Corpinnat Reserva Particular Gran Res. Brut N. - Xarel (14)

Xarel.lo en Macabeo | selectie van stokken 70-75 jaar oud | vergisting op staal (Macabeo) en eikenhouten vaten (Xarel.lo) | sur latte voor 98 maanden | top vintage weer | complex en intrigerend | fraai brioche | gist | wat bloemig en subtiel fruit | power | groots | gemaakt in enkel de beste jaren | 4074 flessen | 2015 en 2016 niet gemaakt

Recaredo

Een wijnhuis gespecialiseerd in Corpinnat (voorheen cava) en wat doen ze dit goed. De derde, vierde en vijfde staan nu aan het roer en er is weinig veranderd aan de arbeidsintensieve manier van wijn maken in dit wijnhuis Ze hebben alle vijftig hectare omgezet naar biodynamische wijnbouw. De wijnen worden na botteling tussen de 30 en 120 maanden gerijpt in de kelders, elke 14 maanden worden de flessen geschud voor de smaakontwikkeling en de flessen worden met de hand gedegogeerd zonder het bevriezen van de hals. Een aperitief of maaltijdbegeleider van hoge kwaliteit van mediterrane druivenrassen met een bijzonder verhaal.

Review

The 2014 Reserva Particular, a wine they first produced in 1962, is a blend of 55% Xarel.lo and 45% Macabeo from a selection of vines planted between 1950 and 1955 on limestone, silt and sandy soils. The Xarel.lo fermented in oak barrels and the Macabeo in stainless steel, both with indigenous yeasts (since 2013) and matured in bottle with the lees, where it refermented for 98 months (eight years and two months). It has 12% alcohol, a pH of 3.17 and 4,9 grams of acidity. This is a very complex wine with reductive and yeasty aromas from years in contact with the lees, and it is very classical, with licorice and freshly baked brioche without losing fruit and floral aromas. The palate is very dry, with a strong chalky sensation. They didn't produce this in 2015 or 2016, because they were very warm and dry vintages and they didn't have enough Macabeo. 2014 was also a short vintage. 4,074 bottles produced. It was disgorged in June 2023. 96/100 Luis Gutiérrez

Recaredo celebrates its centenary in 2024, as it was created back in 1924 by Josep Mata Capellades using the name of his father. The second generation, Josep and Antoni Mata, consolidated the business in the 1960s, and in the 1990s, they were joined by the third generation. Unfortunately, Antoni Mata Casanovas died in November 2023, a few months before the anniversary. They are releasing a limited oenotheque range from their exceptional Turo d'en Mota single-vineyard sparkling wine disgorged after almost 25 years in bottle with the lees. Congratulations to the Mata family!

They work exceptionally well in the vineyard and in the cellar and are of one of the holders of our Green Emblem award. They are certified organic and biodynamic in their 90 hectares of vineyards and are one of the promoters of the Corpinnat quality group of producers. They are planting more and more red grapes for the production of the sparkling wines, Monastrell and Sumoll. Production is 280,000 bottles, all from their own vineyards, fermented with indigenous yeasts, matured in bottle with the lees for no less than 30 months under a cork stopper and sold with no added sugar, as brut nature. The range I tasted was really impressive, with a breathtaking super-limited release of the 2001 Turó d'en Mota.