'Siscu' (Francisco) Martí comes from a very long line of grape growers and winemakers which date back all the way to the original founders of Ca N'Estruc, located in the shadow of the Montserrat Mountains, west of Barcelona in Catalunya. He also is partner in Uvas Felices and Vila Viniteca, so it was a natural fit for the group to have wonderful wine from this northeastern region. Since 2012, the estate has been certified in organic agriculture, but since 2019 they have committed every ounce of their efforts towards bio-dynamic farming and philosophy throughout their 22 hectares of vines (as well as some small plots that they rent and manage). The soil is full of clay, limestone, and gravel, with a unique cooler microclimate than the 'normal' Mediterranean, due to the high mountains at their back. Without compromise, every grape cluster is hand harvested to ensure only perfect fruit comes to the cellar for spontaneous fermentation across the range. Mireia Viñals is in the cellar daily, raising her new babies each vintage, ensuring they express their varietal make up while remaining fresh and wonderful drinkable.
finca ca n'estruc blanc
xarel.lo, muscat, macabeu, garnatxa blanca
The Ca N’Estruc Blanc is a hand-harvested white blend that comes from the estate vineyards which sit underneath the Monserrat Mountains. The blend is predominately Xarel.lo, but is blended with Muscat, Macabeu, and Garnatxa Blanc after separate natural fermentations in stainless steel, that are started with their own individual pied de cuves. After a light filtration, the wine is bottled in January and released to the market shortly thereafter. The resulting wine is fresh and lively, with a charming nose of sweet white flowers, exotic fruits, and bits of fresh lime. The palate is balanced with citrusy acidity, stone fruit, passion fruit, and intriguing aniseed. This is a lovely wine as an aperitif, or to enjoy with fish or grilled vegetables.
finca ca n'estruc rosat
The Ca N’Estruc Rosat is made from 100% Garnatxa that is about 40-years-old and planted on limestone and clay soils with some gravel. The grapes are hand-selected and picked in the vineyard and then come to the cellar and cold macerate for 4 hours before a gentle pressing. Then in stainless steel, with the help of a pied de cuve from the same vines, fermentation begins and lasts for a couple of weeks. Freshly bottled in the spring, this medium pink rosé has gorgeous aromas of strawberries, fresh cherries, blackberries, and hints of anise. The palate is vibrant and clean, with lovely fruit, ample acidity, and a somewhat creamy texture. This wine is perfect for grilled vegetables, green salads, and a B.L.T.
finca ca n'estruc negre
garnatxa, carinyena, syrah
The Ca N’Estruc Negre is a lovely and drinkable red made from both the estate vines, as well as some managed vineyards that the winery works. A blend of Garnatxa, Carinyena, and Syrah, these grapes come from 25–40-year-old vines that are both situated on gravel and limestone, as well as clay. Once hand-harvested, the grapes come to the cellar and are destemmed and placed in large stainless steel tanks to begin a natural fermentation. After malolactic is also complete, the wine is lightly filtered and bottled, ready for the market as a fresh and vibrant red wine. The aromatics are full of fresh red fruits, like currants and raspberries, and mixed with wonderful wild Mediterranean herbs and a bit of black pepper. In the mouth, it is broad and juicy, and has a lovely texture with fantastic fruit, berries, licorice, and violets. Perfect for grilled foods, fatty fish dishes, and hamburgers.
finca ca n'estruc xarel.lo
The Ca N’Estruc Xarel.lo is a 100% expression of the estate’s flagship white variety. Coming from 30–50-year-old vines, a selection is made in the vineyard as well as the cellar after a hand-harvesting in the middle of September. After destemming and a gentle press, the wine settled for 24 hours at cool temperatures before fermentation began with a pied de cuve from the grapes themselves, in stainless steel tanks. Meant to drink fresh, the wine was lightly filtered and then bottled and ready for the market, offering an intense nose of white fruit, apples, citrus, and a touch of fennel. The palate is broad, with a silky texture that accompanies the fruit and citrus notes and remains quite refreshing and pleasant through the tasty and salty finish. A perfect white wine to sip with any appetizer, but also to carry through a meal of vegetables, fish, and poultry.
finca ca n'estruc l'equilibrista blanc
The Ca N’Estruc L’Equilibrista Blanc comes from only beautifully mature 40-year-old Xarel.lo vines, that the property manages nearby the cellar. After selection and hand-harvesting in the vineyards, the grapes are brought to the winery for another selection and then destemmed and pressed to stainless steel for settling. The juice is then moved to used French oak barrels for a spontaneous fermentation, and ferments for 18 days before transferred to larger barrels (new 500L Allier oak and 2500L wood vats) in order to age for 6 months. In early summer, the wine is lightly filtered and then bottled, ready for a rest in bottle for some time before released to the market. The finished white has lovely depth on the nose, full of stone fruits, bright citrus, and a crushed stone minerality. In the mouth it is broad with fruit, a bit of which seems tropical, and fresh with ample acidity and a driven long finish. An ideal wine to pair with fish or poultry.
finca ca n'estruc l'equilibrista negre
garnatxa, samsó, syrah
The Ca N’Estruc L’Equilibrista Negre is a bold and delicious red wine that has balanced fruit from a blend of Garnatxa Negra, Samsó (Carignan), and Syrah. The vines grow on alluvial soils and the grapes are brought to the cellar for a rigorous hand selection of the fruit and even partially destemmed this way before completing the destemming. The berries and then placed into open French barrels as well as stainless steel (about half and half) for a natural fermentation and undergo regular and gentle remontage. After pressing, the wine finishes the fermentations in first, second, and third use Allier oak barrels, and continues to rest for about 14 months. The result is very elegant, with a luscious nose of cherries, plums, red apples, currants, and licorice. Once in the mouth, the wine opens up to dark red fruits and the oak shows tobacco, pepper, and coffee, giving the depth in the mouth an important and long lasting finish. Although the structure is significant, the tannins are integrated and there is still a lot of freshness in the fruit that last for a very long time. This wine benefits from decanting.