Terra Alta, meaning high ground, is a Spanish wine region situated in the south-western tip of Catalonia, where low mountains and valleys extend south to the border with the Teruel province. This is a geographically diverse region, but with two very prominent features: the eastern end of the province, which is layered with craggy mountainous terrain highlighted with peaks of the Espina, Pàndols and Cavalls mountain ranges rising between 600 and 1200 meters. The western side shows its rich rolling valleys filled with olive, almond and hazelnut orchards intermixed among expansive vineyards.

Additionally worth noting is that the western end of Terra Alta is the precursor to the Ebre Depression. I trust you have no idea what the Ebre Depression is? No worries, nor did I before this article. The Ebre Depression is an orographic barrier which acts as a solid wall, forbidding the Mediterranean air to flow through. The benefit of this natural barricade for vines is that it creates extreme climate conditions in both the summer and winter; in addition to a lack of rain. Limestone and clay, low in organic matter, allow for good aeration and drainage.

Historically, the road from Zaragoza to Totosa meandered its way directly through this region during Roman Times allowing for settlements, which in turn, let to the first planting of vineyards. Later, in the medieval times, it is suspected that the Knights of Templar also grew vines in Terra Alta, but as result of the long distance between the vines and local markets and the sea, they were most replaced with olive trees. However, in the 19th century, this upcoming wine region had gained fame for its ‘amber blanc’ oxidised wines, that was until phylloxera wiped them out, as it did the majority of vines throughout Europe. It wasn’t until the 1920′s through the 50′s when vines were replanted, and later exploited positively by cooperatives, many of which only began bottling in the last few decades. Consequently, it hasn’t been until last few years, that Terra Alta has slowly begun to obtain a name for itself as a high quality wine producing area, despite its natural predisposition to craft incredible wine.

Although not the first Terra Alta we’ve fallen in love with, the Mudèfer 2004 from Sat la Botera Vins was an great recommendation from our friend Juan Manuel at Neyras Vins. Located in the town of Batea, located approximately 50 km northwest of Tortosa, the winery grows Chardonnay, Merlot and Syrah, among their indigenous varietals Samso, Garntaxa Blanca and Negra an Macabeu. The Mudèfer, however, is crafted only with 25-30 years old vines of Syrah, Samso and Garnatxa Negra, fermented at 20 degrees with continual remontage and aged for 20 months in both French and American oak, followed by an additional 4 to 6 months in barrel.

The wine itself was a breath of fresh air. Dark burgundy red in color with a brilliant light purple sheen, this wine bursts with dark cherry and boysenberry on the nose, supported by perfectly integrated notes of dark chocolate, eucalyptus and slate. The aroma was so tantalizing that I found myself tasting the wine before I even drew the glass to my lips. The intense flavors immediately awoke my senses, followed by a gentle wash of silky fine tannins and layers of rich black cherry, under a veil of green earth embodied in a medium long finish. This is a big wine, but a perfectly elegant wine, with great balance and structure.

In the early months of last year, in an interview with Tim Elliot from Winecast, Ryan voiced his interest in Terra Alta wines, sensing a promising future for this region. And although Terra Alta is still unknown to the majority of the world, if this wine is any indicator of what’s currently being produced, I truly hope that more people take note.

Have you tried a wine from Terra Alta, and if so, what is your prediction for the wines of this region?

Cheers,

Gabriella Opaz

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A few weeks ago, a friend of ours gave us the skinny on a new wine shop in Barcelona called, Neyras Vins. Located on Calle Laietana, a short jaunt from the famous Barcelona Cathedral, it is a cozy and comfortable space that welcomes both tourists and residents alike.

It’s owner, Antonio Gomez Neyra, is also the owner of Restaurante Neyras, founded back in 1989. Albeit not an ancient restaurant by European standards, it has gained a solid reputation as a high-end seafood and wine establishment. Consequently, the creation of a wine shop two doors down from his restaurant seemed like an easy investment when your customers continually inquire about your fine Spanish wines. Unfortunately, as of yet, one cannot meander over to the Neyras Vins and pick out a bottle of wine to pair with your meal, but we’re hopeful this policy will change in the future.

What makes Neyras Vins unique is that its manager, Juan Manuel Gonzalvo, prides himself on actively seeking out a personal relationship with their producers, over 90% of which are Spanish. Many of these producers can also be read about on his blog Y Vinos, a point of pride and joy for Juan Manuel, as its creation came well before that of the store. However, there is not relationship between the blog and the store. Neyras Vins, sadly, does not have a website as of yet, but we’re hoping this will also change in the near future, and if we’re all lucky it will be blog based.

Neyras Vins is well organized, designed, and most importantly, affordable. Constructed primarily of wood, with bottles organized by regions, and plenty of wide open space to peruse while sipping on wines open and available to the customer, its a great little shop worthy of checking out. And if for whatever strange reason, you’re in the mood for a Japanese scotch (fun Japanese whiskey site!) or an exotic Tequila, while in Spain, you don’t have to look any further, as their glass case is stocked with a variety of liquors from around the world.

During our visit, we also had the opportunity to learn about a new producer, Heretat Montrubi located in the Alt Penedes. We tried two of their wines, one of which was an incredible sweet wine made with 73% Xarel.lo and 23% Parellada. The 2006 Advent is claimed to be the first ever sweet wine made with Xarel.lo. What’s more is that this wine is made in a very similar way Pedro Ximenez, where the bunches are individually hung from metal wires to naturally dehydrate over the course of 75 days. The grapes are then pressed, fermented at a low temperature with a specific yeast, and finally, placed in two 225 oak barrels where they finish off their fermentation for 11 months on lees. This process results in a delicate and radiant golden color with a lovely and bizarre range of aromas including: cereal, honeycomb, orange zest and a touch of white, mature fruit. In the mouth, the wine shows incredible acidity, medium body and a nice, lingering finish full of honey, lemon custard and raw nuts. And as if this sweet wine wasn’t interesting enough, we also experienced the 2004 Gaintus, an incredibly unique wine made exclusively from Sumoll! This is a rarity, and one clearly highlighted by the winery as, “the first single variety wine from the Sumoll grape”.

If you are in Barcelona, stop by and say hello from Catavino, and please share your impressions of the Neyras Vins here on our site.

Additionally, I’d be interested to know your thoughts as to whether retail stores need an online presence, and if so, how? How do you find a wine shop when you’re traveling to a new country, and what is the criteria that helps you decide if you want to swing by and check out a wine shop?

Saludos,

Gabriella Opaz

Neyrus Vins
Via Laietana 41 (Esq. Joaquim Pou. 2)
08003 Barcelona
Phone: +34 93 301 30 35
Map

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