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Oaky Wine As it Should Be

Some of you will no doubt have heard me make the comparison between oak in wine and and salt in cooking - both should be used to enhance rather then overpower the inherent flavours. The Cal Pla white I've selected for this month's case really shows off what can be done in this regard, and it is by no means shy when it comes to the flavours that oak can bring to a white wine.

Some of you will no doubt have heard me make the comparison between oak in wine and and salt in cooking - both should be used to enhance rather then overpower the inherent flavours. The Cal Pla white I've selected for this month's case really shows off what can be done in this regard, and it is by no means shy when it comes to the flavours that oak can bring to a white wine.

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It has a lovely toasty aroma and also vanilla influences on the palate and in the finish, but not at any point does the fruit content and full body become overpowered. It is a superb wine!

Small Production

Only around 4,000 bottles of this wine are made each year. It is a blend of around 40% Garnacha Blanca, 30% Macabeo, 30% Moscatel from vines averaging 20 years of age. The juice is macerated for 24 hours with the skins. It is aged for 5 months in stainless steel tanks ‘sur lie’, before it is bottled.

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  1. Cellar Cal Pla Blanco, Porrera

    Cellar Cal Pla Blanco, Porrera, 2011 75cl

    We have been big fans of this wine for severval years and it is a truly stunning white from this little wine producing corner of Spain. Soft and rounded yet it has a wonderful complex flowery, tropical fruit character. This is what Spanish whites are all about!

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    £14.46
    6 or more
    £16.60
    each
    £12.05
    6 or more Excl. VAT
    £13.83
    each Excl. VAT
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