Red: The second of the Pardas wines from the Penedes region in Spain that Brown and I conducted a little Face-Off on.
How’s this for a mouthful of a blend - 70% xarel.lo, 10% xarel.lo vermell, 10% malvasia de sitges, and 10 % macabeu. Indigenous varieties from Penedes in Spain. If you’ve never heard of any of these four varieties you could certainly be forgiven, though Xarel lo and Macabeu are traditionally blending components of Cava, the Spanish sparkling wine. So how do these varieties go as a table wine? Well if the Rupestris is anything to go by then they certainly hold merit.
Opens with a bit of funky pong that largely blows off with a bit of air. Prominent acidity throughout and very dry in style. Nice flavours of citrus and peach are revealed with a bit of time before an appealing flinty/earthy minerality kicks in. Good length. Perfect with fresh seafood. A lovely, textural, dry white wine. 90.
I tried what remained in the bottle a couple of days later and the acidity had become better integrated and touch of honeyed generosity had appeared. Worth holding onto for another a year or two before drinking. 91
Brown: largely neutral nose with air, though if pressed, initially some hydrogen sulphide pong (that blew off a few minutes after opening), pork crackling and very subtle lemon florals.
Understated citrus fruit, unripe white nectarine, and lemon. Taut acidity at the front and back palate. The fruit and mouthfeel fleshes out a bit in the mid palate, and finishes taut, dry and clean.
Interesting, rather austere wine with clean acidity though nice mid-palate texture that would complement a range of seafood options and even poached chicken. 89-90pts + (bonus for its uniqueness and versatility with food)
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