2011 Mas del Serral
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Tasting notes
This vintage of Serral del Vell has an irresistible injection of aromatic lift and energy, with truffle, honey-on toast and sea breeze focused with a beautiful reductive tint, which tunes the roasted lemon peel and ripe apricot fruit with stunning clarity. The maturation here is less advanced even than the 2012, savoury with nut oil and subtle creaminess of texture but showing no signs of over-evolution. Such fluidity, detail and class, no doubt one of Catalonia's greats.
Critic scores
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Luis Gutiérrez, Wine Advocate
Tom Hewson, Decanter
More reviews and scores
2011 was a year of good ripeness and dry weather, similar to 2015 or 2019, a traditional Mediterranean year, when the 2011 Mas del Serral also showed a more traditional profile, with more toasty notes, some hints of cereals, honey and a touch of caramel, a little more oxidative than the 2012. It has 12.5% alcohol and a pH of 3.05, produced by pressing the full grapes and fermenting the juice in stainless steel and concrete eggs, kept with the lees for at least nine months and put to referment in bottle with Champagne neutral yeasts, and then matured with lees in bottle for 100+ months. It's a long-aging sparkling wine with high minerality and an austere mouthfeel, developing slowly in the glass and unfurling Mediterranean notes of fennel and esparto grass. It finishes very dry. This seems to be aging a little faster than the 2012.