Laura Tragent

Laura Tragent

Codorníu (Enóloga/Winemaker)

Winemaking was not an intentional career path for Laura Tragant. She grew up in Barcelona in a family with little interest in wine and studied agricultural engineering at the Universitat Politècnica de Catalunya in Barcelona “where she discovered the wine world by chance.” This experience led to her studying Oenology at the Universitat Rovira i Virgili in Tarragona (2006–2008). It was here that Laura realized her love for red wines.

When it came time to do her required practicum in 2007, unlike classmates who had family connections in Spain’s wine industry, Laura needed to look abroad. She decided on Artesa Winery in Napa because of its connection to Spain — the winery is part of the Codorníu Group — and its important location.

Laura’s placement at Artesa Winery turned out to be prophetic. Following a harvest experience in New Zealand (accompanied by her future husband), Laura was offered a position at Raimat (2008–2009), also in the Codorníu Group, and then a year later accepted a newly created position at Codorníu, where she now holds the title of Enóloga. In this position, she has successfully brought new ideas and a calm and quiet competence to all she does. Laura not only heads up research projects focused on innovation and improved quality, including the experimental use of amphorae for aging wine, but also is the winemaker who manages the cellar, an unusual position for a young and charming woman.

When asked what she most loved about her work, Laura said, “the first crush, the smell of the juice, the sense that ‘here we are again!’” Laura feels supported and challenged in her work at Codorníu and looks forward to what the future will bring as her career progresses.

The Wines. Codorníu is a large and highly respected winery that produces only Cava. Laura is excited about the wines being crafted, many of which we sampled at the extensive and highly educational tasting we experienced during our visit. The tasting occurred in a lovely, spacious room not far from the “Winery Jaume,” where the winemaking experiments are performed. A particular highlight was tasting three great single-varietal Gran Codorníu Gran Reserva Cavas (Pinot Noir, Chardonnay, and Xarel.lo), made in small lots in the Winery Jaume, and aged for seven years. Other favorites included the ‪Codorníu Reina Ma Christina, Cuvee Barcelona, and Anna de Codorníu Brut Rosé. Two bottles of the excellent 2012 Codorníu Reina Ma Christina made their way back with us to California.‬