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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2016 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.1 pts. and median of 89 pts. in 24 notes) - hiding notes with no text | | | Tasted by WineGuyX on 9/2/2019 & rated 90 points: Last bottle of 2007 for our anniversary. Rich, toasty nose. Toasted brioche, slathered in sourwood honey and apricot preserves. The palate is similar, roasted walnuts and apricot preserves. Still fine, this is delicious as always!!!! 90 (885 views) | | | Tasted by WineGuyX on 11/16/2018 & rated 93 points: Dollar for dollar, the greatest bubbly in the world! Beautiful nose of brioche slathered in apricot jam. Moderately sweet and very full-bodied for a brut, the palate is just loaded with sweet, unctuous, drippy-ripe apricots and peaches as well as a candied fruit character as well. Lemon and apple. Absolutely beautiful and one of the most simply delicious bubblies on the planet! 93 (1170 views) | | | Tasted by WineGuyX on 3/26/2018 & rated 93 points: What a winner!!! Absolutely fantastic nose of toasted brioche, fresh from the over dipped in roasted nut oils. Distant hints of preserved pit fruits. So delicious on the palate, this isn't just my favorite Cava, it's one of my favorite sparkling wines! This seems slightly more mature than the 2006 is at present, but no need to be in a rush to consume. 93 (1352 views) | | | Tasted by Mmark on 1/2/2016 & rated 90 points: Excellent. This is a real strong effort, a vintage cava. Good level of bubbles. Nose is excellent with apples, toast, nuts and peaches. Nice depth and length. This outperform most basic level champagnes and is still cheaper. Good value (925 views) | | | Tasted by TashNYC on 6/25/2015 & rated 90 points: Tasting of Gramona cuvees and wines (CoolVines, Princeton, NJ): At Cool Vines tasting: Tasty with fine bubbles, apple, lemon, almond, cream. Tasty. (2976 views) | | | Tasted by rjonwine@gmail.com on 5/15/2015 & rated 90 points: Light lemon yellow color with few steady tiny bubbles; oxidative, autolytic, lanolin, wet wool nose; mature, lanolin, autolytic, mineral, almond cream palate with near medium acidity; medium-plus finish (50% Xarel-lo, 40% Macabeo, 10% Chardonnay) (333 views) | | | Tasted by Fur in the glass on 2/20/2015: Nice and creamy with some underlying flavors to round it out (2678 views) | | | Tasted by SoundinBetween on 12/5/2014: Very good, entirely the equivalent in terms of quality of many champagnes twice its price. (2674 views) | | | Tasted by Ben Christiansen on 8/8/2014: This is the "flagship" Cava. Aged for five years.
Lots of rich yeasty notes and fruit, does taste great. I guess I could be show that there is room for a $30 Cava. Yep that does taste great. (2868 views) | | | Tasted by RolfT on 7/3/2014 & rated 87 points: Light golden green, medium to soft mousse.
Very appetising nose with obvious notes of autolysis, blue grapes and hint of cinnamon.
On the palate I get fresh yeasty sweet citrus fruit with a slightly bitter aftertaste but also buttery notes. Also very clearly blue grape flavours which is a bit perplexing because wine is made solely from white grapes.
Ive tasted 100+ champagnes, but this is my first "serious" cava. Positive experience. 87 points for a 35$ wine. Good value. (2467 views) | | | Tasted by Ben Christiansen on 6/24/2014: Crystialine and brioche on the nose, strawberry fruit, pear, no funk from Xarello. Drinks like a Champagne with just a touch of extra dosage. Great stuff. Not sure there is a market for $28 Cava though. (1464 views) | | | Tasted by hkm520240 on 4/11/2014 & rated 89 points: Dead Arm Vertical dinner (Ola Cocina Del Mar, Marina Bay Financial Centre): Two bottles opened to serve during the dinner and both have a similar notes.
Fresh, nutty, peach, floral and hints of toastiness. Soft and fruity palate, peach and light toast. Not very high acidity but very easy. Clean medium finish. (1985 views) | | | Tasted by Man in Black on 4/10/2014: The wine is clear and bright with a pale lemon colour and presence of legs. The nose is clean and developing, showing medium intensity aromas of green apples, pears, lemon peel, butter, rye bread and walnut. The wine is off-dry in the mouth with a medium acidity. It has medium alcohol and medium- body with a creamy mousse. It has medium intensity flavours of green apple, pears, lemon peel, rye bread and butter. The finish is medium.
It is a very good quality wine with a very good complexity provided by autolytic notes. It shows the typicity of a very well made Cava and the flavour intensity is very decent for the style. However it would be fresher and better balanced with a bit more of acidity. Can drink now, but it has enough fruit concentration a just enough acidity to develop a bit more of complexity in the next 2-3 years. (1253 views) | | | Tasted by nzinkgraf on 4/1/2014: Brut. more melon fruit aromas. but still some almond on the nose. almond and some brown lees-y edge. (1065 views) | | | Tasted by RussK on 12/8/2013 & rated 90 points: RussK. Yeasty. Some cut in the finish. 7yrs on Lees. 90+ (963 views) | | | Tasted by AudunG on 10/24/2013 & rated 86 points: Citrus and coffee aromas. A serious and complex cava with good concentration. Relatively dry. (1079 views) |
| Gramona Producer website | Producer page on Importer websiteSpain 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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