Dark, mysterious and aristocratic

Our beautiful, as always Syrah-dominated wine; this year 53% Syrah with an entire 47% of our very special Cabernet from Binivista, the one that doesn't really taste like Cabernet.

Again, as always, a very careful selection of the best barrels of the two varieties that fitted best together. So, after a very careful selection and blending process, we ended up using barrels number 19, 52, 54, 56, 61, 72 and 88. And to make it even more perfect, we added in 100 liters of barrel 302 and 150 liters of barrel 306!

How does Sa Rateta 2024 taste?

As always, this beautiful, dark, mysterious and rich nose. This year with so much blackberry, blackcurrant and licorice. And, as always, that minty, haunting nose. 

After a bit of time in the glass, you also find smoky notes, a touch of cumin and crushed fennel seeds. It becomes almost exotic; the way you would expect from, well, a Moroccan spice market!

On the palate it's so pure and polished; a dark, very aristocratic wine. Lots of the same dark berries as on the nose, but with much more spice and more complexity, and then the most polished tannins. They are there, but they are super high quality. You feel the tannins from the oak too, but they're so fine-grained and justs add in a creamy structure to the wine. 

It really unfolds on your palate with layers of complexity; a beautiful, calm acidity that just breathes life into the wine, and then again those tannins that keep lingering on your palate without being dry at all.

How to best enjoy Sa Rateta 2024...

This year, Sa Rateta immediately makes me think of one of my favourite and most simple dishes, that I always eat when in Italy: a beef tagliata. Basically a fillet of really good beef, just seared or grilled very fast on the outside and then sliced into thin pieces. Served on a bed of rucola, maybe some mushrooms on the side, and drizzled with great olive oil and plenty of sea salt.

As always, when a wine is this beautiful, I like simplicity in the food; to really let the wine shine and just have the food support it.