Like a bushel of freshly-picked berries! A blend of raspberry, strawberry, and cherry leap from the glass, with brambly, herbaceous notes adding depth and interest. There's also a hint of warm baking spices - think cloves, nutmeg, and cinnamon.
Medium-bodied and fresh, with loads of fruit at the fore. There's more raspberry and cherry, along with tart cranberry, cherry liquorice, and a hint of cola. The finish is dry and energetic, with restrained tannins and bright acidity. This is a lovely red for warmer weather, and can be served lightly chilled.
The bold, spicy flavours of Indian food are perfect with this red, so try serving this with tandoori lamb or a chickpea curry.
Aromas and Flavours
Tangy or sweet, juicy or tart: more sophisticated than a strawberry, but just as lush.
Fresh B.C. cherries out of the back of a truck, all eaten before you can get them home!
Juicy dark berries picked straight from the bush, with a subtle hint of leaf and earthiness.
Think of the holidays - a warm and woody spice found in your favourite baked goodies.
When was the last time you raked up all the leaves in your yard and jumped in the pile?
Handling and Serving
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 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. 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 red is an unoaked blend of Ull de Llebre (the Catalan name for Spain's famous Tempranillo) and Garnacha. Enjoy at about 16 °C over the next three years.
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