|EXCELLENT||The Washington Post||Score: ** Stars (Excellent)
This is a perennial favorite of mine for bargain bubbly, from a local importer and with great availability throughout the region. It is the classic cava grapes of xarello, parellada and macabeo, fermented and aged in the traditional champagne method, with the second (bubbly) fermentation in the bottle. Enjoy this with spicy salami, pasta or other light foods, or just turn a tough workday into a celebration.
Dave McIntyre - October 26, 2018
|92+||View from the Cellar||(November 2015 disgorgement)
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+.
Issue #61 - January/February 2016
|91||View from the Cellar||(December 2016 disgorging)
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.
|#5||VinePair||Rated as #5 of in an article entitled: Eight of the Best Cavas Under $15, Tasted and Ranked, where editor Tim McKirdy tasted more than 40 different Cavas.
This producer might have failed math class, but there’s no doubt about its winemaking credentials. Rich in oxidative notes, this brut Cava smells like an apple turnover and is defined by pronounced doughy aromas. On the palate, it’s refreshingly acidic, with a crisp, lasting finish.
July 3, 2019