Press - Page 157 of 396 - Regal Wine Imports

Vintage	Producer	Product Name	Notes	Source	Score	Sell Sheet	Updated
2018	Sabaté i Coca	Xarel-lo 'Castellroig So Sere'	The 2018 Castellroig So Serè is pure Xarel.lo fermented and matured in untoasted chestnut barrels that add some spiciness and smoky undertones to the peach and floral aromas and flavors (chestnut has been traditionally used for the wines in the zone, as oak tends to mark Xarel.lo too much). This comes from a specific plot planted 70 years ago on gravel and clay and limestone soils. It matured with lees in the chestnut barrels and the lees are stirred regularly to avoid oxidation. 2018 was a little fresher and with more rain, and the wine shows it, with 12.5% alcohol and tasty flavors keeping the freshness and the extra dimension of the chestnut. The bottles are kept for three years before they are released. 6,008 bottles were filled in August.	Wine Advocate	91+		2022-10-05
2016	Sabaté i Coca	Brut Nature 'Sabaté i Coca Mosset'	The sparkling 2016 Mosset Brut Nature comes from a part of the estate in Torrelavid with lots of fossils that deliver lots of aniseed and fennel to the wines. Unlike most of their other sparkling wines this has a blend of grapes varieties: Xarel.lo, Macabeu and Parellada Montonega, the traditional grapes for sparkling wines in the zone. This has a very low pH (2.9) and notable acidity that makes it vibrant. This has lots of freshness that does not reflect the dry and warm year. The zone has very small plots with very poor soils, and the plants are used to suffering; so, there's not that much difference in the drier years, and the place has cooler nights. It was disgorged after 59 months in bottle with lees. It feels very young and fresh, quite a triumph over the conditions of the year. 24,050 bottles produced. It was disgorged in March 2022, but as with all Corpinnat wines, it has the disgorgement date and the months in bottle with lees stated on the label.	Wine Advocate	92		2022-10-05
2016	Sabaté i Coca	Xarel-lo 'Sabaté i Coca Terroja'	2016 was the first of the very dry years. They got 200 liters during the year (they can receive 300 liters and have a good result with the dry-farmed vineyards), so the 2016 Terroja was ripe and seems to be evolving a little faster, more Mediterranean with notes of fennel and licorice, developing some orange peel notes. He picked early to keep the vibrancy, managing a pH of 3.1. This is their oldest vineyard, planted 136 years ago, and they have 60% of the original vines (the rest are replanted and not used for this wine). It has the final salty twist; the wine has not seen oak, but there is a smoky twist from the lees and the soils. 2,400 bottles produced.	Wine Advocate	92		2022-10-05
2015	Sabaté i Coca	Brut Nature 'Sabaté i Coca Josep Coca'	The 2015 Josep Coca Brut Nature comes from a plot planted by the grandfather of Marcel Coca, the current generation and winemaker. It's mostly Xarel.lo with some 15% Macabeo, and it has notes of a longer aging sur lie, with notes of baked brioche and yeasts. The wine fermented and matured in stainless steel and has moderate alcohol, vibrant acidity and freshness (pH 2.93!), with very tasty flavors and a salty twist in the finish. It matured for some 60 months in bottle and was disgorged some eight months ago. It's pure, clean, fresh, elegant and very tasty, with a marine whiff. 21,080 bottles produced. 2015 was the last of the "normal" vintages, with a very healthy and generous crop.	Wine Advocate	93+		2022-10-05
2013	Sabaté i Coca	Brut Nature 'Sabaté i Coca Reserva Familiar'	The jewel of the crown 2013 Reserva Familiar Brut Nature comes from a rainy year (with a total of 590 liters of rain) but with drier conditions from May to August. This is pure Xarel.lo from the same plot as the Terroja still wine, with plants selected from three micro plots planted with 70-year-old vines that deliver low alcohol and very high acidity, which is ideal for the freshness they look for in these sparkling wines. It has a very harmonious and subtle nose. The wines have a very slow oxidation, and there is more freshness than oxidation, which they think comes from the soils. This feels fresher than the 2015 Josep Coca (but 2013 was fresher than 2015 too); this evolves very slowly. There are notes of Mediterranean herbs, aromatic, very faint smoke, hints of silex and gunpowder, and the salty finish is very subtle. It finishes dry (less than one gram of sugar) with a chalky sensation. Serious, elegant and somehow austere. Lovely. This was about to be released when I tasted it at the end of July, and the bottle I tasted was disgorged in November 2021, after some 100 months with lees in bottle.	Wine Advocate	94		2022-10-05
2010	Sabaté i Coca	Xarel-lo 'Sabaté i Coca Terroja'	I tasted the 2010 Terroja in magnum, which showed very fresh and harmonious, still young and lively, and it's impossible to guess its age in the large bottle where the wine develops slowly. 2010 was a cooler year with good rain (between 500 and 600 liters, compared with the 200 liters from the 2016 I tasted next to it), and the wine has finesse, nuance and balance. It has notes of white flowers and fruit, with hints of fennel and aniseed that give freshness. This is very dry and has 12.8% alcohol, a pH of 3.09 and 6.12 grams of acidity. This is serious, dry and with a chalky mouthfeel. It reflects the reductive way of working with no sulfites until bottling. The magnums can go on for a few more years. This was worked organically, but the wines were not certified until 2015. Only 222 magnums produced. The price is for a magnum that is kept for longer and released later.	Wine Advocate	93		2022-10-05
2008	Sabaté i Coca	Brut Nature 'Sabaté i Coca Reserva Familiar'	I tasted one of the 2020 magnums of the 2008 Reserva Familiar Brut Nature, a wine I had already tasted in bottle in 2016. It matured in bottle with lees for 153 months (12.5 years!), and the wine has gained complexity and tastiness. It has a feeling of food, chicken broth, and it is nuanced and serious, with amazing freshness. The old Xarel.lo vines and the limestone rich soils deliver very tasty wines with moderate alcohol, superb acidity and freshness and a salty finish. The price is for a magnum.	Wine Advocate	94+		2022-10-05
2021	Mas d'En Gil	Bellmunt Vi de Vila' Blanc	The young and reductive village white 2021 Bellmunt Blanc comes from certified organic vines, a blend of 60% Garnacha Blanca, 30% Macabeo and 10% Viognier. It has 13.5% alcohol and was bottled after six months in barrel. It's tasty and supple, with a salty touch in the finish, integrated oak and very good freshness and balance.	Wine Advocate	92		2022-10-05
2019	Mas d'En Gil	Bellmunt Vi de Vila'	The village red 2019 Bellmunt was produced with 65% Garnacha, 30% Cariñena and 5% Cabernet Sauvignon and is very expressive, ripe with 14% alcohol and some herbal notes and very good freshness. The palate is medium-bodied and reveals abundant, fine-grained tannins. Very Priorat.	Wine Advocate	92+		2022-10-05
2018	Mas d'En Gil	Coma Alta'	The characterful, expressive and elegant single-vineyard white 2018 Coma Alta comes from a plot of barely one hectare of Garnacha Blanca that was planted in 2000 on clay and limestone soils and harvested early to keep good acidity. This is fresh and varietal with generous waxy apples, plenty of dried flowers, herbs and smoky and spicy notes from 50% of the volume spending nine months in 500-liter barrels. 3,968 bottles were filled in June 2019.	Wine Advocate	94		2022-10-05