Sensal is Javier’s vino de pueblo or village wine. A blend of deeply coloured Monastrell and spicy Arcos, this wine is incredibly vibrant. It is chock full of aromas that burst out of the glass, from wild strawberry, cranberry, raspberry and ripe red cherry, to soft herbs that waft through and bring everything together. A gorgeous wine in every sense of the word. Bravo Javier!
It was very interesting to taste the 2020 Sensal next to the 2019. The village red in this almost perfect harvest is a blend of Monastrell, Bonicaire, Arcos and Garnacha from older and younger vines fermented by plot with indigenous yeasts and a significant number of full clusters. The élevage lasted 10 months and was part in concrete, part in 300-liter oak barrels. The grapes achieved full ripeness and have plenty of aromas and flavors, with 13.59% alcohol, more Mediterranean while keeping the balance. This is what Sensal has to be, marked by the Monastrell, with that rustic touch of tree bark, with more color, concentration and power than the 2019 I tasted next to it. It has great depth and intensity, reflecting a superb Mediterranean vintage.
Bonicaire is the lead variety here (it’s the same as Trepat). Plus Garnacha, Monastrell and Arcos. Lovely floral fruit here: it’s just so aromatic. There’s a lovely chalky texture under the ripe, slightly silky fruit. Fresh and vital with red cherries, some plums and a touch of raspberry.
Javier Revert is part of a vanguard of young Spanish winemakers who are working with indigenous grape varieties and traditional viticultural and winemaking techniques to produce pure, vibrant wines that truly reflect their origins.
They're made in minuscule quantities and destined to become a benchmark for the new wave in Eastern Spain. He has strong bonds to his home region, where his family h farmed for generations, and he studied viticulture at the Universidad Politécnica in Valencia.
One afternoon Javi was walking with his grandfather, who mentioned that an old vineyard they came across had been planted by his great-grandfather. This discovery prompted Javi to keep an eye out for other old, terraced sites. Soils are rich in calcium carbonate, not unlike the albariza around Jerez. The plots haven’t been worked for years so are now part of a patchwork of Mediterranean flora, olive and almond trees.