2012 Mas del Serral
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Tasting notes
Full bottle 1,699 g. Xarel-lo and Bastard Negre co-planted in 1954 in the 1.92-ha Clos del Serral vineyard, facing north and north-west. Hand-picked on 1 September. Spontaneous fermentation for 15 days, aged in concrete on lees. Tirage on 20 June 2013, disgorged 15 March 2023. Deep gold. Bone dry but honeyed and an interesting coffee note. The broad acidity has a tensile structure, but within that age has given it pliancy. The core flavours of the wine are both piquant and creamy. Quince and loquat, crab apple and turmeric, taking on a sepia glow towards the finish. Tiny spiky bubbles which dissipate rapidly, leaving the wine itself to bask in glory. Another very serious, very foodie Raventós sparkling. (TC)
Critic scores
Average Score
Luis Gutiérrez, Wine Advocate
Tamlyn Currin, jancisrobinson.com
More reviews and scores
The extremely young and undeveloped 2012 Mas del Serral was produced with a field blend of Xarel.lo and Bastard Negre (Graciano) from the oldest vineyard on the family property (planted between 1950 and 1954). The wine has 12.5% alcohol and very low pH (2.96) and is incredibly subtle and delicate with inner strength and energy. It has incipient notes of fennel and aniseed, energetic and very much alive but in need of more time to unfurl more layers of aromas and gain weight in bottle. 2012 was a dry year, and the wine has a dry and stony palate. It also has high acidity through concentration of the juice and is mineral and austere, with no heat or fat. 2,440 bottles produced. This ages in bottle for at least 100 months.