Octubre Blanc 2020 (OF, NF)

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This is a blend of 56% Garnacha Blanca and 44% Macabeo.  Aromas include pineapple, white grapefruit, white flowers, honeysuckle, and green apple.  Flavors include honeydew melon, white grapefruit, green apple, white peaches, and kiwi.  There is a medium body, good balance and acidity, and a full refreshing minerally finish.

 

Food pairings would include crab, sole, halibut, swordfish, seafood pasta and salads, veal, pork, chicken, Asian pork and chicken dishes, Mexican pork, chicken and seafood dishes, and green salads.
 

Octubre Rosat 2020 (OF, NF)

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This is a Rosé that is 86% Garnacha and 14% Merlot.  Aromas include ripe cantaloupe, strawberries, raspberries, and blood orange.  Flavors include apples, pears, white peaches, and hints of pink grapefruit.  There is a medium body, perfect balance and acidity, and a refreshing full finish.

 

Food pairings would include shrimp, crab, salmon, swordfish, tuna, calamari, seafood salads, pasta, and soups, paella, veal, pork, chicken, cassoulet, Asian and Mexican pork and chicken dishes, carne asada and carnitas, tapas, charcuterie, grilled sausages, and mild, medium, and creamy cheeses.

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Octubre Negre 2019 (OF, NF)

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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.

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Mas de les Moreres 2016 (OF, NF)

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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.

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