This red is absolutely aglow with life and vibrance. Grown in the Terra Alta region of Catalunya, near the world-famous Priorat, this blend of garnacha (grenache), cariñena (carignan) and syrah (shiraz) captures sunny Spanish vitality in a bottle at a wicked price. It’s a delicious combo of plush plums, tangy licorice and a crackle of dusty tannin. A perfect party-starter that’ll keep the vibes flowing all night long.
“Aromas of violets, earth, ripe cassis and blackberries. Big, soft, sweeping palate, carrying succulent, concentrated blueberry flavors, as well as juicy plums and fruitcake. Ripe tannins cascade into the finish. Drink across the next 5 years.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 50% Samsó, 25% Garnatxa Negra, 25% Syrah
- Serving Temp.
From the producer
The colour is intense and lively with a core of garnet with a bright ruby rim. Stony minerality overlay black fruits and spice on the nose. On the palate, the wine is full bodied with luscious sweet fruit and soft tannins. Fresh berry fruit and toasty notes enrich the structure and natural complexity of the old vines. “A full and round sensation, to be enjoyed with grilled meat of all sorts”
Mediterranean with a marked continental influence bringing cold winters. Two dominant winds influence greatly the quality of our grapes. These are the “Cerç” a colder north westerly wind that keeps the grapes from losing their natural acidity, and the “Garbí”, a mild sea breeze that makes sure that the grapes ripen correctly. Both winds also prevent disease and rot in the bunches.
Grapes are all harvested by hand using 20kg boxes. Before entering the winery the grapes are chilled to 4 ®C. After destemming grapes pass along the selection table before entering special maceration tanks - with automated pigeage pistons the maceration is very gentle and ensures no greenness or harshness enters the wine. Part of the wine completes fermentation in 1,200 litre wooden tanks and the rest completed malolactic fermentation in 300 litre barrels. Various tonneliers are used, amongst them, Taransaud, Radoux, Vicard and Moreau. Following 5 months of barrel aging the wine is blended and bottled.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Classic Beef Carpaccio
- 250g piece best-quality beef fillet, trimmed
- 2 tablespoons truffle oil or extra virgin olive oil
- 2 tablespoons toasted pine nuts
- 2 tablespoons finely chopped chives
- 1/2 cup (40g) shaved parmesan
- Wild rocket leaves and lemon wedges, to serve
- 1. Enclose the beef tightly in plastic wrap and freeze for 30 minutes (this will make it easier to thinly slice).
- 2. Unwrap the beef and very thinly slice, using a sharp knife. Place the slices of beef between sheets of plastic wrap and flatten them out with a rolling pin.
- 3. Arrange 4 or 5 slices of beef on each serving plate and drizzle with oil. Season well with sea salt and freshly ground black pepper, then scatter with pine nuts, chives and shaved parmesan. Serve with rocket leaves and lemon wedges.