Javi Revert: naturally made wines from Valencia, Spain


Javi Revert: naturally made wines from Valencia, Spain

Javi Revert works as a winemaker at Celler del Roure in Valencia, Spain, but he also moonlights, making his own wine. He has discovered some old, terraced sites at altitude (the climate here is very warm), which at the time were planted with field blends. The soils here are rich in limestone and he’s chosen mainly north-facing sites for freshness. Winemaking is pretty natural and the results are fabulous. I tried three of his wines, but I’m only writing notes on two because one was sadly corked. UK agent is Indigo Wine.

Javi Revert Clausus 2016 Valencia, Spain
This comes from a 2.5-hectare parcel, planted in 1948 on calcareous soils with a mix of Tortosí, Trepadell, Malvasía, Merseguera and Verdil. Grapes are harvested together and whole bunch pressed, wild ferment, then racked into a clay tinaja, where it spends eight months on lees before bottling. Slightly oxidative with some appley hints and focused lemony fruit, with a slight waxiness. Linear, and with lovely texture, and fine acidity. Juicy and tightwound. 92/100

Javi Revert Sensal 2016 Valencia, Spain
13.5% alcohol. This comes from two parcels. 70% is from a 0.8 hectare parcel of 50-year-old Garnacha Tintorera planted on clay and limestone, the rest is from 30-year-old Monastrell planted on gravel and sandy soils. The two lots were fermented separately with a percentage of whole-bunch and later blended. This is a really dark wine with brooding, tannic, structured blackberry and raspberry fruit. It’s concentrated and structured, yet really fresh, and despite the intensity from the Garnacha Tintorea (aka Alicante Bouschet, which is dark fleshed), it has drinkability. It’s primary and youthful with good density and weight. Impressive stuff. 94/100

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