Initial aromas of sweet dried fruit evolve, lead tonotes of red fruit with hints of balsamic and oak. Flavors of blackberry, plum and olive are balanced by mineral notes and acidity on the lengthy finish.
Wine Advocate 89 points - Lafou Celler is the personal project of Ramon Roqueta whose family owns Abadal in Pla del Bages. It is a blend of Garnacha and Garnacha Peluda (together representing 75% with some vines up to 60-years old), 15% Syrah and 10% Cabernet Sauvignon aged in 300-litre barrels of Hungarian and French oak for 12 months (new, second and third year). It has a defined, liquorice-scented bouquet with faint briny notes emerging with time in the glass. The medium-bodied palate displays fresh blackberry, balsamic, minerals and a touch of red peppercorn. It has a gritty texture but good tension and freshness, the prudent new oak allowing the fruit and terroir to express itself. Drink 2013-2020. (Apr 2012)
Wine Enthusiast 89 points - After early aromas of grass and alfalfa, this Garnacha-led blend offers dark-berry scents with minty accents. The palate on De Batea is firm to the point of being hard, with gritty tannins. Flavors of raisin, black currant and herbal hints end with prune and licorice. This is very good but lacks the clarity and balance of an excellent wine. (Oct 2013)
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In 2007, Ramon Roqueta Segales founded LaFou Celler. LaFou is located in the small, rustic village of Batea, in the Terra Alta region of Spain. The estate vineyards are planted at 1148-1640 feet above sea level. Owner Ramon comes from a long line of winemakers and growers his family established the Mas Roqueta and Masia Roqueta estate in the Bages region of Central Catalonia, Spain in the 12th century. Over the centuries, the family has extended operations to include distribution, an import arm and owns a total of four wineries in and around Catalonia, Spain. Ramon’s father, Valenti is the 4th consecutive generation of the family to lead the business and is a long-time emissary for the region and its wines. Ramon and winemaker Joan Soler are inspired by the terroir of Terra Alta and seek to produce transparent expressions of place.
Wine maker notes
LAFOU DE BATEA has a deep cherry color with a deep, shiny robe. Its aromas begin with sweet notes of dried fruit (raw hazelnuts, dried tomato) and quickly open up to notes of red fruit, driven by balsamic background reminiscent of Kermes oak and undergrowth. It is combination of great freshness, developing notes of black berry, prune and olive, giving it solemn foundation of great depth. In the mouth it corresponds to the forecasts of freshness it proposes in the nose. It finds much vivacity at the initial impact, with good acidity that adequately draws the heart of the wine and gives a balance of freshness and sweetness characteristic of red Grenache. It has a long finish with a very fine bitterness that gives a feeling of drak chocolate which melts with mineral notes of wet stone.
(75% Grenache, 15% Syrah, 10% Cabernet Sauvignon). The wine aged for 12 months in French (80% new), Central European (10%) and American (10%) oak.
FOU (ravine) // Narrow pass // Gorge or narrow pass where a stream or rainfall course opens up. Characteristic of the landscape of the Terra Alta area. In 2007, Ramon Roqueta Segales, younger member of a family with a long-standing tradition in the world of wine, decided to embark on a personal project: LaFou Celler in Terra Alta, one of the most authentic wine-growing areas with a long history and major potential.