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Celler del Roure Cullerot 2017

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Description

Description

Celler del Roure Cullerot

Celler del Roure Cullerot aged in Tinijas (large clay amphorae) shows the fresh and complex flavours of this wine. Ripe tangerines from the Verdil, sweet spice from the PX, balanced with fresh and mouth watering citrus, melon and a touch of biscuit from the Chardonnay and Macabeo. Finishing with a rich and creamy mouth feel that makes this wine a true show case of its style.

Macabeo and Verdil from 30 year old vines, Pedro Ximenez from 70 year old vines and Chardonnay from 15 year old vines grown at approximately 600 meters. Integrated plantings of vines over 10 hectares with both trellis and bush plantations. Macabeo and Pedro Ximenez grown on clay-loam soils/ Verdil and Chardonnay grown on sandy-loam soils.

Pablo Calatayud’s family, like most in the area, had always tended vineyards and made wine but it was his decision in 1995 to extend his vineyard holdings and build a modern cellar that gave the first indication that Celler del Roure would become the pioneer of quality wine in Valencia.

Rapidly recognised by the likes of Robert Parker, the winery has continued to go from strength to strength under Pablo’s thoughtful guidance, assisted by his dynamic young winemaker Javier Revert. It is his curiosity and thoughtfulness that lead to the significant changes that have taken place in the cellar in the last five years. Pablo had long been convinced of the quality of indigenous Valencian varieties such as Mando (red) and Verdil (white) but was frustrated that oak ageing of the wines, whilst improving the structure of the wines, sacrificed their characteristic freshness, elegance and distinctive flavours.

Historically the local wines had always been fermented and aged in Tinajas- large clay amphorae- and Pablo was fortunate to still have dozens in the ancient subterranean cellar where his family had made wine for generations. Early experiments were highly convincing; producing relaxed, integrated wines that have benefited from post fermentation ageing but without any masking influence from oak, and some of the wines in the range are now made in this way.

Meticulous care in the vineyard and winery reduces the need for sulphur and the wines are more “natural” than many a “natural” wine though without any of the “faults” that critics of low sulphur wines associate with wines made in this way. Most importantly though the wines more than meet the criteria of inclusion in the our list- delicious, artisanal wines made by great people with whom we are more than happy to share a bottle of these fabulous wines.

www.cellerdelroure.es

Celler del Roure Cullerot – Hay Wines.

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