Celler del Roure Vermell 2016  Front Label
Celler del Roure Vermell 2016  Front LabelCeller del Roure Vermell 2016  Front Bottle Shot

Celler del Roure Vermell 2016

  • RP91
  • JD90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Based on the Monastrell grape, one of the indigenous varieties of Valencia, Vermell also includes smaller portions of Garnacha Tintorera and Mandó in the final blend. Hand harvested, destemmed and fermented by natural yeasts in stainless steel tanks and stone lagars, then aged in amphorae, Vermell showcases the typical dark-fruit flavors and herbal nuances of Monastrell without being overripe, overbearing or overloaded with oak. It is an excellent introduction to the new “old style” of wines being made at Celler del Roure.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The amphorae-aged red 2016 Vermell is a Garnacha Tintorera-based blend with 30% Monastrell fermented in stainless steel with indigenous yeasts and aged in amphorae for six months. It has a characterful, primary and a little wild nose, very young, showing some Mediterranean herbs that grew as the wine sat in the glass. It feels like the Tintorera is a nice base for this blend, especially as it's handled here, with lower yields; therefore, they harvest it earlier and make a very soft vinification—almost a white vinification without skins—resulting in a sharper and more vertical wine and then with the kick added by the Monastrell. The palate is very balanced and with very fine tannins. It ends clean and very tasty. This is a delicious young Mediterranean red.
JD 90
Jeb Dunnuck

A value priced blend of mostly Garnacha blended with 30% Monastrell, the 2016 Vermell is a medium-bodied, ripe, yet also elegant 2016 that has outstanding notes of blueberries, black cherries, earth and loads of exotic, floral nuances. Brought up in larger, subterranean amphorae, it a character-filled, old-school-styled red well worth drinking.

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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

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Known for its bold, heady, rustic and age-worthy red wines, 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.

Most planted and respected 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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ESLEC7163_2016 Item# 524289

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