Blan d'Anzera

Blan d'Anzera

Blan d'Anzera

Regular price $28.00
/
2020
Conca de Barbera, Spain
Grapes: Macabeo & Muscat
An extremely delicious and aromatic wine from one of the nicest winemakers you'll ever meet. This wine rips!
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WINE DETAILS

A blend of mainly Macabeo, with about 10% Moscatel, providing that floral lift. It's only the free-run juice (meaning the grapes haven't even been pressed) that goes straight into clay amphora to ferment. It's a real treat. Unfined, unfiltered, native yeasts, & no added sulfites...it's alive!

Jordi Llorens

An eighth-generation farmer, Jordi started making wine in 2008, but didn't sell his first natural wines until 2012, partly encouraged by his neighbor in the Conca de Barbera region, Joan Ramon Escoda.

He’s based in Blancafort, a small, quiet, ancient village, off the beaten track, and surrounded by hills and forest in the beautiful Conca de Barbera region 15km from Montblanc.

Jordi’s family has been farmers of vines and other crops like almonds, olives, and livestock since 1779. Jordi himself has been passionately involved in sustainable farming initiatives for many years.

Jordi farms around 16 hectares of vines in 6 different locations and produces around 12,000 bottles, mostly native Parellada and Macabeu, some Garnacha, Cabernet Sauvignon, and Syrah, in several different locations around the village at various elevations from 400 to 650m, all on limestone soils. He practices bio-dynamics in the vineyard and cellar and the results of very visible when visiting his vines where the soils look rich and alive, the vines green and full. The elevations, and proximity to the Mediterranean, mean that hot days are balanced by fresh nights. Jordi lets grasses and flowers thrive in order to promote bio-diversity for soil health, balance in the vineyard, and complexity in the wines.

From 2008 to 2017, his cellar was a garage in the back streets opposite the family home, a tiny space, rammed with several tanks and amphora and barrels. In 2017, he built a new cellar with 10 underground clay jars.

He works minimally in the cellar, using only natural yeasts to ferment and no additives whatsoever, no sulfites, nor processes like filtration. Hygiene is paramount and his wines always express fruit purity, elegance, and finesse, as well as complexity, subtlety, and freshness.

Jordi wears the calm and cool resistance of an old farming family. He’s polite and courteous, yet fully engaged, curious, vocal in expressing a love of his craft, most particularly in the vines, and increasingly excited by the results he’s mastering in the cellar, always learning.


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