Low rainfall, many
hours of sunshine and a variety of soils from sandy to calcerous and
rocky all contribute to the grapes gown in the Terra Alta: high concentration
of polyphonies from low-yielding old vines, combines with good ripening
almost every year. This is the reason for the high quality that Xavier
Clua produces. The current generation of the Clua family enjoys a priveleged
heritage; the quality of their wines is based on the work of previous
generations, without which they would be unable to produce these wines.
The cellar is a combination of modern technology (stainless-steel vats
with temperature controls) and a healthy respect for winemaking tradition
(grapes are crushed in a vertical press with wooden staves). All hand-harvested,
the wine is made with minimal interference during vinification and filtration.
Cella Xavier Clua uses only the first 60% of the juice out of their
press for white wines, and the first 70% for reds.
here to visit the winery's website.
d'en Pol Blanco 2008 (unoaked white) 750ML
60% Garnatxa Blanca, 20% Chardonnay, 15% Sauvignon Blanc,
5% Muscat. Made from a blend of 10-30 year old vines that sees no oak
aging with 18 hours cold maceration. It is a rich white that is full
of tropical fruits with hints of dried grass, and herbs. Fairly full
bodied with good vibrancy and purity with a bit more of the Sauvignon
Blanc coming through that gives the wines its good focus and acidity.
Ideally served chilled as an aperitif and with light fare.
d'en Pol Negre 2007 (unoaked red) 750ML
40% Garnatxa Negra, 20% Syrah, 20% Cabernet Sauvignon, 10% Ull de Llebre,
10% Merlot. Made from a blend of 10-30 year old vines that sees no oak
aging and 20 days maceration. “Sola” means sunny side in
Catalan. The wines shows very bright red fruit; alluring wild strawberry,
currant with delicate spice together with vibrant acidity and freshness.
The overall impression is a very clean, and charming wine with a bit
more grip and strucutre than the 2006.
d'en Pol Negre 2006 (unoaked red) 750ML
50% Garnatxa Negra, 20% Syrah, 15% Merlot, 15% Cabernet Sauvignon. Made
from a blend of 10-30 year old vines that sees no oak aging and 20 days
maceration. Mas d'en Pol Negre is a rich, unoaked red full of ripe Mediterranean
fruit, showing a much darker expression, extract and viscosity than
Sola. The sweetness from the Garnacha is at the forefront with lots
of black fruits, forest berries, herbs, with a very clean personality
that is complimented by the round and sweet tannins. It is quite full
bodied for an unoaked wine and will drink very well over the next 2-3
d’En Pol Barrica 2005 (oaked red) 750ML
The wine goes through a short period of aging in French oak barrels
together with a minor part in stainless steel tanks. The overall mouth
feel is very expressive with good density that is packed with dark fruit
flavors with a core of wild berries, fine tannins, a lovely tartness,
and mouthwatering acidity. It’s a rich wine but elegant at the
same time with good focus. It delivers the essence of Terra Alta. The
vineyards for this bottling are located at 450 meters above sea level
on a plateau with mixture of soils - calcaire and clay - with much cooler
conditions than other vineyards within the region.
2005 (oaked red) 750ML
60% Garnatxa Negre, 20% Cabernet Sauvignon, 15% Syrah, 5% Mourvedre
& Pinot Noir. This wine was aged for 12 months in French oak barrels
(50% new, 50% second year), and in the bottle thereafter until release.
The vineyards are north-facing at 500 meters above sea level within
a unique microclimate which gives ideal conditions for the grapes. 2005
is a great vintage in Terra Alta; the wine has impeccable color, extraction,
very layered with deep color, serious juice. Shows great ripeness with
nuances of premium quality nuts, flowers, licorice, blackcurrant all
put together in a very refine package. The Syrah makes itself felt -
it’s opulent, spicy and with vibrant red fruit. Needs time to
develop but has grace written all over it. First Class.
Dolc 2005 (375ML)
Each year Xavier Clua leaves some of the Garnacha grapes on the vine
until mid-November for this late harvest dessert wine. There is only
one cluster of grapes per vine and dried on the vine. After fermentation,
it spends 10 months in French oak barrels. The result is an explosion
of aromas of berries, plum, brine, black olives, figs, notes of flowers
and leather yet is has a freshness combined with alluring tartness that
follows through to the finish.