Volume 66

Illustration by Anna Vu (@goodwinecrapdrawing)
Emilie Mutombo
Catalonia, Spain

Latrepat 2022 is 100% Trepat, one of Catalonia’s indigenous grape varieties, made with the desire to create a delicate red. Deeper than Emilie’s E.T. and with more structure, while remaining fluid. Carbonic maceration and a short maceration on the skins, followed by ageing in fibreglass for 10 months. A wine with well-balanced acidity, plum, and a touch of cold smoke. Drink lightly chilled alongside a wedge of focaccia, preferably studded with black olives.

Learn More…
Celler 9+
Catalonia, Spain

For 5è 2020, Sumoll grapes are de-stemmed, pressed and filled into stainless steel tanks where the must rests for 24 hours. The next day, the clear must is separated and fermented for 12 days at 14-15ºC. Following ancestral method, the wine is bottled before finishing fermentation, resulting in delicate bubbles. A versatile wine influenced by the Mediterranean wind, with a long finish and a touch of citrus. Chill and enjoy as an aperitif or with white fish and red peppers.

Read More…
Partida Creus
VN Tinto
Field blend
Catalonia, Spain

VN is short for Vinel·lo; a young, fresh wine well-fitted to a casual dinner. VN Tinto ’21 is a field blend of 7 native varieties: Garnacha Negra, Ull de Perdiu, Sumoll, Queixal de Llop, Samsò, Garrut and Trepat, all from a single vineyard named ‘the garden of varieties’. Once harvested, whole bunches are crushed underfoot and co-fermented in steel tanks. After 7 months in steel the wine is bottled with no additions. A lightly reductive, vibrant wine with a wild touch, straightforward acidity and a fruity character. Enjoy slightly chilled with wild boar sausages.

Read More…