Can Rufols del Caus - ‘Terraprima’ Blanco - Massif del Garraf, Penedes, Spain (2023)

TASTING NOTES

Fresh white fruit aromas with hints of herbs and smokiness. On the palate, a gorgeous expression of the complexity and minerality of this unique terroir. Firm acidity and plenty of chalkiness. 

Pre-fermentative maceration. Spontaneous fermentation with natural yeasts for each variety separately, temperature controlled, in stainless steel tanks. 20% of Xarel.lo is fermented in 425-litre chestnut barrels. Light fining and filtration, sulphites only on bottling.

In 1979, Carlos Esteva began reworking his grandfather's 17th century estate on the stony, rugged landscape of the Garraf Massif along Spain's Mediterranean coast just south of Barcelona.

The land is rocky and inhospitable, yet is somehow home to a wide range of unique microclimates in which Carlos planted over 28 grape varieties. With soils infused with decomposed dolomitic limestone with elements of ancient stones and fossils, the Can Rafols estate gets plenty of warmth and sunshine as well as afternoon winds that temper the heat and humidity of summer.

Carlos’ arrival in the Garraf was nothing short of a revolution. Not only did he undertake the daunting task of restoring the noble but derelict masia (a traditional Catalan farmhouse), he also regenerated the farming of the vineyards, introducing new varieties and methods of cultivation, making a decisive bet on quality wines of unparalleled character that would give a fresh identity to his estate winery.

Grapes are delicately harvested and brought to a state-of-the-art processing facility where they are fermented with indigenous yeasts and aged in a mixture of stainless steel, French oak and chestnut. 

Now in the hands of Jordi, this is a groundbreaking and important winery.