|90||Vinous Media||Translucent yellow-gold. Lemon zest, quinine and ginger on the incisive, mineral-accented nose. Sharply focused and dry, showing firm cut to Meyer lemon and green apple flavors, which deepen slowly on the back half. Finishes long and energetic, leaving subtle herb and floral notes behind. This wine, which has less than a gram of residual sugar, is from lot #9127110. 2021- 2024
Josh Raynolds - March 2021
|89+||View from the Cellar||The Biutiful Cava non-vintage Brut Nature is composed of a fairly unique blend of eighty percent Macabeu and twenty percent Chardonnay. It was aged for a year and a half sur latte prior to disgorgement and has less than a gram of residual sugar. The wine offers up a bright and stylish nose of lemon, tart pear, salty minerality, dried flowers and lemongrass. On the palate the wine is crisp, fullish and beautifully balanced, with frothy mousse, good mineral drive and a long, vibrant and fairly complex finish. This is a very well-made example and a superb value. 2020-2030+.
Issue #86 - March/April 2020
|**||The Washington Post||Score: ** Stars (Excellent)
This lovely, crisp and refreshing bubbly is made in the trendy style of the most sought-after grower champagnes: with no dosage, or added sugar (thus the “brut nature” nomenclature). This is yet another example of why cava is a favorite sparkling wine for budget-conscious wine lovers.
"5 Wines for Holiday Entertaining and other Winter Drinking" - December 12, 2015
|The Daily Meal||Biutiful, a truly elegant macabeo-chardonnay blend, is a knock-out value. From the enticing apple and lime nose to the zesty citrus and mineral finish, this wine delights the senses. Well-structured and balanced, this dry cava’s bubbles are tiny and lively, contributing to the round, sparkling mouth feel.
This brut nature is made with the very latest technology and is fermented in the bottle for a full 15 months, without added sugars. The resulting cava is surprisingly complex, and would, I suspect, knock out contenders at three times the price in a blind tasting. A stellar pairing with all manner of shellfish and seafood, from blini with crème fraiche and caviar to a festive paella.