They added two new (rented) plots to the white blend 2021 Cullerot from 40+-year-old vineyards of Macabeo and Malvasía (nonaromatic) on very white soils at 600+ meters in altitude. 2021 saw a later harvest than 2020, and it was a year with a rainy spring and a mild summer. The wines have less muscle and are more immediate and fluid, with lower alcohol and a slightly higher pH. This blend of 30% Pedro Ximenez, 30% Macabeo, 10% Malvasía, 10% Tortosina, 10% Verdil, 5% Merseguera and 5% Chardonnay fermented in stainless steel with indigenous yeasts and matured in 2,600-liter clay tinaja for six months. It has 13% alcohol and a pH of 3.13 and 6.8 grams of acidity, good ripeness, freshness and balance. The wine is still very young and a little reductive from the recent bottling. It is very fresh and precise, with notes of fennel and herbs and a faint bitter twist, with good length and quite sharp. This year, it has more Macabeo than ever. Give it a few more months in bottle. 55,000 bottles produced. It was bottled in February 2022.
... More details
Celler Del Roure Cullerot Blanco 2021 750ml
Rated 92 by Wine Advocate
They added two new (rented) plots to the white blend 2021 Cullerot from 40+-year-old vineyards of Macabeo and Malvasía (nonaromatic) on very white soils at 600+ meters in altitude. 2021 saw a later harvest than 2020, and it was a year with a rainy spring and a mild summer. The wines have less muscle and are more immediate and fluid, with lower alcohol and a slightly higher pH. This blend of 30% Pedro Ximenez, 30% Macabeo, 10% Malvasía, 10% Tortosina, 10% Verdil, 5% Merseguera and 5% Chardonnay fermented in stainless steel with indigenous yeasts and matured in 2,600-liter clay tinaja for six months. It has 13% alcohol and a pH of 3.13 and 6.8 grams of acidity, good ripeness, freshness and balance. The wine is still very young and a little reductive from the recent bottling. It is very fresh and precise, with notes of fennel and herbs and a faint bitter twist, with good length and quite sharp. This year, it has more Macabeo than ever. Give it a few more months in bottle. 55,000 bottles produced. It was bottled in February 2022.
... More details
• Cullerot, which means tadpole, is the white that Pablo makes in the old cellar utilizing heirloom and indigenous varieties including Macabeo, Malvasía, Pedro Ximénez, Verdil, and others. The goal is to base the wine on Mediterranean varieties best suited to the region – varieties that fully ripen with more modest alcohol levels.
• 600 meters elevation.
• Whole cluster press, natural yeast fermentation beginning in tank and transferred to amphorae to finish fermentation.
• 6 months in amphorae.