Strak

Alejandro Muchada is afkomstig van Cadiz en kreeg de wijnmicrobe te pakken tijdens de oogst van champagnehuis Léclapart. Dit resulteerde in een biodynamische aanpak van de albariza bij het thuiskomen in Sanlucar de Barrameda. Stille wijnen op basis van palomino en moscatel zonder mutage (versterken met alcohol wat gebruikelijk is voor sherry). Wijnen die één voor één bijzonder zijn, niet gefilterd, noch met flor gerijpt en allemaal van bepaalde plots afkomstig zijn. In totaal hebben Alejandro en David 3 hectare in eigendom die biodynamisch bewerkt worden. In totaal worden er hier 5 wijnen gemaakt namelijk de Univers, Lumiere, Elixir, 2toile en Vibrations.

Na een bijzonder korte periode is Muchada-Léclapart al dé witte cult-wijn uit Spanje! met stuk voor stuk hoge beoordeling van de internationale wijnpers:

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 her 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.

Lumière 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 palate is dry, serious, balanced, with focused flavors and a dry finish with a bitter twist. It’s very tasty, long a clean. 4000 bottles filled in May 2018. 92 points

Univers 2017
The white 2017 Univers is pure Palomino from 20-year-old vines that are organically and biodynamically farmed in the La Paltera vineyard in Pago Miraflores in Sanlúcar on albariza soils. This is their entry-level Palomino from the California clone, from a single vineyard and bottles after nine months in contacto with the lees, which represents quite well what they want todo: dry, unfortified whites that are fresh, salty and tasty, very different from what people aure used to from Jerez. They do not really like fortified wines, but some are fermented in sherry casks, from which they might get some of the sherry character, but not this one. They do not want to call themselves “natural” or anything, but they try to do the wines in the most natural way possible without deviations, off aromas or volatility. This is clean and with a mixture of floral and fruit aromas, critus hints and a yeasty twist. The palate is light and quite fresh (2017 was a very warm year), very tasty and long, and with the umami, almost salty, touch in the finish. 6,000 bottles were filled in May 2018. 90 points