Escoda Sanahuja 2019 Els Bassotets 2018 Els Bassots

 

Escoda Sanahuja

Joan Ramon spent years working in a large cellar in Catalunya and traveling the vineyards of France. His experiences helped guide him to the biodynamic farming and natural wine movements. His winery started in 1997, in Conca de Barberà a DO which is rarely seen on bottles and has grown from his dream to create naturals wines utilizing biodynamic agriculture. He “respects the fruit to the maximum”, his vines grow next to olives and almonds, and also keeps cows, horses, chickens, and other assorted poultry, enabling him to meet his compost needs ‘in-house’. Vegetation is left between the rows to encourage biodiversity, and maintain soil moisture in this dry climate. And since 2007 they have stopped using sulfites. The vineyards are located in various areas around Montblanc, all utilizing different systems of planting depending on the location, soil, and grape variety. A wide variety of grapes are planted, from many international varieties that Joan personally loves to autochthonous varieties. Joan Ramon and Mari Carme use concrete and steel tanks for most wines, and he added amphoras to the cellar in 2013. Some of the wines are aged in barrel. 

2019 Els Bassotets 

These vineyards are located in Prenafeta-Montblanc at 450m above sea level. 

It’s unusual to find Chenin Blanc in Spain and this is no ordinary wine, also in the blend, there is the king of white grape of Spain the Macabeo. Don’t mind the sediment – decant carefully and savor. Bursts of honey and apricot alongside a skin-contact twang of tangerine and herbs. Els Bassotets 2018 is really nice and refreshing, plus its excellent value. On the label, a wild cat called Jineta in Spain. Service tips: Serve it at 14 C with Soba noodles. Ricotta & spinach ravioli.




Escoda Sanahuja

100% Chenin blanc planted on limestone in 2000 by Joan Ramon himself, 21 years old vines. Completely de-stemmed, the berries are macerated on skins for approximately 2 weeks. The name “Bassots” in Catalan refers to small fox found around their vineyards. Lots of energy with vertical acidity and bitter element due the little tannin perception with those notes of wet stone and salty crush rock minerality. Service tips: Serve it at 16 C with prawns paella. Manchego cheese 18 months aging. 

The official Conca de Barberà DO title was created in 1985, used to make sparkling Cava. The most interesting and idiosyncratic variety in this denomination would be Trepat – a variety grown only in this part of Spain. Warm summers and mild winters. The soils in the Conca contain a high proportion of limestone. 

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