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Staff Pick

Celler del Roure "Cullerot" Blanco - 2017

Item # 35297 750mL
$15.99/ Single Bottle
$191.88 $172.69/ Case of 12
You Save 10%
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Tasting Notes

A blend of white grapes from the Valencia region of Spain. The owner decided to pursue winemaking after discovering buried amphoras (clay wine vessels) on the property. He continues the practice of amphora aging today. The wine spends 6 months in amphora and comes out crisp and clean, pairing well with sashimi, ceviche and salads.


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Staff Pick Notes

Pablo Calatayud has been making wine only since 1995, but his inspiration and methods are centuries old. When he founded his winery near Valencia he discovered a cellar full of 17th century clay amphorae and decided to resurrect this ancient practice of aging. Calatayud's other passion is to use local, native grape varieties as much as possible. For his "Cullerot" (which means tadpole) he blends 30% Verdil, 30% Pedro Ximenez, 30% Chardonnay and 10% Macabeo from vines that range in age from 10 to 70 years old. He presses whole clusters, uses natural yeast, and then ages them in amphorae for 6 months. The wine is a study in contrasts. It's full of rich satiny fruit (ripe round pears and clementines) yet has a cool steely edge. He may use ancient methods but the wine feels so fresh and new.

- ALM

Astor's Glossary of Terms

Spain

Central to the Spanish winemaking philosophy is the belief that wine should be released only when it is ready to be consumed, and not a moment before. Spanish wine law focuses squarely on this issue: the terms Crianza, Reserva and Gran Reserva are highly regulated indicators of the amount of time a wine has aged prior to its release. In Rioja, Navarra, and the Ribera del Duero (which have the...

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Pedro Ximenez

Also known as PX (thankfully to those of us who have a dislike of words that begin with x’s), this dessert-style fortified wine is made entirely from the highly-sugared Pedro Ximénez grapes. Many of the best examples come from the region of Montilla, and are thus not technically classified as Sherries. PX’s are intensely, almost syrupy sweet, and are ideal drizzled over vanilla ice cream (or over...

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Chardonnay

From Champagne to Chablis, it's hard (not to mention unpleasant) to avoid this famous white variety. During a huge popularity surge beginning in the late 1980s, Chardonnay plantings have increased dramatically -- not only in California's wine country, with which the variety is nearly synonymous, but also in Burgundy (its original, Old World home) and just about everywhere else in the winemaking...

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Blanco

White...

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Macabeo

An internationally popular cocktail made with tequila, lime juice, and orange liqueur. Its origin has never been definitively proven, but it was invented sometime between 1930 and 1950, probably in Mexico.