Very light bodied, don’t like the smell — 7 months ago
100% Chenin Blanc, macerated with skins — 7 months ago
Delicious. Bright and tannic. — 8 months ago
Lil bubble of air in the foil, which made me worried. Opened it a couple hours before drinking it to make sure it wasn’t totally off. Tasted upon opening, it’s funky but not off. I’ve had off bottles of Escoda and this wasn’t one. Quite pretty from start to finish. At dinner, a few hours later, on the nose: cinnamon, cherry ludens, Brett/bandaids, lively. Palette: sour cherry, pomegranate, jasmine and other florals, white pepper. Finish has more white pepper and ginger candies with the powdery stuff on them. Sort of tannic still. Acid and tannin indicates we could hold the other 2 bottles for a while. — 6 months ago
Quite suave with it’s elegant texture and fine tannin, but there’s a rustic edge that breaks up the ripeness and adds dimension. Found the alcohol very balanced. — 8 months ago
Sour cherry pie and strawberry on the palate. A bit petroly on the nose with some wet newspaper. Super big acidity with medium to low tannins, it’s a light and crushable fruit bomb. — 3 months ago
Cabernet Franc, fermented in stainless steel. Red fruit green pepper and herbal notes. Fresh, juicy, some tannins — 7 months ago
Adam Shaylor
I’ve been told by locals that Montsant is the region that makes Priorat style wines but at a better value (and they don’t mean that euphemistally, they do mean better value). On the map, it almost envelops Priorat. So far, so true. Raspberries and stone fruit predominate. Maybe a touch hot. Didn’t blow my mind, but it’s definitely a competently made wine from good grapes. I will definitely be back for this one. — 3 days ago