Windy roads to Monjoi
On his daily trip to El Bulli, from Roses to Cala Montjoi, David Seijas drove through Cap de Creus National Park. He often stopped to contemplate some newly planted vineyards with fantastic views of the Bay of Roses. David had a dream: create his own wine. Years later that dream has come true with Roca del Crit.
DENOMINACIÓ D’ORIGEN EMPORDÀ
Carignan 40%. Rabós area. Vine age 86 years.
Grenache 60%. Mas Marés area. Vine age 13-15 years.
Cap de Creus is a magical place full of memories of many of our personal experiences, and nowadays it is a natural park where you can find the vineyards of Roca del Crit and from where the dream of making this wine was born.
It represents the granitic soil on which the Grenache grows in the Cap de Creus area. On the other hand, Carignans grow on slate soil in the area of Rabós.
Working at El Bulli required concentration and constant tension so that everything went perfectly. Working as a sommelier in the 5 times appointed best restaurant in the world was a kind of ballet where everyone had to be coordinated so that the experience was like that of Swan Lake. How to bear so much tension? David had his escape valve. When necessary, he left the restaurant for a moment walking along a small path known only to the El Bulli workers and the local people, to a small cliff hidden with a rock that led to the back of Cala Montjoi. There, he could scream to release tension. It was his Roca del Crit (in catalan “the screaming rock”).
The most characteristic climatic element of the area is the Tramuntana, a strong wind from the north that can easily reach 120 km/h and something that viticulturists have to keep in mind, because it can influence the production of the vintage.
The full understanding of a vintage requires analyzing multiple factors: climatic and meteorological mainly, but also those that affect the production of the grape. We must also compare the values of that year with the averages and do it in 3 different times of the year: winter, spring (vegetative period) and harvest.
To facilitate understanding, we have summarized all this information in 3 possible colors for each vintage, which you should identify on the crest of the rooster:
– Blue: Cold year and/or with influence of heavy rain
– Green: Moderately climatic year, with average values of temperature, rainfall and hours of sunshine
– Red: Warm year and/or with little rain or drought
The 2016 vintage had a very dry and warm winter, especially during January. In spring there was a lot of rain, but very distributed throughout the season. The summer leading up to the harvest was very dry, with very high temperatures.
Grenache is fermented in stainless steel tanks with 10% of whole grapes and aged for 6 months on fine lees.
The Carignan ages during 12 months in french oak barrels from Burgundy, 500-700L in size, some new and some used (2nd and 3rd year), medium toasted barrel with untoasted heads.
Notes of: Red cherries, blackberries, violets, licorice stick, coffee beans and rosemary. However wine tasting is very personal. What can you detect?
We hope that you like this wine and you can enjoy it with the dish of your liking.
We suggest you try it with red pine mushrooms (named Pinetells in Catalunya), a mushroom that grows naturally in the surroundings of El Bulli and that brings us good memories.
If you like wine pairings, enter our website where you will find more pairing ideas!
Our origins are linked to the job of a waiter. David Seijas grew up in his parents’ village restaurant in Seva, where, at a very young age, he remembers carrying a wine opener in his pocket and pretending to be a sommelier.
If today you feel like putting on your sommelier’s apron, the liturgy of the wine service recommends tasting it between 14 and 16°C with a glass such as a Riedel Hermitage. However, Gallina de Piel Wines team will be very pleased if you enjoy it with what, when and however you choose.