The 2013 Josep Foraster Trepat, produced with the flagship local red grape from the appellation, was harvested extremely late in November when the grapes were fully ripe in a cool and rainy vintage. The wine matured in 300- and 500-liter oak barrels for six months. I've found quite a few examples of the grape that show meaty aromas, slightly animal, with a herbal edge, like here. It has good acidity, is quite light, but at the same time it does not lack concentration. Quite pleasant if you're not bothered by that faint animal feel to it. 17,400 bottles produced.
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