A fragrant blend of Garnatxa and Syrah grown at 700 metres that bursts with glossy blackcurrant fruits, medicinal herbs and dusty spices. Bright and glossy, this one really pulls you in with this upfront perfume. Light-bodied, with a gentle grip and lovely fresh acids giving emphasis to a crunch of fresh berries. One of those easygoing bottles you can reach for time and again, light enough to serve with a bit of a chill.
The grapes are co-fermented as whole bunches in carbonic maceration. After 10 days they are pressed of into steel tanks to complete fermentation, then bottled in spring the following year with no additions. The unique feature of the clay in the vineyards at this altitude brings a lovely balance of fruitiness and diurnal freshness.
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.
