Domaine le roc des anges, roussillon

PARTIDA CREUS, MASSIMO MARCHIORI & ANTONELLA GERONA, Penedes – Organic

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PARTIDA CREUS, MASSIMO MARCHIORI & ANTONELLA GERONA, Penedes – Organic

Partida Creus is a small traditional winery that produces a very limited quantity of high-end very original wines made

with organically grown grapes. The initiative was started in 2007 by a couple of Italian architects from the Piedmont

region, Antonella Gerosa and Massimo Marchiori, who, seeking a complete reversal in their lives, relocated to the quiet village

of Bonastre. There they refurbished an old agricultural building, converting it into a cellar, a project carried out with recycled

materials and solid structures.

Members and producers of Slow Food, since 2004 they have been engaged in the recovery and preservation of

Bonastre’s viniculture heritage in the Baix Penedès region. Tasks in the vineyard are shared with Orazio and Vincenza, a donkey

and a mare that help them practice a traditional environmentally friendly philosophy.

The name Partida Creus is a reference to the crosses used to separate holdings back in the day. Massimo Marchiori and

Antonella Gerona are an Italian couple from Piedmont. Both of them are architects who initially moved to Barcelona for that

reason. Around the year 2000, they had had enough of the big city and they moved out to the country in search of a “slower”

lifestyle. They settled in the Massís de Bonastre in the Baix Penedés. There they started farming all kinds of local foodstuffs but

had trouble finding wines made in the same style so they started making their own, recovering old vines of local grape varietals.

In most cases, the vineyards were close to abandoned. Whenever they find a new vineyard, they’ll go to the nearby town, find out

who the owner is and approach them to buy or at least farm the vineyard, organically of course. People think they’re crazy for

doing this as they are very old, low yielding vineyards and in most cases, obsolete grape varietals. Some have been disqualified

from D.O. for lack of colour, as was the case with Sumoll, others were never even accepted. Now they’re known as the crazy

Italians making incredible natural wines with the grapes that all of the locals had written off in exchange for the more

“international” varietals.

The Vinel·lo is a field blend of seven grape varietals: Trepat, Sumoll, Garrut, Queixal de Llop, Ull de Perdiu, Garnacha, and

Samsó. This is actually one of their younger vineyards as it was planted back in 1995 and the soil is predominantly calcareous

clay. Separate whole cluster macerations in stainless steel tanks, shortest extraction for the Garrut, which has the most colour,

for about 20 hours. The longest is the Trepat, lightest in colour, for about three days. All of the others in between about 48 hours.

Once finished they are all blended and racked into the same stainless steel tanks where the wine ages on its fine lees and

naturally decants, slowly through the cold of the winter meaning unfiltered, unfined, and no addition of sulphur at any part of the

winemaking process. I think a common denominator in all of their wines is freshness and precision. All of them are very direct

with low alcohol and high acidity which definitely keeps them intact. The white (VN Blanco) is light and salty-fresh – think super-

charged Muscadet and reassuringly turbid. It features features a dirty half dozen (plus one) of local yokels: Vinyate, Moscatel,

Garnacha Blanca, Panset, Macabeo, Xarel.lo and Parellada. Massimo and Antonella farm organically with their donkey and

make crazy wines from ancient abandoned varieties which are ridiculously fresh and drinkable.

.

2015

VN VINEL-LO BLANCO

2015

BN BLANCO

2015

XL BLANCO XAREL.LO

2015

CV (PINK) CARTOIXA VERMEL

2015

VN VINEL.LO TINTO

2015

BB TINTO BOBAL

2014

SM TINTO (SUMOLL)

2014

GR TINTO (GARRUT)

CELLER BATLLIU DE SORT, Costers del Sergre – Organic

Biu de Sort Negre is a high-altitude, single varietal red wine produced from vines grown at an altitude of 850 metres above sea

level in the province of Lleida, located in northern Catalonia. Celler Batlliu de Sort produce a pure Pinot Noir. The vines benefit

from an exceptional calcareous soil and also from a benign climate. Produced in the Pallars Sobirà region, the wine bears the

label of the Costers del Segre Designation of Origin. Fermented in stainless steel tanks with frequent punch-downs and pump-

overs, the wine subsequently completed malolactic fermentation. Finally, Biu de Sort Negre was aged in stainless steel containers

for over a period of 10 months.

2015

BIU RIESLING

2015

BORD

2015

NERO PINOT NOIR

2015

BIU PINOT NOIR

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CELLER COMUNICA, PEP AGUILAR & PATRI MORILLO, Montsant – Organic

Celler Comunica is located in the town of Falset, 370 metres above sea level in a dry, Mediterranean climate. The vineyard age ranges

from 25 – 75 years. Patri Morillo and Pep Aguilar—the winemaking team known as “Ya Le Llamaremos” (“we’ll call you”) — were not

born into the world of wine. They did find it though, and with great passion over the past six years, they have been helping small families

around the Mediterranean with their winemaking aspirations. “Comunica” (“speak to me”) is their own project. The common wine style

in Montsant has been chasing Priorats’; the moniker which refers to Montsant as ‘the poor man’s Priorat’ is a misnomer that Pep &

Patri have handily dispensed with. By leaving the wine unoaked, they have left us with the salient details in a wine: the soil, the fruit and

the vintage.

The grapes here are G

arnatxa and Samso (generally old vines) on granitic sand and clay. Farming is organic, vines are a mixture of

bush and wire trained. Harvest is by hand and vinification is done with indigenous yeasts. Whole clusters are put in tank there are

manual punchdowns. The wine is aged on lees in tank and the wine is bottled without filtration and fining.

Comunica is Garnaxta, Carinena & Syrah from 350-metre high vineyards 25-70 year old vines 12-18 day fermentation.

This fresh and lively red enchants with its raspberry, blackberry and cherry fruit aromas, spices, smoke, herbs and stony minerality. On

the palate the wine is full-bodied, with fruit, mineral and herb components all in perfect harmony. This is Catalan wine and would pair

perfectly with the food of the region: tangy goat cheeses, spicy romescos, pa amb tomàquet (grilled bread rubbed with tomato, olive oil,

garlic and salt) and sausages

Comedia is Garnaxta & Samso. Maceration in 5,000 litre tanks Aged in inox for 6 months this is medium-bodied, fruity and fresh.

Samso is 100% Samso (Carineyna) from 70-90-year-old vines. Maceration in 1,000-litre with regular pigeage. This is the richest and

wildest of all the wines.

2015

COMEDIA

2015

FRISTYLE

2014

COMUNICA

2015

LA PELUDA GARNACHA

2015

GORETTI CARINENA

SAO DEL COSTER, JOEL CHEVALLAZ & MICHEL GRUPPER, Priorat- Biodynamic

Saó del Coster works its lands in harmony, so as to express an elegant and honest vision of the Priorat through its wines. The

plots of Planassos and La Pujada are both located in the municipality of Gratallops, DOQ Priorat. The strength of the terroir

is present in the wines Pim Pam Poom, S, Terram, Planassos and La Pujada. The wines are generally from native Catalan

varieties such as Garnacha and Carignan, some of which can be over 60 years old. Work is traditional and follows a

minimum intervention philosophy in terms of agriculture as well as winemaking, respects nature’s cycles, uses biodynamic

treatments on the lands as well as animal traction and the moon calendar for all of the work in the vineyards as well as the

cellar.

Pim Pam Poom is 100% Grenache on granite soils, vinified with native yeasts, fermented with stems and spends just four

months in stainless steel tanks

2015

PRIORAT « S »

2016

PRIORAT « PIM PAM POOM »

2015

PRIORAT « PIM PAM POOM » - magnum

COMBIER, GERIN & FISHER, TORROJA, Priorat- Biodynamic

Laurent Combier, Jean-Michel Gerin and Peter Fischer, three renowned French winemakers, started their first vinification in

Priorat in 2002. The first vintages originated from rented vineyards and were vinified in a small cellar in the village of

Torroja del Priorat. Today, the entire production comes from their own steep slope vineyards and are made in their newly

constructed winery. Riu Blanco is Grenache Blanc and Macabeu from 50-year old vines aged in demi-muids. Riu Tinto is

Garnacha Tinto, Carignan and Syrah. Fons Clar reveals the super terroir of blue slate.

2014

RIU BLANCO

2014

RIU TINTO

2014.

TRIO INFERNAL FONS CLAR

2014

TRIO FACE NORD

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PAGO DE THARSYS, Requena

Requena is a municipality in eastern Spain, in the province of Valencia, located on the left bank of the river Magro.

The town was formerly a Moorish fortress, occupying a strong position in the mountainous region of Las Cabrillas. The

terroir is limey and sandy, poor in organic material and with good permeability. The vineyards are on the high plateau, at 650

metres altitude with a north-south orientation on a light slope. The blend of the Cava is 75% Macabeo and 25% Parellada,

selected from 20 years old vines. The initial fermentation is in stainless steel tank at 14°C. After one year ageing the wine is

disgorged without adding any expedition liquor. The wine is fresh with fine bubbles, clean floral notes and nice grassy

aromas. Further notes of banana and citrus fruits are revealed and the finish is crunchy with balanced acidity.

N.V. DOMINIO DE THARSYS CAVA BRUT NATURE

N.V. DOMINIO DE THARSYS CAVA BRUT NATURE ROSADO

Sp/Ro

MIRABRAS, Sanlucar

This wine is inspired by the age-old methods of vinification of the Sherry district. The grapes come from Barbadillo’s ‘Cerro

de Leyes’ vineyard in the Santa Lucía estate from Palomino vines planted in 1972. Before being pressed, the grapes are

prepared in a very traditional way known as ‘Soleo’ where the picked grape bunches are left in the sun to increase the sugar

concentration. Manzanilla butts are then used for a traditional cask fermentation using the natural yeasts from the vineyard.

The young wine is then transferred to stainless steel and cement tanks for 18 months, under a veil of ‘flor’ before bottling with

minimal fining. The result is something unique and represents a journey back in time in termsof aromas and flavours; ones

that might have been more familiar in the 19th century. The wine has remarkable character for a Palomino white; pale golden

colour, dry with good acidity, toasted maize and honeyed nose with an unctuousmsensation on the palate, revealing flavours

of yeast, bread crust and a hint of old oak

.

2014 MIRABRAS

BODEGA EMILIO HIDALGO, Jerez

This bodega was founded in the mid nineteenth century by Emilio Hidalgo Hidalgo so good they named him twice. The

company is owned and operated by the fifth generation of his descendants. The winery has been located, since its inception, in

the old part of the city of Jerez de la Frontera; the buildings being of classical Andalucian construction with thick walls,

enormous windows, and high, open beamed ceilings are ideal for the ageing and blending of wine. By the beginning of the

20

th

century, Don Emilio Hidalgo e Hidalgo had a thriving business with an office in London and a presence in many

countries. The company was incorporated in 1970 and began to expand its export business in the English, Dutch, German and

Austrian markets, as well as expanding into the United States, Japan, Denmark, Italy, France and Belgium.

Currently the winery houses casks of the original wine used to found the company, which is carefully renewed and

enriched by the fifth generation of the founding family dedicated to the wine industry. We are listing six wines which

demonstrate the wonderful complexity that comes with the ageing process. Even if you don’t know your soleras from

your criaderas you will appreciate the amazing richness yet subtle balance of these great sherries.

Fino Panesa is a generous dry wine, pale yellow in colour with a distinctive and sharp bouquet, acquired during its

development in oak casks under the ‘flor.’ Full-flavoured with a satisfying aftertaste it should be served chilled with

an array of tapas such as shrimp, white fish, cured ham, smoked ham, cheese… Gobernador Oloroso is an aromatic

full-bodied sherry. It is mahogany in colour with a tawny hue (like a deep burnished brown) and has a fresh and

elegant bouquet, as a result of its long maturation in oak casks and the harmonious passage of time. The elegance of

this wine is due partly to the fact that it developed under flor before its oxidative development. Excellent with red

meats, game birds, cured cheeses, stews, roast pork… Marques de Rodil is a very special

Palo Cortado, the fruit of a long and extraordinary process of selection and a skilled combination of mixing in the

traditional system of criaderas and soleras. Bright mahogany, with an almond aroma, dry on the palate, balanced,

elegant and verypersistent it is also soft, delicate and sharp and at the same time with tremendous body. This wine is

perfect served should be served at room temperature with pork dishes, chicken, cheese, salted meats…

.

The Pedro Ximenez is very sweet wine that takes its name from the variety of grape. After the grapes are picked, they

are dried in the sun for several days to concentrate their level of sugar. This wine has a very dark, almost opaque

colour; the aroma is of toasted nuts from old solera and hints of raisins and flavours reminiscent of dates, sweet figs

and molasses. Long and complex and very pure.

LA PANESA FINO

GOBERNADOR OLOROSO

VILLAPANES OLOROSO

EL TRESILLO AMONTILLADO FINO

TRESILLO 1874 AMONTILLADO VIEJO

PEDRO XIMENEZ – 50 cl

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BODEGAS SANCHEZ AYALA, Sanlucar

The coastal town of Sanlúcar de Barrameda, sitting at the mouth of the Guadalquivir River in South-West Spain. Sanlúcar

forms one of the points of the Sherry triangle. The finos aged in this town are known as Manzanillas, which has its own

Denomination of Origin Sanchez Ayala was founded in 1789 which makes it one of the oldest bodegas in the region.

The bodega hit hard times in the 1980s and was purchased by a Seville businessman, José Luis Barrera, to ensure its

survival. José has invested in the vineyards and winery in order to produce top quality wines. Historically the bodega sold

their wines in bulk to other producers and to local restaurants. It is only recently they started bottling the wines for

restaurants in Seville and we are proud to say that Les Caves de Pyrene is their first customer outside of Spain. The family

own 120 hectares of vineyards. The Las Cañas vineyard is 50 hectares located in the Bilbaina district, one of the best

vineyard areas in all of Jerez. It is rare in Jerez for a producer to control all areas of production from the vineyards to

making the base wine, to ageing and then bottling the wines. Many of the larger sherry “houses” buy already aged wine from

“almacenistas” and blend them into their branded wine. Gabriela is a “growers’ sherry” in every sense of the word.

Wines

are aged for longer than your typical Manzanillas, always under the flor yeast. The entry level wine undergoes a very light

filtration in order to preserve their authenticity. (Most commercial Manzanillas are charcoal filtered, fined and cold

stabilised in order to give the impression of being “fresh” but this just strips the wine of its character.)

The average age of the straight Gabriela is around six years. The wine is lightly fined and filtered and has pale colour with

lovely yeasty/freshly baked bread aromas and is soft and fruity with lots of saline complexity and power, but is incredibly easy

to drink. Oro is a family selection of their best and oldest barrels and bottled directly with no fining or filtration. The average

age here is between 9-10yrs. Bright golden colour, less pungent and fresh than the younger Manzanilla but deeper, richer,

rounder and more complex. Stunning wine.

MANZANILLA GABRIELA

MANZANILLA GABRIELA – ½ bottles

MANZANILLA GABRIELA “ORO”

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BODEGAS CESAR FLORIDO, Chipiona

Bodegas César Florido was founded in 1887 and is currently maintained by César Florido, a descendant of the founder. The

winery is the oldest bodega in the town of Chipiona, located near Sanlúcar within the Jerez denomination of origin. Bodegas

César Florido is one of only two bodegas in Chipiona that are still operating outside of the cooperative.

A fifth-generation descendant of his bodegas’ founder, César Florido is one of the world’s few remaining Almacenistas who

happens to reside 218lumiest218 in Chipiona, a village that was once considered outside of the ‘official’ Sherry triangle. And

though Bodegas César Florido is located directly on the Atlantic, and therefore within the D.O. Jerez-Xérès-Sherry, it is not

within the zona de crianza or “zone of maturation”, which was established by the Consejo Regulador. Limited to Manzanilla

de Sanlucar, Jerez de la Frontera and El Puerto de Santa Maria, the wines of the zona de crianza bear the official stamp of

“Sherry-Jerez-Xeres Manzanilla” on their back labels, a privilege that is extended to César’s three Moscatel wines but not to

his Fino, Cruz del Mar Oloroso and Peña del Aguila Palo Cortado.

As one of the oldest bodegas in Chipiona, a town that was once home to 83 wineries, César Florido is one of two bodegas that

is producing and bottling its own sherries. With three wineries in Chipiona, one of which is just 40m from the Atlantic Ocean,

César Florido also buys grapes directly from vineyards, as opposed to buying must, like a majority of the region’s other

bodegas.

Chipiona is an area dedicated to growing Moscatel but most of the wine produced here is sold in bulk to the sherry houses of

Jerez, El Puerto de Santa Maria and Sanlúcar. Bodegas César Florido is one of the few bodegas that is estate bottling. Flor

grows year-round in Chipiona making the finos here very unique. Even more unique is the fact that this Fino is made from

estate-grown Palomino from the Balbaína and Miraflores vineyards. The Fino is from 20 year old vines on albariza soils with

solera ageing of three years. The wine itself is is light and soft with a pleasing saline quality that is due to the winery’s

proximity to the Atlantic Ocean.

And while the Moscatel grapes for his sweet wines come directly from Chipiona–because Moscatel thrives in sandy soils–the

vineyards that are planted to Pedro Ximenez (Sherry’s other sweet sister) are located in Montilla-Moriles, which is one of the

six D.O.s in Andalusia that is approximately 225km from Jerez. And though Chipiona is dedicated to growing Moscatel, most

of its wines are sold in bulk to the region’s sherry houses. As one of the only producers of Moscatel to bottle his own wines,

César lobbied the Consejo Regulador to no avail, to allow all six of his wines to be labelled “sherry”. With three Moscatel

cuvées that include Moscatel Dorado, Especial and Pasas, César Florido has single-handedly rescued the latter from

extinction. Fermented with indigenous yeasts, the

Moscatel Dorado

is made from grapes that are not air-dried, but crushed

and fermented to approximately 15% abv, before spending one year in the solera.

Moscatel Pasas

is made from grapes that

are hand-selected on the vine and then dried on fields of sand for two to three weeks to better concentrate the effects of the

sun. Once the fermentation is halted by the addition of neutral grape spirits, the wine is then aged in the solera for five to nine

years before bottling

Cream Cruz el Mar is a traditional style wine made by blending 75% dry Oloroso with 25% sweet Moscatel (Muscat) from

Chipiona followed by oxidative ageing in oak barrels using the traditional solera system of the region. The resultant wine is

full bodied, dark, slightly sweet with notes of dried fruits and toffee. Great with blue cheese, foie gras and most desserts. For

the Family Reserve Palo Cortado they use only top quality, hand-harvested grapes from the Miraflores vineyard, Hacienda

“Viña Armijo”. At first the wine is aged for around 5 years under “flor”, a veil of yeast that gives the wines a unique fresh,

salty character, accentuated by othe proximity to the Atlantic – around 50 metres – closer than any other Jerez bodega. Once

the flor dies, the wine is then aged oxidatively for a minimum of 25 years in oak barrels using the traditional solera system of

the region. Each year only 600-1000 bottles are drawn directly from the oldest barrels without clarification, fining or

filtration.

Incredibly complex nose of dried fruits, roasted nuts, vanilla, caramel and spice from decades of ageing in old oak barrels

FINO CESAR

FINO CESAR – ½ bottle

FINO EN RAMA PENA DEL AGUILA

AMONTILLADO

MOSCATEL DORADO

MOSCATEL DORADO - ½ bottle

MOSCATEL PASAS

MOSCATEL PASAS - ½ bottle

PENA DEL AGUILA PALO CORTADO – ½ bottle

CREAM CRUZ DEL MAR

CREAM CRUZ DEL MAR – ½ bottle

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