JOAN D'ANGUERA One of the most exciting producers emerging out of Spain is Joan FINCA L’ARGATA 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: 85% Grenache / 15% Syrah Farming: Demeter certified biodynamic and EU certified organic Altitude / Exposure: 250m / N Soil: limestone and clay Ave Year Vines Planted: 1965-1985 Harvest Technique: by hand The vineyards lie at an altitude of 200 to 300 meters on clay and Yeast: indigenous calcareous soils. The majority of the Syrah and Cabernet plantings are Fermentation: in concrete vats now more than 20 years old, and the Grenache and Carignan are more Malolactic: full MLF than 50 years old. Aging: aged in French oak barrels for 13 months Alcohol: 14.5% The two sons, Josep and Joan, of the late patriarch, Josep Anguera, run 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 Planella has a ripe, dense cherry liqueur-like nose scented the international wine scene. Introduced to Syrah by a Spanish enologist with some spices. On the palate, it is rich and plush with a fruity who had traveled to California in the 1970s, Josep started planting the and spicy finish. grape in 1977 anywhere he could find vineyard space. Country: Spain Joan d’Anguera produces three wines that each explore a different : Catalonia perspective of their land. Planella is their expression of Carignan, Finca Region 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 .