Celler del Roure - Vermell 2020
Sale Price: $16.89
3+ Price: $15.99 / btl
6+ Price: $14.99 / btl
|Producer||Celler del Roure|
While Valencia is best known for their oranges and paella, there is a small group of producers aiming to bring their wines to prominence. Celler del Roure is one of the wineries revolutionizing the region with a return to its roots.
“Vermell” (literally just “Vermillion”, in Spanish), has an intense ruby color thanks to the dominant Garnacha Tintorera, one of the few grapes where the flesh is also red. It is blended with a combined 30% Mando and Arcos, two ancient varieties Celler del Roure is bringing back into production and with some pretty underground techniques.
When I say underground- I mean literally! First, these wines are pressed and fermented in massive stone vats called “lagars”, and then matured in subterranean amphorae. These underground clay tanks provide a shimmering mineral tone that stainless steel or oak can’t match, adding to the succulent red-berried fruit. Indigenous yeast gives it a wild, fresh tone that’s simply unbeatable.
This is old-school wine making. It’s beyond old school- it’s full-on ancient! This rudimentary gravity flow is how wine was made back in the Roman era. So, if you’ve ever been curious about these kind of techniques (but also want something that doesn’t taste like Caesar’s boot), this is the wine for you!
The bright, electric fruit flavors, vibrant acidity (3.4 pH) and moderate alcohol (13%) make this a textbook example of a wine destined for the table. It won’t overpower lighter foods, yet has just enough tannins and alcohol to stand up to heavier options. And the acidity will cut through any richness thrown at it. Of course, it is an absolute perfect match with paella. Or try one of my favorites from the region – revuelto: eggs scrambled with beans, garlic onions and ham. Man, the Spanish love their eggs, and so do I! Not just for breakfast, folks!
Wine Advocate: 92 Points
“The red blend 2020 Vermell was produced with 70% Garnacha Tintorera, 25% Mandó and 5% Arcos. The Mandó… gives it more balance, finesse and roundness, and the Arcos,… gives it a little more length. It matured in underground and buried 2,600-liter clay tinajas (amphorae) for five months. It has 13% alcohol and a pH of 3.4, which speaks of its great freshness. It has a pale and bright ruby color, and it's medium-bodied, perfumed and fresh. It's more elegant and has more finesse.” WA
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