Lobban Wines, La Pamelita Syrah Garnacha NV

This wine is vinified in the traditional method for sparkling wines, similar to the method used in the Champagne area. The grapes undergo fermentation in tank with 7 days skin contact, which gives the wine its lovely red colour. It is fermented dry and then malolactic fermentation takes place and a further 6 month maturation whilst still in tank. As with Champagne, there is a secondary fermentation that takes place in bottle over a 36 month period

Pamela Geddes has an unlikely story. Originally from Aberdeen in Scotland and educated in microbiology, she first worked in the whisky industry. She then moved into the wine scene and mastered the craft of making sparkling reds during five years in Australia, before forging her reputation by making Spain’s only sparkling red wine. After visiting and falling in love with the city, Barcelona became her permanent home, and it was here that she set up her own project, La Pamelita. These days she produces some amazing wines under her label Lobban Wines. Her winery is one of the smallest in Spain. Located near the Anoia, a river that weaves its way through the region of Penedès, the facility is just outside of the Cava capital St Sadurni d’Anoia, in the charming village of St Jaume Sesoliveres. Her wines La Pamelita and La Rosita are both made from grapes from Calatayud, while the fruit for El Gordito is selected from the best vineyards in Jumilla. For her sparkling wines, the winemaking process is entirely manual, using traditional method artisanal techniques; these are truly handcrafted wines