“Utterly delicious.“ - Tim Atkin MW, 97 points

Enric Soler has all the necessary minerals to make great wine. He produces a range of daringly beautiful whites grown on soils with distinctly different mineral contents, where each vineyard imparts an elemental signature to the fruit. This pure Xarello is sourced from a biodynamically-farmed, single-hectare vineyard on ‘radical clay’, as Enric calls it, named ‘Espenyalluchs’. It underwent a wild yeast fermentation and spent 8 months in 4 and 5 year-old Burgundy barrels to harmonise the young wine without imparting oak flavours.

The aromas are markedly mineral, with impressions of powdered stone and chalk dust, very pure and chiselled, and then a cascade of crystalline lemon and white peach that broadens as it reaches the open waters of your palate. If you want a flex to show your friends you know your wines, here’s your ticket. Only 7 barrels were produced (2,670 bottles). 12.5% alc. Drink now-2030.

Organic/ biodynamic.

Press review:

Tim Atkin MW: “Espenyalluchs is produced from a vineyard planted in 2010, using cuttings from Nun Vinya dels Taus. At 500m above sea level, this is high altitude plantings for Xarel·lo. Ripe lemon, white peach, flint and a subtle smokiness, this really comes alive on the palate with such precision and verve. Waxy, fresh and electric, this carries the herbal character of Xarel·lo into a long, savoury finish. Transparent and utterly delicious. Drink now-2034“ 97 points

Customer Comments:

”This was possibly the best still Xarel.lo I’ve ever had. Pithy and saline, lovely stuff. Bravo Enric Soler!” - Mr. A.R.