Malvasia De Sitges, Penedès, Spain 

Cellar Pardas’ antithesis to the region’s crisp Xarel-lo, the Blau Cru is a flesh-filled, salty, stone fruit daydream. Jordi Arnan and Ramon Parera operate out of a 19th-century cellar, a relic that survived the Spanish Civil War in Finca Con Camas. Before planting on their 60 hectares of land, the duo studied their soils, and planed their optimized grapes accordingly. Their Malvasia sits on Alluvium soils, sediment and mud left over from the nearby river Riudebtilles, vines naturally protected by wild Mediterranean forests, keeping in practice with the pair’s philosophy that the land knows how to care for itself. Jordi and Ramon want you to know that this is NOT the Malvasia found in Rioja (how dare you!). This Malvasia de Sitges was on the verge of disappearing, crowded out by grapes used for Cava production. It took eight years of dedication to its revival for their fruit to perform in a manner worthy of bottling and sharing with others, but now oh-how-worthy it is. Since 2004 this block has produced some of our favourite show-stopping cuvées of the winery. The Blau Cru grapes see a 20-day-ferment in stainless steel to keep their aromatic delight before ~9 months in tank to relax their shoulders into themselves. Like most things in their youths, Blau Cru is vibrating with life and ambition. Salted papaya, fleshy young peaches, and key lime candies are bolstered by dotted, bubble-popping acidity. Meant for trendy white bean recipes, sage risotto, summer seafood and deep sun labyrinthian backyards.