Last bottle of 18. Good Sparkling wine but in my opinion hasn't gained anything from being stored 5+ plus years since purchase. Best on release in 2014 (2012 disgorged).
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I love this cava. Very complex, highly aromatic, with lots of mineral, brioche, roasted nuts - I could smell it all night. Dry and crisp, great with food. This should be a staple in my cellar. This was labeled Gran Reserva on the neck label
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First wine of the evening at Catalunya Hong Kong with friends. Birthday Month Dinner yet again...will we survive? Straw-yellow colour on the eye with fine bubbles evident in the somewhat wider-shaped flute. We would have preferred a white Burgundy glass. The aromas, despite the glass, did not disappoint with citrus notes, brioche and butters, toasted almonds and rotten egg (in a good way). She dresses nicely and smells just as good. Date made in heaven? Yup, she is a keeper with a palate of freshness, creamy, toast, almonds and dried ripe fruits. Long lingering finish with a touch of tarty flavours. Dry as a baby's bum...before doing their business ;-). A second date clearly on the horizon! To order Champagne at a Catalunya restaurant would have been like bringing sand to the beach in Thailand...this baby more than satisfied our senses.
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I've comsumed maybe a hundred champagnes by now. This is one of the first cava that Ive tried which can really compete and go beyond. The price is almost the same as a NV champagne (at least where I live) but actually a find at this price (35$).
I've bought two cases more of this.
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Rosenthal Wine Merchant Saturday Tasting (Rosenthal Wine Merchant, New York, NY): Crisp green apples, lemons, and slight vanilla tones waft from the glass. Bone dry in the mouth with persistent minerality and acidity. Very well balanced; this Cava could give almost any entry-level Champagne a run for its money (many of the higher-end ones, too). The perlage seemed flatter than the last time I tasted this, but that may have been because this bottle had been open for some time. Rated 1 on a scale of -1 to 3.
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Très beau Cava florale et tout en finesse. Nez sur les fleurs blanches et les ananas. En bouche, fruits à chaire blanches et amandes. Sec, vif et long.
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They removed Cava from the label because they want to be put into that category. No crown cap ever in the winery which supposedly does something for the flavor and quality.
And well, it doesn't quite smell like Cava. or at least it doesn't stink like Cava. 0 dosage, lots of white flowers on the nose. Richness on the palate.
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Approaching basic Moet in price and expensive for Cava, this is a very pleasant fizzy drink. Pear drops and apples together with a little yeast/biscuit on the nose, leads to a light smooth balanced palate, the acidity and bubbles counter-pointing the fruit and aromatics. Good stuff. WoFW 14/20
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This toasty Cava is the best I've ever had (albeit also by some distance the most expensive). The 79+ months spent on the lees are in full evidence here, allowing the wine to take on a deep, biscuity complexion. Sour cooking apples are offset by said leesy richness, whilst a pleasant herbaceous edge pokes through before a finish of razor-like acidity. Bone dry with 0 dosage. Good as this is and although not directly comparable, there are more exciting grower Champagnes out there for the same kind of money.
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One of the best cavas I've come across, this bone dry style could be in danger of being astringent, especially given the slightly rubbery green apple notes than come through on the nose, but the (presumably) extensive lees ageing has given this an appealing biscuity texture that wards off austerity despite the lack of dosage. A tasty aperitif but not quite robust enough for a meaty oyster.
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50% Xarel-lo, 38% Macabeu, 12% Parellada. White gold. Very fine, persistent and vigorous bubbles. Body is medium (+). On the nose, lemon rind. This carries on to the palate with some green apple as well. Steely and very dry, showing a lot of minerality. Fresh and easy to drink with the acidity giving way to some creaminess on the finish. Good length. One of the better cavas using only traditional grapes
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6/6/2020 - RolfT wrote:
Last bottle of 18.
Good Sparkling wine but in my opinion hasn't gained anything from being stored 5+ plus years since purchase. Best on release in 2014 (2012 disgorged).
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5/15/2016 - francois_depardieu Likes this wine: 94 Points
Excelent cava. Rich nose of stone fruits and a touch of nuts. Beautifully balanced acidity. Long mineral finish.
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1/29/2016 - MJHDC wrote:
I love this cava. Very complex, highly aromatic, with lots of mineral, brioche, roasted nuts - I could smell it all night. Dry and crisp, great with food. This should be a staple in my cellar. This was labeled Gran Reserva on the neck label
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11/18/2015 - BuzzzzOff Likes this wine: 92 Points
First wine of the evening at Catalunya Hong Kong with friends. Birthday Month Dinner yet again...will we survive? Straw-yellow colour on the eye with fine bubbles evident in the somewhat wider-shaped flute. We would have preferred a white Burgundy glass. The aromas, despite the glass, did not disappoint with citrus notes, brioche and butters, toasted almonds and rotten egg (in a good way). She dresses nicely and smells just as good. Date made in heaven? Yup, she is a keeper with a palate of freshness, creamy, toast, almonds and dried ripe fruits. Long lingering finish with a touch of tarty flavours. Dry as a baby's bum...before doing their business ;-). A second date clearly on the horizon! To order Champagne at a Catalunya restaurant would have been like bringing sand to the beach in Thailand...this baby more than satisfied our senses.
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7/12/2015 - RolfT wrote: 87 Points
Autolysis. Vegetal and vanilla. Quite dry, medium acidity.
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12/15/2014 - RolfT wrote: 89 Points
Yummi! More fresh than last time. Still very rich and autolytic.
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7/12/2014 - RolfT Likes this wine: 91 Points
I've comsumed maybe a hundred champagnes by now. This is one of the first cava that Ive tried which can really compete and go beyond. The price is almost the same as a NV champagne (at least where I live) but actually a find at this price (35$).
I've bought two cases more of this.
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2/1/2014 - kevinacohn wrote:
Rosenthal Wine Merchant Saturday Tasting (Rosenthal Wine Merchant, New York, NY): Crisp green apples, lemons, and slight vanilla tones waft from the glass. Bone dry in the mouth with persistent minerality and acidity. Very well balanced; this Cava could give almost any entry-level Champagne a run for its money (many of the higher-end ones, too). The perlage seemed flatter than the last time I tasted this, but that may have been because this bottle had been open for some time. Rated 1 on a scale of -1 to 3.
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12/31/2013 - matt182 Likes this wine: 89 Points
Great QPR, a few oxidative notes, but great richness and acid balance.
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12/25/2013 - maxima wrote: 90 Points
Très beau Cava florale et tout en finesse.
Nez sur les fleurs blanches et les ananas.
En bouche, fruits à chaire blanches et amandes. Sec, vif et long.
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9/10/2013 - Ben Christiansen wrote:
They removed Cava from the label because they want to be put into that category. No crown cap ever in the winery which supposedly does something for the flavor and quality.
And well, it doesn't quite smell like Cava. or at least it doesn't stink like Cava. 0 dosage, lots of white flowers on the nose. Richness on the palate.
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7/11/2013 - Sijan Likes this wine: 91 Points
Lovely cava with a well-deserved reputation as one of the best. Angular acidity & good minerality w/ some mild biscuit/toasty notes.
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6/8/2013 - Zazzaman Likes this wine: 88 Points
Approaching basic Moet in price and expensive for Cava, this is a very pleasant fizzy drink. Pear drops and apples together with a little yeast/biscuit on the nose, leads to a light smooth balanced palate, the acidity and bubbles counter-pointing the fruit and aromatics. Good stuff. WoFW 14/20
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5/22/2013 - PANYC Likes this wine: 89 Points
A nice Cava with finess but lacking in overall structure and complexity.
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11/13/2012 - Will Devize wrote: 89 Points
This toasty Cava is the best I've ever had (albeit also by some distance the most expensive). The 79+ months spent on the lees are in full evidence here, allowing the wine to take on a deep, biscuity complexion. Sour cooking apples are offset by said leesy richness, whilst a pleasant herbaceous edge pokes through before a finish of razor-like acidity. Bone dry with 0 dosage. Good as this is and although not directly comparable, there are more exciting grower Champagnes out there for the same kind of money.
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11/12/2012 - Jason Millar wrote: 89 Points
One of the best cavas I've come across, this bone dry style could be in danger of being astringent, especially given the slightly rubbery green apple notes than come through on the nose, but the (presumably) extensive lees ageing has given this an appealing biscuity texture that wards off austerity despite the lack of dosage. A tasty aperitif but not quite robust enough for a meaty oyster.
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10/14/2012 - winesteward wrote: 87 Points
50% Xarel-lo, 38% Macabeu, 12% Parellada. White gold. Very fine, persistent and vigorous bubbles. Body is medium (+). On the nose, lemon rind. This carries on to the palate with some green apple as well. Steely and very dry, showing a lot of minerality. Fresh and easy to drink with the acidity giving way to some creaminess on the finish. Good length. One of the better cavas using only traditional grapes
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9/28/2012 - Benjamin Wegman Likes this wine: 88 Points
Very delicate and light. Crisp acids with a smooth flavor. A faint hint of vanilla makes this wine worth trying. Will buy again.
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