Here’s an explosive, complex Catalan red with the best sort of musky stink. At first, it smells a little bit like chorizo, then it continues to generate subtle schist and black-sour-cherry scents, the kind of riveting aroma that makes the wine compellingly drinkable. A floral aspect comes up, light and graceful above the schist tannins that etch a finish that’s potent and deliciously rich. Anna Gallisà and Joaquim Bartolomé blend this wine from all of the varieties grown at the estate’s two properties—one on sediments from the Siurana River with syrah, cabernets sauvignon and franc, and merlot; the other on llicorella slopes focused on garnacha and carignan. Berkshire chef Amy Loveless described the flavors as “warm-in-the-sun blackberries, mouthwatering with grilled lamb.”
Imported by Vinovia, Rancho Santa Margarita, CA
Every week, our editors highlight a wine that intrigued them in our blind panel tastings, expanding on their tasting note in this space. These are entirely editorial choices; there are no paid placements. Subscribers can also access the original tasting note by searching here.
This story appears in the print issue of October 2021.
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