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| Drinking window: Drink between 2013 and 2017 (based on 7 user opinions) |
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| Community Tasting Notes (average 88.3 pts. and median of 88 pts. in 5 notes) - hiding notes with no text | | Tasted by Lyubomir Lefterov on 9/5/2016 & rated 89 points: Evolved and delicious. Went OK with some rich baked pasta. Finishes slightly short but other than that is a good dinner wine. (673 views) | | Tasted by Lyubomir Lefterov on 1/2/2016 & rated 89 points: The second time I had this wine, I liked it much more. With no great expectation it came with charming citrus-y notes and delicate bubbles. Not very complex but with enough character to be pleasing. (683 views) | | Tasted by Lyubomir Lefterov on 12/21/2015 & rated 88 points: Nice yellow color, surprisingly advanced maturation for a vintage blanc de blanc. Rather coarse on the bubbles than finesse. Drinkable and nice sip, but at this price I would expect it to rival champagne NV cuvees but this here is far from that. (656 views) | | Tasted by heythatslife on 11/13/2014 & rated 87 points: Maybe it's too young at this stage, but lacking the kind of complexity to seriously challenge champagnes. That said, it is better than most cavas out there. Lots of pear, citrus, a hint of honey at the end. Decent persistence. Works well as a refreshing palate cleanser. (900 views) | | Tasted by wineamateur on 7/8/2014: Holiday Spanish Wines 2014; 7/4/2014-7/21/2014: A proper cava rather than poor man's champagne, with large bubbles that soon disappeared to leave just a bit of sherbety spritz. Mild tasting, dough-like, with an undertow of liquorice. Enjoyable. It grew on me. (1396 views) |
| Juvé y Camps Producer website
Juvé y Camps is a family-owned winery located in San Sadurní d’Anoia, a small town in the northeastern Penedès region near Barcelona. Founded in 1921 by Joan Juvé Baqués and his wife Teresa Camps Farré, the winery’s three-generation history has resulted in an international reputation for producing top-quality Cava.
From the beginning, the winery’s philosophy has been to use only traditional, high-quality winemaking practices. Its Cava is made in the método tradicional, as is Champagne, meaning it undergoes a secondary, in-bottle fermentation prompted by the addition of yeast and sugar. The wines are often aged in bottle for 18 months or more.
Juvé y Camps comprises 2700 acres of vineyards. Those acres are divided into three properties where native varieties Parellada, Macabeo and Xarel-lo are grown.
Chardonnay The Chardonnay GrapeSpain 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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