Muchada-Léclapart

Muchada-Léclapart
2019 Muchada-Léclapart Univers
30.95 25.58 As low as 28.95
2018 Muchada-Léclapart Lumière
49.95 41.28
2019 Muchada-Léclapart Elixir
37.95 31.36
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Alejandro Muchada comes from Cadiz and got the wine bug during the harvest of champagne house Léclapart. This resulted in a biodynamic approach to the albariza when they returned home to Sanlucar de Barrameda. Still wines based on palomino and moscatel without mutage (strengthening with alcohol, which is usual for sherry). Wines that are special, one by one, not filtered, nor aged with flor, and all come from certain plots. Alejandro and David own a total of 3 hectares that are biodynamically processed. In total, 5 wines are made here, namely the Univers, Lumiere, Elixir, 2toile and Vibrations.

After a very short period, Muchada-Léclapart is already the white cult wine from Spain! each with a high rating from the international wine press:

decanter
Sarah Jeans Evans. Master of Wine (England)

source: muchada-leclapart.com

SPANISH WINE IN 2021: TOP TRENDS AND THE 10 BOTTLES WORTH SEEKING OUT
Published in Decanter.com (January, 2021)
Sarah Jeans Evans, Master of Wine and one of the most expert journalists on Spanish wines, highlights ten wines and the new trends for the most prestigious magazine in the world of wine: Decanter. Among them, Lumière 2018 was selected and valued with 95 points.

We share the tasting notes for Lumière 2018
“Not sherry but a wine from the growing group of still wines made in the sherry zone. The soil is classic Miraflores albariza, the variety Palomino, 60 years old. The bonus is that without the usual influence of flor or solera you can taste the terroir. The partners Alejandro Muchada and the Champagne producer David Léclapart have conjured a delicately honeyed wine with drifts of jasmine and a clean, saline finish. The wines is made in three years old Bordeaux barrels, which add texture but don´t interfere with the clarity of flavour. Biodynamically farmed”. 95 points

Financial Times
Jancis Robinson. Master of Wine (England)

source: mastersofwine.org

“STARS OF TOMORROW?” Future cult wines!
Published on its website and in the Financial Times (June, 2020)
Jancis Robinson is perhaps the most followed wine journalist in the world. Last June 2020, she dedicated an article to the cult wines of the future, in which she placed Muchada-Léclapart. “Wines can go from bargain to extravagance remarkably quickly. I put my head in the past and suggest some future cult wines”. So began Jancis Robinson's article, published in the Financial Times weekend, in June 2020, where she indicates the possible cult wines for the coming years. And in the first place, she nominated Muchada-Léclapart, valuing its commitment to the soul of the Jerez area.
Jancis begins by recalling her trips to Bordeaux in the 90s discovering wines like Le Pin or the first time she tasted Sassicaia from Tuscany in the 70s. Wines that were affordable at that time and that in a few years became inaccessible for the majority.
And then she writes: “I would like to name the Andalusian wines of Muchada-Léclapart to begin with, appropriate enough because their wines, effectively unfortified white wines from a single superior sherry vineyard, make the most exceptional aperitifs, as well as having an adequate alcoholic strength (only 12.5% ​​alcohol) to drink with food”.

Luis Gutierrez – Robert Parker – (Spain)

Tasting notes published on RobertParker.com (June 2019)

Luis Gutierrez is one of the greatest wine experts in Spain; founder of the famous mundovino blog, he is currently responsible for Robert Parker in Spain, Jura, Argentina and Chile. We share the tasting notes of the first vintage of Muchada-Léclapart: 2017, where his valuation of Lumière stands out - a wine he compares with those of Jean-François Ganevat, the fashionable vigneron of the French Jura.

Lumiere 2017
I loved the 2017 Lumière, a white Palomino from old vines in the La Platera vineyard in Pago Miraflores that somehow made me think of the white topped-up wines from Jean-François Ganevat in the Jura. It was aromatic and open, very expressive and a bit funky, with faint spices and a touch of clove, but with a superb palate, round and balanced. It felt very harmonious and complex, with ever-changing notes of quince, decayed white flowers, white pepper and some sea breeze. The mouthfeel and texture were dry and chalky, and the finish was long and extremely tasty. This was vinified in well-seasoned Bordeaux barrels, yet it had no aromas or flavors of oak. 94 points

Elixir 2017
The 2017 Elixir is a new dry blend of Palomino and Moscatel grapes. The Paomino comes from old vines in Viña La Platera from Pago Miraflores in Sanlúcar on classical albariza soils and the Moscatel comes from Viña Camino del puerto in the Pago Abulagar in the village of Chipiona on sandy soils with some clay. There is 60% Palomino and 40% Moscatel, fermented in Bordeaux oak barrels with indigenous yeasts. It's perfumed, clean, expressive and showy, with notes of orange blossom, white pepper and a salty twist. The palat