Enric Soler, Penedes Xarel-lo/Malvasia 'Istiu', 2024

Name: Enric Soler, Penedes Xarel-lo/Malvasia 'Istiu', 2024
Brand: Coeur Wines (T. Elen) [COE]
SKU: NYC-COE-`CWSESXE24`-051126-2
Price: 72.99 USD
Availability: InStock

White Wine from Catalonia, Spain

by Enric Soler

$72.99

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Enric Soler is one of Spain's most quietly important winemakers — a former Spanish Sommelier Champion (1997) who walked away from a Barcelona tasting-room career in 2004 to take over his grandfather's tiny inheritance of old Xarel-lo vines in Penedes. He farms biodynamically, ferments with wild yeasts and works with the kind of intervention you can count on one hand. "Istiu" — Catalan for "summer" — is the cuvee he made for the season: a co-fermentation of Xarel-lo and Sitges Malvasia from a tiny single plot, raised eight months on lees in seasoned French oak. The result is what the name promises — a wine of warmth, lift and Mediterranean perfume, with apricot, pink flowers and crushed stone wrapped around a salty, cleansing core. Catalonia's most distinctive white grape, in the hands of its greatest interpreter.

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Robert Parker

93 points

"The 2024 Istiu is a 50/50 blend of 50-year-old Xarel.lo and young Malvasía de Sitges, from two small plots, 0.2 and 0.25 hectares, respectively. It sets the tone for the vintage and is very fresh and precise, with very good balance and cleanliness, and it's elegant and very approachable. The two varieties complement each other nicely. They fermented separately, the Malvasía in concrete eggs and the Xarel.lo in 300-year-old barrel (in 2025, it will be 100% in concrete), then aged for nine months with lees but without bâtonnage and blended one month before bottling. Malvasía, planted in 2020, was very young and delivered very low yields—the old Malvasía was ripped up after 2021—and it feels very integrated with the Xarel.lo. Soler likes the combination and doesn't feel the need to do a 100% Malvasia wine. Maybe the palate is more tender and has softer acidity and is less vibrant and sleek, but there are no real signs of heat or ripeness. This has textbook parameters: 12.5% alcohol, a pH of 3.11 and 6.5 grams of acidity. Only 910 bottles produced. It was bottled in June 2025." —Luis Gutiérrez

More about Enric Soler

It’s rare that we find a winemaker who focuses all of his attention, all of his energy, on one grape variety—but that’s exactly what Enric Soler does, in the Penedès, with that region’s most noble grape, Xarel-lo.

Enric was working as a sommelier in Barcelona until the death of his grandfather inspired him to pack up and move back to his ancestral homeland, where his grandfather had planted vines in the 1940s. He embarked on a deeply personal project to create three different wines from three different plots of Xarel-lo, planted at different times and on different soil types.

Predominantly known as one of the three main grapes blended into Cava, Xarel-lo (cha-rel-lo) produces incredibly aromatic and complex still wines. Enric’s are unlike any other Spanish white wine we know—bright and herbal, with notes of citrus and fennel, but deeply concentrated. In each of his cuvées runs a minerality that belies the inherent richness of the grape. We can’t get enough!

Each plot is farmed biodynamically, and minimalism is the name of the game both in the vineyards and in the cellar. A keen sense of balance, honed by Enric’s somm years, is the defining feature of his wines.

Wine Details

Grape Variety

Malvasia , Xarel-lo
Vintage

2024
Size

750ml
Farming Practice

Biodynamic
Sweetness

Dry
Body

Light Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Grilled prawns, fideua, gazpacho, romesco-glazed vegetables, manchego boards. Anything off the Mediterranean coast — paella, escalivada, salt-cod brandade — feels like it was made for this wine.

Tasting Profile

Aromatic and textural. Apricot, dried herbs, pink flowers, slate and crushed almond. Subtle lees-driven weight, bright acidity and a salty mineral wave on the finish — fresh, perfumed, perfect for warm nights.