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Castell Del Remei Gotim Bru 2015 £12.18
CASTELL DEL REMEI GOTIM BRU
Situated in the DO of Costers del Segre, 120 km northwest of Barcelona, Castell del Remei has been one of the pioneers of Catalan winemaking for over a century. Led by respected winemaker Tomàs Cusiné - their portfolio of wines brings together bright modern fruit with the substance and depth of high quality grapes from mature vineyards.
The estate's 162 hectares of vineyards combine local varieties - Tempranillo, Garnacha and Macabeo, with international grapes - Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc. 90% of their vineyard is on the nearby mountain slopes at around 750m altitude - with a mixture of clay, loam and sandy soils with gravel to allow good drainage.
Mineral del Montsant is the result of one of Tomàs Cusiné special projects outside of Costers del Segre, in the region surrounding Priorat.
Grapes are grown in the estates own vineyards in the province of Lleida. Situated at 270 metres above sea level, the area enjoys the benefits of the Mediterranean-continental climate. Winters are cold and often foggy, whilst summers are hot and temperatures of 38 degrees are not uncommon in August. Rainfall is limited yet the proximity of the sea (100km away) provides a refreshing maritime breeze called the 'Marinada' - this regulates the temperature of the vines. The estate is 400 hectares, with just 80 under vine; these are on average 20 years old. Vines are trained using the 'Royat double' system at a density of 2000 to 3800 plants per hectare, with yields of 6000 kilos per hectare. 'Gotim' meaning a selection of bunches and 'bru' meaning terroir. For this blend of Tempranillo, Garnacha, Cabernet Sauvignon, Merlot (15%) and Syrah (5%) - fermentation takes place in stainless steel; the wine is then transfered to American and French oak barrels for 10 months.
An attractive, lifted nose with bright cherry, violet, plum, ripe blackcurrant, mocha and spicy oak characters. A dark fruit richness on the palate is balanced by fresh acidity and supple tannins, savoury notes and just a hint of liquorice. Best served with grilled meats, roast lamb, stews, rare steak.
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