Reviving ancient traditions, Celler del Roure organically cultivates indigenous Valencian varieties grown on clay, loam soils, and rocky limestone soils at nearly 2,000 feet above sea level. Also, in accordance with tradition, the grapes are fermented on their native yeasts and patiently aged in buried 17th century clay amphorae called tinajas. Celler del Roure’s Vermell – a fascinating autochthonous blend of Garnacha Tintorera (70%) and Mandó – simply explodes from the glass with a crimson-tinged plum hue and riveting aromas of black plums, bitter cherry skin, leather, and sweet cinnamon. Balancing fine tannins and superb tension, the Vermell accents its sappy kernel of red and black fruits with notes of licorice, dried herbs, and geranium petals. Loamy minerality and impressions of ferrous earth appear on the wine’s back-palate and segue it to its long, fresh, and food-friendly finish. An absolute steal in a full-bodied, fresh, and ready-to-drink organic red, pair Celler del Roure’s Vermell with full-flavored dishes such as burgers, grilled steaks, earthy mushroom recipes, lamb stew, and broiled eggplant topped with tomatoes, garlic, and olive oil.
Luis Gutiérrez, Robert Parker’s Wine Advocate: 91 points
