External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2001
N.V.
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2018 (based on 11 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.3 pts. and median of 88 pts. in 23 notes) - hiding notes with no text | | | Tasted by Motz on 10/23/2019 & rated 88 points: Earthy bouquet, featuring strong Pinot Noir markers. Great acid, interesting textural weight, nice range, well balanced. 88-89. (1568 views) | | | Tasted by vinhonotte on 8/18/2019 & rated 92 points: Shangri-La - International Pinot Noir Day (Shangri-La Singapore - The Dutch Pavilion): Instead of the usual Macabeo/Xarello blend in most Cava, this one is a blend of 85% Pinot Noir and 15% Trepat. While there is a clear burst of raspberries typical from Pinot Noir, it managed to remain trim and elegant, and also exhibiting the lemony, yeasty, nutty flavours from the Traditional Method. There is a menthol coolness on the backpalate as well. Pretty enjoyable (1379 views) | | | Tasted by Idadm on 5/29/2019: Pinot Noir? I så fall 227 kr (1213 views) | | | Tasted by PacoHigon on 1/13/2019: Atractivo cava elaborado con pinot noir. Color fresa vivo. Nariz de media intensidad, atractiva, dominada por lo matices de frutilla del bosque, roja sobre todo pero también algo de negra. Suaves recuerdos a tarta de fresa y nata. En boca tiene buen ataque, pasa cremoso, buena integración del carbónico, acidez media +, longitud media/alta, buena definición. (1295 views) | | | Tasted by maxima on 8/14/2017 & rated 85 points: LE prix est décent mais c'est assez générique et simple, sans émotion. (1872 views) | | | Tasted by ThalesGaspar on 9/27/2015 & rated 88 points: Really nice, surprisingly good! (1644 views) | | | Tasted by henrygjeffreys on 6/20/2015: Darki pink
Ripe strawberry nose bit jammy
Nice bubbles
Oranges ripe fruit
Some sweetness
Short
Not as nice as the white. A bit cloying (1660 views) | | | Tasted by Grochol on 12/19/2014 & rated 88 points: Nose: red currant, citrus, cucumber, yeasty
Taste: lively acidity, small bubbles, fresh, good body, fresh strawberry, red currant, citrus, drinks very well and faster than you can expect (1864 views) | | | Tasted by SAND on 10/30/2014: Nose: Light pinot noir fruit.
Taste & palate: Fruity, light to medium body, decent freshness/acidity.
OK quality for 35-50% of the price of basic, standard champagnes. (2075 views) | | | Tasted by aelliot68 on 1/19/2014 & rated 87 points: - Pink color - My wife is not a great fan of this sparkling wine, and to be honest neither am I. It's just lacks character. (2149 views) | | | Tasted by Harley1199 on 1/22/2013: Enofusión 2013 (Including Vega Sicilia´s Macan) (IFEMA - Madrid): Horrible! Plastic nose, is this a PN based wine really?
It is time this people to learn how to make an honest cava OMG
¡Horrible! Nariz a plástico, ¿de verdad es esto un vino basado en la PN?
Ya es hora de que esta gente aprenda como hacer un cava honesto
Oh Dios Mío (2994 views) | | | Tasted by Peter J Lauer on 10/13/2012 & rated 90 points: One night when I was on baby duty and my whife was taking care of the restaurant I went to buy some groceries and cleaning equipment for the house. Surprisingly there was a sale on some sparkling wines ... freixenet, Heidsiek Monopol, some spumante and so on... completely unexpected for this type of establishment, trust me.
The Elyssia had a promotion on ist - The best cava in the world - selling for 11 Euro - fantastic - verdict was done.
So after some time cleaning I sat down and opened this bottle - no vintage on the lable, 10.5 % alc. cool. Fridge temperature.
Fresh, shlightly yeasty nose, trace of the pinot but then more peach and lemon...
Very nice mouth feeling - very desolved carbodioxide... the bubbles actually last all through to the stomach. Sex on the beach dark rose, intense colour. Nice Pinot on the palate, mouth full of cava. I am not an expert on Cava nor on champagne wines. But compared to the Piper -Sauvage rose some weeks ago defenitely the better value for money. It has got a nice easy drinking structure, slightly tannined on the tongue but not unpleasant. Full fruit, remains on the tongue for minutes.
I like it. Generously 90 Points because it feels realy good right now. I might drink the whole bottle ;-) (2819 views) | | | Tasted by drdebs on 2/2/2010 & rated 89 points: A very nice bottle of Cava, made from Pinot Noir. Beautiful dark rose in color. Aromas and flavors of strawberries, cucumbers, and a touch of mint. Fresh tasting, yet round and lush, too, with nice body. Worth the $18. Valentine's Day? (2423 views) |
| Freixenet Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.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. |
|
