Mas De La Pansa, Parellada, 2016

If you fancy trying something a little unusual, I can thoroughly recommend this Parellada we are serving @thewineparlour from Mas De La Pansa winery in Vila Rodona , 2016 Vintage.  Parellada is perhaps more recognised for its use in a blend of grapes used to make Cava, but it also has the capacity to make a beautiful still wine with refreshing acidity, citrus and saline characteristics to enjoy.

For those of us working up to the WSET Diploma exams in May, here’s another tasting note.  As usual any / all feedback is gratefully received

On the eye, pale gold (that’s right, this wine goes beyond lemon in colour)

On the nose, medium plus intensity, with aromas of blossom, honeysuckle, bruised apple, grape, lemon, lime, nectarine, apricot, white pepper, olive brine, almond, hazelnut and a hint of petrol

On the palate, the wine is dry, with medium plus acidity, medium alcohol, medium plus body, medium plus flavour intensity with flavours as per the nose, with a long finish.

This wine is outstanding quality.  The balance between refreshing acidity, flavour profile, and alcohol is perfect.  The alcohol is integrated neatly into the wine’s acidity and is barely noticeable.  The wine has great complexity with floral, green and citrus flavours to enjoy.  The wine has good body and structure with a hint of petrol, almond and hazelnut coming through as tertiary flavours.  The finish is long and maintains the bruised apple and olive brine notes particularly well.  Delicious!

A little bit more about this wine.  These grapes are old bush vines planted in 1958.  These low yielding, yet richly concentrated grapes are at 312 metre altitude.  This gives the grapes the perfect combination of fruit concentration and acidity which are provided by the longer growing season.  Harvesting is by hand, at night in small 20kg boxes to avoid any unwanted damage to the grapes.  The grapes are sorted by hand, and again any grapes that are not in perfect condition will be disregarded.  The bunches of grapes are destemmed and placed into a steel tank at low temperature, around 10 degrees Celsius. The grapes naturally begin to crush and release their juice, but this is an extremely slow and gentle process to maximise flavour extraction managed over two days.  It contributes the deeper golden colour and saline notes to the wine.  The juice is decanted from the tank and fermentation will begin.  After fermentation is complete, the wine is split into two parts with one part being stored for four weeks in new French oak barrels.  All the wine will have six months lees aging before bottling which gives the wine the hint of petrol and depth in body we can feel.



My wine of the week this week is Cava Marta, Reserva Vintage 2015 Brut

Winery : Ramon Canels

Where : Penedès.  Located southwest of the Spanish city of Barcelona, the Penedès DOC wine appellation straddles two coastal provinces—both that of Barcelona, in the north, and Tarragona further south. Penedès is known not only for still wines, but for sparkling ‘Cava’.  This is confusing – The Cava DOC is effectively the same area as the Penedès DOC area, but also includes a small number of other villages in Aragon, Castile and León, Extremadura, La Rioja, Basque Country, Navarre and Valencia.  So a Cava wine made in Penedes could use the DOC Penedes (but not call itself Cava) or use the Cava DOC, or use both on its label.

The grapes : Parellada, Macabeo, Xarel-lo

Macabeo (30%) is the white wine grape that drives flavour in Cava.   The wines can be fresh, floral and aromatic when harvested sufficiently early and aged in stainless steel, but weighty, honeyed and nutty when aged in oak and harvested slightly later.

Parellada (20%) is native to the hills of Catalonia, effectively the only place it is grown – of Spain’s 20,000 acres of Parellada vines, just 5 percent are located outside Catalonia.  Parellada brings aromas of blossom and green apple and is thought to be the perfect grape to support Macabeo

Xarel-lo (50%) is valued by winemakers for the acid structure it brings to wines, and stands out as one of Spain’s finest white-wine varieties. It has thick skins, is high in polyphenols, and its juice offers an excellent balance of sugars and acids. It is largely responsible for the age-worthiness of the finest Cavas.

This combination of grapes indicates the significance of blending in the wine.  Each one brings a different role to the wine.

How is this wine made : Cava is made using the same method as Champagne.  A Spanish wine maker travelled to Champagne, where he learnt the method and brought it back to the region in the late 1800’s.

In Summary

  1. The grapes are harvested early to maintain high acid levels and sorted to ensure only the highest quality fruit is used
  2. Each grape varietal is gently pressed and then fermented in stainless steel tanks
  3. These are blended together.
  4. The blended wine is bottled and a mixture of sugar and yeast is added to each bottle to ignite the secondary fermentation in the bottle. It is sealed with a crown cap (similar to what you see on a beer bottle).
  5. The bottles are placed on their sides in a cellar and the secondary fermentation takes place.  The CO² (carbon dioxide) produced during the secondary fermentation (from the conversion of sugar to alcohol) remains trapped inside the bottle and blends into the wine as tiny bubbles
  6. The bottles rest “sur lie” (meaning, resting with the dead yeast cells inside each bottle) which adds complexity (mainly the toasty/brioche notes associated with traditional method sparkling wines).
  7. The dead yeast cells are collected in the neck of the bottle (through a process called “riddling“) and removed from the bottle (through a process called “disgorgement“).
  8. From there the wine (and dead yeast cells) in the neck of the bottle are frozen in a bath of freezing brine. The cap on the bottle is removed, and the frozen sediment is forced out!
  9. The “dosage” is a mixture of still wine and sugar that is quickly added in after the sediment is disgorged and before the cork is put in place. The added sugar determines the desired sweetness of the wine (brut nature, brut, seco, dulce, etc!)
  10. In this particular wine, the second fermentation to “dosage” takes 24 months.

Terminology : There are seven different sweetness levels of Cava

Brut Nature: 0-3 grams of residual sugar per litre.

Extra Brut: 3-6 grams of residual sugar per litre.

Brut: 6-12 grams of residual sugar per litre.

Extra-Seco: 12-17 grams of residual sugar per litre.

Seco: 17-32 grams of residual sugar per litre.

Semi-Seco: 32-50 grams of residual sugar per litre.

Dulce: 50+ grams of residual sugar per litre.

Soil type : Penedès is blessed with nearly ideal conditions for vine cultivation. Soils are primarily limestone and clay, and the climate is generally mild and warm

How does this wine taste to me :

The Label : Classic straightforward and clear