“IT'S STILL NOT SHERRY, BUT...”
Published on Renelandgdahk.com (July, 2020)
Rene Langdahl is one of the most followed wine writers in Denmark and the Scandinavian world. In his blog he dedicated an entry to our project in July 2020.
He began his article poetically: «Can a total experience be transferred to the bottle? Can a landscape, a state of mind, best be described by a meticulous and naturalistic artistic reproduction or is the impressionistic style insinuated with painted dots perhaps best to give the viewer the feeling the «painter» had when he was in the landscape and the sun was streaking across the leaves in golden, misty streaks, fluttering flies and rustling leaves gave the soundscape and the aromas were intoxicating? I doubt it, but Alejandro Muchada and David Léclapart are impressionists. They have transferred to bottle the mad glow of chalk-white soils under a cloudless sky but soothed by seagulls and salty sea breezes. Much of the albariza soil in Jerez and Sanlúcar de Barrameda is dead, ugly and barren, but in the duo's biodynamically farmed plots, there is grass, herbs and flowers between the rows, and they grow, enchanting in the dazzling landscape, and carry it into the bottle”.
In his article, he highlights the commitment to the non-fortification and the use of the veil of flor, showing the terroir without make-up.
We share its magnificent tasting notes:
Lumière 2017
“It's still a masterful mouthful. Last year I went crazy for the details: I could do that here too and add more cereal powder, light lacto-fermented greens, brie de meaux, kefir and hops, white currant juice, cement and lemon juice. Peeled but broad caramel over cement, a puddle in a chalky pit, deep, creamy mascarpone notes, free-bio-chamomile-honey-dryness. Still pure palomino”.
Elixir 2017
“40% Muscat and 60% Palomino fermented in four year old Bordeaux barrels and battonage for ten months. Strongly perfumed rose aroma, Provençal soap shop, but not overpowering and full of salted lemons and salted canned apricots, just no acid, rich and floral, whitewashed minerality and slightly raspy texture with more acid than the other two, spiced with sezchuan pepper delicately aftertaste to the tongue and mouthwatering with grape bitterness.”.
Univers 2017
“Just vinified steel tank. Ultra-packed and dusty with lime and, as such, impossible to turn into a liquid, but it IS like a liquid. Apple juice, green olive broth, malt yeast and apricot juice, sunny and fresh at the same time. Incredibly refreshing and completely clean and funk-free. Dry stone, almost a kind of anti-structure, sandpaper-like texture of wine grain with acid (and this is not normal for palomino), magically viscous and aftertaste with lime, grapefruit back and bigadej”.
