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Celler Escoda-Sanahuja

Nearly three years of waiting has got me here. I first met Joan-Ramon Escoda at La Dive Bouteille in France in 2017, promised to visit his estate and learn more, got there a year later, and a year after that, we finally got an allocation!
Joan-Ramon and his wife Carmen Sanahuja have earned their place in the natural wine world. On top of being co-founder of Bar Brutal in Barcelona, instigator of the ‘Brutal’ wine label, co-founder of Spanish natural wine event ‘H2O Vegetal’, Joan-Ramon was been working as a winemaker since the 90s, and together with his wife, planted their vineyards in 1997 and started their own label in 2003.
Escoda-Sanahuja is based in Conca de Barberà, about an hours drive West of Barcelona, where the maritime climate is amplified by their altitude (4-600m). The soils are mostly limestone, producing fine, elegant, toothsome and mineral wines. The vineyards, located right beside a national park (where the animals on the front of each label appear from) are farmed biodynamically and all of his wines are hand harvested, wild fermented and bottled unfiltered and unfined. Joan-Ramon’s cellar features an array of various sized tinajas (clay amphora) and his underground cellar is 4 stories deep and entirely gravity fed. The cellar is immaculate and clean too, which has allowed Joan-Ramon to work without sulphur and produce ageable, clean wine since 2007.
The wines themselves are beautiful, energetic and balanced. The whites are light, ethereal almost and have a striking salinity to them. The reds are bright, complex and layered. I am totally chuffed to see these make it here.
Quick guide:
2018 Els Bassotets - Chenin Blanc, Sumoll Blanc, Garnatxa Blanca, Macabeu, Parellada
2019 Els Bassotets - Chenin Blanc, Macabeu, Garnatxa Blanca, Parellada
2019 Mas del Gaio - Parellada, Macabeu, Garnatxa Blanca
2019 Les Paradetes - Garnatxa Negra, Carignan 
2019 Nas del Gegant - Merlot, Garnatxa Negra, Sumoll
Total production: 15 hectares
Conca de Barberà, Catalonia, Spain