|90||Wine & Spirits Magazine||This is a tight, floral blend of xarel•lo, parellada and macabeo, organically farmed at U Mes U’s estate vineyards in Penedès. Spring flower scents of narcissus meet green apple and pear nectar flavors in a luscious Cava. The touch of sweetness in the end will meld well with jamón serrano.
Joshua Greene – August 2021
|89||View from the Cellar||The new release of Cava “1+1=3” non-vintage Brut is made from a blend of forty percent Xarel-lo, thirty-five percent Parellada and twenty-five percent Macabeo. The vineyards are all farmed organically and the grapes are hand-harvested. The wine is from the base year of 2019 and was disgorged in October of 2021, after a bit more than a year and a half on the fine lees. The finishing dosage was 8.5 grams. The wine offers up a bright and nicely precise nose of lemon, lime, wild fennel, salty minerality and a topnote of dried flowers. On the palate the wine
is zesty, fullish and nicely balanced, with a good core and soil signature, pinpoint bubbles and a sneaky long and complex finish. This is a very tasty bottle and a fine value. 2022-2035.
John Gilman - Issue #98 March-April 2022
|89||Vinous Media||Bright yellow-gold. Fresh pit fruits, orange and a hint of smokiness on the nose and in the mouth. Chewy and focused, showing good depth and building spiciness on the nicely persistent finish, which leaves a hint of yellow plum behind. Lot #19093, disgorged in April 2019. 2021- 2024
Josh Raynolds - March 2021
|88||Wine Enthusiast||This wine has a nose of nectarine, Gala apple and cashew. It is bright in the mouth, offering flavors of ripe summer peach, Valencia orange and lime zest with a hint of pie crust.
Mike DeSimone - Issue November 2022