Javi Revert 'Sensal'
"Revert makes two single vineyard wines, Micalet and Simeta, but Sensal is made from several plots. ‘In the beginning, in 2016 and 2017, I made Sensal with Monastrell, Garnacha Tintorea (aka Alicante Bouschet) and Bonicaire (a local grape). The Alicante Bouschet is very old and was planted by my great grandfather as well. But I can’t make the wine that I want with this grape: it is too strong and powerful. Then in 2018 I decided to remove Garnacha Tintorea from the blend because I planted Garnacha in 2015, and in 2018 I had some grapes from these young plants. From this moment, Sensal changed a lot: it is fresher, more fluid, an easier wine, a vin de soif. In 2019 I continued this way, without Garnacha Tintorea, and using Bonicaire, Garnacha, Monastrell and Arcos. But the heavy rain in 2019 meant that 2019 has only Garnacha and Bonicaire. 70% of this wine comes from young vineyards, just three years old. With a young vineyard, planted in the right place, and worked the right way, I can get the wine that I want to make. In a young vineyard, you need to work more: you need to look for the balance. Old vineyards achieve balance alone. In Sensal 2020 there is Monastrell and Arcos because we didn’t have rain. To me it is better. But in 2019, a difficult year, I am happy because almost only with the young vineyard I got the wine that I was looking for.’
For Sensal he primarily uses an amphora (with a capacity of 1000 litres), and he has seven of them. ‘It’s a terracotta tinaja made in Spain,’ he explains. He also uses some barrel and demijohn for this wine. ‘I’m always using the three things: I don’t like only barrel. I always need a bit of amphora or demijohn to get a bit of freshness to the wines.’
The new 2020 is awesome, fuller, a bit richer. Still fresh and bright, but more complete, juicy red and black fruits, good acidity, spice, hint of meat and liquorice with a juicy finish,