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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2013 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88 pts. and median of 88 pts. in 23 notes) - hiding notes with no text | | | Tasted by mtesar on 10/1/2017 & rated 89 points: Příjemné perlení, lehce kouřová vůně. (1135 views) | | | Tasted by wineshlub on 3/1/2015 & rated 88 points: Popped and poured. Yeasty sawdust aroma. Pleasant flavor of baked apple. Lemony finish.
Good. Seems simple at first, but there's a little more going on underneath than is immediately apparent. Nicely structured, firm backbone, appealing flavors. Great value for the price. (1967 views) | | | Tasted by forceberry on 8/9/2014 & rated 90 points: Dosage 8 g/l.
Very light pale lime green color. Aromatic nose with some slightly smoky and rubbery hints that seem to be quite typical of Cava, along with tropical aromas of peach and pineapple, lemon marmalade, some floral tones, a little bit of honey, a hint of sweet apple and a touch of woolly lanolin. Very distinctive and interesting. The wine is dry, quite intense and medium-bodied on the palate with flavors that repeat the elements of the nose, along with light notes of toasty autolysis, some stony minerality, a little bit of herbal bitterness and a hint of chopped nuts. The mousse feels very small and fine, but also very persistent. Nice, lively and quite high acidity. Overall this feels like your basic Cava that you can buy here for 10€, but only in a remarkably more complex, intense and characterful take on the style. The finish is quite long, crisp and acid-driven with intense flavors of stony minerality, herbal bitterness, some yeasty French bread, a little bit of rubbery character, a hint of lemon curd and a touch of key lime.
A very nice, interesting and characterful Cava - even as the entry-level bubbly of the house this wine puts a great majority of the Cavas we have here to shame. Lovely on its own and shows great structure in regards to pairing it with food. A bit expensive here at 18,99€, but still manages to deliver for the price. (1100 views) | | | Tasted by CRUSHER on 3/11/2014 & rated 88 points: good value (2470 views) | | | Tasted by olioli on 10/4/2013 & rated 90 points: Le dernier d'une longue série du 2009... (2671 views) | | | Tasted by olioli on 7/13/2013 & rated 91 points: Mon Cava préféré dans cette zone de prix (20$ au QC). (2322 views) | | | Tasted by millesime66 on 5/18/2013 & rated 87 points: Bien fait , même très bon, sans être excitant ni spécifique. Bon Cava bien équilibré , belle prise de mousse et pas sucré du tout. (2269 views) | | | Tasted by strawbo on 1/17/2013 & rated 87 points: Not a lot of nose but does have a very light mineral touch. Taste: Minerals and grape fruit. Develops with time and also open up a bit more with temperature approaching 10-12 deg. celsius. (1744 views) | | | Tasted by twon on 12/28/2012 & rated 86 points: Very straightforward cava. Very one note but not offensive. Gets better as time goes along. (1380 views) | | | Tasted by AHSpiritus on 12/16/2012 & rated 85 points: All of my 12 bottles had a bad cork-smell. (1430 views) | | | Tasted by fries on 12/10/2012: WSET Level 2 Class 8 (BCIT Downtown Campus, Vancouver, BC): Tasted blind. Clear, pale lemon, with somewhat course, fast bead. Nose is clean, pronouced intensity, aromas of ripe apple, lees, and a slightly funky warm rubbery note. Palate is dry, medium+ acid, medium- body, with flavours of crisp apples, citrus, hint of nuts. Mousse is fine and somewhat brief. Finish is medium to medium+. Good quality Cava. (1973 views) | | | Tasted by JOsgood on 8/18/2012: Didn't care much for it. Too dry and lacking any substance. (1124 views) | | | Tasted by rjonwine@gmail.com on 8/5/2012 & rated 90 points: Paella Feast (Chez Christianne, San Francisco, CA): Light yellow color with steady, small bubbles; chalky, tart peach, mineral, ripe pear nose; tasty, tart poached pear, chalk, mineral palate; medium-plus finish 90+ points (1211 views) | | | Tasted by leonardo_de_araujo on 6/16/2012 & rated 84 points: Good cava for the price (890 views) | | | Tasted by leonardo_de_araujo on 6/16/2012 & rated 84 points: Good low price cava (946 views) | | | Tasted by czar33 on 5/26/2012 & rated 90 points: Encore une fois un des meilleurs mousseux sur le marché québécois, sous les 20$. (1107 views) |
| By John Gilman
View From the Cellar, Jan/Feb 2013, Issue #43, The Six Percent Club: Superb Spanish Cava Direct From the Growers
(Raventós i Blanc “L’Hereu” Reserva Brut Nature) Login and sign up and see review text. | By Richard Jennings
RJonWine.com (8/5/2012)
(Raventós i Blanc Cava Reserva Brut (L'Hereu)) Light yellow color with steady, small bubbles; chalky, tart peach, mineral, ripe pear nose; tasty, tart poached pear, chalk, mineral palate; medium-plus finish 90+ points 90 points |
NOTE: Scores and reviews are the property of View From the Cellar and RJonWine.com. (manage subscription channels) |
| Raventós i Blanc Producer website
Raventos i Blanc was founded in 1986 by Josep-Maria Raventos, a member of the Codorníu family who wished to create a small, quality-oriented winery that would stand apart from the large co-ops in the area.
Today they own about 300 acres of vineyards (with a high percentage of Chalk in the soil, like Champagne) planted mostly to local varieties such as Macabeo (Viura), Xarel-lo and Parellada. All three of these
grapes are found in the excellent value Brut "L'Hereu".
2009 Raventós i Blanc Cava Reserva Brut (L'Hereu)Grape(s): 40% Macabeo / 40% Xarel-lo / 20% Parellada
Closure: Cork
Alc by Vol(%): 12
Residual Sugar(g/L): 8.5
Total Acidity: 6.88
pH: 2.88
Viticulture: Organic
Harvest: Started the crop year with large water reserves thanks to the rainy autumn of 2008 and also to the wet winter of 2009. The first Xarel·lo vines started to bud in mid-March, which meant they were two weeks ahead in the cycle compared to 2008. Budding still coincided with the rainy months of March and April, which led to early attacks of mildew, but May and June were quite dry and hot which allowed the vegetation to fill out well and very healthily, perfect for green pruning. July saw 41 L of rain, which helped to move the cycle along, refilling the reserves that had been consumed. The average annual temperatures began to rise in May, June and July, but the most decisive time was a very dry and very hot August, especially during the week from the 14th to the 20th, which led to an advance in the cycle in all the varieties. Harvest was fast and very intense.
Vinification: Handpicked and quickly transferred to the presses by gravity. Controlled atmosphere at each stage with dry ice. Slow pressing at low pressure, blending the qualities of the must. Static sedimentation at low temperatures and first alcoholic fermentation in stainless steel tanks at a controlled temperature. Coupage (blending), second fermentation in the bottle and a minimum of 15 months aging in stacks. Disgorging date stated on the back label.
Tasting Notes: The search for clarity and purity has produced this sparkling wine with a gentle citric aroma highlighted by hints of white fruits, with all the olfactory elements in perfect balance. The palate is built on both freshness and concentration: a wine that combines firmness and smoothness with creamy bubbles. A long and very clean finish.Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.SpainRioja
Clearly stated from Rioja as all Faustino I GRCava D.O. Cava
Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties.
Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region.
Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world. |
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