Celler del Roure Vermell Rouge 2018
The amphorae wines from Celler del Roure are blends of indigenous varieties, many of which are unknown outside of Valencia. For Cullerot, Proprietor and Winemaker, Pablo Calatayud, continues to seek out old vineyards of white varieties such as Tortosina, Malvasía, Verdil, Merseguera, and Pedro Ximénez. For Vermell, it is Monastrell, Garnacha Tintorera, and Mandó. Safra leaves out the Monastrell for Mandó with a touch of Garnacha Tintorera, while Parotet is Mandó and Monastrell.
Pablo’s vineyards are farmed manually and organically, and harvests are by hand in small crates. Vine age ranges from 15 to 70 years old, and the soils are various clays – ranging from fine alluvial and loamy soils to rockier limestone terroirs. Increasingly, he uses more and more whole clusters in the fermentation, finding the finished wines are more refined and savory – elements that are emphasized by the aging in subterranean amphorae.
| Vintage | 2018 |
| Varietal Composition | 70% Garnacha Tintorera, 30% Mandó |
| Appellation | Valencia |
| Alcohol | 13.50% |
| Volume | 750 ml |
| Country of Origin | SPAIN |
| State of Origin | N/A |
| Artificially Carbonated | No |
| Sparkling Wine | No |
“The red 2018 Vermell had just been bottled when I tasted it. This is the entry-level red of the old-style range produced exclusively with local grape varieties and aged in amphorae. 2018 was a year of low alcohol but also some challenges, which meant they had to sort the grapes for this blend of 70% Garnacha Tintorera and the rest Mandó. It feels like this Vermell is lighter and is getting closer to Safrà, as it's floral and delicate, with a medium-bodied palate, fine tannins and great balance. They keep fine-tuning their wines, controlling the power, making them subtler. 90,000 bottles produced.” - Wine Advocate, 91+ pts
“The proprietor’s family has long believed in the potential of the indigenous Mandó grape. From a vineyard planted at 1,650 feet above sea level, this is a wonderfully fruity, somewhat Beaujolais-styled offering with more body and texture than most Beaujolais possess.” – ROBERT PARKER
