|90||Wine & Spirits Magazine||The Subirats family own 49 acres of vines in Sant Sadurní d’Anoia, below the castle that bears the family name. Winemaker Damia Deas i Gual buys in fruit from another 250 for the winery’s Cavas, including this blend of trepat with 10 percent pinot noir. It’s a rich wine with notes of Cara Cara oranges, wild mushrooms and rooty scents, a lovely pink for roast quail.
Joshua Greene – August 2021 (Best Buy)
|89||Vinous Media||Bright orange-pink. Musky red berry, blood orange and floral scents show good clarity and pick up a subtle herbal note as the wine opens up. Sappy and focused on entry, offering redcurrant and bitter cherry flavors that deepen and spread out with air. Chewy and nicely concentrated, delivering solid finishing cut and a lingering orange pith note. (aged on its lees for 18 months; Lot # L1723615TC)
Drink 2019 - 2020
Mediterranean Spain: Diversity and Consistency, April 25, 2019
|88||View from the Cellar||The Brut Rosé from Conde de Subirats is composed of a mix of ninety percent Trepat and ten percent pinot noir, with the sur latte aging lasting fifteen months and the finishing dosage being eight grams per liter. The wine has a nice, deep salmon color to it from the Trepat and delivers bright and nicely vinous bouquet of cherries, blood orange, a touch of clove, a good base of soil and a touch of rye. On the palate the wine is crisp, full-bodied and nicely light on its feet, with solid depth, frothy mousse and respectable length and grip on the well-balanced finish. This has quite a bit more personality on the nose than on the palate, but it is well-made juice. 2018-2025.
Issue #75 – May/June 2018
|88||International Wine Review||With scents of pomegranate and red watermelon,
this rosé Cava offers a bright, fruity drink with just enough residual sugar (10 g/l) to bring out the fruit but not taste sweet. Very good value. A blend of 90% Trepat and 10% Pinot Noir, spends 18 month on the lees.
Issue #42 - May/June 2014