Acustic Celler Acustic Blanc 2010
Other White Blends from Jumilla, Spain
Light gold-colored, it exhibits an alluring nose of baking spices, buttered popcorn, peach skin, and tropical aromas. This is followed by a rich, smooth-textured, spicy wine that has good balancing acidity and a lengthy, fruit-filled finish.
The Wine Advocate - "The current releases contain one white wine, the 2010 Acustic Blanc made from 60% Garnacha Blanca, 25% Macabeu, and the balance Garnacha Rojo and Pansal. The wine was partially fermented (30%) for 3 months in French oak, the balance in tank. Notions of mineral, melon, honeysuckle, and baking spices inform the nose of a savory, smooth-textured, concentrated wine that will provide enjoyment for several more years. It is an outstanding value. "
Acustic Celler Winery
This acoustic (unplugged) wine is based on the wisdom of the ancient vineyards of Garnacha and Samsó (Carinena) and the old tradition of winemaking from the ancient vine growers.
It is an acoustic wine, sensitive from the roots of these ancient vineyards. A wine that wants to express and emphasize the quality and singularity of these wonderful old native vineyards most of them from 40 to 65 years old. View all Acustic Celler Wines
About JumillaView a map of Jumilla wineries (hue-MILL-ah)
Notable FactsThe grape Monestrell (known as Mourvedre in France) is making an impact here, taking up over 80% of the vineyard land and producing wines of dense fruit and spice character. It snagged the common partner syrah for blending, as well as the international grape, Merlot. Monestrell takes well to the flat vineyards and rocky soils that retain heat. The red wines from Jumilla are full-bodied wines with flavors of black fruits and plums. Rosés of the Monestrell grape are refreshing and fruity.
The most popular red varieties of Spain include Tempranillo and Garnacha (Grenache). Whites don't garner quite as much recognition, but there are some regional varieties not to be missed, like Albarino and Verdejo. The popular red regions of Spain include Rioja, known for its outstanding wines of the Tempranillo grape; Ribera del Duero, producing high quality reds from Tempranillo and Garnacha; Galacia, with the sub-region of Rias Baixas, home to the deliciously crisp and floral Albarino grape; and Priorat, a region increasing in popularity with its high-quality cult reds. Other regions of note are Rueda, growing the Verdejo grape, La Mancha, a wide desert region, covered in the most planted white variety in the world, Airen, and Jumilla, making wines based on Monastrell (Mourvedre).
Spain's wine laws are based on the Denominacion de Origen (DO) classification system, devised in the 1930's. A four tiered system, the most basic level is Vina de Mesa (table wine) followed by Vino de la Tierra (country wine), DO and at the top DOC. Currently, only Rioja and Priorat have DOC status, while over 65 DO's scatter the country.
Most DO regions are classified and regulated by how long they age the wines. On a red wine label, one may find the terms Crianza, Reserva or Gran Reserva, denoting the wine's barrel and bottle time. Crianza is usually two years between barrel and bottle (the time in each depends on the DO and/or the winemaker), Reserva up to 4 years and Gran Reserva 5 – 6 years. Classifications of each region and wine are controlled by the region's Consejo Regulador.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.