by Andrew Chalk
Appearance: Ruddy, salmon color;
Nose: Red fruit (strawberry), wet stones;
Palate: Firm grip, strawberry fruit, well calibrated fruit-acid balance;
D.O. Costers del Segre is hardly a household term but don’t use that as a reason to dismiss it. Located halfway between Barcelona in the region of Catalonia, this designated region grows a large variety of grapes in its continental (hot summers, cold winters) climate whose extremes differ substantially along its latitude.
This wine is a blend of 55% cabernet sauvignon and 45% tempranillo (with maybe the former accounting for its pronounced phenolic backbone). It possesses considerable finesse, which I find rare in rosadas (rosés) made from cabernet sauvignon.
The winemaking started with a night pick to acquire cool fruit. Destemming is followed by cooling in tanks of each variety separately, then a gentle press to release first run juice at the correct pigmentation point. The correct pigmentation point is determined, in part, by the proportions of each grape available. The winemaker’s notes do not say it but I would imagine that the wine making process is fairly reductive as the resulting wine is very fresh and vibrant, free of oxidative notes.
The notes suggest pairing with oily fish (salmon, tuna, trout, sardine), pasta and rice dishes, or dark meat poultry such as quail or pheasant.