Aixala i Alcait 'Destrankis' Garnatxa 2019

Aixalà i Alcait 'Destrankis' Garnatxa 2019 is a vibrant and expressive wine from the Priorat region of Catalonia, Spain. Aixalà i Alcait is a family-run winery that started its operations in 2003, focusing on producing wines that reflect the unique character of the region. Known for their commitment to organic viticulture and minimal intervention winemaking, Aixalà i Alcait creates wines that truly express their terroir. The winery’s philosophy centre's around preserving the natural environment and allowing the grapes to speak for themselves.

The Priorat region is renowned for its dramatic landscape of steep slopes and its distinctive llicorella soil, a type of slate that imparts a unique mineral character to the wines. The warm Mediterranean climate, combined with cool nights, allows the Garnacha grapes to ripen fully while retaining acidity. This region is known for producing powerful and complex wines with intense flavours and remarkable aging potential. Aixalà i Alcait’s dedication to organic farming and hand-harvesting ensures that the quality of the grapes is maintained throughout the winemaking process.

Appearance: The wine displays a deep, garnet-red colour with a vibrant, almost purplish hue at the rim, indicating its youth and freshness.

Aroma: On the nose, there are intense aromas of ripe red fruits like cherry and raspberry, along with floral notes of violet. Hints of Mediterranean herbs and a touch of spice add complexity.

Taste: The palate is full-bodied and concentrated, with flavours of juicy red fruits, such as strawberries and red cherries, complemented by subtle earthy notes and a mineral edge. The wine's balanced acidity and fine-grained tannins create a harmonious structure.

Finish: The finish is long and persistent, with lingering notes of ripe fruit, spice, and a touch of minerality, typical of the Priorat terroir.

Food pairing: The 'Destrankis' Garnatxa 2019 would pair beautifully with charred venison rack with mesquite, black cabbage, caramelized pearl onion, and parsley jus, where the wine’s intensity and dark fruit flavours will complement the rich, gamey meat and the dish’s smoky, earthy elements. Another excellent pairing would be 400g 9+mb seared wagyu striploin with garlic oyster fungi, truffle cream sugo, dried king brown, and marrow jus; the wine’s structure and bold flavours will stand up to the richness of the wagyu, while its acidity will cut through the creamy, umami-laden sauce, creating a balanced and indulgent pairing.