Catalunya DO   (Vintage 2015, Red) Country: Spain  Region: Barberá de la Conca   Grapes: Tempranillo & Cabernet Sauvignon

Established in 1988 by the Carbonell Figueras family, the winery is in an area steeped in history and tradition, very close to two symbolic locations in the history of Catalonia: the fortified town of Montblanc and the Monastery of Poblet, settled a thousand years ago by Cistercian monks, as they sought the way to perfection. Their ethos survives in the hearts of the local people today, and can be clearly seen in the way they go about their day-to-day work.

The modern Cellar has a production capacity of over a million bottles, as well as deposits for micro-vinification where they make wine from their family-owned vineyards. Their aging cellar contains more than 1,300 barrels, some from France, Chile and Australia, due to collaboration with head winemaker Josep Vadri.

Tempranillo with 15% Cabernet Sauvignon from very old vines create this intense ruby red wine. Aromas of red fruits, raspberries and blackberries intermingle with balsamic notes. It’s fruity and delicious on the palate, with an elegant mix of fruit and toasted wood. Serve it at about 60°F tonight, with sausages, burgers, pasta dishes or your favorite pizza.

Bodegas Clos Montblanc Castell Tempranillo:

TEMPRANILLO (AKA CENCIBEL) GRAPES — This thick skinned varietal produces wines deep in color; not necessarily high in alcohol. Lower in acidity and more malic, wines made solely from this variety will hold back color but never lose fruit over time. Naturally low in oxidizing enzyme content, its wines offer exceptional longevity.

CABERNET SAUVIGNON GRAPES — Widely planted, this red grape is a prolific grower — small, dark, thick skinned and late-maturing. One of the world’s most widely recognized grape varieties, it originated in the 17th century with the crossing of Cabernet Franc and Sauvignon Blanc. It ages well, and usually produces tannic wines with black currant/cassis nuances; but flavors and characteristics vary with the region where it is grown.

About the Author
Tracie Burket
Follow Tracie