Case of Polar Boar Orange | Skin-Contact Xarel·lo | Cosecha x Celler Pardas | $42.00 per bottle

Cosecha x Celler Pardas Polar Boar Orange | DO Penedès, Can Comas Estate

Producer: Cosecha Imports x Celler Pardas
Region: Alt Penedès, Riudebitlles Valley, Catalonia, Spain
Grape Variety: Xarel·lo (100%, skin contact)
Viticulture: Certified organic, dry-farmed, indigenous yeasts

The Vibe This is not a wine Cosecha Imports just, well, imports. It's a wine Cosecha made. Jason travelled to Can Comas, walked the vineyards with Ramon Parera and Jordi Arnan, selected the fruit, and harvested it alongside the Pardas team. Polar Boar is what that kind of involvement tastes like — a skin-contact Xarel·lo built on one of Penedès' most distinct estate sites, carrying the fingerprints of two producers from two countries who agreed on what the grape could do.

The Taste Two weeks on skins gives Polar Boar its texture — a light, orange-pekoe grip that holds without clenching. On the nose: satsuma orange, Meyer lemon, and a wild herbal greenness. The palate is zesty and fresh, with citrus pith bitterness keeping the fruit honest and a clean, mineral finish driven by the clay-lime soils on petrocalcic rocks that give every Celler Pardas wine its salty, mineral-infused character. This is Xarel·lo doing something the Cava industry never asked it to — and answering well.

The Story In 1996, Ramon Parera and Jordi Arnan discovered an abandoned estate 250 metres above sea level in Penedès — a war-affected property of 60 hectares surrounding a ruined medieval farmhouse with an ancient cellar still intact. They restored the cellar and farmhouse from scratch, planted vineyards using cuttings from indigenous old vines, and pioneered low-intervention winemaking in a region defined by industrial Cava production. The Bitlles River running through the Riudebitlles Valley shapes everything at Can Comas — the topography, humidity, wind direction, and soil types that make the estate's microclimate unlike anywhere else in Penedès. Polar Boar is the result of Cosecha's direct access to that place — not as an importer, but as a collaborator in the vineyard and cellar.

Best Enjoyed With Serve at 10–12°C. Grilled octopus, fried anchovies, soft cheese boards, spicy Asian dishes, or anything you'd pair with a natural white with more to say. The tannin structure from skin contact makes it more food-flexible than a conventional white.

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