Cati Ribot Escursac 2024

Cati Ribot is a Mallorcan winemaker working to revive Escursac, an almost forgotten native red grape of the Balearic Islands. This wine is made by carbonic maceration, where whole bunches ferment intact in a carbon dioxide rich tank so the first stage happens inside the berry; the method draws out bright fruit and floral aromatics while keeping tannin and colour light, which suits this delicate variety. Farming is biodynamic and the wine is certified natural and vegan, with no oak ageing to mark the fruit. The island's warm Mediterranean climate is tempered by sea breezes, and at 11.5 percent alcohol the wine stays fresh and light on its feet. It pours a pale, bright red. The nose offers red berries, cherry and redcurrant with rose, thyme and a fine peppery note over a stony earthiness. The palate is light and juicy, with soft tannins, lively acidity and a clean, savoury finish. Serve cool at 13 to 15 degrees. It suits lighter dishes, poultry, meatier fish and vegetable plates, and can stand in for a white.