Acustic Celler Acustic Blanc 2010 Front Label
Acustic Celler Acustic Blanc 2010 Front Label

Acustic Celler Acustic Blanc 2010

  • RP90
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

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.

Critical Acclaim

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RP 90
Robert Parker's 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.
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Acustic Celler

Acustic Celler

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Acustic Celler, Spain
Acustic Celler Winery Image
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.

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Famous for the robust and earthy, black-fruit dominated, Monastrell (known as Mourvedre in France), Jumilla is an arid and hot region in southeastern Spain. Its vine yields tend to be torturously low but this can create wines of exceptional intensity and flavor. Quality combined with accessible price points give the region great recognition on international markets far and wide.

The reds from Jumilla are heady and spicy, packed with fruit and show aromas of dried licorice and herbs. If you like Syrah, Grenache or Pinot noir, a red wine from Jumilla would be a perfect next choice!

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

OPI46006_2010 Item# 114537

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