Celler del Roure Safrà 2023
Fresh and aromatic with lifted red fruit of cranberry, wild strawberry, pomegranate and sour cherry, backed by subtle herbal notes of thyme and fennel and a touch of orange blossom. A brilliant vibrancy and structure on the palate, and elegant tannins. An incredibly pure wine, and a truly authentic expression of indigenous Valencian grape varieties.
The estate comprises 65 hectares of certified-organic vineyards, planted at 600 metres above sea level, grown on clay and sandy loam soils. On average, the vines are aged between 20 and 40 years old. `Safrà` is Valencian for saffron (`azafrán` in Spanish) and was first produced by Pablo in2015. The image on the label isa dragonfly, in the orange-yellow colour of saffron.
The grapes were hand picked into 15kg crates, and partially destemmed before fermentation took place in stone lagars and stainless steel tanks using indigenous yeasts. 40% of the grapes remained as whole cluster in both cases. Malolactic fermentation then took place before the wine was aged for 6months in2,800 litre subterranean amphorae (`tinajas`).
| RRP | £22.99 |
| Bottle size | 75cl |
| Vintage | 2023 |
| Alcoholic strength | 12.5% |
| Country | Spain |
| Region | Valencia |
| Grapes | Arcos 50%, Mandó 50% |
| Residual sugar (g/l) | 0.27 |
| Vegetarian | Yes |
| Vegan | Yes |
| Organic | Yes |
| Biodynamic | No |
| Closure | Natural Cork |
| Winemaker | Pablo Calatayud |
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.
