Conreria d'Scala Dei Les Brugueres 2021
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James
Suckling -
Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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James Suckling
A brambly nose showing grilled thyme, potpourri and Mediterranean herbs. Juicy and tight on the medium-bodied palate with firm, dusty tannins and a sappy, pristine finish.
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Robert Parker's Wine Advocate
The white 2021 Les Brugueres tries to put together different expressions of Garnacha Blanca from different ripeness, expositions, soils and altitudes. It's produced with structure but without the aid of oak. It has 13.5% alcohol and varietal notes of white flowers and waxy apples and is clean, fresh and pure, with nice balance. Ninety percent of the grapes used are organic. 51,300 bottles produced. It was bottled in February 2022. Best after 2022.
Other Vintages
2020-
James
Suckling -
Wine &
Spirits
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Whisky
Advocate
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Robert
Parker
The estate was founded in 1997 by Jordi Vidal and two friends. Their top site, Les Brugueres, and its centenary vines of Garnatxa Blanca produces one of the most delicious, single-varietal white wines in the DOQ. Jordi also makes an elegant version of Black Slate from vines in Escaladei as well as our only Black Slate white from vines he tends in the village of La Morera.
Jordi organically farms several sites that vary in location, elevation and soil. While most are located near the winery there are a few vineyards in the neighboring villages of La Vilella Alta, Poboleda and La Morera. Some sites are planted on steep slopes and terraces while the remainder are on lower-elevation alluvial soils. The vine age at Concreria d’Scala Dei ranges from 10 to well over 100 years old. While most of the vines are rooted in llicorella soils there are higher percentages of clay and limestone nearer the Montsant range. The estate controls 26.5 hectares planted with Garnatxa Negra, Carinyena, Syrah, Cabernet Sauvignon, Merlot, Garnatxa Blanca and Pedro Ximénez.
With nearly a dozen sites and such an array of varieties, harvest at Conreria d’Scala Dei is quite hectic. Each site and variety is harvested by hand and brought to the cellar to be fermented separately. The whites are crushed and see a short maceration before pressing followed by fermentation and aging in tank. The reds see short macerations, of less than 20 days, followed by aging in neutral French and American oak barrels.