Case of Julieta 2023 | $71.50 per bottle

Mas Foraster Julieta Trepat 2023 | DO Conca de Barberà, Catalonia

10,000 bottles produced.

Producer: Mas Foraster (Julieta Foraster & Ricard Foraster)
Region: Montblanc, Conca de Barberà, Catalonia, Spain
Grape Variety: Trepat (100%, single vineyard — Vinya de Montornès, 80-year-old vines)
Viticulture: Certified organic (CCPAE), indigenous yeasts, minimal sulphur
ABV: 12%

The Vibe The wine is named for the winemaker's mother. She also runs the winery. In 1998, Julieta Foraster and her son Ricard took over the family estate in Montblanc and built one of Conca de Barberà's most serious Trepat projects — a variety the Forasters have been growing for over 150 years and which, until recently, most producers vinified as rosé and forgot about. Julieta Trepat is their precision statement: a single vineyard, a single variety, and a concrete egg — nothing more. Collectors who follow Trepat's emergence as a serious red grape know this label well. There are approximately 1,100 hectares of Trepat planted worldwide. Over 1,000 of them are in Conca de Barberà. Mas Foraster is the producer that made the case for taking them seriously.

The Taste Clusters arrive at the winery and rest for 24 hours below 5°C before vinification — cold maceration at its most deliberate, designed to extract the variety's inherent aromatics without heat-driven extraction. 20% of grapes ferment with whole bunches; the remainder destemmed. Both ferment spontaneously in concrete eggs over 30 days, then the wine ages seven months on fine lees in the same concrete vessels — no oak, no battonage, no sulphur additions during aging. The result is a wine of uncommon precision for its price: red-ruby with a lilac sheen, intense red fruit and spice on the nose, sweetish and fresh on the palate with almost no tannic sensation and a long, clean finish. 

The Story Vinya de Montornès — the single plot behind this wine — sits at 450 metres on the northern slopes of the Sierra de Miramar, with limited sun exposure and shallow, cold, clayey soils that force the vine to work for every gram of ripeness. The northern aspect is deliberate: this is why the wine stays at 12% alcohol while retaining the crunch and acidity Trepat is capable of at its best. Mas Foraster was among the first producers to demonstrate that Trepat could produce a serious, ageworthy red — not just a rosé base for cooperative blends. Julieta is the wine that makes that argument most directly, vintage after vintage, named for the woman who helped build it.

Best Enjoyed With Serve slightly chilled at 13–14°C. Grilled lamb chops, duck breast, mushroom dishes, or a charcuterie board. Light enough to open mid-week, precise enough to serve at a serious table.

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