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Can Rafols dels Caus

In 1979, Carlos Esteva began reworking his grandfather's 17th century estate in the stony, rugged landscape of the Garraf Massif located along Spain's Mediterranean coast just south of Barcelona.

The land is rocky and inhospitable, yet is home to a wide range of unique microclimates Carlos has leveraged in order to plant over 28 grape varieties. With soils infused with decomposed dolomitic limestone with elements of ancient stones and fossils, the Can Rafols estate gets plenty of warmth and sunshine as well as afternoon winds that temper the heat and humidity of summer.

Grapes are harvested by hand and brought to a state-of-the-art processing facility where they are fermented with indigenous yeasts and aged in a mixture of stainless steel, French oak and chestnut. 

What makes Can Rafols dels Caus so unique is that the wines are only released to market when Carlos feels they are perfectly ready to drink - which often means additional aging after bottling.

It's an unconventional approach but trust us, these wines are definitely worth the wait.

  • Petit Caus Rosat 2018
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    Can Rafols dels Caus

    Petit Caus Rosat 2018

    $264.00

    $22 per bottle | $264 case of 12

    plus tax and bottle deposit 

     

    This young wine is juicy, refreshing blend of Cabarnet Franc, Tempranillo, , Syrah Cabernet Sauvignon, and Merlot. 

    Fresh , straightforward and easy, this rosé from Can Rafols dels Caus has a lively passage and a crisp acidity. Hints of garrigue, flowers and red berries and medium, pleasant finish. 

    Intense on the nose with touches of wild strawberry, this delicious rosé is fruity, sweet and balanced. A perfect wine to sip in the warmer months, great for picnics or summer barbecues. 

    Alcohol 11.5%

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  • Petit Caus Negre 2018
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    Can Rafols dels Caus

    Petit Caus Negre 2018

    $264.00

    $22 per bottle | $264 case of 12

    plus tax and bottle deposit 

    A blend of Garnacha, Tempranillo and Pinot Noir, Petit Caus Negre is Can Rafols' impressive entry level red.

    Each plot was hand-harvested and vinified. The grapes were fermented using indigenous yeasts with frequent punch-downs of the solid cap of grape skins to extract colour and aromas.

    On the nose, intense aromas of red and black fruit with spicy mineral tones. Don't let the name "petit" fool you - this is a full bodied red with spicy and fruity tones and a lingering finish. 

    Alcohol 12.5%

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