Blend of old vines Garnacha Blanca, Macabeo, Garnacha Gris and Pansal. Partly fermented in French oak 'barriques' for three months. Wonderful texture with powerfully structured fruit (almost Rhone and Viognier like) yet very fresh and uplifting on the finish. Would be sensational with lobster! L&S (Feb 2014)
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Amazing lift and perfume endowed by the Grenache Gris. Lightly and excitingly bitter with real vivacity. Apparently the 2008 is wonderful now. Fermented lemon cough sweets. Very good value. The bargain among the four Acústic wines I tasted recently was Acústic Blanc 2012 Montsant, from what tastes like a particularly successful vintage for this unusual and exciting white. It's a blend of 60% Garnacha Blanca, 25% Macabeu, 10% Garnacha Gris and 5% Pansal, the local name for Xarello. The vines are 30 to 70 years old at a range of different elevations and expositions. A quarter of the wine was barrel fermented, all of it was aged on lees. (Jancis' Wine of the Week). Drinking range: 2015 - 2020 Rating: 17/20 Jancis Robinson OBE MW - www.JancisRobinson.com (Aug 2015)
These exciting wines, from very old vines in the DO of Montsant (a 'doughnut-like' ring of land that encircles Priorat on all sides) is the project of Albert Jané Ubeda. Unlike Priorat's famous slate soils Monsant has a mixture of terroirs with more clay, sand and slate vineyards. Planted with Garnatxa (Garnacha) and Samso (Cariñena).
Albert is like an obsessive collector when it comes to prospecting new vineyards, even if he comes across a small parcel of old bush vines he just has to have it and this patchwork of sites add so much complexity and intensity to his wines. All the vines are between 30 and 105 years old, in harsh and stony soils of sand stones and clay.
Albert's philosophy is to create wines that express and bring back to life the traditional way of making wines here. He is all about authenticity and says his job is to look after the vines - he makes his wine in the vineyards not the cellar. It is the vines and the terroir that are the magic here for Albert and his mission is to bottle it!
Working organically since his first vintage in 2004, all the grapes are hand-picked. Vinification is traditional (small wooden press), there is a very prudent use of oak 'a good barrel is a barrel you cannot taste' says Albert, it should 'help the wine express itself not actually add its own mark to the juice'. All wines are then bottled without fining or filtration, making them the most exciting and expressive wines we have tasted from this upcoming region.Albert also has exciting wine projects in Priorat with Ritme Cellar and Autocton Cellar.
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