When the bottle is first opened, the wine provides enticing aromas of earth and stone but not much fruit.  With about an hour of air, aromas are dark and stony, driven by plum, bramble, and wood, along with black berry fruits and a touch of licorice.  Flavors are fruity from the start, with a surprising kick of very bright raspberry, a surprising contrast to the earthiness of the nose.  Again, with a little more air, things change—both black and red berry fruit sing, supported by moderate acidity and tannins.  There’s a lovely integration of all components: fruit, savory, and structure.  Medium plus in body with medium length.  This wine is unfined and unfiltered so it will leave some sediment in your glass.

This sustainably-farmed eight-acre property was owned by Xavier Cedó and named for its vineyard, Llenca Plana (“flat stone”).  In 2010, Mallorcan winemakers Miquel Àngel Cerdà and Pere Ignasi Obrador took over the vineyard, as well as the surrounding cherry orchards and centenary olive groves. Located at 755’ above sea level, the property boasts a Mediterranean climate with high diurnal temperature variation and limestone soils. Vines were planted in 1993 at low density with a northeastern exposure.  The owners’ goal was to showcase Cariñena, the most typical grape of Montsant.  Also known as Mazuelo, this is a vigorous, highly productive variety.  It buds and ripens late, so it needs the warmth and long hang time of a Mediterranean climate. It’s highly prone to powdery mildew, less so to downy mildew and botrytis bunch rot; it is happiest in dry climates.  The bunches are firmly attached to the vine, making manual harvest a necessity. Cariñena is high in acid, yield, and color.  When grown or vinified carelessly, it takes on tough, sometimes bitter tannins; when handled with care, it produces intense, rich, and complex wines.

Grapes for this wine are estate grown and harvested manually into small boxes.  At the modern gravity-flow winery (where all stages of production are climate controlled), grapes are destemmed and gently pressed.  Following a cold soak, the must ferments for 6-7 days in stainless steel, followed by a 10-12-day maceration on the skins.  The finished wine ages in one- to three-year-old 225L French and American oak barriques for 6 months, after which it is bottled; it ages a further two months in bottle.

Charcuterie, Cheese, Duck, Ham, Mexican, Mushrooms, Pork, Vegetables