Cava Hotel Mas Tinell, Bottle of Wine in D.O. Penedes

376/365 – Catalonia – D.O. Penedes – Vilafranca del Penedes – Cava & Hotel Mas Tinell – Gisele 2011

Bottle of Wine……..,

Gisele-webGisele 2011, Xarel.lo and Muscat

Very brilliant, golden yellow with light gold reflections, a really nice color. Medium intensity nose with clean and fresh citrus accents, floral notes, white stone fruit, slightly smoky, nutty and well integrated wood. Very pleasant nose that continues with some tropical fruit such as lychee, banana and pineapple. On the palate, it is unctuous and complex with balanced acidity. Slightly greasy texture that provides good body to the wine. It has a very expressive retronasal finish ennobled by the slight wooden undertones from the barrel aging from one of the varieties, Some of the Xarel.lo wine was fermented in French oak barrels with subsequent battonage. It is complex and evolves by releasing different aromatic tones once opened. It lingers in the mouth, very unctuous, with toasty and spicy hints.

The Bottle…..,

…… people in the bottle, there’s people livin’ in the bottle. Well, maybe not living there but at least visiting for a while and enjoying five star service. Hotels can have many shapes and forms, I know, it used to be my line of work. Many years with boutique hotels in both Europe and Africa, and I still haven’t seen what I saw in Vilafranca del Penedes, people living in a bottle. Marketing ploy or just another expression of Spanish design?

Techo-Hotel-Mas-TinellMany wineries all over Spain have been designed by famous architects but not just for the sake of creating a beautiful building, but also something that works, both environmentally and when it comes to the workability as a winery. In the case of Mas Tinell, it is a two step project. The winery as such has existed for quite some time but the current owners acquired it 1989 and only recently, in 2013 they opened what must be one of the coolest looking hotels in the area!

DSC_0849Have you heard of Mas Tinell in Vilafranca del Penedes? If you have, then you know that it is a unique building. A 5 star hotel remarkable for its peculiar shape, which resembles two rows of bottles of cava put into rhyme. It is a project of the architects Josep Lluís Juanpere and Escamis (GCA Arquitectes ) who won the Gold Medal in the 2011 “Shanghai International Interior Design Festival.

cava-hotel-mastinellAmongst building materials, ceramics highlights a clear identification with the Modernism of Antonio Gaudí, which decorates the roof, achieving an impressive aerial view and in complete harmony with the carpet of vineyards stretching through the Penedes. What’s more, it is also a sustainable building. Visiting a place like this is not only about wine, but also ecotourism and spoiling oneself. The building has cross ventilation, rainwater is reused and it has a biomass boiler.

DSC_0870A good example of sustainable architecture, which in turn respects the environment and the environment in which it is located. The idea of ​​integrating the environment of a building with vines, being that the land surrounding the property is all vineyards and the way that the bottles are stacked during fermentation in rhyme (second fermentation) is what captured my attention the first time I drove past it.

cava-hotel-mastinell-1How would you like to spend a night or two in a bottle? I know I for one, wouldn’t mind that notion at all! There are a total of 11 guest rooms and 1 suit, so it is to be considered a boutique hotel. All rooms are designed in a way so that the guests feel like they are sleeping in a wine bottle.

cava_hotel_mas_tinell_habitacio_0016-1The circular shapes all over are illustrating bubbles.  It is comfortable, spacious and welcoming and the ground floor restaurant serves some amazing courses. A part from the guest rooms and restaurant, there is also a tasting room and a convention center for up to 160 people.

DSC_1002However, it is not only for its exterior shape and its relationship with the environment that makes it unique. As you well may know, it is located in the region of Penedès, an area that enjoys a typical Mediterranean climate ideal for growing grapes. This region is home to approximately 95 % of all Cava elaborated. It is for this reason that the setting of the hotel is one of the best for those who want a true wine tourism experience in situ.

All the rooms are named after grapes. Nice touch! This one is Trepat.

The Mas Tinell is a small winery with a clear Mediterranean spirit, sociable, active, very natural and current, yet respectful and identified with the tradition of the land and has been all these things during their 25 years of existence.

The bubbles are everywhere!

Mas Tinell was founded in 1989 . Its headquarters, surrounded by vineyards and built in traditional architectural style of a Catalan farmhouse, houses modern facilities featuring cutting edge technology to produce white wines, Cava and red wines of exceptional quality and limited production.

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During the visit I was very well received by the young but commited General Manager of the hotel and also got to meet with the wine maker and the winery workers. This is certainly a place I’m going to return to, to enjoy a nice meal with some great wines and to stay a night in the bottle!

9 to go!

Catalan Wine 365 and SweetEasy Wine Tours

Alemany i Corrió, Lollipop in D.O Penedes

217/365 – Catalonia – D.O. Penedes – Vilafranca del Penedes – Alemany i Corrió – Cargol Treu Vi 2012

Lollipop………

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Cargol Treu Vi 2012, 100%b Xarel.lo

Cargol Treu Vi 2012 is the ultimate vision and expression of the Xarel.lo grape variety. It comes from a small plot of an acre in Olesa de Bonesvalls, the vines being older than 70 years and only 1500 kg. were harvested. The grapes are crushed gently in a vertical press and then laid to ferment and rest in barrels of 300 L. The nose shows typical mature white pear, lemon peel, and has smoked notes and touches of flint stone. The palate is salty and very dry. Medium long after taste but done with a great deal of love and that goes a long way. Only 1200 bottles produced. Crispy and just like a lollipop, it lasts a long way!

 

Catalonia is a land of immense beauty with no less that 11 geographically unique wine districts awarded with the D.O. status, denomination or designation of origin, and is also the main producer of the Spanish sparkling wine Cava, which with its own D.O. makes for 12.

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During one day it’s possible to combine a hike in the mountain, a dip in the sea, and a walk through the vineyards. The Catalan nature offers the most stunning sceneries; from the sandy beaches of Costa Daurada to the steep hills of the Priorat vineyards, from the lush and billowing Penedès region, to the emblematic Monserrat Mountain.

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The weather is suitable for tourism throughout the year. The winter is mild and dry, and the almond trees are in blossom already in February. The spring and autumn may come with a day of rain, but mostly the sun is shining from a sky as blue as the cornflower. In March, life slowly returns to the vineyards, and the young leaves paint them a fresh pale green.

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September is a busy month in the vineyards when the grapes are ready for harvest, and in October the colour symphony ranges from green to yellow, and from orange to red. In November it’s time for the olives to be picked, and for the end of the farmers’ year to be celebrated with the harvest feast in most rural villages.

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In Catalonia’s diverse wine regions, more and more producers are making exceptional wines, using sustainable methods both in the fields and in the cellars. Most acclaimed internationally are the intense and fruity red wines from Priorat, the result of a dry and hot climate, the slate based soil and labour-intense farming methods.

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In Penedès, the queen of the wines is the sparkling Cava, made of local grapes, and in it’s best versions it’s a crisp dry Brut Nature. But more regions are reaching the international market with interesting wines, and each region offer it’s own unique reason for a visit.

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The Catalan cuisine is very complex and sophisticated, ranging from the seafood from the coastal areas, with the mushrooms of the forests, and meat from wild pigs and rabbits. Catalans are known for a brave mixture of taste and ingredients, and have come up with the sea-and-mountain style cooking, “mar i muntanya”, where meat and seafood come together in a delicious combination.

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Dried fruit and nuts are commonly used both in sweet and savoury dishes, and olive oil is a must in almost any recipe. Garlic, tomatoes, and peppers are staples, and bough fresh from the vegetable markets in the local village. In the mountainous interior, pork is turned into a wide variety of cold cuts and salamis, genetically referred to as “embutidos”, and to the local sausages like “longanissa” and “fuet”.

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Welcome! Benvingut!

164 to go!

Catalan Wine 365 and the SweetEasy Lifestyle