All fruit was hand harvested in mid-late Sept. from certified organic vineyards. The Parellada came from 2 different 38-year-old bush-vine vineyards at 450 m. The Xarel-lo from a single 26-year-old, cordon-trained vineyard at 315 m, with limestone soil. Finally, the Macabeo from a single 46-year-old bush-vine vineyard at 260 m. The wine was aged for 15 months on lees prior to disgorging in December 2016.
91pts View from the Cellar –N/V
“The new release of Cava Cygnus Brut “Reserva” is again a slight variation of cépages from the other two new bottlings in the market, as this cuvée is comprised of thirty-five percent each of Parellada and Xarel-lo and thirty percent Macabeo, with some of the estate’s oldest vines used for this bottling. It is aged a shorter time on the lees- fifteen months in this case- and finished off with a dosage of eight grams per liter. The nose wafts from the glass in a vibrant mix of lime, tart orange, salty minerality, wild fennel, gentle smokiness and dried flowers. On the palate the wine is deep, full-bodied, crisp and very nicely balanced, with a nice touch of dosage, elegant mousse and very good length and grip on the complex finish. This is really the perfect balance for most casual Cava drinkers, but will seem a tad sweet to those that are more inclined towards low dosage bubblies. Fine juice. 2017-2027.”
90pts Vinous – Antonio Galloni- N/V
“Pale gold. Aromas of ripe lemon, peach and melon, accompanied by a hint of jasmine that emerges with air. Silky and seamless on the palate, showing good depth and heft to the juicy citrus fruit and honeydew flavors. Lingers with strong, fruity persistence, leaving melon and tangerine notes behind. — Josh Raynolds”
90pts Vinous – Antonio Galloni- N/V
“GREAT VALUE
Light, bright yellow. Displays mineral-accented tangerine, pear and honeysuckle scents that show very good clarity and a candied ginger accent. Smooth, seamless and broad in the mouth, offering ripe citrus/orchard fruit flavors that slowly deepen and become spicier with air. Lingers nicely on a sharply delineated finish that leaves a subtle floral note behind. (Lot 18316; disgorged in October, 2018 after 18 months on its lees; 9 g/l residual sugar) 2019-2024”
