Tomas Cusine – a maverick in Catalan
Tomas Cusine worked for many years at his family’s iconic estate Castell del Remei, a producer very much responsible for driving international interest in Catalan wines over the last 20 years. However, in 2002 Tomas decided to forge his own way, setting up his very own eponymous winery in Spain’s Costers del Segre.
Located in the village of El Vilosell, at the southern end of Costers del Segre, Tomas crafts incredibly fresh wines using a range of grape varieties and combining early picked fruit with riper, fruitier berries harvested later in the season.
Tomas is involved in every aspect of production – viticulture, viniculture and packaging – and his attention to detail is phenomenal, with the artfully designed wine labels testament of this. Working with a range of varieties enables him to create wines with naturally balanced acidity and aromatic intensity.
Getting his hands dirty
Tomas’ 30 hectares of vineyards are located on very rugged terrain on the north side of the mountain range La llena. The small plots are planted between oaks forests, pines and junipers, at 700 metres elevation.
The combination of altitude, persistent westerly winds, the day-night temperature difference and yearly rainfall of between 380 mm and 600 mm creates a cold climate that ensures the slow ripening of grapes. With meticulous care, the grapes are monitored before harvest in order to obtain the perfect maturity. It is all about balance and elegance – creating complex, fresh and long-lasting wines are part of Tomas’ entire philosophy.
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This blend of Macabeu, Sauvignon Blanc, Chardonnay, Riesling and Albarino offers a kaleidoscope of taste sensations. It is mineral-accented with orange, lemon and fennel aromas, and notes of honeysuckle and white pepper. It shows vibrant citrus and mineral notes on the long, tangy finish.
The Macabeu comes from old vineyards (36 to 95 years old) and 10% of the wine ferments and ages for three months sur lie in new French oak barrels.
Other wines in the range include the Vilosell – a smooth and complex blend of Tempranillo and Syrah – and the Geol, a powerful, yet elegant and silky blend of Samso, Merlot and Cabernet Sauvignon.