Spain

  • A sumptuous second wine project alongside that of Pingus for Peter Sisseck.  The house style of dense sumptuousness is on full display, a great intro.
  • 2010 vintage base year, 45% Macabeu, 40% Xarello, 15% Parellada, with 20% reserve wines aged in barrel, between 5-6g residual sugar. This is the exact same wine as the Reserva Familia, but with a wee smidgen of dosage. It too is just plain delicious and wowie zowie complex, with a bit more fruit and masterful finesse, if not the same sense of bracing mineral cut as the Reserva Familia. Again, like so many of the wines in the range, there is undeniable class and substance, with the stylistic nuance being much more of a personal preference than anything else. Maybe this one will please the broadest audience, with the Reserva Familia favored by "purists" and rockheads like me? Incidentally, this one has a special label that is a beautiful artists rendition of the mountains that frame Barcelona. Get a 6pk-case, and thank me later.
  • 100% 2010 vintage, 50% Macabeu, 30% Xarello, 20% Parellada - Wow. This one shows the art of blending and then some; I guess that is why it is literally named "the blending". 😊 This wine's sense of layered complexity is awesome and immediately apparent. There is a little bit more nuance and dimension to this relative to the Orixen. Maybe purists will like the Orixen, and everyone will like this one? Don't let my attempt to characterize things get in the way....just get some, make up your own mind, and thank me later...roughly 650 cases made.
  • 2010 vintage base year, 45% Macabeu, 40% Xarello, 15% Parellada, with 20% reserve wines aged in barrel, less than 1g residual sugar. Winner winner chicken dinner. This is plain outstanding for its sense of layered complexity, the 20% neutral barrel aged reserve wines bringing another little somethin' somethin' to its sense of bracing texture and flavor. I think that Pere, Amber, and I were all in agreement that this is rightfully the top of the range. Whereas there isn't a wine in the selected range that isn't beyond worthy, this one would be my candidate to serve blind in a Champagne tasting to embarrass French winemakers for their prices.....Amber gave this one a little "heart". Get a 6pk-case, and thank me later.
  • 100% 2010 vintage, 60% Macabeu, 40% Xarello - Pere tells me that, in his mind, the greatest complexity comes from Macabeo and Xerello, moreso than from Parellada. That is why he makes a small amount (roughly 65 cases) of this cuvée using only those two varieties. It has a greater sense of chalky cut and mineral tension, with even more intense white florals. If you are a minerality lover like myself, this has your name on it. The seamlessness of the fruit/minerality/acidity is masterfully measured. Aged for 6 years on the lees before disgorgement. Again, for the money, are you kidding me? Amber gave this one a little "heart".
  • And this is it. From a cooler year of solid yields, a grand total of 650 cases were made. For fans of higher acidity, dry, perfumey, saline/mineral wines, you will adore this. If you enjoy Chablis, dry Riesling, leaner/mineral white Burgundy, very noble examples of trebbiano, are a fan of Collestefano Verdicchio, or are one of those folks who actually know what txakoli is, get all that you can justify and thank me later. This is what I would call a "purist's" example, perhaps the finest that I have ever tasted, hands down......BRAVO LUISJA!!!
  • Luisja tells me that this may be the finest vintage he has yet produced, as the overall harmonized fruit/acidity is seamless, with the same telltale purity that he works so hard to achieve. When he tells me that, I have every reason to believe him.....if higher acidity salty floral refreshment is your cup of tea, this is one to load up on, every year.....this is certain to become an unlikely cult wine darling of sorts, à la Collestefano....
  • 100% 2013 vintage, 50% Macabeu, 30% Xarello, 20% Parellada - The quantitative heart of his production are the white Cupada wines. Pere says that he usually makes two different Cupadas from each year, one that is deeper/more mineral for winter time consumption, and one that is lighter/floral/fruity and easy peasy for summer time consumption. I preferred the winter time cupadas, and have chosen the two most recent vintages. He is on the very last bit (15cs or so) of the 2013 base year winter cupada, and I really enjoyed this wines sense of layering and complexity. Pere mentioned that he has reserve wines to express the longer aged style that he is shooting for, not so much his goal with the Cupada wines. I still thought that this one was delightful, and thus am including it here. Amber gave it a little "heart" in her notes too.
  • 100% 2014 vintage, 50% Macabeu, 30% Xarello, 20% Parellada - The 2014 winter time cupada is sort of not yet officially for sale, but he is letting me have the first cut. Its sense of poise, brightness, drive, and purity is downright classic, and I can see why Pere refers to the 2014 vintage as capturing what he is looking for. White florals and minerality both aromatically and in the mouth make this a mouthwatering cuckoo value extraordinaire. Comparing the two vintages (2013 and 2014) will be fun! I am sure that you will love both, and that some folks will subtly prefer one versus the other
  • 100% 2014 vintage, a blend of Parellada and Trepat - The native Catalonian red variety Trepat is principally grown in the higher elevations of the Conca de Barberà, with Pere's source from the Mont Blanc area. From its delicate red fruited aromatic display to its playful and harmonious palate presence, this is all about easy, simple, and undeniable charm. As you can see from the pricetag, a pink bubbly this good at this pricepoint is sort of a wine-world unicorn. Get some.