Region: Penedes, Spain
Ageing Potential: Drink now - 2030
Perfect with: Pan fried steak
Why you’ll love it:
Eduard Pie is one of the new generation wine makers in Penedes, a region that’s mostly known for its Cava. The Sicus vineyards are located in Bonastre, surrounded by mountains and about 6km away from the Mediterranean Sea. His entire winemaking philosophy is based on respect for the land and maximum expression of terroir, there’s no use of herbicides or pesticides on the farm, all grapes are hand picked, wild yeast fermented. The wines are a personification of the land and its surroundings.
Little brother to the Sicus Sons. The main difference is the Sicus Garrut Monastrell is aged in amphora that’s been stored in the cellar whilst the Sicus Sons is buried amongst the vines.
Garrut is made from single vineyard grapes from the “la obaga del gojo” site which is located 190m above sea level, slightly higher than where the grapes for Sons are sourced. Fermentation occurs using native yeasts in the amphora pots. The grapes are left on skins for half the amount of time than Sons (12 days v 26 days). The wine spends 5 months in amphora stored in the winery. Only 2135 bottles made.
The Garrut is lighter and more fruit driven than the earthier, deeper Sons. Highly intense nose with aromas of dark cherries, ripe raspberry and hints of rose petal and violet. Very clean palate with no sign of oxidation, vibrant acidity, fine tannins with medium-full weight. Black fruit, blackcurrant, dark cherries, salty Asian dried plum, liquorice.