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Highly individual Spanish white made in an artisan way from grape varieties on the edge of extinction - grapes like verdil and merseguera which we hadn't even heard of! This combines these with Pedro Ximinez, macabeo and others to create a wine that is nutty, smooth and plump, and that pushes the boundaries yet remains eminently drinkable.
Product Code: SP15141
View all products by Celler del Roure
Celler del Roure is one of a handful of pioneering properties in Valencia that owe much of their success to respecting tradition and enhancing it, rather than overwhelming it, with modern winemaking techniques.The property focuses mostly on indigenous grapes that are local to Valencia. This includes garnacha and monastrell but also the lesser-known mandó variety. The winemaking philosophy here, led by young winemaker Javier Revert, is to embrace the traditional methods of ageing but without the influence of oak flavour. He achieves this by using tinajas – large clay amphorae – to ferment and mature the wines. Fortunately the property still had many of these amphorae, 87 of them, stored in their underground cellar which had been used by the family for generations. The advantage of these is that it allows the beneficial properties of positive oxidation which gives the wines their brick-red colour, savoury secondary flavours and soft, well-absorbed tannins. These are wines that are rich in personality and in many ways they are the complete contrary to today's modern fruit-driven styles. Setze Gallets – a blend made up of mostly garnacha and monastrell with 5% mandó – is a great introduction to the style, while Safra, dominated by mandó, reflects the personality of the grape in its vibrancy and freshness. Indeed, Pablo says that the variety has ‘more of a white wine soul’.
"Takes me back to my first tasting of Verdil in a beach side restaurant in Valencia. Love to try unusual varieties. It’s a little lost in such a big blend here, but zesty and refreshing, ideal for midweek summer evening. Not super complex but a great aperitif and helping to save some rare grape varieties from extinction is surely a good thing for biodiversity."
I would recommend this wine
"I am the odd one out here as I really enjoyed this unusual wine. Low in alcohol presumably because the local cepage ripens slowly, an oily Mediterranean flavour, good balance, worked really well with monkfish. Much preferred to the ever popular Adelaide Hills Chardonnay, so will order again when we can order mixed cases. Well worth trying if you enjoy the Society’s Languedoc white wines.
"Totally agree with the other lukewarm reviews. This blend doesn't add up to anything. Possibly the most bland white wine I have ever had from the Society. "
"Too subtle for me. Might work as an aperitif, but not a food wine. Perhaps there’s a reason why these grapes are disappearing - or was the 2017 vintage just better than the 2018 here?"
"Its OK for a midweek wine. Pleasant enough, fruity enough. Not especially distinctive or memorable."
There are no press reviews for this product.
"Wonderful - I have to agree with the previous reviewer: packed with character, with the merest touch of sweetness.
This is fantastic value. I'm going to order a case, this is my new favourite white."
Mr Charles Skinner (09-Sep-2018)
"Aged for 6 months in clay amphorae. Similar drinkability and weight to a Campanian white, like Fiano, with the firm acid balance of a decent Chablis. Fragrant, floral, orchard fruit and citrus on the nose. Rounded, strongly spicy, fruit on tasting, brisk acidity balances the strong flavours with aplomb and even seems to provide some salinity on the finish. Another personality packed wine from this excellent cellar."
Mr Mark Barton (28-Jul-2018)
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