Masia Serra, Gneis, 2011
Masia Serra, Gneis, 2011
Product image 1Masia Serra, Gneis, 2011
Product image 2Masia Serra, Gneis, 2011

Masia Serra, Gneis, 2011

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  • icon-grapevariety Grape variety
    Merlot 55%, Cabernet Sauvignon 45%, Grenache 10%

Very intense cherry colour. Aromas that evoke memories of compotes (very ripe fruits, not pacified), concentrated, intense notes of toast and mineral. In the mouth it is very meaty, with dry tannins of new wood, and of ripe fruit and plum compote. Original character and very mediterranean. Very elegant, with great potential for aging in the bottle.

Gneis is produced from Merlot, Cabernet Sauvignon and Grenache, harvested and selected by hand at the optimum moment of maturity. For vinification, at a controlled temperature of 24 to 26 degrees, the classic techniques (prolonged maceration, “racking and return”, pumping over) are employed to produce the perfect combination of polyphenols and polysaccharides, that in addition to the aromas are the elements that give the wine its complex structure.

Aged for 14 months in barrels of lightly toasted French Allier oak, with a maximum of four vintages per barrel.

A lesser known detail...

The name Gneis indicates that the grapes from which this wine is produced on ground that is eminently granite, a composition similar to the gneis: rock that is fundamentally quartz, feldspar and mica.

About Masia Serra

This winery, Masia Serra, owned by two of the most outstanding wine experts in L’Empordà, Jaume Serra and his father, Simón Serra, was created with the idea of producing maximum quality wines within the DO. Needless to say, the family has a long wine- producing tradition stretching back at least for four generations. It was Jaume’s grandfather who, in 1961, bought the present estate in Cantallops and planted vines, although he had already been a winemaker prior to that.

The seminal date in the creation of the current philosophy at Masia Serra is 1984, when the estate was transformed by the planting of new varieties such as Cabernet Sauvignon and Merlot, in addition to Garnacha Tinta. On a total of 10 hectares they cultivated these three varieties as well as red and white Garnacha.

When Jaume finished his oenology studies, the vineyards had reached an optimum point, and starting in 1996 the winery began producing the first instalment in its highly exclusive range of wines. Ino, a red Garnacha from L’Empordà, the Empordà wine most valued by international reviewers, stands out. For its coupage they use wine aged in a barrel from 1860.

El Recés is an essential part of Masia Serra’s offer to visitors. It is a space where guests can enjoy a wine tasting, which may be accompanies by breakfast or lunch. Also available are gastronomic workshops, tasting courses, themed lunches, catering, business meetings and other activities. And, of course, it all can be topped off by a tour of the vineyards and the cellar.

Grape variety
Cabernet Sauvignon

Cabernet Sauvignon is one of the world's most widely recognised red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognised through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France and Spain, the grape spread across Europe and to the New World where it found new homes in places like California's Santa Cruz Mountains, Paso Robles, Napa Valley, New Zealand's Hawkes Bay, South Africa's Stellenbosch region, Australia's Margaret River and Coonawarra regions, and Chile's Maipo Valley and Colchagua. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990. However, by 2015, Cabernet Sauvignon had once again become the most widely planted wine grape.

Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon Blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation - the grapes have thick skins and the vines a re hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects - and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions.

The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. In more moderate climates the blackcurrant notes are often seen with black cherry and black olive notes while in very hot climates the currant flavours can veer towards the over-ripe and "jammy" side. In parts of Australia, particularly the Coonawarra wine region of South Australia, Cabernet Sauvignon wines tend to have a characteristic eucalyptus or menthol notes.

The style of Cabernet Sauvignon is strongly influenced by the ripeness of the grapes at harvest. When more on the unripe side, the grapes are high in pyrazines and will exhibit pronounced green bell peppers and vegetal flavours. When harvested overripe the wines can taste jammy and may have aromas of stewed blackcurrants. Some winemakers choose to harvest their grapes at different ripeness levels in order to incorporate these different elements and potentially add some layer of complexity to the wine. When Cabernet Sauvignon is young, the wines typically exhibit strong fruit flavours of black cherries and plum. The aroma of blackcurrants is one of the most distinctive and characteristic element of Cabernet Sauvignon that is present in virtually every style of the wine across the globe. Styles from various regions and producers may also have aromas of eucalyptus, mint and tobacco. As the wines age they can sometimes develop aromas associated with cedar, cigar boxes and pencil shavings. In general New World examples have more pronounced fruity notes while Old World wines can be more austere with heightened earthy notes.

Alternative Names: Bidure, Bouche, Bordo, Bouchet, Burdeos Tinto, Lafite, Vidure


Grenache or Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, where the grape most likely originated. It is also grown in the Italian isle of Sardinia, the south of France, Australia, and California's Monterey AVA and San Joaquin Valley.

It is generally spicy, berry-flavoured and soft on the palate and produces wine with a relatively high alcohol content, but it needs careful control of yields for best results. Characteristic flavour profiles on Grenache include red fruit flavours (raspberry and strawberry) with a subtle, white pepper spice note. Grenache wines are highly prone to oxidation, with even young examples having the potential to show browning (or "bricking") coloration that can be noticed around the rim when evaluating the wine at an angle in the glass. As Grenache ages the wines tend to take on more leather and tar flavours. Wines made from Grenache tend to lack acid, tannin and colour, and it is often blended with other varieties such as Syrah, Carignan, Tempranillo, and Cinsaut.

In Spain, there are mono-varietal wines made of Garnacha tinta (red Grenache), notably in the southern Aragon wine regions of Calatayud, Carinena and Campo de Borja, but it is also used in blends, as in some Rioja wines with tempranillo. Grenache is the dominant variety in most Southern Rhône wines, especially in Châteauneuf-du-Pape, where it is typically over 80% of the blend. In Australia it is typically blended in "GSM" blends with Syrah (commonly known as Shiraz in that country) and Mourvèdre with old vine examples in McLaren Vale. In Italy, the Sardinian D.O.C. wine Cannonau di Sardegna is by law 90% local Grenache (Cannonau). Grenache is also used to make rosé wines in France and Spain, notably those of the Tavel district in the Côtes du Rhône and those of the Navarra region. And the high sugar levels of Grenache have led to extensive use in fortified wines, including the red vins doux naturels of Roussillon such as Banyuls, and as the basis of most Australian fortified wine.

Grenache is often used as a blending component, adding body and sweet fruitiness to a wine. The grape can be troublesome for the winemaker due to tendency to oxidize easily and lose colour. To compensate for the grape's naturally low tannins and phenolic compounds, some producers will use excessively harsh pressing and hot fermentation with stems to extract the maximal amount of colour and phenols from the skins. This can backfire to produce green, herbaceous flavours and coarse, astringent wine lacking the grape's characteristic vibrant fruitiness. To maintain those character traits, Grenache responds best to a long, slow fermentation at cooler temperatures followed by a maceration period. To curb against oxidation, the wine should be racked as little as possible. The use of new oak barrels can help with retaining colour and preventing oxidation but too much oak influence can cover up the fruitiness of Grenache.

The high levels of sugars and lack of harsh tannins, makes Grenache well adapted to the production of fortified wines, such as the vin doux naturels (VDN) of the Roussillon region and the "port-style" wines of Australia. In these wines, the must ferments for three days before grape spirit is added to the must to halt the fermentation and the conversion of sugar into alcohol. The high alcoholic proof grape spirit brings the finished wine up to 15–16% alcohol. These wines can be made in a rancio style by being left outside in glass demi-johns (or carboys) or wooden barrels where the wine bakes in the sun for several years until it develops a maderized character and flavours of sour raisins, nuts and cheese. These fortified VDNs and port-style wines have longevity and can be drinkable well into their third decade.

Alternative Names: Alicante, Cannonau, Garnacha, Garnacha Tinta, Garnatxa, Granaccia, Grenache Noir, Lladoner, Tinto Aragones, Tocai Rosso


Merlot is a dark blue-coloured wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the colour of the grape. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.

Along with Cabernet Sauvignon, Cabernet Franc, Shiraz Cabernet, Malbec and Petit Verdot, Merlot is one of the primary grapes used in Bordeaux wine, and it is the most widely planted grape in the Bordeaux wine regions. Merlot is also one of the most popular red wine varietals in many markets. This flexibility has helped to make it one of the world's most planted grape varieties. As of 2004, Merlot was estimated to be the third most grown variety at 260,000 hectares (640,000 acres) globally. The area planted to Merlot has continued to increase, with 266,000 hectares (660,000 acres) in 2015.

While Merlot is made across the globe, there tend to be two main styles. The "International style" favoured by many New World wine regions tends to emphasise late harvesting to gain physiological ripeness and produce inky, purple coloured wines that are full in body with high alcohol and lush, velvety tannins with intense, plum and blackberry fruit. While this international style is practiced by many Bordeaux wine producers, the traditional "Bordeaux style" of Merlot involves harvesting Merlot earlier to maintain acidity and producing more medium-bodied wines with moderate alcohol levels that have fresh, red fruit flavours (raspberries, strawberries) and potentially leafy, vegetal notes.

As a varietal wine, Merlot can make soft, velvety wines with plum flavours. While Merlot wines tend to mature faster than Cabernet Sauvignon, some examples can continue to develop in the bottle for decades. There are three main styles of Merlot - a soft, fruity, smooth wine with very little tannins; a fruity wine with more tannic structure; and, finally, a brawny, highly tannic style made in the profile of Cabernet Sauvignon. Some of the fruit notes commonly associated with Merlot include cassis, black and red cherries, blackberry, blueberry, boysenberry, mulberry, olallieberry and plum. Vegetable and earthy notes include black and green olives, cola nut, bell pepper, fennel, humus, leather, mushrooms, rhubarb and tobacco. Floral and herbal notes commonly associated with Merlot include green and black tea, eucalyptus, laurel, mint, oregano, pine, rosemary, sage, sarsaparilla and thyme. When Merlot has spent significant time in oak, the wine may show notes of caramel, chocolate, coconut, coffee bean, dill weed, mocha, molasses, smoke, vanilla and walnut.

Alternative Names: Alicante, Alicante Noir, Bégney, Bidal, Bidalhe, Bigney, Bigney rouge, Bini, Bini Ruzh, Bioney, Black Alicante, Bordeleza belcha, Crabutet, Crabutet Noir, Crabutet Noir merlau, Hebigney, Higney, Higney rouge, Langon, Lecchumskij, Médoc Noir, Merlau, Merlaut, Merlaut Noir, Merle, Merle Petite, Merleau, Merlô, Merlot Noir, Merlot black, Merlot blauer, Merlot crni, Merlot nero, Merlott, Merlou, Odzalesi, Odzhaleshi, Odzhaleshi Legkhumskii, Petit Merle, Picard, Pikard, Plan medre, Planet Medok, Plant du Médoc, Plant Médoc, Saint-Macaire, Same de la Canan, Same dou Flaube, Sème de la Canau, Sème Dou Flube, Semilhon rouge, Semilhoum rouge, Semilhoun rouge, Sémillon rouge, Sud des Graves, Vidal, Vini Ticinesi, Vitrai and Vitraille

About Emporda

Emporda is a DO (Denominación de Origen) wine region in Catalonia, in the far north-eastern corner of Spain. It borders the southern French region of Roussillon. Emporda was accorded DO status in 1972, when it was known as Empordà-Costa Brava. The idea behind this name was to tie the region to the popular Costa Brava holiday destination. The DO's shortened title – derived from the ancient Greek name for the zone, Emporiae – came into effect in 2006.

Winemaking in Emporda dates back to the 6th Century BC. In the Middle Ages, flourishing vineyards tended by monks and nuns from nearby monasteries and abbeys produced wines that became popular and attracted many settlers to the area. But in the late 19th Century, phylloxera dealt a hefty blow, and many of the affected terraced vineyards have never been replanted.

Emporda's climate is decidedly Mediterranean, which is not surprising, given that the sea hugs its eastern shores. However, the strong Tramontana wind originating from the Pyrenees mountain range in the north has a moderating effect on local growing conditions and prevents disease and frosts. Potential damage from the wind, and the resulting stress, however, is a threat to exposed vines. The Tramontana phenomenon has given rise to the designation's tagline, 'Wines of the Wind'.

The soils here typically have a good lime content and appear reddish-brown. They are loose, providing good drainage for vines.

Traditionally, Emporda specialized in the production of Garnatxa, a heavy, sweet red wine made from sun-dried Garnacha grapes (like the French Vin de Paille across the border). Rosé (rosado) wines based on Carinena (Carignan) and Garnacha are also a local mainstay and have earned a reputation as some of the finest rosés in Spain. However, as in many regions of the country, Emporda has seen the need to modernize its winemaking equipment and styles. A number of small bodegas are cropping up, offering innovative and fresh wine styles, most notably young reds similar to those from neighbouring Roussillon as well as some in a style akin to Beaujolais Nouveau.

White wines are made mostly from Viura (Macabeo) and Garnacha Blanca and are blended or vinified varietally, a more modern approach.

Also recently, local wine growers have realized the importance of adding international grapes to their portfolios, resulting in increased plantings of varieties such as Syrah, Cabernet Sauvignon, Merlot and Muscat.

Regular price $63.50

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