Late harvested for full ripeness, this is bold, classic Cabernet Sauvignon that calls out to be opened up on cool autumn and winter nights. Plenty of smoky blackcurrant fruit, with an umami quality and powdery graphite tannins, this is a wine to stand up to the bolder dishes you might be turning to this month. A bottle to enjoy with friends in one sitting.
The bunches were picked in late September, de-stemmed, crushed and macerated for one week before being moved to concrete tanks to complete fermentation. After this, the wine was transferred to clay tinaja to rest for 6 months before bottling with no additions.
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.
