior to that of a conventional cellar. Nonetheless, once more we can see that the key to making great wines lies in the quality of the raw materials: the grapes. Albet i Noya continue to research new methods and grape varieties. They are currently experimenting with seven pre-phylloxera grape varieties with 500 vines of each type. They have looked for varieties that had survived naturally in the wild, indicating a high natural resistance to diseases. They are looking for both sensorial and ecological qualities in these vines. Early results indicate two varieties with considerable possibilities. They also work with Incavi (The Catalan institute of Vines and Wine), to select authoctonous varieties that have greater resistance to parasites whilst producing quality fruit.

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By working only with grapes in optimum sanitary conditions, Albet i Noya are able to work largely without using SO2. They use authoctonous yeasts from the Albet i Noya vineyards, selected from the Xarel·lo variety and they are working in the selection of other yeasts for the remaining varieties. The fermenting vats have an inert gas system (a mix of nitrogen and CO2) to prevent potential alterations in the wine. Once again, the emphasis is on prevention rather than cure: as the wine cannot be chemically corrected, the hygiene of the cellar is key to avoiding disappointments. The cellar equipment is cleaned using high pressure hot water (up to 90°C) instead of chemical products.

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Of the 145 hectares they control, 80.5 are given over exclusively to the cultivation of vines. The estate vines cover the western slopes of the Ordal mountain range known as “Costers d’Ordal”, following the curves of the terrain in stepped terraces or on slopes exposed to the midday sun. As in all good wine-growing land, the soil in Can Vendrell has low organic content, with a variable content of clay and sand on a bed of calcareous stone, a permeable base with good moisture retention. Leaving aside for a moment the suitability of the land for wine growing, there are other factors which intervene in the selection of the most suitable vines for cultivation, such as the lie of the land, the hours of sun, the humidity and altitude of the terrain.

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The white varieties are Chardonnay (1.1ha) Macabeu (9.7ha), Xarel·lo (19.1ha), Parellada (10.5ha), Moscatell (0.4ha), Viogner (1.5ha), Sauvignon Blanc (0.3ha), Riesling (1.5ha), Garnatxa Blanca (0.2ha) and 4 experimental varieties (0.8ha). The red varieties are Cabernet Sauvignon (10ha), Tempranillo o Ull de llebre (8.3ha), Merlot (5.4ha), Syrah (6ha), Garnatxa negre (2.2ha), Pinot Noir (2.9ha), and 6 experimental varieties (0.8ha). Whilst the Xarel·lo, Macabeu and Parellada are the varieties traditionally planted in the Penedès region, the others had been lost at the end of the 19th century with the Phylloxera crisis and the growth of Cava, until their reintroduction to Can Vendrell by the Albet family in the early eighties.

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Josep M. i Toni Albet i Noya, started a ambitious project in 1998 collecting 7 lost grapes varieties. The aim of the project is to test seven ancient grape varieties, both from a point of view of vineyard management and of winemaking potential. The grape varieties have been recovered from old and abandoned vineyards, including one found in Albet i Noya’s estate. The search for old varieties has been so successful that they have extended it to a second phase of the project with seven more varieties that started in 2012 and will last until 2020.

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The belief is that some of these varieties date from before the phylloxera plague. When Phylloxera hit Europe’s vineyards, the price of grapes and wine in the Penedès went sky high. As a result a lot of the less productive varieties were abandoned in favor of higher yielding ones. In the Penedès it is believed there were some 30 varieties more than are currently cultivated. As we now know, which often is the case, these lower yielding plants produce more concentrated fruit, these could be excellent candidate for winemaking.

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Once the seven varieties (four whites and three reds) were selected, they grafted 500 vines of each, 250 with vigorous rootstock (Richter 110) and the other half with a less vigorous strain (41-B). The idea is to pick and vinify each strain separately. The wines are made in a small cellar, specifically designed for micro-vinifications with small 500 litre tanks, but all the technological advances of the main cellar.

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To make the project as parcipitative as possible, and to get a feel for the real potential of these varieties, every year they send samples of the wines to 165 people in 24 countries: importers, distributors, sommeliers, wine critics, renowned winemakers, as well as the Consell Regulador de la DO. Penedès and the Institut Català de la Vinya i el Vi (INCAVI). The participants then return their tasting notes and impressions of each wine.

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With this feedback, and their own internal data over five years, they decide which of the varieties have the potential to be planted more extensively to produce wine on a commercial scale. To date they can announce that after the fifth vintage in 2006, they finished the first phase of the project with two white varieties (Marina Rión and Vidal) and one red (Belat) that show both excellent quality and good farming potential. They plan to plant a hectare of each and officially request their approval by the Denominació d’Origen Penedès.

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In the coming years they will work to encourage the official organisms to accelerate the process of approving these three autochthonous varieties that they consider to be important to the future of the Penedès region.

 

72 to go!

 

Cal Cabo Celler, Buttercup in D.O. Costers del Segre

317/365 – Catalonia – D.O. Costers del Segre – Sant Martí de Maldà – Cal Cabo Celler – Curvus 2010

Buttercup……..,

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Curvus 2010, Syrah, Merlot, Cabernet Sauvignon and Ull de Llebre

Cherry red to ruby with a mahogany rim, medium-high layer and tinted tears with a slow flow. The aroma appears as tertiary notes, cigar box, cedar, moist mushrooms. A nice scent of nutmeg, clear earthy character and a background of candied ripe fruit. Easy entry, smooth and elegant presence of tannins. Powerful finish with an aftertaste of vegetables and spices, sweet black pepper and leafs. A well elaborated wine, nice coupatge. The varieties have been separately aged in French, American and Hungarian oak barrels over a 10 month period. After blending it has spent another 3 months to rest in tanks.

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Cal Cabo is a very small family winery that produces wines covered by the appellation of Costers del Segre, and extra virgin olive oil under the name of Mas de Sant Pere. Rosa Maria Bisa Felip is responsible for this project which started in 2009. During 2010 they bottled and started selling their first vintage. Earlier, like in many small wineries, her father had made ​​wine for home consumption using the grapes from the vineyards of the family. The cellar is located in Sant Martí de Maldà, a town that is part of the municipality of Sant Martí de Riucorb and situated along the Cistercian Route . It is a journey that follows the outline of the Cistercian monasteries of Santes Creus, Poblet and Vallbona, located in the Alt Camp, Conca de Barbera and Urgell, respectively. The vineyards and olive growths that cover some 13 hectares are irrigated by the river Corb, hence, today’s wine and one of the wines produced is named Curvus.

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This is indeed a small winery with a limited production of only 3,000 bottles per year, for which they only use a portion of their grapes, the rest is sold to other producers. They work with the red varieties Syrah, Merlot, Cabernet Sauvignon and Tempranillo (Ull de Llebre), from which they obtain three wines: the aforementioned Curvus, which is a red wine, a pink and a red, both named 1-11, in memory of the contribution of grapes that valley residents historically had to make their lord. To visit you have to call ahead, as they only receive pre booked groups and in limited numbers. During a the winery tour you can taste their products in a small tasting room; there is also the possibility to have breakfast or alfresco dining should the weather allow. Well worth the trip if you like small, familiar wineries!

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74 to go!

 

Baronia del Montsant, Noite Luzidia in D.O Montsant

296/365 – Catalonia – D.O. Montsant – Cornudella de Montsant – Cellers Baronia del Montsant – Flor d’Englora Roure 2009

Noite Luzidia…….,

 

327x0@0_5270e06fbd577-1Flor d’Englora Roure 2009, 60% Garnacha Negre, 35% Carignena, 2% Merlot, 2% Syrah and 1% Tempranillo

Deep cherry color. Powerful aroma, ripe fruit, spicy, mineral. On the palate there’s plenty of ripe fruit, is is a well developed and flavorful wine. Slightly bitter but with ripe and well integrated tannins. The wine stands out for its elegance and delicacy, but in turn provides power and freshness. I found black fruit and minerality with fresh ripe tannins. Its evolution in the glass is a journey through different landscapes that are happening every few minutes through new sensations and aromatic palate. A true wine loving experience.

The grapes are picked up manually in14kg boxes, and once in the winery, the most healthy and optimally matured clusters are manually selected. They are destemed, lightly pressed and gravity carried (without pump) to the different fermentatition tanks. The grape juice of each variety, ferments and macerates itself with its lees at a controlled temperature of 24º C, using for this process inox steel tanks. During this process (c.a. 8 days) 1 “flush – over” and 1 “delestage” are daily made in order to extract the “sweet” tanins from the grapes along with their flavor and colour potential. Later on, the malolactic fermentation is done in order to increase “mouth thickness” and stabilize the wine microbiologically. The maturing is also developed separated by each variety, using for each variety the most suitable origin and toast degree. The maturing period was 4 months.

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In a region of difficult and crooked landscapes, wrapped up by the Montsant massif, Cellers Baronia del Montsant was born in August 1998 in the beautiful village of Cornudella de Montsant (Tarragona). As fruit of a youth initiative and with a clear philosophy of making different, exclusive wines addressed to the most cultured and learned palates, the Clos d’Englora wines are made under the D.O. Montsant.

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Cornudella de Montsant is a municipality in the comarca of the Priorat. It is situated in the north-west of the comarca below the Montsant range and the Prades Mountains. The Siurana reservoir is on the territory of the municipality and supplies its drinking water.

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Sites near to the village include the Sant Joan del Codolar Hermitage. The village derives income from tourism and agriculture, particularly wine and hazelnuts. Cornudella de Montsant is at the centre of one of the world’s major rock climbing regions. In medieval times the town was part of the Barony of Entença. The old winery of Cornudella de Montsant, also known in Catalonia as one of the ‘Wine Cathedrals, was built during the Modernisme and Noucentisme periods and was designed by architect Cèsar Martinell.

Wine Cathedral, the Co-operative Pinell de Brai, by Cèsar Martinell

Getting here from Barcelona or Tarragona is easy, with great communications, and for a day trip it is a excellent excursion. Once you get to Reus, which is signposted the whole way, you can take the road to Falset until you find on your right, after 8 km., a diversion heading towards the village. As you follow this road you cross Les Borges del Camp and Alforja until you reach “coll d´Alforja”.

paisatge coll d'alforja

From this 600 metres high mountain pass you can have an overview of Montsant. It is from this high and distant point that you can enjoy the different chromatic shades of the view: roseate in the morning, reddish under the sunshine and deep blue in the afternoon. After following this road and going deep this wonderful landscape you reach the village of Cornudella de Montsant.

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The village belongs to the region of Priorat (administratively) but to the Montsant when it comes to appelation, and it was also there where the monks of Cartoixa de Escaladei helped in creating civilisation and richness on that rough and hilly area. They were the ones that transmitted to the following generations the art and the knowledge of wine elaboration.

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In the Montsant area Baronia del Montsant principally elaborate red wine, and among the different varieties, the ones they use mostly are; Cabernet Sauvignon, Syrah, Merlot, Ull de Llebre (Tempranillo), Samsó (cariñena) and red Garnacha. It is worth mentioning the velvety, complex and meaty characteristics of these wines, which predispose them to long aging in wood.

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Among the varieties used for the elaboration of white vines, the white Garnacha is the king and produces aromatic and silky wines.
There are few hectares of vineyards under this mark of origin. The average is about 2,500 stocks of vine per hectare and they produce an average of 2 kg. per vine. The characteristic orography of the region, with sharp slopes, makes the farming work difficult and hard, but the fruits that grow have a unique personality. The traditional vine crops do not hurt the natural shape of the land. Its slaty composition allows a growing without eroding the land. It is so very beautiful in all its simplicity!

 

88 to go!

 

Celler El Masroig, Remember D.O. Montsant

279/365 – Catalonia – D.O. Montsant – El Masroig – Celler El Masroig – Les Sorts Jove 2013

Remember………,

Jove 2013Les Sorts Jove 2013,  40% Samsó (Cariñena), 30% Syrah, 20% Ull de Llebre (Tempranillo) and 10% Garnacha Negra

Cherry red color with violet edges, bright and medium high layer. Due to the carbonic maceration this wine shows intense fruitiness in the nose. It features notes of red fruits and berries with hints of spice and a slight dairy touch. It is a young wine and some alcoholic notes are surfacing. The palate is very fresh and fruity, light and easy to go. Consistency is typical of wines subjected to carbonic maceration. Demonstrating medium acidity and round, although, light body. Nice mid-length aftertaste. A wine from D.O. Montsant at this price, is great value for the money! It is a very fruity, fresh and expressive wine, pleasant and easy to drink. My recommendation is to get it down to about 14 – 16 degrees to get to enjoy it at its best. Nice everyday wine!

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Founded in 1917, this is one of the most important wineries in the Priorat county. It encompasses approximately 500 hectares of vineyards, all under the Montsant Denomination of Origin, and is one of the largest wineries within the DO. Today the winery looks to the future with a determination to continue the path of improvement and transformation started in recent years. The winemakers of “Celler el Masroig” are sons and daughters of this land. They are the children of men and women who have built upon the techniques of a thousand year-old tradition, applying technology developed to meet the quality demands of today’s customers. Taking a glass of wine to the lips is much more than just tasting a product. You explore the character of a landscape and culture which is reflected in each of the notes that give the wine body.

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Harvest is 2.5 million kg, spread between the grape varieties of Carignan, Tempranillo, Grenache and Syrah. The ground is predominantly of red clay, an important factor that influences the quality of the vintage. The light of the sun reflected by the red earth around the grapes contributes importantly in the ripening of the fruit. The dryness of summer, the poor fertility of the terrain, the mountainous landscape and the Mediterranean climate are all key influences.

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The Denomination of Origin Montsant is ring-shaped, circling practically all of the DOQ Priorat area. Formerly D.O. Montsant was a part of D.O. Tarragona, but with its unique characteristics, and similarity to the wines of the Priorat area, the winemakers wanted to separate their wines from the rest of the produce of Tarragona. So, in 2002, D.O. Montsant was created, enabling the vintners to present the vineyards under one common distinction. 

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The characteristics of the DO Montsant wines are the local varieties Garnacha and Carignena which together with the qualities of the soil and climate and the contribution of other grape varieties produce excellent wines. The winery of Masroig is situated in the very heart of Montsant, where the wine is elaborated and carefully aged under controlled conditions. The vineyards however are located in different areas of the D.O. Montsant, in small estates.
OliThis is a huge player in Montsant, with an impressive range of wines in different price categories. They produce several reds, whites and roses as well as their Mistelas, made using the Solera system and only using Carignena. From the surrounding olive trees, they churn out Arbequina olive oil and for some of the world markets they have also decided to produce some bag in box wine, they how ever won’t be covered on Catalan Wine 365, not because they’re bag in box, simply because I prefer to write about bottled wines. Have a great Sunday wine lovers, now it’s time for a visit to the wine fair in Barcelona!

105 to go!

Celler Casa Patau, Needle In The Hay in D.O. Costers del Segre

247/365 – Catalonia – D.O. Costers del Segre – Menàrguens – Celler Casa Patau – Patau 2004 Crianca

Needle In The Hay……..,

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Patau 2004 Crianca, 60% Cabernet Sauvignon, 34% Merlot and 6% Ull de Llebre (Tempranillo)

Intense ripe cherry red colour with garnet edges. Very correct primaries with notes of wild black berries, brambles and forest berries, some herbs. Intense attack on the palate, with a feel of fruit liquor, licorice, leather and some earthiness.  A quite mature wine with character. Full bodied and powerful but without being overwhelming. 12 months on French Allier barrels. Hand harvested and organic farming. Fresh, elegant and fruity wine which I recommended pairing with
game birds, blue fish and entrées with vegetable base.

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Casa Patau is a family run property, by the two Ros brothers, Josep and Santiago.It is located close to Menàrguens, in the region of La Noguera, between the towns of Lleida and Balaguer and falls under the D.O. of Costers del Segre within the sub-zone of Artesa de Segre.

Celler_Casa_Patau_patauSince 2001, Casa Patau produces wines from its own vineyards: Currently there are nearly 9 hectares of vineyards planted with the varieties Macabeo, Grenache, Merlot, Tempranillo and Cabernet Sauvignon. The soil consists mainly of limestone and they are enjoying a continental climate, with a huge amount of sun hours and thermal contrasts, cold winters and hot summers, which once it all comes together allows for some quality wine making.

Casa Patau

All agricultural practices carried out in the cultivation of their vines, are environmentally friendly as they don’t use herbicides or chemical fertilizers. And to achieve a higher quality still, they harvest by hand and do the selection in the vineyards, choosing only the very best grapes. The winery Casa Patau currently has a capacity of 900 hl and they have their dedicated cellar where they keep their French and American oak barrels.

Catalan Wine 365 and the SweetEasy Lifestyle

136 to go!