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Blend: 90% Cabernet Franc and 10% Cabernet Sauvignon, with a touch of Sumoll
ABV: 14%
The Story: Friends Ramon Parera and Jordi Arnan acquired an old estate called Can Comas in Alt Penedès, close to Sant Sadurni d’Anoia and thus Cellar Pardas was born. The property surrounds an old medieval farm and spans 30 hectares of forest and other crops (mainly cereal grains) as well as the local grape varieties—Sumoll and Xarel-lo—that Ramon and Jordi planted for their wines. From the start the work on the land focused on a holistic approach; they manage the forest surrounding the vineyards as well as the land bordering them to create a whole agrarian ecosystem and live at the property. Many biodynamic principles are followed: the vines are dry-farmed, and the clay-limestone rich soils are not plowed to avoid erosion and foster a thriving microbial community. They regularly use ground vegetation, and no synthetic products nor pesticides are utilized.
100% hand harvested Sumoll from four different plots of clay and chalk soils, the oldest of which is 70 years old. 50% whole cluster, vinified in concrete tanks with indigenous yeasts and fed by gravity (no pumps!). Aged for 3 months. Unfined, unfiltered.
Personality: Rich ruby color, intensely fragrant, a splash of balsamic, with aromas of black pepper, fresh plums and hints of candied oranges and perhaps a streak of pencil lead. In the mouth, the wine seduces and expands, providing plenty of fleshy, black fruit. The finish is long, with a refreshing touch of mouth filling acidity.
Harmony: Might we suggest lamb shawarma, or any other grilled meats would do nicely, or fill your Bota and stroll the neighborhood with a slight chill.