Celler del Roure, `Cullerot` Valencia

PRODUCER

Celler del Roure founder Pablo Calatayud is part of a new generation of Spanish winegrowers championing traditional methods and forgotten regions. He is a proud member of the ‘Futuro Viñador’, a pioneering group of producers including Telmo Rodríguez, Pepe Raventós and José Maria Vicente. Together they are transforming the Spanish wine scene, using Spain’s treasure trove of old vines and indigenous varieties to produce modern expressions of variety and site.

Pablo started Celler del Roure in 2000 with a few tanks and barrels in a corner of his father’s furniture workshop. He became increasingly fascinated with local Valencian varieties, especially Mandó. “If one farmer had 300 kilos of Mando, I paid him with 600 of something else in order to get the finest fruit.” Pablo’s early wines were made in tiny quantities, but quickly attracted the attention of local sommeliers. “Valencia has wonderful culinary traditions and restaurants, but for a long time there was no Valencian wine on restaurant wine lists. I had to change this”, explains Pablo.

In 2006 Pablo bought an estate in Moixent. Tucked behind the Serra Grossa, 70 miles southwest of Valencia, the property dates back to the seventeenth century. On discovering its original cellar with stone lagars and buried clay amphorae (‘tinajas’ in Spanish) in great condition, Pablo started experimenting. He became convinced that indigenous varieties like Mandó, Arcos and Verdil were better suited to traditional practices. Today the wines are made with minimal intervention, using native yeasts and old amphorae. Talented young winemaker Paco Senis, who also owns a wine bar and restaurant in Valencia, is in charge of production. The estate comprises 65 hectares of certified organic vineyards planted at 600 metres above sea level. The elevation as well as cooling easterly winds help moderate this warm, Mediterranean region, resulting in grapes with remarkable freshness.

‘Cullerot’ is a white blend of Macabeo, Verdil, Malvasia and Pedro Ximénez. Fermented in stainless steel and aged in amphorae for six months, it is balanced and fresh with lovely texture. As Luis Gutiérrez (Wine Advocate) attests, “the quality transcends the price.” ‘Les Prunes’ is a rosé made from 100% Mandó. Direct pressed into tank for spontaneous fermentation, and then racked into amphorae to complete fermentation and age for six months, this charming rosé is bone-dry with crisp acidity and fresh berry flavours. ‘Vermell’, a blend of Mandó, Arcos and Garnacha Tintorera, has a pretty nose, with crunchy red berry fruit and herbal flavours. ‘Safra’ and ‘Parotet’ are different blends of Mandó and Arcos, with 30% whole bunch in the fermentation. ‘Safra’, the Mandó dominant blend, has wonderful vibrancy and elegant tannins. ‘Parotet’, the Arcos dominant blend which benefits from additional time in amphorae, has a bit more weight and intensity.

All the Celler del Roure wines display a very distinctive freshness. They are authentic expressions of traditional Valencian varieties that belie tired stereotypes of over-oaked and over-extracted Spanish wine.

VINEYARDS

This wine is blend of estate-grown fruit and fruit purchased from seven local growers. The Celler del Roure estate in Les Alcusses comprises of 65 hectares of certified-organic vineyards, planted at 600 metres above sea level. The grapes sourced from growers are located in the Terres dels Alforins area, planted between 550-700 metres above sea level. Grapes are grown on clay and sandy loam soils, and are aged between 20 and 40 years old.

VINTAGE

2023 will be remembered for severe drought, with less than 30 litres of rain falling between November until the end of May. Thanks to two storms in November and January, the plants had enough water reserves to survive, and further rainfall at the end of May and beginning of June (more than 300 litres in a few weeks) greatly accelerated the ripening cycle. The summer was slightly hotter than 2022, with particularly high temperatures toward the end of August, along with over 40 litres of rain. Harvest commenced on the 9th of August, which was much earlier than usual.

VINIFICATION

The grapes were hand picked into 15kg crates, and completely destemmed. Maceration took place for approximately four hours, with some variation depending on the grape variety. Fermentation started in stainless steel tanks, and was finished in clay amphorae. The wine was then aged a further 6 months in 2,500 litre clay amphorae before being released. `Cullerot` is Valencian for `tadpole`.

TASTING NOTES & TECHNICAL DETAILS

This wine is beautifully balanced and fresh, with a lovely texture. On the nose, there are delicate flavours of green apple and citrus.The Verdil grapes add flavours of tangerine, whereas the Pedro Ximenez adds a touch of sweet spice. A deliciously freshing and aromatic wine.