In the glass
Aroma: red plum, wild herb, violet, fresh earth
Palate: red berry, fine tannin, savoury herb, long savoury close
Cab Franc-led blend from organic Pardas in the Bitlles river valley. Wild boar print labels (Sus Scrofa) reflect the Mediterranean forest reserve at the estate.
What it pairs with
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Catalan canelons
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Catalan meat cannelloni and Cab Franc's red-plum register sit naturally together. -
Roast wild boar
Game and the wine's wild-herb register share Mediterranean vocabulary. -
Aged Garrotxa cheese
Catalan goat cheese sharpens red fruit and softens tannin. -
Mushroom risotto
Earthy mushroom finds the wine's savoury-herb core.
History
Cab Franc-led blend from Pardas, the cellar founded in 1996 by Ramon Parera and Jordi Arnan at Finca Can Comas. Wild boar print labels reflect the estate's Mediterranean forest reserve.
- 2003 — First Sus Scrofa release
Facts
- Producer
- Pardas
- Grapes
- Cabernet Franc, Sumoll, Garnacha
- Classification
- DO Penedes
- Oak
- Ageing in French oak barriques
- ABV
- 13.5%
- Price
- EUR 18 to 28 at retail
- Drinking window
- 3-10 from vintage
- First vintage
- 2003
- Organic
- CCPAE
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Sus Scrofa
What does Sus Scrofa taste like?
Red plum, wild herb, violet and fresh earth on the nose; red berry, fine tannin, savoury herb and a long savoury close on the palate. Medium-bodied with medium tannin and high acidity.
When should I drink Sus Scrofa?
Drink 3 to 10 years from vintage. A 30 minute decant in youth lifts the herb and red-fruit notes.
Is Sus Scrofa vegan?
Yes. Pardas uses vegan fining.
What food pairs with Sus Scrofa?
Catalan canelons is the canonical pairing. Roast wild boar, aged Garrotxa cheese, and mushroom risotto are equally strong.
What grapes are in Sus Scrofa?
Cab Franc-led blend with Sumoll and Garnacha from organic estate vineyards in the Bitlles valley.