2015 Acústic Celler
The 2015 Acustic Blanc has a real immediacy, with gorgeous aromatics of wild flowers, bright citrus, fennel and crushed stones. The palate is balanced and vibrant with great intensity, crisp citrus freshness, some wild herb notes and a mineral grip on the long juicy finish. Drinking range: 2016 - 2022 L&S (May 2016)
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Pep yourself up with this nutty, fennel leaf and citrus winter white charmer, mostly grenache with a dollop of macabeo. Jane MacQuitty, The Times (Jan 2017)
2015 Acústic Blanc is a garnacha blanca/macabeo blend and it destroys white CdR. Matthew Jukes www.matthewjukes.com (Oct 2016)
Mainly Grenache Blanc. Oak then stainless steel. Lots to chew on and nothing too hot. Masses of texture and tastes as though the vineyards are quite high elevation. Drinking range: 2017 - 2019 Rating: 16 Jancis Robinson MW OBE - www.JancisRobinson.com (Sep 2016)
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.
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