Alc. 15 %
Gallina de Piel's David Seijas has spent the bulk of his life in restaurants, starting with his family's humble La Perla, and culminating with a four-year period as head of sommeliers at legendary Spanish restaurant El Bulli. Throughout, his passion for wine allowed him to refine his craft as one of the top sommeliers in the world. After the restaurant's closure in 2011, Seijas embarked on a variety of projects, from publishing an annual guide book of wine, to contributing as sommelier at ElBulliLab. Gallina de Piel (which translates to "goosebumps") is his latest passion project, founded in 2017 with friend and fellow sommelier Guillem Sanz.
This red blend is named in honour of the place affectionately known as the Roca del Crit (or "screaming rock"), where restaurant staff would go to vent their frustrations whenever the intense pressures of the job would get the best of them. Made from Carignan and Garnacha grown in the granite-dominant soils of the Cap de Creus National Park, it's spicy, full-bodied, and sure to give you goosebumps of enjoyment! Serve at 18 C and enjoy over the next 5-7 years.
Layer upon layer of complex aromas waft from the glass of this ruby red wine, with scents of baked cherry, raspberry, and dried herbs, followed by notes of liquorice, fresh-roasted coffee beans and violets. Give it a bit of time to open up, either in a decanter or your glass — you won't be disappointed.
Fresh and vibrant on the palate, led by red-fruit flavours like tart cherry, raspberry jam, and currants. Sweet tobacco and toasted oak join the party on the long, clean finish. The tannins are grainy but quite serious, and paired with the juicy acidity, suggests some good potential for ageing.
This calls for intense flavours, so pair with a bold curry like Rogan Josh; just make sure you decant first to soften the tannins.