From: Valencia, Spain
Blend: Pedro Ximénez, Macabeo, Malvasía, Verdil, Tortosina, Merseguera, and others
Critical Acclaim: 92 pts Wine Advocate
"The white 2018 Cullerot had just been bottled when I tasted it. It's a wine that was born as an accident and has changed a lot, and it's now produced with a blend of (mostly) local varieties sourced from different growers—approximately 25% Macabeo and 25% Pedro Ximenez and 10% each Malvasía, Tortosina, Verdil, Chardonnay and other whites. It matured in buried 2,600-liter tinaja for six months. The summer was wet and cool, which benefited whites (it was a more challenging year for reds), and they got a good crop and could sort and select the best grapes. The wine is fine and elegant, Mediterranean and spicy, with notes of fennel and aniseed. It also has a balsamic, bay leaf-like note. It's long and narrow, with good freshness and acidity, in line with the 2016. Very tasty and a bargain for the price. They now produce 45,000 bottles of this and control about 15 hectares of white grape varieties." - LG
Taste: A truly "almost-orange" skin contact white wine, the Cullerot Blanco is medium-bodied and impresses with its intricate notes. Hints of stone fruit, apple skin, tropical notes, and a clay-like minerality meld together to create an intriguing palette of flavours. It has been recognized for its excellence with a 92 point rating from Wine Advocate. Luis Gutiérrez, reviewing for Wine Advocate, described it as "fine and elegant, Mediterranean and spicy, with notes of fennel and aniseed."
Since the commercialization of Cullerot in 2010, Celler del Roure has focused on reviving old varietals from the region. The ancient technique of vinification in amphorae, still present on this domain, is a testament to this commitment. The glass reveals ripe white fruit scents, aniseed, and some floral exotic hints, underpinned by a discreet Mediterranean signature. The taste is full, fruity and dry, balancing a wider diaphragm, juicy and cohesive with limited acidity.
Pairing: This deliciously savory white wine is also a versatile one, with a beautiful blend of flavor profiles, making it ideal for pairing with a wide variety of dishes. Our favorite pairing with this wine is also the region’s most famous: Paella (ps. we’re sharing Mark Bittman’s Master Recipe under this list)! But of course, if you’re craving other cuisine, we’ve listed some suggestions that would complement this wine below.
* Seafood: Given its proximity to the Mediterranean Sea, Valencian cuisine is rich in seafood, and the Cullerot Blanco pairs exquisitely with these dishes. Consider pairing it with grilled white fish like sea bass or cod, where the wine's apple and stone fruit flavors can complement the mild, delicate flavors of the fish. The wine's hint of salinity would also pair well with oysters, mussels, or other shellfish.
* Poultry and White Meats: The Cullerot Blanco’s textural nature can stand up well to white meats. Pair it with a roast chicken dish, ideally with herbs that echo the wine's aromatic profile, such as fennel, rosemary, and thyme. It could also go well with pork dishes, perhaps a pork loin roasted with apples and fennel.
* Vegetarian Dishes: Considering the winery's focus on organic farming, this wine would be an excellent choice for vegetarian and vegan meals. A vegetable paella, a traditional Valencian dish, would be an excellent match. The mix of vegetables, rice, and spices would harmonize with the wine's depth and complexity. Alternatively, a hearty Mediterranean vegetable stew or a mushroom risotto would pair well.
* Cheese and Charcuterie: The Cullerot Blanco's roundness and body could pair wonderfully with a cheese board featuring a mix of soft and hard cheeses, or with a selection of Spanish charcuterie, such as jamón ibérico or chorizo.
Remember, when pairing wine with food, personal preference is key. The Cullerot Blanco is a complex and versatile wine, capable of enhancing a wide variety of meals. Experiment with different dishes and discover which combinations work best for you.
Paella Master Recipe
By Mark Bittman
About. The Valencia region of Spain, rich in history and tradition, is home to a quiet revolution in the winemaking industry. Spearheading this revolution is Celler del Roure, a winery that is reviving old traditions and underappreciated grape varieties to produce an astonishingly unique and interesting range of wines.
Founded in 1995 by Pablo Calatayud, Celler del Roure has set its roots in an ancient country estate located outside of Moixent. This estate bears the marks of centuries of integrated farming, with the historic production of grain, almonds, olives, and, of course, grapes. The remnants of an old stone olive press and an extensive subterranean cellar filled with intact 17th-century amphorae testify to the estate's wine and olive oil making past. Pablo has embraced this heritage, restoring the old clay amphorae to once again be used for wine production, thus bringing traditional vinification methods back to life.
One of the crowning jewels in the Celler del Roure's portfolio is the 2018 Cullerot Blanco, an exciting venture into the world of nearly forgotten local grape varieties. 'Cullerot', meaning 'tadpole', is a nod to this wine's white nature. Made with a blend of local and heirloom varieties - Pedro Ximénez, Macabeo, Malvasía, Verdil, Tortosina, Merseguera, and others, the Cullerot Blanco celebrates the Mediterranean varieties best suited to the region.
Crafted with care and precision, the grapes are hand-harvested from vines ranging from 30 to 70 years old, grown in clay loam and sandy loam soils. This certified organic wine begins its journey with a whole cluster press, followed by natural yeast fermentation in a tank before being transferred to amphorae to complete the process. Aging for 6 months in the amphorae, the wine is vegan-friendly and resonates with the very essence of the land it comes from.
Situated in the town of Mogente, Celler del Roure is found in the interior of the province of Valencia. The winery oversees four farmlands located on the north side of the Serra Grossa and in the Alforins-Alcusses valley, situated approximately 550 meters above sea level on average. The soil, predominantly clay and lime, is sandy and contains little organic material, providing ideal conditions for viticulture.
Each wine in the Celler del Roure line-up is a testament to the commitment and passion of the winemaking team, and the 2018 Cullerot Blanco is no exception. This "almost-orange" skin contact white wine, with its depth, complexity, and engaging character, is an emblem of Valencia's vinicultural renaissance.
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