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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.