We hand picked both vineyards in perfect condition before de-stemming about 65%, leaving the rest as whole bunches. It was foot stomped and then hand plunged early and regularly before a natural fermentation began. The juice eventually spent 41 days on skins before being basket pressed to old French oak barrels, where it sat on its yeast lees quietly and untouched until racking and bottling in January 2019. No fining or filtration, as per usual.
You want it savoury, you’ve got it savoury. Dried cherry, redcurrant jelly, rosehip, meat, dried herbs and spice. Medium-bodied, quite bloody and meaty, plenty of orange peel and dried herb lends a positive bitter twang, tannin has flesh and powdery grip, juicy orange and fresh strawberry acidity, and the finish runs long to carob, perfume and red fruits. No shortage of interest here. It’s a wonderful and expressive tilt at Mataro. 94 points – Gary Walsh, The Winefront