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Wine from Conca de Barbera
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The Conca de Barberà wine region is a Denominación de Origen (DO) in Catalonia, Spain. It is located in the northeastern part of Spain, inland from the Mediterranean coast and is known for its production of high-quality wines. This region is situated in the province of Tarragona, within the larger wine-producing area of Catalonia.
Some key points about the Conca de Barberà wine region:
Grape Varieties: The region is known for cultivating various grape varieties, with a significant focus on indigenous Catalan grapes like Trepat, Garrut, and Macabeo. These grapes are used to produce red, white, and rosé wines.
Red and Rosé Wines: Red wines from Conca de Barberà are often made from the Trepat grape, which is native to the region. These wines tend to be light, fruity, and well-suited for early consumption. Rosé wines are also produced using the Trepat grape and can have a delightful, refreshing character.
White Wines: Macabeo and other white grape varieties are used to produce white wines in Conca de Barberà. These wines are typically fresh and crisp, with fruity and floral aromas.
Terroir: The Conca de Barberà region has diverse terroirs, with vineyards located at various altitudes and soils, which can influence the characteristics of the wines. The region's climate is Mediterranean, with hot summers and relatively mild winters.
Wineries: There are numerous wineries and cellars in Conca de Barberà where visitors can explore the local wines and winemaking traditions. Some well-known wineries in the region produce high-quality and award-winning wines.
Cava Production: In addition to still wines, some producers in Conca de Barberà also make Cava, Spain's renowned sparkling wine, using traditional methods.
The Conca de Barberà wine region is relatively small in comparison to other Catalan wine regions like Priorat or Penedès but has gained recognition for its distinctive grape varieties and unique wine offerings. Visitors can enjoy wine tastings, vineyard tours, and explore the picturesque landscape of the region when visiting wineries.
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Yalumba The Signature Cabernet Sauvignon Shiraz is made from 52% Cabernet Sauvignon, 48% Shiraz .
Encompassing everything the Hill-Smith family stands for and the perfect representation of Yalumba’s history and ethos, The Signature is a sentimental favorite. A classic Australian blend of Cabernet Sauvignon and Shiraz, the first vintage release of The Signature was in 1962. Since then, this outstanding wine has acknowledged more than 57 Signatories; people who have enhanced the traditions and culture of Yalumba.
Seductive and alluring florals, cool mints, red pomegranate with fine blackberry fruits and dark cherry aromas. The palate is delightfully generous with dark red cherry fruit that merges into ironstone tannins. A medium to full bodied wine with a long, flowing tannin profile.
Review:
A full-weighted, archetypal Aussie blend. Cabernet and shiraz, both from the Barossa. The top wines of Yalumba have undergone considerable refinement in recent years. The tannins, better managed; the fruit, more restrained; the oak, judicious. Here, an example. Fresh and lithe. Scents of anise, bay leaf and kirsch, with a nourishing core of beef bouillon. An expansive sweetness grows in trajectory, with a douse of menthol at the finish. Drinkable now, but best from 2025.
-James Suckling 94 Points
Bernard Cote Rotie Cote Brune is made from 100% Syrah. Wine was aged in French oak barrels for 16 months (25% new)
Like its little sister (Côte Rôzier) the Côte Brune is a 100% Syrah with a beautiful dark and brilliant color. The nose shows grilled and toasted notes and is completed by small red and black fruits. It is a wine with a very good length, nice complexity, finesse, and firm tannins. Its ageing in barrels for 16 months, 25% of which are new, brings a real balance to this wine. A very pleasant, elegant and modern wine that can be cellared for many years.
Pair with roasts, white meat with wine sauce, game, red meat and dark chocolate. To be served between 16 and 18°C. (60-64°F)
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