Alta Alella, Cau d'en Genís Tinto - 2022

Fast Facts:

Winemaker(s): Mireia Pujol-Busquets
Region: DO Alella, Catalonia, Spain
Varietal(s): Garnacha Peluda
Terroir: Sandy granitic "Sauló" soil, terraced hillsides, facing Mediterranean Serving Temp: 55–60°F

The tiny appellation of Alella is right outside of Barcelona, between the city and the Mediterranean. It's one of the smallest wine producing DOs in Spain, with magical terraced hillsides that sit on a soil called "Sauló," a sandy, granitic soil that exists essentially nowhere else. The Pujol-Busquets family has been farming here organically since 1991, back when organic wasn't particularly fashionable. Josep Maria and Cristina built the project from nothing, and now their daughter Mireia runs it. All of their wines have no added sulfites (keep it in the fridge if you don't finish it in one go!), and they produce up to fifty micro-vinifications per vintage before settling up and making their blends. Fifty! That's a lot. And that level of attention is quite staggering when you think about it.

Cau d'en Genís is their single-vineyard line, the top of the Alta Alella range. The Tinto version is what's in your glass, made from Garnacha Peluda, a distinct strain of Grenache whose name refers to the fine fuzz on the underside of the leaves. This weird evolutionary quirk actually helps the vine retain moisture in the hot sun-drenched climate. What it really translate to for the drinker is a Grenache with real freshness and tension, more red-fruited and lifted than the baked AF versions you often find further south. These vines can basically see the sea, giving an extra saline mineral edge that adds an extra pizazz against the typical Garnacha characteristic.

Why'd we pick it?

The white varietals of Alella get most of the press, and the reds are genuinely underappreciated. The freshness and mineral precision are both somewhat unique in a Garnacha, and it felt perfect for nearing the Spring. And we love a cool family that hones in on their nerdiness of 50 micro-vinifications. Mireia is definitely doing something special here in taking the family reins while also bringing her own vision and skills.

Field Notes

• Tastes like: Cranberry and tart cherry up front, with some violets and wild herbs grounding it. Crunchy tannins, punchy acid, and a bit of saline from that Mediterranean influence that keeps it all cohesive.
• Serve it: Give it a lil' chill before opening, around 55–60°F. This is a bright forward wine to remind you that Spring is almost here.
• Food pairings: I just had lamb ribs at Ciudad in Seattle and 🤌🏻 this is exactly what I want to eat with this wine. Anything with the hero of herbs and olives, full stop. Or a flatbread with mangecho and your fave mushrooms. Or Ibérico and pickled pepps while you figure out dinner but end up just eating snacks instead.