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Nu al dé witte cult-wijn uit Spanje!

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 op fles getrokken met volgende namen: Univers, Lumiere, Elixir, 2toile en Vibrations.

Lees hier de scores en commentaren van deze wijnen door de meest befaamde wijndeskundigen.

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)


source: linkedin.com

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

René Langdahl. Wine journalist (Denmark)


source: renelangdahl.com

“IT’S STILL NOT SHERRY, BUT…”
Published on Renelangdahl.com (July 2020)
René Langdahl is one of the most followed wine writers in Denmark and the Scandinavian world. On his blog he dedicated an entry to our project in July 2020.
He began his article poetically: « Can one transfer a total experience to bottle? Can one describe a landscape, a mood, best by meticulous and naturalistic artistic reproduction or is the hinted point-painted impressionist style perhaps better to give the viewer the feeling that the “painter” had when he / she stood in the landscape and the sun broke through the leaves in golden misty streaks, hovering flies and the rustle of leaves gave the soundscape and the scents were intoxicating? I doubt it, but Alejandro Muchada and David Léclapart are impressionists. They have transferred the insane glare from chalk-white soils under a cloudless but seagull-subdued sky and saline sea breeze to the bottle. Much of the albariza soil at Jerez and Sanlúcar de Barrameda is dead, ugly and barren, but in the duo’s plots, which are grown biodynamically, there is grass, herbs and flowers between the rows – and the plants, enchantment in the dazzling landscape, they have brought over in the bottle ».
In his article, he emphasizes the commitment to not fortification, nor to the use of the flower veil, showing the terroir without makeup. We shared the magnificent tasting notes from him.

We share his tasting notes:

Lumière 2017

Still a masterful mouthful. Last year I went crazy in detail – I could do that here too and add more cereal dust, lactofermented light vegetables, brie de meaux, kefir and hops, white currant juice, cement and lemon juice. Peeled, but wide, candy on concrete, a puddle in a chalk pit, depth and creamy mascarpone notes, free-bio-chamomile-honey-dryness. Still pure palomino.

Elixir 2017

40% moscatel and 60% palomino fermented in four-year-old bordeaux barriques and with battonage for ten months. Heavily perfumed rose scent, Provencal soap shop, but not overbearing and full of salted lemons and salted canned apricots, just without acid, rich and floral, whitewashed minerality and mildly raspy texture with more acid than the other two, spiced with gently judging sechuan pepper on tongue and mouth-watering aftertaste with grape bitterness.

Univers 2017

Only steel tank vinified. Ultra-peeled and lime-dusty and as such impossible to make into liquid, but it IS like liquid. Apple juice, green olive broth, malt yeast and apricot juice, sunny and cool at the same time. Incredibly refreshing and completely clean and free of funk. Bone dry, almost a kind of anti-structure, texture like wine-grained sandpaper with acid (and this is not normal for palomino), magically viscous and aftertaste with lime, grapefruit backing and dough.

Julia Harding. Master of Wine (England)


source: mastersofwine.org

Julia Harding is Master of Wine and is part of the Jancis Robinson MW team. She is considered one of the most sensitive noses in England. We share your tasting notes for our 2018 vintage.
We share her tasting notes:.

Lumière 2018

A little deeper in colour than the Univers, and again slightly cloudy but still pale. A little more open and richer-smelling than the Univers, riper yellow fruit – sour yellow plum, sour apricot, though not as sweet as that might suggest – as well as the intrinsic smoky, stony but somehow rich and still herbal notes. There’s even a suggestion of exotic flowers as it opens up, perhaps jasmine with a flicker of spice. Smells as if there was quite a time on the lees. Deep and at the same time creamy and chewy in the mouth. Like the Univers, this has lovely presence and depth for a wine of 12.5%. The acidity and the fruit depth are perfectly matched in a wine that you really have to sip slowly to enjoy fully. Then on the finish, the return of a lightly smoky reductive dry intensity that is as much about texture as flavour. Still a touch salty but more mineral. Incredibly long and satisfying. Even with so much intrigue and complexity, the fruit is lovely. Persistent, tantalising finish. I’m grasping for words. (JH) 2020-2025 17.5/20 points

Elixir 2018

Pale lemon colour and very slightly cloudy. This has even more jasmine than the Lumière but also the grapey/floral note of Muscat, though here it is subtle and entwined with a light saltiness. On the palate, there’s light spice, orange pith, apricot, and yet it is totally and deliciously dry with a dry, stony, grippy texture. Strangely it seems to close up as it breathes in the glass, losing some of those more obvious aromas derived from the varieties and becoming more mineral and stony. There are firm signs of the lees work: creamy and yet smelling of grainy pears. There’s almost a hint of a herbal spice a bit like curry leaf. The acidity is more marked than I expected, perhaps because it contrasts with the more scented flavours. Here the freshness seems to come more from acidity than from salty minerality. Still utterly complex and delicious. Real wine, like all these from Muchada-Léclapart. Amazing length and unusual to find a wine that has the scented accent of the variety and yet so much vineyard expression. (JH) 2020-2022 17/20 points

Univers 2018

Very slightly cloudy. There’s still a touch of reduction here – a deliciously complex aroma that is a sort of sour herbal smokiness with just the merest hint of lapsang tea and hay. The fruit is a cross between pear and quince but that’s secondary to a stony, salty, savoury character. Totally inviting. The aromatic complexity and intensity, and impossible-to-describe aroma, just make me want to taste it even more. On the palate, this is very similar to the nose, with a strongly saline tang and unexpected depth in the mouth for a wine of such low alcohol. It is the sort of weightless intensity that is possible with old vines. The smoky/dusty minerality and that sour-quince pull of the aroma is also matched on the palate. And yet underneath all that is lovely herby fruit, just not the sort you can pin down by analogy with the fruit we eat. Long, sour, mouth-watering finish. Impressive intensity that – looking at the simplicity of the winemaking – can only come from the vineyard and the transparency of Palomino to express terroir. May have a longer life than I have suggested. (JH)2020-2023 17/20 points

Wineanorak.com

Jamie Goode. Wine journalist (England)


source: wineanorak.com

Published in Wineanorak.com (November, 2020)
Jamie Goode is one of the most appreciated wine journalists globally, with very direct communication. In one of his articles on his Wineanorak blog, published in November 2020, he dedicates several paragraphs to our project, stating “Muchada-Léclapart is based in the country of sherry, but makes still wines. And they are really good. ”

We share your tasting notes for our 2018 vintage:

Lumière 2018

Such concentration here with a lovely mineral streak and notes of crystalline lemons, a slight salinity, and a bright acid line under everything. Has great concentration and precision. Layers of flavour here with great precision and purity. Really beautiful showing purity and minerality. 96 points

Elixir 2018

Astonishing nose of table grapes and lemons with lots of personality. The palate is concentrated and fresh with a lovely acid line, showing minerals, spice, lemons and spice. Such a multimensional wine that’s playful on the nose but serious on the palate. Quite brilliant. 95 points

Univers 2018

This is beautifully focused and mineral and saline with lovely precision. Very fine, fresh and salty with lovely mineral intensity. Such precision with a long finish. Has vitality. 94 points

Elixir
Andalucía
Muchada-Léclapart
€ 35,45
€ 29,30 excl. BTW
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Lumière
Andalucía
Muchada-Léclapart
€ 44,14
€ 36,48 excl. BTW
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Lumière
Andalucía
Muchada-Léclapart
€ 114,27
€ 94,44 excl. BTW
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univers+
Andalucía
Muchada-Léclapart
€ 27,87
€ 23,03 excl. BTW
Tijdelijk niet leverbaar Detailfiche

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