Case of Josep Foraster Trepat 2023 | $49.00 per bottle

Josep Foraster Trepat 2023 | DO Conca de Barberà, Catalonia

Producer: Mas Foraster
Region: Conca de Barberà, Catalonia, Spain
Grape Variety: Trepat (100%, single vineyard, 50+ year old vines)
Viticulture: Certified organic (CCPAE)

The Vibe Trepat is one of Catalonia's most endangered success stories — a native red grape so well-adapted to Conca de Barberà that it exists almost nowhere else. For decades it was used primarily for cheap rosé and bulk Cava base. The Foraster family has been growing grapes in Conca de Barberà for over 150 years, and since 1998 Ricard Foraster has led the estate's shift toward single-variety, organic wines that make the case for Trepat as a serious red grape. This is the flagship expression of that argument.

The Taste Intense cherry red with a violet rim. On the nose: sour cherry, fresh red fruit, and a white pepper lift. The palate is delicate and elegant — broad, expressive, and fresh, with good persistence and a fruity, fine-tannin finish. The alluvial soils with their abundance of rounded limestone pebbles drive the mineral tension that keeps this wine lively despite the oak aging — seven months in 300 and 500-litre French barrels adds texture without masking what makes Trepat worth drinking in the first place.

The Story This is a quintessential artisan story. It demonstrates determination to respect and understand the terroir. The Mas de la Sabatera vineyard sits on sun-facing slopes of the Sierra de Miramar at 500 metres, on alluvial, calcareous clay soils with rounded boulders — continental-Mediterranean climate with mountain restraint. Harvest is late, in October, in open boxes at 50% of the vine's normal yield. Cold maceration precedes fermentation with indigenous yeasts — a process designed to extract colour and aroma without overwhelming Trepat's naturally delicate frame. The estate farms organically and works almost exclusively with Indigenous varieties, using spontaneous fermentation to preserve the character of the land. Trepat is the heartbeat of the whole project.

Best Enjoyed With Serve slightly chilled at 14–15°C. Grilled lamb chops, roast duck, mushroom dishes, aged cow's milk cheese, or Catalan charcuterie. Light enough for a midweek dinner, structured enough for the table.

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