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Ferrero & Senís, La Pebrella 2023Celler del Roure - 75 cl.

96 R. Parker
Biological
Ferrero & Senís, La Pebrella
New
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A new project from Pablo Calatayud. The "Ferrero & Senís" line is a tribute to 2 of his best collaborators since ages. With the wines from this li... read more
Region:
Levante
Appellation:
D.O. Valencia
Wine estate:
Celler del Roure
Wine colour:
Red
Alcohol content:
12,5 %
View similar products
35,94 €
29,70 € excl. VAT
Product info
A new project from Pablo Calatayud. The "Ferrero & Senís" line is a tribute to 2 of his best collaborators since ages. With the wines from this line, he mainly wants to return to the forgotten grape varieties of the past, almost all of which had disappeared due to being too light and lacking in alcohol. These are mainly Arcos and Forcallà, which give light and elegant wines, paying homage to the Mediterranean light.
Vinification
Pebrella comes from 2 limestone plots. The 2 are vinified together in old underground stone cuves, almost entirely without de-stemming. The élevage is done in underground amforae and damejeannes. The wine's name refers to a variety of thyme that is very typical of this region (thymus piperella) and is found nowhere else.
Storage potential
Drink as from: 2025
Best moment: 2027-2030
Until: 2033
To serve
16°C.
Trial analysis
Light red in colour. In the nose, lovely Mediterranean notes of spices and red fruit. Very much "light" and elegant expression of its Mediterranean character. Very exceptional ! On the palate a lovely entry, lots of complexity and nicely dosed acids. Complex finish with fantastic finesse !
Flavor profile
Wood None Aged in wood barrels Heavily aged in wood barrels Acidity Low acidity Balanced High acidity Fruitiness Low fruitiness Balanced High fruitiness Structure Elegant Balanced Full-bodied
Reviews
R. Parker (96/100)

The new red 2023 Ferrero i Senís La Pebrella was produced with 50% Arcos on sandy soil and 50% old-vine, head-pruned Forcallà in a place with more clay, both rich in limestone, fermented separately with full clusters in their old stone lagar and matured in glass demijohn and tinaja. It has a pale and bright color and is slightly reductive ("Arcos is always reductive," winemaker Paco Senís told me). It's flinty and mineral, but behind that, it has a very expressive nose that is floral and spicy (it has lots of freshly crushed black peppercorn aromas, one of the textbook aromatic descriptors of Arcos), with fine tannins. It was a very dry year that was saved by some rain. The nose is light, fresh and jovial, but the palate is a lot more serious, deeply intense, very spicy, pungent and long, full of energy and light. The wine finished with a moderate 12.39% alcohol, a pH of 3.42 and 4.95 grams of acidity. This is a breakthrough red for Celler del Roure—a wine of finesse and elegance. Bravo! Pebrella is a local herb related to thyme (and oregano?), and they wanted to name the wine after it since it's an important ingredient in the local gastronomy.

Wine estate

Celler del Roure is nothing short of the pioneer of quality wine in the DO Valencia.
Until recently, Valencia was only known for its cheap bulk wines, but it is now blossoming into one of Spain most interesting wine regions.
Thanks to the estate, which rehabilitated long-forgotten local grapes like the red Mando and the white Verdil, and also rediscovered the use of amphoras.

Dish suggestions
Fish
    freshwater fish (fat) seafish (fat)
Groenten
    Mediterranean Vegetables
Meat
    chicken/turkey (poultry) pheasant/partridge (game) veal
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