Garnacha Blanca, Macabeo
A riot of citrus and tropical fruit on the nose, this wine opens with notes of ripe lemon, papaya, and melon. There's a floral hit of acacia blossom, along with a freshness reminiscent of freshly-washed linen.
Dry and vibrant on the palate, with flavours of melon, ripe apricot, and orange peel. The soft acidity persists through the lingering finish, leaving behind mouth-watering flavours of lime zest, peach, and pear.
Els Ocellers Blanc's vibrant acidity makes it a perfect match for seafood, so try it with poached salmon, tuna crudo, or ceviche.
A musky aroma, sometimes described as 'a little offensive'. Recognise it from multivitamin juice?
Sweet and fruity, with a particular flavour/scent that resembles persimmons
Common in cool climate white wines, this aroma can range from fresh citrus to lemon zest.
You just received a bouquet from a secret admirer and the smell is intoxicating.
Stone fruit aroma which might need a little bit of glass-swirling for you to perceive it.
2022 - 2025
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 sommelier 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.
We've featured two of David's higher-end blends in the past, so when we heard he was launching a lineup under his new Els Ocellers label, we jumped at the chance to secure the first shipment to Canada for WineCollective members. The white is an unoaked blend of Garnacha Blanca and Macabeo, two key grape varieties native to Spain. Fresh and uncomplicated, this is made for early enjoyment, so serve over the next 2-3 years at 8 °C.
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