This is the highest expression of Cava from the winery, solely from estate grown fruit. Utilizing Chardonnay and Pinot Noir blended with small amounts of traditional Cava varieties, the
wine is assembled after an exhaustive search and tasting of various lots of wines. The focus is exceptional balance in the finished wine as well as extended aging on lees looking for distinct autolytic character. Bottled in December 2009 and disgorged in November 2012 after aging on the yeast for 35 months. No Dosage.
(disgorged November 2012): Pale gold. Expressive white peach and melon aromas are complicated by mint, fennel and toasty lees. Pliant, sappy and broad, the spice-laced honeydew, nectarine and pineapple flavors show very good clarity and lift. This silky, juicy Cava shows noteworthy concentration and serious finishing cut. Mediterranean Spain
The Wine Enthusiast
At first this is bready, and that’s all. With airing, things turn more complex. In the mouth, this feels racy and firmly acidic, while flavors of citrus turn yeasty and malty with time. A long, layered, yeasty finish shows a slow pulse and not much zest. Issue 2610, November 2013