Enric Soler, Penedes Xarel-lo/Malvasia 'Istiu', 2024
Enric Soler is one of Spain's most quietly important winemakers — a former Spanish Sommelier Champion (1997) who walked away from a Barcelona tasting-room career in 2004 to take over his grandfather's tiny inheritance of old Xarel-lo vines in Penedes. He farms biodynamically, ferments with wild yeasts and works with the kind of intervention you can count on one hand. "Istiu" — Catalan for "summer" — is the cuvee he made for the season: a co-fermentation of Xarel-lo and Sitges Malvasia from a tiny single plot, raised eight months on lees in seasoned French oak. The result is what the name promises — a wine of warmth, lift and Mediterranean perfume, with apricot, pink flowers and crushed stone wrapped around a salty, cleansing core. Catalonia's most distinctive white grape, in the hands of its greatest interpreter.
Original: $72.99
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$25.55Enric Soler, Penedes Xarel-lo/Malvasia 'Istiu', 2024
Enric Soler is one of Spain's most quietly important winemakers — a former Spanish Sommelier Champion (1997) who walked away from a Barcelona tasting-room career in 2004 to take over his grandfather's tiny inheritance of old Xarel-lo vines in Penedes. He farms biodynamically, ferments with wild yeasts and works with the kind of intervention you can count on one hand. "Istiu" — Catalan for "summer" — is the cuvee he made for the season: a co-fermentation of Xarel-lo and Sitges Malvasia from a tiny single plot, raised eight months on lees in seasoned French oak. The result is what the name promises — a wine of warmth, lift and Mediterranean perfume, with apricot, pink flowers and crushed stone wrapped around a salty, cleansing core. Catalonia's most distinctive white grape, in the hands of its greatest interpreter.
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Enric Soler is one of Spain's most quietly important winemakers — a former Spanish Sommelier Champion (1997) who walked away from a Barcelona tasting-room career in 2004 to take over his grandfather's tiny inheritance of old Xarel-lo vines in Penedes. He farms biodynamically, ferments with wild yeasts and works with the kind of intervention you can count on one hand. "Istiu" — Catalan for "summer" — is the cuvee he made for the season: a co-fermentation of Xarel-lo and Sitges Malvasia from a tiny single plot, raised eight months on lees in seasoned French oak. The result is what the name promises — a wine of warmth, lift and Mediterranean perfume, with apricot, pink flowers and crushed stone wrapped around a salty, cleansing core. Catalonia's most distinctive white grape, in the hands of its greatest interpreter.
