Sus Scrofa' Magnum
Freaky Level 2
Traditional with a twist.
Juicy & Medium Bodied
Smooth with fruit and structure.
Savoury
Brine, spice, leather and other non-fruit notes are the star.
Sus Scrofa' Magnum
- Freaky Level 2
Traditional with a twist. - Juicy & Medium Bodied
Smooth with fruit and structure. - Savoury
Brine, spice, leather and other non-fruit notes are the star.
Sumoll, Penedés, Spain
The fierce red lip of deep, dark reds from Catalonian wine project, Celler Pardas. Named after the wild boars that roam the forests surrounding their painstakingly restored vineyards, this elegant take on Sumoll is rife with depth and concentration but without the weight, an arrow straight to the heart of savoury red fruit with a spicy, leath. . .
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Sumoll, Penedés, Spain
The fierce red lip of deep, dark reds from Catalonian wine project, Celler Pardas. Named after the wild boars that roam the forests surrounding their painstakingly restored vineyards, this elegant take on Sumoll is rife with depth and concentration but without the weight, an arrow straight to the heart of savoury red fruit with a spicy, leathery finish. Sourced from three different parcels – one with 70 year old vines – the grapes were wild fermented, half as whole bunches, then aged in concrete for four months and bottled without fining or filtration. Amarena cherry, sun-bleached wood, red leather seats, dried green herbs as decorative wall piece and a lil spice sachet of salt, clove and anise with chewy, savoury tannins. Pair with ambitious braises in your largest Le Creuset.
Read Less
Sumoll, Penedés, Spain
The fierce red lip of deep, dark reds from Catalonian wine project, Celler Pardas. Named after the wild boars. . .
Read More
Sumoll, Penedés, Spain
The fierce red lip of deep, dark reds from Catalonian wine project, Celler Pardas. Named after the wild boars that roam the forests surrounding their painstakingly restored vineyards, this elegant take on Sumoll is rife with depth and concentration but without the weight, an arrow straight to the heart of savoury red fruit with a spicy, leathery finish. Sourced from three different parcels – one with 70 year old vines – the grapes were wild fermented, half as whole bunches, then aged in concrete for four months and bottled without fining or filtration. Amarena cherry, sun-bleached wood, red leather seats, dried green herbs as decorative wall piece and a lil spice sachet of salt, clove and anise with chewy, savoury tannins. Pair with ambitious braises in your largest Le Creuset.
Read Less
