A fragrant blend of Garnatxa and Syrah grown at 700 metres that bursts with glossy blackcurrant fruits, medicinal herbs and powdery spices. Find out more.
About the Wine
Characteristically vibrant, intensely fruit-driven Syrah, that dials the deep, glossy blackcurrant and toasted black peppercorn spice to 11. There are aromas of flint and gunsmoke around the juicy fruit, with the herbal notes of rosemary and thyme. It's a front-loaded, rippling wine of immediacy. Best enjoyed with a group of friends in one sitting.
Bunches were de-stemmed, crushed and macerated for one week in fibreglass tank, a neutral but porous vessel that the wine rested in until the following spring, before bottling with no additions.
About Celler Comalats
The Bonet family have cultivated vines in and around Ametlla de Segarra in the Lleida province of western Catalonia for over 700 years. It’s work that has been passed on from generation to generation, eventually established as Celler Comalats in the early 90s by father Jaume who, seeing the potential of their elevated and secluded location, began to farm the land with organics, and planted varietals like Cabernet Sauvignon and Syrah amongst the more typical Garnatxa and Picapoll.
After establishing this forward-thinking way of working, it is now Jaume’s son Eloi and daughter Eva who are at the helm, taking things to their next logical conclusion by making the wines with no filtration or additions in the cellar. When we first tasted with Eva in Barcelona in early 2024 we were struck by how the family have endeavoured to apply these practises to simple, honest and, most importantly, delicious wines that suit the midweek dinner table at home, as much as they display the stability required for them to be opened and poured by-the-glass in a wine bar. Comalats make wine you can reach for time and time again.
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