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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 have earned their place (read: hype) in the natural wine world. On top of being co-owner of Bar Brutal in Barcelona, co-founder 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 climate is defined by its altitude and the soils by its limestone. The vineyards, located right beside a national park, 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 tinajas (clay vessels) and an underground cellar which is gravity fed. The cellar is immaculate too, allowing him to work without sulphur 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.
Els Bassotets - 20% each Chenin Blanc, Sumoll Blanc, Garnatxa Blanca, Macabeu, Parellada
El Bassots - 100% Chenin Blanc
Mas del Gaio - 50% Parellada, 25% Macabeu, 25% Garnatxa Blanca
Nas del Gegant Rosé - 100% Garnatxa Negra
Nas del Gegant Red - 35% Cabernet Franc, 35% Merlot, 10% each Garnatxa Blanca, Carinyena and Sumoll Negre
Les Paradetes - 60% Carinyena, 40% Garnatxa Negra
Coll del Sabater - 100% Cabernet Franc
Total production: 15 hectares
Conca de Barberà, Catalonia, Spain