Un, dos, Tres Ceps from Roura
This red from Roura, and its white sister made from Xarel·lo were a couple of bottles we picked up at the “Fira de vins de Catalunya” last year. As wines from Alella go, they’re not bad, although they’ve insisted on using French red grapes for this blend despite wineries from the top to the bottom of Catalonia ripping out their Cabernet Sauvignon as well as others in favor of planting Catalan grapes like Grenache and Carignan.
In general, while lacking in a truly defined spirit, their price point makes them attractive overall. Of course, at a similar price point are other Catalan wines that I would choose, but still, for a blended table wine, it definitely works.
Tres Ceps 2009 starts out with scrappy, red fruit aromas as well as a touch of licorice and smokiness, the latter of which is probably derived from some form of processing in the cellar. A little bit of oak is present as it breathes. Overall, it stays rather tart, but well balanced with a dry texture that pulls out in a finish that posits the tartness on the palate.
50% Cabernet Sauvignon, 30% Merlot, 20% Syrah