Pardas Aspriu Xarel·lo 2015

The most recent release of this Burgundian Xarel·lo, which is partly fermented in barrels and partly in concrete. Incredible drive and complexity; the piercing acidity of Xarel·lo really shines through here. Fresh orchard fruits, lemon curd, fennel, beeswax and a touch of smoke, with an effortlessly long finish. Superb Xarel·lo from the La Lola vineyard, and a testament to the ageing capabilities of this wonderful grape. 2022-2040. 

The 2015 Aspriu Xarel.lo was produced with grapes from a 1.2-hectare vineyard called La Lola (mentioned on the label) on the property Can Comas on limestone and clay soils that are not cultivated. 2015 was already a dry year with 270 liters of rain. It fermented in concrete vat and new 500-liter French oak barrels, where the wine matured for seven months. These are wines for the long run; they have aging potential (at eight years of age now, this is proof of that), and in 2015 it kept 12.5% alcohol and retained very good freshness, reflected by a pH of 3.11. It looks like a much younger wine, with a bright color, almost fluorescent, aging at a very slow pace. The nose is very fresh and fruit-driven, less developed than the 2014, with notes of lemon pie. It keeps the varietal nose, without developed aromas. 2014 and 2015 were the last "normal" vintages in the zone; 2015 was warmer and drier than 2014, but the wines are fresher than those from 2014, the same as what happened with 2017 and 2016, with 2017 being warmer and drier but with fresher wines than 2016. 1,360 bottles were produced. It was bottled in June 2016. - Luis Gutiérrez.