Cingles Blaus means "blue cliffs" in Catalan and describes the sheer cliffs of blue slate in the area which are a significant contributor to the full flavors of Montsant wines. The Cingles Blaus wines, of which I selected a white, a rose, a Joven, and a Reserva, show the talents of the winemaker in fully understanding the potential of the grapes grown in this terrain.
The Cingles Blaus wines also share more of the characteristics of Priorat wines as they are from the north side of Montsant which is much more similar to the broken slate of the Priorat than the alluvial river valley that is on the south side of Montsant. The wine descriptions below also use the Catalan names of the wines to respect the wonderful culture and history of this beautiful and gracious part of the world.
Blue slate terrain in the vineyards
The Wine Cellar
Montsant cliffs from the vineyard
Part of the wine production area
Octubre Blanc 2018 (OF, NF)
This is a blend of 50% Macabeo, 40% Garnacha Blanca, and 10% Chardonnay. There are general citrus aromas along with more specific notes of lemon blossoms, honeysuckle, narcissus, white grapefruit, green apple, and pear. Flavors include honeydew melon, white peaches, pears, and Granny Smith apples. There is a light to medium body but with progressively more “weight” as it crosses the palate, good balance and acidity, and a refreshing minerally finish.
Food pairings would include shrimp, crab, scallops, sole, branzino, clams, seafood soups, chicken, light pasta, spring rolls, sushi, Vietnamese food, Asian vegetable salads and noodle dishes, vegetable stir frys, and green salads.
Octubre Rosat 2018 (OF, NF)
This is a 100% Garnacha Rose with a garnet pink color. Overall aromas and flavors are concentrated and complex with refreshing tropical fruit and red fruit flavors. Aromas include strawberry, raspberry, white peaches, and pomegranate along with hints of pear and green apple. Specific flavors include kiwi, hints of pineapple, star fruit, mild cantaloupe, strawberries, and cherries. The perfectly balanced medium body actually seems a bit "fuller" throughout the palate as there is good acidity and full saturated finish.
Food pairings would include salmon, crab, shrimp, clams, mussels, swordfish, branzino, paella, grilled chicken, duck confit, pork shoulder, charcuterie, Asian pork and chicken stir frys, medium red curries, pasta salads, pasta with a light tomato sauce, green salads, tapas, appetizers, and mild and soft cheeses.
Octubre Negre 2019 (OF, NF)
This tinto is a blend of 60% Garnacha, 25% Carinena, 10% Cabernet Sauvignon, and 5% Merlot. Aromas include dark cherries, dark plums, blackberries, boysenberries, and blueberries. Flavors are a perfect complement to the aromas and include blackberries, dark cherries, and boysenberries. There is a medium to full body, good balance and acidity, and a full and refreshing minerally finish from the slate in Montsant along with a hint of sweet tannins.
Food pairings would include New York Steak, beef stew, short ribs, pork shoulder, shrimp, crab, salmon, pasta with meat sauce, cassoulet, paella, Asian and Mexican beef and pork dishes, tapas, charcuterie, and medium to hard cheeses.
Mas de les Moreres 2016 (OF, NF)
This is the "Reserva" in the Cingles Blaus wines and it is a blend of 50% Garnacha, 30% Cariñena, and 20% Cabernet Sauvignon. After initial fermentation it is aged between 12 and 15 months in a combination of new and two-year old French and American oak barrels.
Aromas are of dark plums, dark cherries, juicy ripe peaches, and hints of cocoa and vanilla. Flavors are of dark cherries, strawberries, nectarines, and hints of blackberry, boysenberry, and pomegranate. There is a very elegant medium body, perfect balance and acidity, and an interesting hint of smooth and mild tannins on the finish.
Food pairings would include Filet Mignon, New York Steak, beef stew, rack of lamb, lamb chops, veal chops, veal stew, roast pork, pork chops, pork shoulder, tuna, salmon, grilled swordfish, steamed mussels and clams, seafood pasta, pasta with meat sauce, roast chicken, jambalaya, paella, cassoulet, Mexican food with mild red sauces, chili verde, Asian beef and pork dishes, prosciutto, charcuterie, and mild and soft cheeses.
Mas de les Moreres