Produced from estate-grown, hand-harvested grapes, this Cava was bottled using yeast from the Oenologist Institute of Champagne. Second fermentation commenced in bottle, which took three months at 57 degrees F. The wine is aged in the bottle for at least 16 months before disgorging and is disgorged several times per year, so length of time on yeast varies. All bottles are marked with a disgorgement date on the back label. Dosage added (8.5 gm/liter). Total residual sugar: 9.9 gm/liter.
89pts Vinous – Antonio Galloni– N/V
“Light bright yellow. High-pitched lemon, green apple and honeysuckle scents, along with a spicy ginger nuance. Nervy and light on its feet, offering zesty citrus fruit flavors that deepen on the back half. The floral quality repeats on the nicely persistent finish, which is firmed by a snap of dusty minerality. — Josh Raynolds”
92+pts View from the Cellar– N/V
“The bouquet jumps from the glass in a complex and vibrant mélange of lemon, pear, ocean breeze, salty soil tones, dried flowers and a gentle topnote of menthol. On the palate the wine is deep, bright, focused and rock solid at the core, with lovely nascent complexity, zesty acids, frothy mousse and excellent length and grip on the beautifully-balanced and youthful finish. For drinking over the next six months, I would look for the excellent disgorgement from August, but this wine, once it blossoms, may land just a touch higher up on the hierarchy. Fine, fine Cava. 2017-2030+.”
91pts View from the Cellar–N/V
“The wine offers up a lovely bouquet of lemon, green apple, sea salts, stony minerality and a touch of lemongrass in the upper register. On the palate the wine is medium-full, crisp and beautifully balanced, with a good core, elegant mousse and fine length and grip on the zesty finish. For an entry level bottling, this is really good. 2017-2025.”
