Celler del Roure Vermell 2014 Front Label
Celler del Roure Vermell 2014 Front LabelCeller del Roure Vermell 2014 Front Bottle Shot

Celler del Roure Vermell 2014

  • JS91
  • RP90
750ML / 0% ABV
Other Vintages
  • WS92
  • RP91
  • RP91
  • RP91
  • JD90
  • RP90
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Winemaker Notes

This young red blend Celler del Roure, is made with Monastrell, Garnacha Tintorera, Mandó.

Critical Acclaim

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JS 91
James Suckling
This shows blackberries and some grilled-meat aromas and green-olive character. Soft and fruity with an easy, fun finish. Now is the time.
RP 90
Robert Parker's Wine Advocate
The entry-level red from the ancient style range, the 2014 Vermell is a blend of Garnacha Tintorera with 15% Monastrell and 10% Mandó fermented in stainless steel with indigenous yeasts and matured in 2,600-liter amphorae for six months. It shows hints of higher ripeness, with black rather than red fruit that needed some time in the glass to settle down and slowly showed some red berries too. Perhaps the company of the new Safrà was disturbing too... This is quite fruit-driven and straightforward, but not banal, with subtle elegance, a pleasant red blend without complications, immediate and easy to drink, without much depth and complexity. The palate is nicely balanced and the effect of the old amphorae is subtle. I see that the integration of the amphorae with the wines is much better when the amphorae are old (and possibly buried), like these ones.
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Celler del Roure

Celler del Roure

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Celler del Roure, Spain
Celler del Roure  Winery Image
Everything old is new again. If you had visited Celler del Roure when it was initially created in 1995, you would have been treated to a modern, minimalist and spotless cellar with assorted stainless steel tanks and new French oak barrels. Such is not the case today. After touring the current technology in viniculture, you would be taken on a tour of the ancient property that includes an old olive press, various outbuildings and a subterranean cellar dug into the bedrock below the estate. This cellar afforded a glimpse of the winemaking practices of centuries ago. The winding halls of the cellar are lined by dozens of amphorae embedded into the earth with individual stone lids. Many have been joined by stone channels carved into the rock, serving as the most rudimentary form of gravity flow. Some amphorae have cracked over the years, but a surprising number remain in perfect condition.

Such a complete and well-preserved artifact of viniculture would have remained an intellectual curiosity for most people, but Pablo Calatayud founded Celler del Roure with the intention of exploring both how wines were made centuries ago, as well as how they would have tasted. Such an endeavor makes complete sense once you meet Pablo and understand his connection with the history of the Valencian region surrounding the village of Moixent. As a proponent of the indigenous varieties of the area, such as Mando and Verdil, how could he also not champion indigenous viniculture? While there are still "modern" wines made at Celler del Roure, the majority of cuvees age in amphorae in the ancient cellar.

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Spanish red wine is known for being bold, heady, rustic and age-worthy, Spain is truly a one-of-a-kind wine-producing nation. A great majority of the country is hot, arid and drought-ridden, and since irrigation has only been recently introduced and (controversially) accepted, viticulture has sustained—and flourished—only through a great understanding of Spain’s particular conditions. Large spacing between vines allows each enough resources to survive and as a result, the country has the most acreage under vine compared to any other country, but is usually third in production.

Of the Spanish red wines, the most planted and respected grape variety is Tempranillo, the star of Spain’s Rioja and Ribera del Duero regions. Priorat specializes in bold red blends, Jumilla has gained global recognition for its single varietal Monastrell and Utiel-Requena has garnered recent attention for its reds made of Bobal.

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ESLEC6342_2014 Item# 178746

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