5 xarellos paired: xarello week (2)

Mas Candí Desig 2008 (Excellent summer wine for light to medium dishes) Made from 49-year old vines in the heart of the Penedès region, Les Guinyoles, on the nose the wine offers expressive green apple, lemon and pineapple, fresh cut grass and herbal components with a stony mineral undertone. On the palate its crisp with refreshing bubbles revealing its youthful character.  Foodpairing: AJOBLANCO (cold soup) with pines and sweet Xarello gelatine       Score: 9/10 Cava Argila NV  (different Cava, not my type) One of the few 100% Xarello cavas made from 60-year old vines. Aged some 33 months on its lees with neither dosage nor added sulphites, nor does it undergo clarification.  It´s potent, very mineral driven, brioche, with hints of an oxidative character revealing mature green apples. On the palate the bubbles seemed a little aggressive and thus dominated the food dish.  Foodpairing: Cream Risotto with Prawns and Catalan Mushrooms (Bolets)  Score : 6/10 Nun 2007 (good food wine, needs time) Enric Soler teamed up with Esther Nin, a wine coming from 60-year old vines. Aged 18 months in French Oak Casks. It's a very mature effort with an oaky character. Potent with a citrical accent, herbal notes finishing with lovely coconut and vanilla spice. On the palate it's big requiring oxygen and time to open up. Will improve withi the year and become rounder. Foodpairing: Calamarcets with Fish Score: 7/10 Pardás Xarello 2007 (Good food wine) The odd one out. A wine which is very mineral in character, the fruit on the back needs time to show. Elegant and fine on the palate it later revealed lemon, apple flavours with hints of nuts and spice. Foodpairing: Free-range Chicken with caneloni "ceps"  Score: 9.5/10 Advent  2007 Heretat de Mont Rubi  (Beautiful!) Situated on hills at 530m of altitude, orginating from 45-year old vines. Mature botrytis grapes, dehydrated naturally for 90 days. Fermented in French barriques for 9 months. Potent aromatics. White flower, citrical in character with pineapple, quince and honey notes. Broad and creamy on the palate with a long, long finish leaving you yearning for more!. Foodpairing: Foie Sandwich on Spiced Bread     Score: 9/10