JOAN D'ANGUERA

One of the most exciting producers emerging out of Spain is Joan PLANELLA d'Anguera. Located in the D.O. of Montsant, this family estate dates back 200 years. Montsant, formerly part of the Tarragona D.O., is found in the heart of the Tarragona region. Surrounding the famous D.O.Q. of Priorat, Montsant is southwest of Barcelona.

Varietal/Blend: 50% Carignan / 45% Syrah / 5% Grenache Farming: Demeter certified biodynamic and EU certified organic Elevation / Exposure: 250m / N Soil: limestone and clay Ave Year Vines Planted: 15 – 50 years old The vineyards lie at an altitude of 200 to 300 meters on clay and Fermentation: in concrete vats calcareous soils. The majority of the Syrah and Cabernet plantings are Malolactic: full MLF now more than 20 years old, and the Grenache and Carignan are more than 50 years old. Aging: aged in French oak barrels for 12 months Alcohol: 14.5% The two sons, Josep and Joan, of the late patriarch, Josep Anguera, run Yeast: indigenous this domain under the vigilant eye of their mother. Their intention is to Fined: cold stabilized using winter’s chill produce the best Syrah-based wines of Spain. Known as "Mister Syrah" Filtered: no in Spain, Josep (the father) was a man with an extensive knowledge of the international wine scene. Introduced to Syrah by a Spanish enologist The Planella has a ripe, dense cherry liqueur-like nose scented who had traveled to California in the 1970s, Josep started planting the with some spices. On the palate, it is rich and plush with a fruity grape in 1977 anywhere he could find vineyard space. and spicy finish.

Joan d’Anguera produces three wines that each explore a different Country: Spain perspective of their land. Planella is their expression of Carignan, Finca Region: Catalonia l'Argata is their expression of Grenache from a parcel of the same name, Sub Region: D.O. Montsant and Bugader reflects their oldest parcels of Syrah. The Anguera brothers strive to work as naturally possible, both in the winery and vineyard. As such, all fermentation is done with indigenous

yeast. Also, in 2008 the winery began its switch to biodynamic agriculture, and it expects to be certified by 2011. www.tedwardwines.com 212-233-1504